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If you love carrot cake, you’ll love this baked Paleo Carrot Bread! This gluten-free carrot cake bread is incredibly moist and full of spices, chopped walnuts, and golden raisins, made with all grain-free ingredients.
I love a good carrot cake recipe. But sometimes, I just don’t feel like making a whole big cake. Other times call for carrot cake muffins, but sometimes you just want a slice of good quick bread. Enter paleo carrot bread, a delicious quick bread that is reminiscent of carrot cake, but made without grains, refined sugars, or dairy. Still maintains all of the deliciousness, though!
Really, I wanted to call this Sunshine Bread. My sister actually came up with the idea for a carrot turmeric 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 turmeric, grated carrots, and golden raisins. However, the coconut sugar derailed my color plans and the bread turned a more rusty orange color. Not as “sunshine-y” as I had envisioned, and the name didn’t fit as well as I had planned.
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 times I made it, it was so moist that the middle was sinking. It didn’t look perfect but still tasted amazing. I ate the whole thing, as I did repeatedly as I tested this recipe and…I finally GOT IT!
What’s this gluten-free carrot bread like?
This paleo, grain-free carrot bread is sweet, but not too sweet. It’s well-spiced, thanks to a combo of cinnamon, nutmeg, and turmeric, without being overwhelming. It’s moist and soft without being too wet. I love texture in my quick bread, so I added crunch with walnuts and bursts of chewy sweetness with raisins. In the recipe though, I listed them as optional. I know some folks can’t stand the thought of nuts or raisins in their baked goods.
The combination of flours is important here. We only add one teaspoon of coconut flour, but it really does help absorb some of that excess moisture that the carrots give 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 turmeric may seem like an unexpected addition, but it adds a wonderful slightly earthy flavor. It combines fabulously with the other spices, and also adds some color! Time to make some sunshine bread ☀️ Happy baking!
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
- Preheat oven to 350°F. Grease a 9×5 loaf pan with coconut oil.
- 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 the wet mixture and combine. Add carrots, walnuts, and golden raisins and stir them in gently.
- Pour into prepared pan and bake until cooked through about 40 to 50 minutes. A knife or toothpick should come out clean when inserted into the center of the bread. Cool completely before slicing and serving.
I’ve made it twice already. Delicious!
Much better than all the other carrot cakes recipes I have tried before.
Thank you!
So thrilled you’re loving it!! Thanks for the feedback, Nadya.
Hi! Could I use oat flour instead of tapioca flour?
Oat flour is a lot heavier than tapioca so it might make it a little gummy. I’d recommend using arrowroot as a replacement if you have to replace the tapioca, or if you must use the oat flour, leave out the coconut flour.
Made it today and love it. Great recipe!
So glad you loved it, Margie!
Hello Racheal, I really loved the carrot bread. I had to substitute a few ingredients out. I added unsweetened coconut, sunflower butter, not almond butter, and rice flour instead of tapioca flour. Rice flour is not a one-to-one ratio for substitution. The bread came out great. I had to use what I had available.
Thank you for the receipt!
Dawn
So glad you enjoyed it, Dawn! Thanks so much for the feedback.
Now Our family favorite! Freezes well too, Thank you!
Paper Napkins required and a fork to avoid staining
So glad you loved it!!
Delicious and easy to make. I made some changes, half coconut oil, half olive oil, and used stevia instead of sugar and it worked out perfectly.
Thanks for the feedback, Jen! So glad you’re enjoying it.