Carrot Cake Bread (gluten free)

Gluten Free Carrot Cake Bread- the delicious classic carrot cake flavor, but made with wholesome ingredients.  Recipe courtesy of Kim Lee from Kim’s Cravings.

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Votes: 17
Rating: 3.18
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Servings 12 servings
Prep Time 15 minutes
Cook Time 32 - 35 minutes
Submitted By Kim Lee from Kim's Cravings
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 17
Rating: 3.18
You:
Rate this recipe!
Servings 12 servings
Prep Time 15 minutes
Cook Time 32 - 35 minutes
Submitted By Kim Lee from Kim's Cravings
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Carrot Cake Bread
  1. Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
  2. Mix together the bananas, applesauce, honey, vanilla, and eggs until completely combined. Add in the almond flour, tapioca flour, baking soda, salt, cinnamon, cloves and nutmeg and stir until all the ingredients are fully incorporated. Gradually, stir in grated carrots and nuts and raisins, if using.
  3. Pour the mixture, which should be thick, into the prepared loaf pan and smooth the top.
  4. Bake for 32-35 minutes or until the bread is golden brown and a knife comes out clean. Let cool for 10 minutes and then transfer to wire rack to cool completely.
  5. Keep tightly wrapped for up to 3 days, on the kitchen counter or refrigerate for up to one week. Bread will freeze well. Enjoy!
Glaze:
  1. In a small bowl, whisk together all the glaze ingredients until smooth. Add more water by the teaspoonful till the glaze is glossy and reaches a good consistency for glazing. When ready, it should look glossy and opaque and be thick enough to coat the pastry, yet thin enough that it pours off the spoon. If is is lumpy or curdled, add water bit by bit, whisking again until it becomes smooth and glossy.
  2. With bread on a wire rack, place a plate or paper towel underneath to catch overflow. Slowly pour the glaze over bread and allow it to drip down the sides for presentation.
  3. Once glazed, place the bread in the freezer for a few minutes to let the glaze firm up and set. Bread can be glazed up to a few hours before serving. Once the glaze is set, bread can sit at room temperature or be kept in the fridge.
Recipe Notes

*The riper the banana, the sweeter the flavor. Measurement for 2 mashed bananas will be just shy of 1 cup.
**Oil could be substituted.
***Garbanzo Bean or Brown Rice flour can be substituted.

Products Used in this Recipe
Recipe Comments

4 thoughts on “Carrot Cake Bread (gluten free)

    1. recipe specialist

      Hi Val,
      Tapioca flour is often used in due to the chewiness it lends to the final product. Substituting Arrowroot Flour may not yield the same texture or structure as using Tapioca Flour. We have not tested this substitution in our kitchens, so results may vary.

      Reply
  1. Christine

    Can you use whole wheat pastry flour instead of tapioca flour? I don’t care for a “chewy” texture so I’m wondering what other roles the tapioca flour has in the final product. Thanks

    Reply
    1. recipe specialist

      Hi Christine,
      Our Whole Wheat Pastry Flour and our Tapioca Starch/Flour have very different properties and cannot be used interchangeably with consistent results. If you do not need to follow a gluten free diet, I may suggest following a conventional Carrot Cake recipe that does not include gluten free ingredients like Tapioca Flour.

      Reply

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