This Paleo Carrot Bread is incredibly moist, and full of spices, chopped walnuts and golden raisins. This hearty bread is gluten-free and refined sugar free.
Soo…I’m calling this Paleo Carrot Bread, because that’s what it is and it’s SEO friendly and decently descriptive, but I really wanted to call this Sunshine Bread. My sister actually came up with the idea for a carrot tumeric bread when she was helping me recipe brainstorm over the holidays, I wrote “sunshine bread!” with the description, and the idea has been stuck in my head ever since.
I was predicting it would turn out to be a beautiful golden color thanks to the tumeric, grated carrots, and golden raisins. However, the coconut sugar derailed my colors plans and the bread turned a more rusty orange color – not as “sunshine-y” and I had envisioned, and the name didn’t fit as well as I had planned. Also, sunshine bread is not descriptive at all.
Regardless, though Google is calling it “Paleo Carrot Bread,” it will forever be referred to in my head as sunshine bread, because doesn’t it just make you smile? ☀️
Okay, enough talking about the name. Let’s talk instead about why I’m obsessed with it. It’s SO super moist – in fact, the few few times I made it, it was sooo moist that the middle was sinking. It looked terrible, but still tasted amazing and I ate the whole thing, as I did repeatedly as I tested this recipe, and guys…I finally GOT IT!
It’s sweet, but not too sweet. It’s well spiced, thanks to a combo of cinnamon, nutmeg, and tumeric, without being overwhelming. It’s moist and soft without being too wet. I love texture in my breads, so I added crunch with walnuts and bursts of chewy sweetness with raisins. In the recipe though, I listed them as optional since I know some folks can’t stand the thought of nuts or raisins in their baked goods.
The combination of flours is important here. There’s just one teaspoon of coconut flour, but it really does help absorb some of that excess moisture that the carrots are giving off as the bread bakes. You may skip it if you must, but your bread may sink a bit in the middle, as mine did initially.
The tumeric may seem like an odd addition, but it adds a wonderful slightly earthy flavor that combines fabulously with the other spices – it also adds some color! Time to make some sunshine bread ☀️☀️ happy baking!
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Paleo Carrot Bread
Ingredients
- ⅔ cup coconut sugar
- ⅓ cup coconut oil melted
- 2 tablespoons almond butter
- 2 eggs
- 1 cup blanched almond flour
- ¼ cup tapioca flour
- 1 teaspoon coconut flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup grated carrots
- ½ cup chopped walnuts optional
- ⅓ cup golden raisins optional
Instructions
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Preheat oven to 350°F. Grease a 9x5 loaf pan with coconut oil.
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Mix together the coconut sugar, melted coconut oil, and almond butter in a large bowl. Add the eggs one at a time, incorporating the first completely before adding the second. In another bowl, whisk together almond flour, tapioca flour, coconut flour, salt, baking powder, baking soda, turmeric, cinnamon, and nutmeg. Add the flour mixture to wet mixture and combine. Add carrots, walnuts, and golden raisins and stir them in gently.
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Pour into prepared pan and bake until cooked through, about 40-50 minutes. A knife or toothpick should come out clean when inserted into the center of the bread. Cool completely.
Gayle @ Pumpkin 'N Spice says
What a pretty bread, Rachel! I can see why you called it sunshine bread…love that name! Sounds so delicious for breakfast or dessert, or any time in between! Love the tumeric in here!
Rachel says
Thank you so much, Gayle!!
Sarah @Whole and Heavenly Oven says
I love your fun name for this bread! It seriously describes it perfectly and Google should love it too! LOL. Anyway, GAH! Can I even explain how badly I’m wishing I had that whole gorgeous loaf in front of me to go with my morning coffee? I can’t even believe that this one is paleo!! :)
Rachel says
Thank you, Sarah! I’m wishing I hadn’t sent my last loaf to my sister so I could be eating a slice too :)
Medha (Whisk and Shout) says
This looks amazing! I love how dense and packed with flavor this loaf is- I totally want a slice now with some apple or cinnamon butter :)
Nicole @ Young, Broke and Hungry says
I have been using turmeric on everything lately so you have no idea how happy i am it is used in this recipe. SEO friendly or not, I think sunshine bread perfectly sums up this recipe. Can’t wait to try it.
