Carrot cake is an Easter staple all over the world, and this Carrot Cake Bread recipe gives you that same rich, spicy flavor in a portable and delicious snack.
Not only this bread a real sweet treat, but you’d never guess that they fit perfectly into an easy morning breakfast meal, meaning you can have all the indulgence without having to get off track of your breakfast goals.
Quick to put together and even quicker to disappear, these healthy carrot loaf is definitely one for your vegan carrot cake / bread repertoire.
While carrots do add to the carb count of this dish, as they’re so high in fiber the net carb count is lower.
To get the best results, you will want to finely shred your carrot so it combines well with the rest of the ingredients and gives you consistency throughout your bake.
If you don’t have an electric food processor you can simply use a box grater. It will take a little more muscle but it’s easily the best alternative to get the fine shreds you need.
Carrots do have a high water content, so to avoid them watering down your batter you may want to let them drain on a paper towel before adding them in.
Nuts And Spice
Along with the carrots, the nuts and spice are what’s going to give you that signature carrot cake and bread flavor. However, you can easily adapt these ingredients to suit your tastes.
You can swap out pecans for walnuts, almonds or really any other kind of nut, and you can use any combination of cinnamon, nutmeg, ginger and allspice depending on how spicy you like it.
You can also feel free to leave the nuts out entirely if you aren’t a fan or if someone is allergic, these carrot cake bread slices will still taste just as delicious.
Again, you can use your choice of oil, although it’s best to go for a neutral variety like rapeseed, vegetable or avocado oil.
If you want to make your bake a little richer, you can also substitute it for an equal amount of melted vegan butter. However, if you do this you will want to cool the butter a little before you add it or you will risk over processing your other ingredients.
How To Store Carrot Cake Bread
Once made and cooled, you should store your Vegan Carrot Cake Bread in an airtight container.
They will keep in a cool, dry place for up to 4 days, however the bread slices will dry out a little as time passes so it’s best to eat them when they’re fresh.
These bread will also freeze well, making them a great make ahead option for lunch boxes. Simply thaw them at room temperature and they will be good to go.
Frequently Asked Questions (FAQ)
You can make carrot cake bread vegan by removing the eggs and animal milk.
This vegan carrot cake bread is best with almond milk that’s unsweetened.
Yes. Be mindful of the amount of olive oil that’s used as you do not want the bread to be dense.
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Carrot Cake Bread Recipe – Dairy Free
Vegan Carrot Cake
- ½ Cup Vegetable Oil or you may use vegetable oil
- ½ Cup Brown Sugar packed
- 1 Cup Almond Milk
- 1 tablespoon Chia Seed
- 1 teaspoon Kosher salt
- 2 ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Cloves
- 1 ½ Cups All Purpose Flour
- 2 Carrots shredded; or 1 large carrot will work
- ⅓ Cup Nuts: sliced almond or pecans
Vegan Coconut Frosting
- 1 ½ Cup Powdered Sugar
- ¼ Cup Coconut Milk
- A Few Drops Of Orange Food Coloring
- Preheat the oven to 350°.spray the loaf pan with nonstick cooking spray. In a large bowl, mix together the oil and sugar. Then add in the milk, chia seed, salt, baking powder and baking soda, cloves, flour. Stir to combine. Then add in the carrots. Stir to combine. Next, fold in the nuts or raisins (optional).
- Transfer the batter to the loaf pan evenly. Bake for 35 to 40 minutes or until toothpick insrted into the center comes out clean. Let the cake cool completely before removing it from the pan. Apply frosting before serving.