healthy and cozy gluten-free carrot cake bread!
this healthy and cozy gluten-free carrot cake bread is everything i want this time of year: moist, lightly fudgy, warmly spiced, and just sweet enough to feel special without being over-the-top. it’s the kind of loaf that works just as well for breakfast with coffee as it does for an afternoon snack or dessert.
this recipe combines the best parts of carrot cake and banana bread. ripe bananas and greek yogurt keep the loaf incredibly moist, while oat flour and almond flour give it structure without weighing it down.
chopped dates melt into the crumb for natural sweetness, walnuts add texture, and shredded carrots bring that classic carrot cake feel. it’s finished with a lightly sweet maple cinnamon cream cheese frosting that ties everything together without overpowering the bread.
taste + texture
this carrot cake bread is soft, tender, and slightly dense in the best way. it has a cozy, almost fudgy interior while still being fully baked through. the cinnamon and nutmeg give it that classic carrot cake warmth, the dates add little pockets of caramel-like sweetness, and the walnuts bring a subtle crunch. the frosting is tangy, lightly sweet, and perfectly balanced- not too thick, not too sugary.
why you’ll love this recipe
- naturally sweetened with bananas, maple syrup, coconut sugar, and dates
- gluten-free and made with simple, wholesome ingredients
- higher in protein than traditional carrot cake bread
- moist and satisfying without being heavy
- easy to make in one bowl
- perfect for breakfast, snack, or dessert
how to make it
this is a true one-bowl situation. you’ll start by whisking together the wet ingredients, then add the dry ingredients directly to the same bowl. once everything is just combined, fold in the carrots, dates, and walnuts. the batter gets baked in a 1 lb loaf pan until set in the center with moist crumbs. after cooling completely, spread on the maple cinnamon cream cheese frosting and finish with extra walnuts if you’d like.
substitution ideas
- dairy-free: use dairy-free cream cheese and dairy-free yogurt
- nut-free: swap almond flour for 1/4 cup oat flour and skip the walnuts (the texture will change a bit)
- no dates: raisins or chopped dried figs work well
storage
- store frosted bread covered in the fridge for 3–4 days
- unfrosted bread keeps well in the fridge for up to 5 days
- slice and freeze for up to 2 months; thaw overnight or gently reheat
if you like Healthy and Cozy Gluten-Free Carrot Cake Bread, try these other recipes!
Healthier No Bake Reese’s Peanut Butter Cup Bars
Nourishing Banana Date Cobbler With Homemade Ice Cream
Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
No Bake Pistachio Cheesecake Brownie Cups
8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust
No Bake Double Chocolate Bliss Rolls
The Best No Bake Peanut Butter Chocolate Cheesecake
Gluten-Free Peach Cobbler With Creamy Burrata Ice Cream
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches
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Healthy and Cozy Gluten-Free Carrot Cake Bread
Ingredients
Method
- preheat oven to 350°f. grease or line a 1 lb loaf pan (8.5 x 4.5 inches).
- in a large bowl, whisk together mashed bananas, eggs, greek yogurt, maple syrup, coconut sugar, melted oil, and vanilla until smooth.
- add all dry ingredients directly into the same bowl. gently stir until just combined — do not overmix.
- fold in shredded carrots, chopped dates, and walnuts.
- pour batter into prepared loaf pan and smooth the top.
- bake for 45–55 minutes, loosely tenting with foil around the 40-minute mark if the top is browning too quickly.
- loaf is done when the center is set and a toothpick comes out with moist crumbs, not wet batter.
- cool completely in the pan, then transfer to a rack.
- frosting directions
- add cream cheese, maple syrup, vanilla, cinnamon, and salt to a bowl.
- beat until smooth and creamy.
- chill 15–20 minutes to slightly firm, then spread over the fully cooled loaf.
- storage
- frosted loaf: store covered in the fridge 3–4 days
- unfrosted loaf: fridge 4–5 days
- slices freeze well up to 2 months
