This gluten free carrot cake quick bread is so amazing and moist, you really won’t believe it’s gluten free, or dairy free, if you choose to make it that way.
I’ve also added ingredients and instructions for frosting if you choose to add it.
It’s been a while since I’ve written a recipe here. Doesn’t mean I haven’t been baking. It sort of feels like that’s all I’ve been doing, and it’s been so fun.
I am posting this recipe and some gluten free carrot cake cookies soon so you’ll be all set for your spring baking.
Make sure you have
Make sure you have plenty of my all-purpose gluten free flour on hand so that you can do all your baking. My flour makes such a difference in how your recipe turn out.
I hope you love this gluten free carrot cake quick bread. You can also slice it up and put it in snack bags for school or after school snacks.
If you make this bread, be sure to post a photo in our Stay Gluten Free Community and let me know what you think.
Carrot Cake Quick Bread
Ingredients
Carrot Cake Quick Bread
- shortening for pan
- 190 grams Paola's OWN all-purpose gluten free flour https://stayglutenfree.com/gf-flour/
- 1 tsp xanthan gum
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup oil I use avocado or canola
- 2 Large eggs, room temperature
- 200 grams light brown sugar
- 1/3 cup unsweetened applesauce, room temperature
- 1 tsp vanilla extract
- 200 grams peeled and shredded carrots (about 3 large carrots or buy them already shredded)
- 3/4 cup chopped walnuts, pecans or dried cranberries (optional)
Cinnamon Cream Cheese Frosting (optional)
- 4 oz dairy free cream cheese, softened I use Tofutti or Violife brands
- 2 tbsp dairy free butter, softened I use Earth Balance, soy free butter sticks
- 120 grams powdered sugar sift if necessary, sometimes with organic
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- pinch salt
Instructions
Carrot Cake Loaf
- Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan with shortening.
- In a medium bowl, whisk the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together until combined. Set it aside.
- In a separate medium bowl whisk together the oil, eggs, brown sugar, applesauce, vanilla and carrots together until combined.
- Pour the dry flour mixture into the wet ingredients and use a spatula to stir it all into a smooth batter just until combined. Do not over mix. Fold in the nuts at this time (optional). Batter will be a little thick.
- Transfer the batter into the loaf pan and bake for 55-60 minutes until a toothpick inserted in the middle comes out clean. Remove the bread from the oven. Keep the bread in the loaf pan and set it on a wire rack to allow it to cool completely.
Cinnamon Cream Cheese Frosting (optional)
- Using an electric mixer, beat together the cream cheese and butter in a medium mixing bowl until smooth and creamy.
- Mix in the vanilla and powdered sugar and beat until smooth and creamy.
- Frost the cooled bread loaf. Slice, serve and enjoy!
Paola Anna has helped thousands of people live a delicious gluten free life. Her gluten intolerance and her boys’ food allergies have inspired her to be an advocate for the gluten free community and create recipes that the whole family will love. You can sign up to receive new recipes and learn more about her GF Baking Club for Kids on her website stayglutenfree.com