Melanie @ Melanie Cooks says
I love the color of this bread, it’s orange like carrots – I think it’s much better than a yellow “sunshine” color :) Such a healthy and filling bread, this would be perfect for a snack!
Linda | The Baker Who Kerns says
I love that feeling when you finally get a recipe to work RIGHT! You just want to do a little happy dance haha! And I love that you put turmeric in this! The color is awesome! Sunshine Bread is the coolest name I’m sure this bread makes you happy!
marcie says
Sunshine bread indeed! This would brighten my day, and I love that it’s so healthy. Carrot cake has always been a favorite of mine, so I love this healthier take so I can eat it for breakfast!
Stacey @ The Sugar Coated Cottage says
I am loving this bread and the addition of Tumeric is brilliant! Its so good for you and an excellent addition to the traditional flavors of banana bread! Take care!
Stacey @ The Sugar Coated Cottage says
Correction to my previous comment, I meant “traditional Carrot Cake” NOT banana bread (not sure I would like turmeric with banana bread, lol). I obviously have bananas on my mind today, lol.
Rachel says
Haha, we all have those days :D thanks so much, Stacey!!
Amanda says
I love quick breads like this that are super moist. That definitely keeps me coming back for more. I love to spread a little almond butter on there. Yum! And I love that you added turmeric! That sounds super interesting, and turmeric is so good for you.
Lisa @ Chocolate Meets Strawberry says
This is happening soon at my place, Rachel! I’ve seen plenty of paleo cake/bread recipes out there of the banana or chocolate varieties, but this carrot bread is the first I’ve seen of its kind. I love that you have put some turmeric in there. I never would have thought of that! This bread would definitely bring sunshine to anyone’s day :D
Jess @ What Jessica Baked Next says
This carrot bread looks fantastic! Sunshine bread…I love that name! :) This would be great toasted and served with coffee!
Cailee says
Sunshine bread for the win!! What a great recipe!! I can’t believe that it’s gluten free and Paleo! :) You always come up with the most amazing creations! …and so healthy and yummy!! Thanks girl!
Rachel says
Thank you so much, Cailee! You’re putting a big smile on my face :)
Cheyanne @ No Spoon Necessary says
I love carrots and bread, so how have I never had carrot bread before?! That’s a crying shame, and something I plan on correcting immediately!! LOVE this bread, Rachel! Totally sunshine-y with all those spices, walnuts and raisins! I’ll take the whole loaf please! ;) Cheers, girlie!
Rachelle @ Beer Girl Cooks says
Why have I never heard of carrot bread before? This is so creative and full of sunshine, Rachel!
[email protected] says
Girl I am so with you when you says SEO friendly! There have been so many times that I have wanted to name a recipe something and then realised I might not really get an views for that name hehe!!
Anyways this bread sounds delicious!!
Ashley | The Recipe Rebel says
This looks PERFECT Rachel! It’s clear that you nailed it this time! This would be the perfect Easter brunch bread for my family!
Jaimie says
I love this recipe, but I can’t eat almond flour. Usually I substitute half coconut flour and half tapioca starch. Do you think this would work okay for this recipe? Thanks
Rachel says
Hi Jaime. This recipe took a bit of fiddling to get right because of the moisture, but you could definitely give it a shot! You may need to adjust to more or less coconut flour depending on if it’s too dry or wet. You could also use another nut flour or sunflower seed flour. I hope this helps!
Kelly says
Sunshine bread sounds like the perfect name because this would definitely brighten up any day! It looks SO incredible and I love all the wholesome ingredients you packed in here – especially the turmeric!
Izzy @ She Likes Food says
Sunshine bread sounds pretty amazing! I’m obsessed with all carrot baked goods and this one sounds so healthy and looks delicious so that is a huge plus!
