Go Back
Print

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.
Course Breakfast, Desserts
Cuisine American
Keyword bread, carrot cake,, gluten free
Prep Time 20 minutes
Cook Time 44 minutes
Total Time 1 hour 4 minutes
Servings 8

Ingredients

  • carrot cake banana bread
  • 2 medium ripe bananas mashed
  • 2 large eggs
  • 1/3 cup plain greek yogurt 2% or full-fat
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/4 cup melted coconut oil or butter
  • 1 tsp vanilla extract
  • dry ingredients
  • 1 cup oat flour
  • 1/2 cup almond flour
  • 1/4 cup vanilla or unflavored protein powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • fold-ins
  • 1 cup finely shredded carrots packed, not wet
  • 1/3 cup chopped dates
  • 1/3 cup chopped walnuts
  • maple cinnamon cream cheese frosting
  • 5 oz cream cheese softened
  • 1 tbsp pure maple syrup
  • 1/2 tsp vanilla extract or vanilla bean paste
  • 1/2 –3/4 tsp cinnamon
  • pinch of sea salt

Instructions

  • 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

Notes

macros (per slice, 7 slices total)
includes frosting
calories: ~305
protein: ~10 g
carbs: ~35 g
fat: ~15 g