Carrot Cake Quick Bread
This delicious gluten free carrot cake quick bread is so moist and delicious. This recipe is dairy free but as with all my recipes it is very easy to bake it using dairy
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!