Nancy @ Spicie Foodie says
I haven’t baked a pale bread yet, but yours is seriously tempting me right now. Sunshine Bread is also a great name! :)
Ashlyn ~ Dollop Of Yum says
This sunshine bread is brightening up my cold winter! Love the idea of turmeric + carrot!
Danielle says
Oh my goodness, this looks so good Rachel! I love carrot cake and breads, but they’re usually not very healthy. I love that this one is healthier and looks just as decadent!
Bethany @ Athletic Avocado says
Uhhhh YUM! Its like carrot cake in loaf form! I hear ya with the SEO probs! One too many times I had to change the unique names of my recipe so they could rank higher in google lol!
Penny Fisher says
Have just made this recipe, (no ginger in the one I downloaded?)
The mixture is very dry and solid? I am not confident that it is going to work although I have followed it to the letter.
Hope I am proved wrong, no one else seems to have actually made it.
Rachel says
Hi Penny. No, the recipe doesn’t call for ginger, though you could certainly add a bit of powdered ginger if you want that flavor. Do you mean the batter is dry and solid? That definitely doesn’t seem right – it should be a thicker batter going into the oven. Did you change anything in the recipe? Let me know how it turns out, and if it doesn’t I can help troubleshoot what went wrong.
Penny Fisher says
Well I cooked it and I have to say it tastes nice but the texture is all wrong, rather heavy and indigestible. The “batter was so solid I had to actually push it in to the loaf tin so it did not naturally level out and rise like I would expect,
I followed the recipe to the letter even went out of my way to source all the correct ingredients. I used Sukrin almond flour which is a good brand and I used large free range eggs but it was just too dry. I was very careful about measuring as we don’t tend to use cups in the UK , I do have proper cup measures though, so I am confident I did not mis measure anything. It is fundamentally a nice recipe so I would like to get to the bottom of what went wrong?
Penny Fisher says
Just a thought! I used almond flour not ground almonds? is it aspects of a common language?
Penny Fisher says
Ok, so not to be defeated I tried again with half the mixture. I used ground almonds (almond meal?) and although not so solid it was still not a thick batter! I added another egg and a little water and it seems to have come out much better. Would still be interested to know what went wrong before?
Rachel says
Hi Penny. What kinds of almonds did you use before? I always use blanched almond flour – Honeyville and Anthony’s are my favorite brands, and sometimes if the almonds aren’t fine enough it can mess with the texture. It does seems odd that it would come out so much thicker than mine! If you make it again, I would skip the coconut flour too. I added incorporated into the recipe because without it, my bread was too moist. Unfortunately, it’s hard for me to tell what went wrong without being in the kitchen with you and seeing exactly which ingredients you use. Sorry I can’t be more helpful!
Penny Fisher says
I used Sukrin almond flour which is very fine, in fact I thought that was part of the problem as it just sucked up what little moisture there was. The ground almonds worked better the second time but it was still not a thick batter more solid than that. I don’t think omitting the coconut flour would make sufficient difference. I am in the UK so don’t know the brands you mention but I thought Sukrin was a US brand and we get some Bob’s Red Mill products. Maybe our organic carrots have less moisture in them?
Rachel says
Oh interesting, I’ve never heard of Sukrin almond flour! I just looked it up though, and that sounds like at least part of the problem. Sukrin almond flour has 80% of the fat pressed out of it and while I haven’t tried it so I don’t know exactly what difference that would make, I would presume it would suck up more moisture to compensate for the missing fat, like you’re experiencing. I would stick with the more traditional almond meal. It’s possible there’s a difference with carrots, but I don’t think that would make a huge difference. You could try increasing the oil by a tablespoon or two to add some extra moisture as well.
Penny Fisher says
Yes my second batch was much better with almond meal. I added a little water and an extra egg. It seems quite oily already so probably would not go that route. Thanks for your help, I enjoy the blog.
Penny
Chris says
great loaf . it came out amazing
Nadya says
I’ve made it twice already. Delicious!
Much better than all the other carrot cakes recipes I have tried before.
Thank you!
Rachel says
So thrilled you’re loving it!! Thanks for the feedback, Nadya.