Paleo Carrot Cake Bread


This Paleo Carrot Cake Bread is easy, delicious, and perfect for breakfast or dessert. It is gluten free, dairy free, and refined sugar free, but still has all the flavor that you love.

Paleo Carrot Cake Bread made with Golden Barrel Coconut Oil

Carrot cake has always been a favorite of mine. My husband and I like it so much that we actually incorporated it into our wedding cake. Giving it a healthier makeover was fun and the results were just as delicious- but without all the sugar and vegetable oil that the original has. Using Golden Barrel Coconut Oil keeps it dairy free and I use almond and coconut flour to keep it gluten free. Sweetened only with honey makes it not quite as sweet as cake, but it’s still a great treat!

Paleo Carrot Cake Bread

Raisins are optional, I personally love them, but I know a lot of people don’t like them at all. No problem- just leave them out. You can add nuts if you like. I never add nuts to baked goods because we don’t prefer them, but can definitely be added if you’d like. You won’t even miss the traditional cream cheese frosting that’s on carrot cake. You can spread a little butter on it, but we didn’t think it needed any. And it gets better as it sits- so the second and third day it will be even more moist and the flavors will be more developed. This bread is moist, sweet, and easy to make. Everything is mixed in one bowl, by hand, and is done in 35 minutes.

Slice of Paleo Carrot Cake Bread Closeup of Paleo Carrot Cake Bread


You will love this delicious cross between cake and bread. The ease of a quick bread with all the flavor of carrot cake. I know it’a classic to have carrot cake for Easter, but I like to make this all year long. Of course it makes an appearance on Easter, too!

Carrot Cake Bread

Paleo Carrot Cake Bread made with Golden Barrel Coconut Oil
Paleo Carrot Cake Bread
Print Recipe
1 loaf
1 loaf
Paleo Carrot Cake Bread made with Golden Barrel Coconut Oil
Paleo Carrot Cake Bread
Print Recipe
1 loaf
1 loaf
Servings: loaf
  1. Preheat oven to 325° and grease a 9x5 loaf pan.
  2. In a large bowl, combine carrots, coconut oil, and honey. Stir until mixed.
  3. Add the eggs and stir until combined.
  4. Add the almond flour, coconut flour, salt, cinnamon, baking soda, and baking powder.
  5. Fold raisins in.
  6. Mix until fully incorporated and pour into loaf pan.
  7. Bake 35-38 minutes or until a toothpick inserted in the middle comes out clean.
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58 thoughts on "Paleo Carrot Cake Bread"

  1. Jaclyn says:

    I have a honey sensitivity. Do you have any ideas for a substitute ?

    1. Emily says:

      Try Honee, it’s from apples

    2. Hi Jaclyn- you can use maple syrup instead. I hope you try it!

    3. Tammi says:

      I just made this and I want to say it’s very good. I made some substitutions because I’m on a sibo diet and can only have limited amounts of almond flour & honey and no starches or gums.
      So, instead of 2 cups of almond flour I used 1 cup almond flour and 1/4 cup + 2T of coconut flour
      Instead of baking powder I used 1 tsp baking soda + 1 tsp apple cider vinegar
      Instead of raisins I used pecans

      It is a tad crumbly, but not dry and a nice bread to have with a meal.

      I will make it again
      Thank you

  2. Emily says:

    Small typo, steps 5 & 6 both say pour in loaf pan

    1. Thanks for pointing that out Emily!

  3. Mrs.B says:

    Baking powder has cornstarch and is therefore, not Paleo or non- GMO. Baking soda can be used alone, but needs an acid catalyst such as lemon juice. The recipe should come out the same with this slight change.

    1. Thanks, Mrs.B! I use baking powder from Trader Joes which is non-GMO, but there are a lot of homemade versions that could easily be used as well. Yes, you’re right, the baking soda and acid works as well. Thanks for the tip. 🙂

  4. Janessa Hershman says:

    I’m sorry but this recipe was a disaster…and I’m a culinary arts graduate, I did it exactly as it says.

    1. Hi Janessa- I’m sorry the recipe didn’t turn out for you!

  5. Keri says:

    Can we use all coconut flour instead of almond flour? I don’t have access to almond flour. Looks like a great recipe!

