This paleo carrot cake bread is moist, tender and sweet, with warm spices and a dairy free cream cheese frosting! It’s as delicious as carrot cake but easier to make and perfect for brunch and dessert. Gluten free, dairy free.
I knew I needed a really good carrot cake inspired recipe on the blog and was dreaming of a quick bread that’s REALLY a cake, yet super easy to throw together.
Simple grain free quick bread batter studded with nuts and raisins, with a thick layer of dairy free cream cheese frosting. I knew it would be over the top delicious!
This carrot cake bread is a dessert that you can pass off for breakfast – which is big incentive for getting out of bed sometimes! Also great for brunches of course!
Let’s get into all the delicious details…
What You Need to Make This Paleo Carrot Cake Bread
For the frosting, you actually have two options here. If you can get your hands on a dairy free cream cheese like Kite Hill, you can make the frosting as written.
If you’d rather go with a cashew based “cream cheese” frosting, you can use this recipe.
Here’s everything you’ll need to prepare this loaf:
- blanched almond flour
- tapioca flour, or arrowroot
- aluminum free baking powder
- baking soda
- fine sea salt
- cinnamon
- ginger
- nutmeg
- eggs
- dairy free milk, such as almond milk or light coconut milk
- maple sugar or coconut sugar
- refined organic coconut oil
- pure vanilla extract
- carrots
- pecans
- raisins
- dairy free cream cheese like Kite Hill, or regular, if dairy is okay
- unsalted grass fed butter, vegan butter, or coconut oil
- organic powdered sugar, or powdered monk fruit sweetener
- pure vanilla extract
How to Make This Paleo Carrot Cake Quick Bread
Preheat your oven to 350°F and line a loaf pan with parchment paper.
In a large bowl, combine the almond and tapioca flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
In a separate large bowl, whisk together the eggs, milk, sugar, oil, and vanilla until smooth. Stir in the carrots to incorporate, then add the dry ingredients to the wet and stir until well combined.
Fold in the chopped pecans and raisins, then transfer the batter to the prepared loaf pan.
Bake in the preheated oven for 50 – 55 minutes 350 or until golden brown and a toothpick inserted near the center of the loaf comes out clean, or with a few crumbs.
Allow the loaf to cook in the pan, placed on a wire rack, for 15 minutes. Using the parchment paper to grab onto, remove the bread from the pan and continue to cool on a wire rack completely.
Once cooled, make the frosting. In a medium bowl using an electric hand mixer, combine the dairy free cream cheese with the butter or coconut oil, the powdered sugar or sweetener and the vanilla. Beat until smooth and creamy.
Spread the frosting in a thick layer over the completely cooled loaf. The frosting will not harden but will remain soft and creamy. Slice and serve like cake!
Substituting Ingredients for Carrot Cake Bread
If dairy is okay, feel free to use grass fed butter and real cream cheese for the frosting.
Feel free to sub in regular milk and butter, instead of coconut oil, in the batter as well.
You can also sub in different nuts for the pecans, or completely omit both the pecans and raisins. The bread’s texture will remain the same.
I don’t recommend substituting in a different flour, or adding any additional wet ingredients, like pineapples, because that will change the wet/dry ratio of the bread.
How to Store This Carrot Cake Bread
Leftover bread should be covered and stored in the refrigerator for up to 4 days.
It can stay at room temperature after cooling and frosting for several hours before refrigerating.
I hope you’re ready for a new healthy carrot bread that most definitely earns the title “cake” for how tasty it is!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Paleo Carrot Cake Bread with Cream Cheese Frosting
Paleo Carrot Cake Bread with Cream Cheese Frosting {Dairy Free, Grain Free}
Ingredients
Carrot Cake Bread Batter:
- 2 1/4 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 tsp ground nutmeg
- 3 large eggs at room temperature
- 3 Tablespoons dairy free milk such as almond milk or light coconut milk
- 1 cup maple sugar or coconut sugar
- 1/4 cup organic coconut oil refined, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shredded carrots squeezed dry with paper towels
- 1/3 cup chopped pecans
- 1/3 cup raisins
Cream Cheese Frosting: *
- 1/4 cup dairy free cream cheese like Kite Hill, or regular, if dairy is okay
- 2 Tablespoons unsalted grass fed butter or vegan butter, softened**
- 3/4 cups organic powdered sugar or powdered monk fruit sweetener
- 1/2 teaspoon pure vanilla extract
Instructions
-
Preheat your oven to 350°F and line a loaf pan with parchment paper.
-
In a large bowl, combine the almond and tapioca flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
-
In a separate large bowl, whisk together the eggs, milk, sugar, oil, and vanilla until smooth. Stir in the carrots to incorporate, then add the dry ingredients to the wet and stir until well combined.
-
Fold in the chopped pecans and raisins, then transfer the batter to the prepared loaf pan. Bake in the preheated oven for 50 - 55 minutes 350 or until golden brown and a toothpick inserted near the center of the loaf comes out clean, or with a few crumbs.
-
Allow the loaf to cook in the pan, placed on a wire rack, for 15 minutes. Using the parchment paper to grab onto, remove the bread from the pan and continue to cool on a wire rack completely.
-
Once cooled, make the frosting. In a medium bowl using an electric hand mixer, combine the dairy free cream cheese with the butter or coconut oil, the powdered sugar or sweetener and the vanilla. Beat until smooth and creamy.
-
Spread the frosting in a thick layer over the completely cooled loaf. The frosting will not harden but will remain soft and creamy. Slice and serve like cake! Store leftovers covered in the refrigerator for up to 3 days.
Recipe Notes
*For a cashew based cream cheese frosting, see this recipe
**Palm oil shortening or refined coconut oil (solid) can also be used here
Nutrition
Want More Paleo Carrot Cake Recipes? Try One of These!
Paleo Carrot Cake with Coconut Cream Cheese Frosting
Carrot Cake Muffins with Crumb Topping
Carrot Cake Cupcakes {Nut Free, Paleo}
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Absolutely delicious! I halved the recipe and used walnuts instead of pecans. Highly recommended!
You have made some good style here. I looked on the recipes for the dish as well as found your recipe very sane and delicisous.
Can you use another flour other than almond. I’m allergic to nuts 😭
Made this yesterday and it was a HUGE hit. My man kept saying OMG YES as he ate it lol. You are my go-to for paleo recipes as I know you put in a ton of effort and time crafting your recipes- they always come out perfection. thank you & keep up the good work.
I Just love your Blog super interesting and informative
LOVE this recipe!
🌴 I live in the archipilago of Bocas del Toro, Panama and some ingredients are expensive or hard to find. We are starting a B&B and I have been playing with almond flour baking, and have had some mediocre success.
I substituted cornstarch for arrowroot/tapioca and walnuts instead of pecans. Simply perfect.
All of your recipes are excellent, this one included. Recently I found I have a problem with coconut products. I replaced the coconut oil in this cake with organic leaf lard that I use for pies. It was SO AWESOME! Have you thought about adding a recipe or 2 with leaf lard? Also, adding a category with no coconut? PS I buy my leaf lard from Fanny & Flo.
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