Low-Carb Carrot Cake Bread made grain-free, dairy-free and sugar-free! This easy one-bowl quick bread recipe is a much welcomed sidekick to your morning coffee or tea!

Low-Carb Carrot Cake Bread - grain-free, sugar-free, dairy-free, insanely moist and fluffy!

For those times you’re craving cake for breakfast but don’t want to feel the imminent guilt…

Here’s an idea! Turn the “cake” into “bread” and make it low-carb 😉

I’ve learned in my ripe old age that when a craving strikes, you listen, lest it sprout feet and get away from you. Although I often crave baked goods, coming up with more mindful alternatives is my way of indulging in my craving in a health-conscious manner. 

Enter: this carrot cake bread.

It’s grain-free, sugar-free, dairy-free, loaded with carrot cake essentials, and really hits the spot when you’re jonesing for something comforting.

Grain-Free Low-Carb Carrot Cake Bread - a loaf of pure deliciousness! sugar-free, dairy-free, moist, fluffy, amazing!

Now before we proceed, I have to point out something crucial: there are no raisins in this recipe.

I realize not everyone is a fan of raisins anyway, but I do think they provide an important texture and flavor to carrot cake. Because raisins are crazy high in carbs (I was going to add ½ cup until I calculated 62 carbs in ½ cup serving), I skipped them for my friends who are strictly keto.

If you aren’t strictly keto and love raisins in your carrot cake, add them in!

Sealing the deal on the whole adventure, I use my Vegan Cream Cheese Frosting to put the icing on the cake…err…bread.

Simply follow the low-carb version of the recipe if you’d like to follow suit, use your own rendition of cream cheese frosting, or skip the frosting altogether.

Ingredients for Carrot Cake Bread: 

Almond flour, full-fat canned coconut milk, eggs, sugar-free sweetener, vanilla extract, shredded coconut, grated carrot, walnuts, cinnamon, ground nutmeg, ground ginger, baking powder, and sea salt.

The end result is a grain-free, sugar-free bread that is insanely moist, fluffy, and magical for sharing with others. Again, you can add raisins if you’d like!

If you don’t follow a low-carb diet and want to make a paleo version of this recipe, my Paleo Morning Glory Quick Bread will take you there!

How to Make Low-Carb Carrot Cake Banana Bread:

If making the Vegan Cream Cheese Frosting to frost the bread, soak the cashews overnight, then follow the instructions to prepare the frosting. Frosting can be made up to 7 days in advance.

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

In a large mixing bowl, whisk together the canned coconut milk, eggs, and vanilla extract until well-combined (note: if your coconut milk is separated when you open it, stir it well or transfer it to a microwave safe container and microwave it until melted).

Add the remaining ingredients (almond flour, shredded coconut, sweetener, baking powder, cinnamon. Ground ginger, nutmeg, sea salt, grated carrot, and chopped walnuts) and stir until well-combined.

One-Bowl Low-Carb Carrot Bread

Transfer the batter to the parchment-lined loaf pan and smooth into an even layer.

Keto Carrot Cake Bread - grain-free, dairy-free, delicious

Bake for 45 to 60 minutes, or until the bread is golden brown on the top and tests clean.

Allow bread to rest at least 30 minutes before frosting it with cream cheese frosting. Slice and serve!

More Low-Carb Recipes:

Enjoy this lovely loaf with your coffee or tea!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!

Low-Carb Carrot Cake Bread - grain-free, sugar-free, dairy-free, insanely moist and fluffy!

Low-Carb Carrot Cake Bread

5 from 4 votes
This easy one-bowl quick bread recipe is a much welcomed sidekick to your morning coffee or tea!
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 1 Loaf

Ingredients

Instructions

  • If making the Vegan Cream Cheese Frosting, soak the cashews overnight, then follow the instructions to prepare the frosting. Frosting can be made up to 7 days in advance.
  • Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
  • In a large mixing bowl, whisk together the canned coconut milk, eggs, and vanilla extract until well-combined.
  • Add the remaining ingredients (almond flour, shredded coconut, sweetener, baking powder, cinnamon. ground ginger, nutmeg, sea salt, grated carrot, and chopped walnuts) and stir until well-combined.
  • Transfer the batter to the parchment-lined loaf pan and smooth into an even layer.
  • Bake for 45 to 60 minutes, or until the bread is golden brown on the top and tests clean.
  • Allow bread to rest at least 30 minutes before frosting it with cream cheese frosting. Slice and serve!

Nutrition

Serving: 1of 10 · Calories: 314kcal · Carbohydrates: 14g · Protein: 12g · Fat: 24g · Fiber: 5g · Sugar: 3g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: almond flour, breakfast, carrot bread, dairy free, grain free, keto, low carb carrot cake, low carb carrot cake bread, quick bread
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Low-Carb Carrot Cake Bread - grain-free, sugar-free, dairy-free, insanely moist and fluffy!

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. The recipe says that it is sugar-free, but you have coconut sugar or raw cane sugar listed as the sweetener. I assume the recipe should work with any sugar free sweetener substitute like monkfruit or stevia?

    1. Hi Alex,

      Oh dear…thanks so much for catching that! I had tested the recipe using both coconut sugar and raw cane sugar too, and left it as the ingredient instead of changing it back to sugar-free sweetener. My apologies for the confusion! But you nailed it – it should read sugar-free sweetener – I went ahead and made the change 🙂 Thanks again for bringing that to my attention! xoxoxo

  2. Wondering if I could use chick pea and oat flour instead of almond flour? I noticed the chick pea is a little over bearing if use too much. What ratio would you recommend?

    1. Hi Terry,

      I’m not sure what the ratio would be, as I haven’t tested the recipe myself using a combination of chickpea and oat flour. I would try 1.5 cups of oat flour and 2/3 cup chickpea flour and see what the consistency of the batter is like. You can adjust the amount of flour up if need be 🙂

    1. Hi Caroline!

      I bet it would work as mini muffins, but without having tried it I’m not sure what the exact bake time would be. I just googled a standard mini muffin recipe and it said 375 degrees for 10 minutes. Let me know how it turns out! xo

    1. Hi Katie! I like using Lakanto Monkfruit Sweetener, but you can also use Swerve, Truvia, allulose, or really any sugar-free granulated sweetener that you like 🙂 Hope you enjoy the bread!

  3. Oh No!! I just got to the end of the recipe, and I found that I don’t have walnuts! 🙁 That would’ve been soooo good! Oh well. I love the recipe! 🙂