Healthy Vegan Carrot Cake Bread

healthy vegan carrot cake bread is the most delicious and easy to make breakfast or dessert. you need one bowl and minimal ingredients!

hiiiii my name is Mary and this is one of my favorite breads in the whole wide world. Healthy Vegan Carrot Cake Bread is on another flippin’ level to say the absolute least.

i’ve made lots of carrot cake things, but this is my first bread, yay! i do have The Best Vegan Carrot Cake Cupcakes for a delicious dessert and also Easy Carrot Cake Oatmeal for the breakfast of your dreams.

this is a really simple, but really moist and nourishing vegan carrot cake loaf.  Healthy Vegan Carrot Cake Bread is loaded with grated carrots, unsweetened apple sauce, some spices, and a creamy vegan cream cheese style frosting that is so easy to make.

with mild sweetness and wholesome ingredients that are super minimal, you can’t go wrong with such a good recipe.

it’s healthy and filling enough to eat for breakfast as i did this morning. in fact, i had three pieces just because i was extra hungry AND it’s extra good.

when it comes to vegan carrot cake recipes, i like to mix things up and add variety. sometimes, that includes raisins and other times, banana and walnuts. this recipe is fun because i added applesauce and kept it on the healthy side with minimal maple syrup.

the process to make Healthy Vegan Carrot Cake Bread is super simple!

you just add the dry ingredients to a large mixing bowl first, and then mix in the wet ones.

see below for my grated carrot tip! the batter is going to be prettyyyyy thick! it’s a dense bread for sure but SUPER soft and fluffy too. honestly, the texture is just divine and i’m happy to say that i really nailed this recipe!

you need the following to make Healthy Vegan Carrot Cake Bread

  • oat flour- you can always make your own in a blender if you don’t have any flour on hand.

  • flax meal (you won’t be making an egg, just need flax meal)

  • baking powder

  • cinnamon

  • pumpkin spice

  • maple syrup

  • avocado oil

  • unsweetened dairy free milk

  • apple sauce

  • grated carrot

here’s a tip- don’t grate the carrot by hand, waaaaay to much work!! just add a few large carrots to a food processor and blend on high until a grated texture forms. easy and saves you time!

a food processor is my most used kitchen gadget. from making desserts to soups, puddings and even smoothies, it’s always a trusty machine.

this recipe will freeze well by the way, just warm it up before you eat the bread of course. personally, i like to store it in the fridge because to be honest, it only lasts a couple of days in my house lol. freezing is a good idea though because then you can have breakfast for the week!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Healthy Vegan Carrot Cake Bread

Recipe by MaryCourse: Breads, BreakfastDifficulty: Easy


Cooking time




  • 2 cups oat flour

  • 1/2 cup flax meal

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1/2 tsp pumpkin spice

  • 1 cup packed down grated carrot (see post for easy food processor tip)

  • 3/4 cup unsweetened apple sauce

  • 2 tbsp avocado oil

  • 3 tbsp maple syrup

  • 1/2 cup unsweetened dairy free milk

  • cream cheese frosting
  • 1/2 cup vegan cream cheese

  • 1.5 tbsp maple syrup


  • first, add the dry ingredients and then mix in the wet ones until a thick batter forms.
  • fold in the grated carrot and mix well.
  • add to a bread loaf pan and bake at 350 degrees for 30 minutes.
  • cool down completely and whisk the cream cheese frosting ingredients.
  • add to the top once the bread cools down and top with chopped pecans.
  • store in the fridge or freezer in an airtight container and enjoy!

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4 Responses

  1. Hi, I love your recipes! Super easy to follow and prepare. One question on this awesome-looking vegan carrot cake bread, is it ok to swap out the avocado oil with maybe coconut or EVOO? Just curious about the avocado oil as I’ve never tried it. Thanks!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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