Vegan and Gluten Free Carrot Cake Bread
This carrot cake bread has all the flavor of carrot cake in a healthy quick bread. This bread is sweet and a little spicy just like the traditional recipe. It has all of the great flavor without all of the fat and calories.
The other day I really wanted banana bread, but I didn’t have any ripe bananas. I did however have a lot of carrots that needed to be used. So I had to improvise and I came up with this carrot cake bread recipe. I am so happy that I did too. The bread is amazing. It is lightly sweet and has crunch from pecans.
The bread is made with oat flour and is oil free. To keep it moist I used applesauce, which also adds a nice sweetness without a lot of sugar. I love finding ways to enjoy some of my favorite foods, like carrot cake, in a healthier way. This is definitely a indulgence without any of the guilt!
Here is the recipe for banana bread, which is also delicious.
Oatmeal Carrot Cake Bread
- 2 cup oat flour
- 1 cup gluten free flour blend I used Bob's red mill 1 to 1
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 3 tbsp flax meal
- 6 tbsp water
- 1 cup applesauce
- 1 tsp vanilla
- 1 cup grated carrots
- 1/2 cup sugar
- 1/2 cup nondairy milk
- 1/2 cup chopped pecans or walnuts
- 1/4 cup raisins
Preheat the oven to 350 degrees. Line a loaf pan with parchment paper or coat it with vegan butter or cooking spray.
Combine the flax meal and water in a small bowl and set aside to thicken.
In a large bowl combine the flours, baking soda and powder, salt, and cinnamon.
In another bowl combine the applesauce, vanilla, sugar and milk. Stir the flax mixture in.
Add the wet ingredients to the dry ingredients and mix until it is just combined. Fold in the carrots, nuts and raisins.
Pour the batter into the prepared loaf pan and bake for 45-50 minutes. Let cool before slicing.