    1. Hi Keri- unfortunately not because coconut flour is very unique. It is extremely dry and absorbs a lot of moisture so it can never be used 1:1 to replace any flour. You have a couple options- make your own almond flour simply by putting almonds in a food processor or high powered blender and processing until it turns to flour. It only takes a couple minutes. Or maybe order some almond flour online. I’m not sure where you live, but you should be able to order some from Amazon. I hope that helps and you try the recipe 🙂

      1. dee says:

        i order honeyville blanched almond flour from amozon

        1. Thanks for the tip, Dee. Amazon is so nice for ordering ingredients.

  6. Jorge says:

    It tastes awesome. I tried before a similar recipe based on coconut flour and the result was super dry. This one is awesome. When I took the cooked bread it kinda felt apart but I think using a silicone mold would solve the problem.


    1. Thank you for trying my recipe, Jorge! I’m so glad you like it! Hmmm- I don’t know why that would happen. I like to use parchment paper (although I didn’t mention that) for easy removal. That would probably help.

  7. ala says:

    something is seriously wrong with the recipe here. the flour amounts are way off or something. maybe 1/2 a cup eaach would have worked but this is just a dry crumby mess. huge waste of a lot of expensive ingredients. i have to try to salvage this by adding more nad more ingredients 🙁

    1. ala says:

      (no way this is right anyway because a loaf pan that size only holds 3 cups max)

      1. Hi Ala- I’m sorry the recipe didn’t work for you! A 9×5 loaf pan can actually hold 8 cups- it is definitely the right pan size.

  8. Sheri says:

    This was a total disaster. I’m SO mad that I wasted 3 good eggs, time, and all the other ingredients. This is a fraud. There is no way your pic’s look like that with 1/3 cup oil. It’s a dry mess. I wish I would have read the other comments before I tried it.

    1. I’m sorry it didn’t turn out for you, Sheri!

  9. Lucy Jones says:

    This is my go to carrot loaf recipe now! I’ve tried it a couple of times and me and my family love it! Even my 9 year old niece!

    I add sliced almonds and dark chocolate chips to the batter and sliced almonds to the top of the loaf before I bake it – super tasty!

    1. Thanks, Lucy! I’m so glad to hear that you and your family love it! Your additions sound delicious! Thanks for trying my recipe and for the great feedback 🙂

  10. Best carrot loaf I’ve ever had. Don’t get scared away by the negative reviews, mine turned out great. I think that the quantities of the different flours may be causing some people some issues, so just make sure you follow the directions carefully.

    Gonna try some fruits next! Bananas and apples are next in line!

    1. Thank you so much for the great feedback! I’m so glad you had success and liked it. 🙂

  11. This was really good! It was as expected in texture and all. Definitely recommend it!!!

    1. Thank you so much, Sophia! 🙂

  12. Perfect recipe. The measurements are spot on!
    Maybe people are confusing a third of a cup with 3 cups or something similar?
    I never have a problem. I have also found olive oil works well too instead of coconut oil “)

    1. Thanks for trying my recipe and for the great feedback, Gill! I’m so glad you like it! 🙂

  13. Lisa says:

    Can You use LouAna coconut oil. I can’t find this brand.

    1. Hi Lisa- yes, that will work. Hope you love it!

  14. Jane Reid says:

    I am addicted to this carrot loaf and comes out perfectly as the recipe lists although does need a little oven. Love it so much always got one on the go, simply bake and slice up and keep in the freezer then defrost and eat warm with yoghurt and a sprinkling of cinnamon. Yum

    1. Thanks for trying my recipe and for the great feedback, Jane! I’m so glad you like it!

  15. Claire says:

    My carrot bread turned out amazing! I did tweak the recipe a bit though and it came out perfectly moist and held together. I used 1/2 cup coconut oil instead of 1/3. Then I substituted real maple syrup instead of honey. I added one more egg and one extra tablespoon of coconut flour. I also added a teaspoon of vanilla and 1/4 tsp Nutmeg. Instead of raisins I added 1/3 cup of chopped hazelnuts. I wish I could post a picture of how perfect this turned out! Thanks for sharing a great recipe, maybe some of these tweaks will help for people experiencing loafs that are too dry/crumbly. I will definitely be making this again!

    1. You’re welcome, Claire. Thanks for trying my recipe! I appreciate you leaving feedback with all your substitutions. 🙂 If you’re on Instagram you can post a picture there and tag me so I can see:
      I’m so glad you liked it and will be making it again!

  16. Svetlana says:

    Thank you! Great recipe! My boys love it!

    1. You’re welcome! Thanks for trying it! I’m so glad your boys like it! 🙂

  17. Francisca Traboux says:

    I cannot do baking powder either so how much of the baking soda and apple cider vinegar should I put in?

    1. Hi Francisca- you can leave the baking soda the same and add a teaspoon of vinegar. I hope you love it!

  18. Jennifer Z. says:

    This recipe is terrible. Total waste of ingredients. The batter is too dry and the “bread” is way too crumbly. Possibly could be adjusted to make decent scones, but please do the public a service and either adjust or remove this recipe.

