Gluten Free Carrot Cake Bread
Warm spices, sweet carrots, and a tender crumb — this loaf delivers everything you love about classic carrot cake in an easy, sliceable bread that makes 10 generous servings. Cinnamon, ginger, and nutmeg layer together beautifully, while finely grated carrots keep every slice moist and naturally sweet. A combination of whole-milk yogurt and neutral oil is what gives the crumb its soft, almost cake-like texture without relying on any wheat flour — just a reliable gluten free flour blend that works seamlessly here. If you've been burned by gummy or dense gluten free baked goods before, the long bake time and the toothpick test built into this recipe are your insurance policy for getting it right. Optional chopped walnuts add a satisfying crunch if you want a little contrast in every bite. It slices cleanly once fully cooled, so it's just as good for a weekend brunch spread as it is wrapped up and packed for an on-the-go snack during the week.
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Learn more →Ingredients
10 servings
- 1 ¾ cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
- ¾ cup packed light brown sugar
- ½ cup neutral oil (such as canola or vegetable oil)
- ¼ cup plain whole-milk yogurt
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
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