Carrot Cake Bread

sliced vegan and gluten free carrot cake bread with vegan lemon icing drizzle
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I love carrot cake, but wanted to try my hand at making a bread with a drizzle frosting in lieu of a traditional thick cream cheese frosting. I loved this carrot cake bread just as much as the traditional cake version. Oh, and did I mention that it’s gluten, dairy, egg and nut free? Top 9 free, moist and delicious- heck yes!

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When I set out to develop this recipe, I had in mind Starbucks lemon loaf, but a way healthier option. Not only does this loaf have carrots, but is also has dates and my favorite baking secret weapon- sauerkraut! Sauerkraut is super good for you and your gut… granted, the probiotic properties are probably cooked away, but it’s still cabbage which has some benefits all on it’s one. So basically, I’m calling this a healthy snack, not even a dessert 😉

To make this vegan and egg free, I used club soda as the egg substitute. I think that this could also work nicely with a buttermilk egg substitute. This loaf is super moist and fluffy, my only reservation would be that the bread would be too moist with the buttermilk, and therefore end up too dense. If using regular flour instead of oat flour, I think that would carry less risk. If you try it out, let me know how it goes.

The first step to preparing the carrot cake bread is to mince the secret ingredients. In a food processor add carrots, dates (make sure that they’re pitted, if not, half vertically and remove the pits) and sauerkraut. Make sure that you rinse the sauerkraut and dry by rolling in a paper towel first, squeezing out excess fluid. For this, I prefer to use the cuisinart food processor over something like the magic bullet. You may need to stop and stir the ingredients and then pulse again to get them all finely chopped. Set aside.

Combine all of the dry ingredients in a large bowl and set aside. Make sure that you spoon the oat flour into the measuring cups (rather than scooping)- this will help ensure that your loaf doesn’t end up with too much flour, and therefore too dense. In a medium bowl, beat the oil and sugar with a whisk. Whisk in the soda water. Add in the vanilla extract and the minced carrot, sauerkraut and date mixture, stirring to combine. Fold the wet ingredients into the dry ingredients, stirring until just combined. You do not want to over mix as that will impede the bread from rising properly- it’s ok if it has a few lumps.

Line a loaf pan with parchment paper (or grease really well). Pour in the batter and bake at 350 degrees for 40 minutes, or until cooked through. Allow the bread to cool completely before icing.

To make the icing, combine powdered sugar and oat milk in a bowl and mix with a fork until smooth. Add in the oat milk slowly to reach the desired consistency- for this one, you want it nice and thick. Mix in the lemon extract. Pour the icing over the cooled carrot cake bread, gently spreading across the top with a baking spatula. Slice and serve- Bon Appetit mes amis!

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Yield: 1 bread loaf

Prep time: 15 minutes

Bake time: 40 minutes

Carrot Cake Bread Ingredients

For the bread:

  • 2 cups gluten free oat flour
  • 2 teaspoons gluten free baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup club soda/ soda water (unflavored)
  • 1/2 cup oil
  • 1 cup brown sugar
  • 1 packed cup of shredded carrots
  • 1/2 cup pitted dates
  • 1/2 cup sauerkraut, rinsed and dried
  • 1/2 teaspoon vanilla extract

For the icing:

  • 1 cup powdered sugar
  • 2 tablespoons gluten free oat milk
  • 1/4 teaspoon lemon extract

Carrot Cake Bread Instructions

  1. Preheat the oven to 350 degrees
  2. In a food processor, mince carrots, dates and sauerkraut. Make sure that you rinse the sauerkraut and dry by rolling in a paper towel first, squeezing out excess fluid. Set aside.
  3. Combine all of the dry ingredients in a large bowl and set aside. Make sure that you spoon the oat flour into the measuring cups (rather than scooping).
  4. In a medium bowl, beat the oil, and sugar with a whisk. Once well combined, whisk in the soda water. Add in the vanilla extract and the minced carrot, sauerkraut and date mixture, stirring to combine.
  5. Fold the wet ingredients into the dry ingredients, stirring until just combined. You do not want to over mix as that will impede the bread from rising properly- it’s ok if it has a few lumps.
  6. Line a loaf pan with parchment paper (or grease really well). Pour in the batter and bake at 350 degrees for 40 minutes, or until cooked through. Allow the bread to cool completely before icing.
  7. To make the icing, combine powdered sugar and oat milk in a bowl and mix with a fork until smooth. Add in the oat milk slowly to reach the desired consistency (you want it nice and thick). Mix in the lemon extract. Pour the icing over the cooled carrot cake bread, gently spreading across the top with a baking spatula.
  8. Slice and serve!

Happy Allergy Friendly Baking!

vegan carrot cake bread with icing drizzle

Did you make this carrot cake bread? Tag me on Instagram- I love to see your creations. Don’t forget to comment and let me know how it turned out.

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