    1. I’m sorry you feel that way, Jennifer. I have had many people make it with great results so I don’t think it’s the recipe that’s terrible.

  19. Dee says:

    I don’t usually comment on recipes but you have so many negative reviews on this one I need to say I’ve just finished baking a loaf, using the recipe exactly as is except I didn’t quite have 1/3 cup coconut oil so I filled the rest up with olive oil, and it’s turned out great. I also didn’t have almond flour but just whizzed up slivered almonds in the blender. My rather picky 3 year old has devoured his slice, and I’m debating a second with a cup of tea. I may have had the oven at a slightly different temperature than yours – it was 165 deg celsius, fan forced (Australian). But it worked really well – no need to change it in my view 🙂

    1. Thank you so much for taking the time to leave a kind comment, Dee! It is greatly appreciated! I’m so glad you and your son liked it. Thank you for trying my recipe 🙂

  20. K. Hellings says:

    People may measure the coconut oil melted versus dry measure.
    Coconut oil expands significantly, and 1/3 cup liquid measure would mess up the recipe. My bet that is what is causing the negative reviews.
    Perhaps you can update your recipe and state it as 1/3 cup coconut oil, prior to melting.
    Many would not realize it is like butter and one would not state the melted quantity of 1 stick or 8 T of butter, but rather the measure of the solid product.

    1. Thanks for the great tip!

  21. Rachel says:

    I don’t usually take the time to leave reviews of recipes I have tried but given some of the bad reviews I though I should. I love this recipe! I tweaked it slightly, baking at 350 in a small rectangular cake pan (works better for my oven), used more than 1/2 cup carrots which I blended to more than a “shred” (because I love the flavor), added shredded coconut to the raisins and using a mixture of olive oil and unsweetened applesauce in place of the coconut oil. I find that if you aren’t used to paleo baking these recipes may seem odd and you might make some mistakes regarding the ingredients. Just because it didn’t come out for YOU doesn’t make the recipe awful or horrible. Try giving paleo baking more practice. We shouldn’t put each other down and instead support one another!!!! This is really a delicious recipe and thank you for sharing it with us!

    1. You’re welcome, Rachel! Thank you for trying it and for taking the time to leave feedback! I agree, even if a recipe doesn’t work out for someone, no need to be rude. There is a person behind these recipes and people can critique kindly. I really appreciate this kind comment!

  22. Amaira says:

    Turned out so well! The tweaks I made are – I halved the amount of maple syrup and I baked at 350 deg for 55 mins. When it comes to almond breads, I bake for 10 mins even after the tooth pick comes out clean, until the top is really a darkish brown, and let it cool a couple hours. Otherwise it can turn out to be moist and dense. Hope this helps someone who is dealing with this issue. This recipe is a keeper – going to add nuts next time!

    1. Thanks, Amaira! I’m so glad you like it and I appreciate the feedback.

  23. Cassowary says:

    I didn’t have almond flour or baking soda. So I used Almond Meal and left out the baking soda, adding a tiny extra bit of baking power. Plus I used walnuts instead of raisins.

    It turned out perfect! It tasted soooo good with some butter straight out of the oven… & even better the next day.
    Will definitely be making this again very soon.
    Thanks for sharing <3

    1. Thanks for trying it, Cassowary! I’m glad you like it and you’re welcome for sharing 🙂

  24. Cece says:

    Really surprised by the negative comments- i just made this and it was PERFECT. I did use half the honey as I was scared it was going to be too sweet ( don’t have a sweet tooth) but will put the full measurement next time. ( still yummy though with half the sugar)
    Finally a loaf that has the right consistency and feels like the real deal without the guilt. Super impressed and will be making this a regular bake of mine. Thanks so much!!

    1. You’re welcome, Cece! Thanks for trying it and for the great feedback! I really appreciate it 🙂

  25. Nicole Mason says:

    Super easy and turned out perfect!!!

  26. Bonk says:

    This recipe was simple and delicious. Some of the negative comments spooked me but I am glad I tried it anyway! 5 stars!

  27. Andrew says:

    Hi Jessica
    I’ve used this recipe now about half a dozen times and it always works out great.
    It;s our favorite cake and gets rolled out for any occasion, special or otherwise!
    Many thanks.

  28. Lana says:

    I just discovered this recipe. It was a huge success in our family. I am definitely going to make it often. Quick and delicious! Thank you!

  29. cindy says:

    I made this and it was AMAZING, all Jessica’s recipes are amazing, easy and my whole family loves them.

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