Gluten-Free Carrot Cake Bread

This moist, slightly sweet loaf is perfect for breakfast. If you can tolerate dairy it is delicious with a smear of cream cheese. It's also a fun and tasty base for a peanut butter and jelly sandwich!

Free of gluten, dairy/casein, soy, and corn

Yields 2 (7 1/2" x 3 1/2") loaves of bread

Recipe created and shared by Carrie of


2 1/4 cups blanched almond flour

3/4 cup arrowroot starch

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

1 teaspoon baking soda

2 tablespoons olive oil or coconut oil

3/4 cup coconut palm sugar (or brown sugar)

3 large eggs

2 cups shredded carrots

1/2 cup almond milk or other non-dairy milk

1/2 teaspoon apple cider vinegar

1/2 cup raisins (optional)


Preheat oven to 350 degrees. Heavily grease 2 (7 1/2" x 3 1/2") loaf pans with non-stick cooking spray or coconut oil. In a medium bowl whisk together blanched almond flour, arrowroot starch, ground cinnamon, sea salt, and baking soda. Set aside. In a large bowl mix together olive oil, coconut sugar, eggs, carrots, almond milk, and apple cider vinegar Stir the whisked dry ingredients into the wet ingredients. Fold in the raisins, if desired. Divide the batter evenly between the two pans. Bake for 350-40 minutes until a toothpick inserted in the middle comes out clean and the tops of the loaves are golden brown. Allow loaves to cool on a wire rack for one hour before slicing and serving.