• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » Recipes » Baking & Desserts

    Vegan Carrot Bread (Gluten-Free)

    Last updated - July 11, 2021; Published - April 10, 2020 By Rhian Williams 38 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two vegan carrot bread photos

    This Vegan Carrot Bread is moist and fluffy, subtly spiced and covered in a rich cream cheese frosting. It comes together in one bowl and the recipe is easily customisable. It's gluten-free and refined sugar free too! Perfect for dessert or an indulgent breakfast or brunch.

    A loaf of vegan carrot bread topped with frosting and walnuts with two slices next to it
    How sweet is this carrot bread?


    This is definitely a sweet bread recipe - it's similar to a Carrot Cake. To make it less sweet, you can halve the amount of maple syrup and omit the frosting, or omit the maple syrup all together if you want to make a more savoury bread.

    How do you grate carrots for this carrot bread?


    Use a box grater to grate the carrots.

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Mix together all the ingredients in a glass mixing bowl.

    Tip: Use a food processor to grind up the walnuts until they form a fine powder.

    Vegan carrot bread batter in a glass mixing bowl
    • Transfer the batter into a one-pound loaf tin.

    Tip: Make sure to line the loaf tin with greased baking paper - this will make removing the bread from the tin so much easier!

    Vegan carrot bread batter in a loaf tin lined with baking paper
    • Bake in the oven for 45 minutes.
    A loaf of vegan carrot bread in a loaf tin lined with baking paper
    • Transfer to a cooling rack to cool down before applying the frosting.
    A loaf of vegan carrot bread on a wire rack
    • Use a knife (or palette knife for frosting) to spread the frosting over the top of the loaf.
    A loaf of vegan carrot bread topped with vegan cream cheese frosting on a wire rack

    Frosting alternatives

    If you’d prefer not to use this cashew-based vegan cream cheese frosting, you can use a coconut cream-based cream cheese frosting instead, or a normal cashew buttercream.

    How to decorate

    I decided to decorate this carrot bread with chopped walnuts, but you can use whatever you like: chopped pecan nuts, chopped pistachios or coconut flakes all work well!

    A loaf of vegan carrot bread topped with vegan cream cheese frosting and chopped walnuts on a wire rack

    Substitutions you can make

    • You can use any type of oil: coconut oil, olive oil or vegetable oil.
    • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
    • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
    • You can replace the ground walnuts with ground almonds (almond meal).
    • For a nut-free version: replace the ground walnuts with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground walnuts and omit the frosting.
    • You can replace the raisins with any other dried fruit such as dried cranberries or chopped dates, or dried mango, dried pineapple or dried papaya for a tropical vibe.
    • You can add a couple of tablespoons of desiccated coconut to the batter.
    • You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
    • To make it less sweet, you can halve the amount of maple syrup and omit the frosting.
    • To make a more savoury bread, omit the maple syrup and the frosting.

    How long does this keep for?

    This Carrot Bread definitely tastes best when fresh, but keeps covered in the fridge for up to a few days.

    A loaf of vegan carrot bread topped with frosting and walnuts with two slices next to it

    More vegan sweet bread recipes

    • Gluten-Free Vegan Pumpkin Bread
    • Gluten-Free Vegan Blueberry Banana Bread
    • Gluten-Free Vegan Chocolate Pumpkin Bread
    • Gluten-Free Vegan Chocolate Banana Bread
    • Gluten-Free Vegan Zucchini Bread
    • Gluten-Free Vegan Chocolate Zucchini Bread
    • Gluten-Free Vegan Apple Bread
    • Gluten-Free Vegan Orange Bread
    • Gluten-Free Vegan Lemon Bread

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    Two slices of vegan carrot bread topped with frosting and walnuts

    Vegan Carrot Bread (Gluten-Free)

    This Vegan Carrot Bread is moist and fluffy, subtly spiced and covered in a rich cream cheese frosting. It comes together in one bowl and the recipe is easily customisable. It's gluten-free and refined sugar free too! Perfect for dessert or an indulgent breakfast or brunch.
    4.22 from 28 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten-free carrot bread, vegan carrot bread, vegan carrot cake
    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 15 minutes
    Servings: 10 slices
    Calories: 350kcal
    Author: Rhian Williams

    Ingredients

    For the bread:

    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
    • 2 tablespoons lemon juice *
    • 8 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • ¼ teaspoon ground ginger
    • 1 teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
    • Pinch salt
    • 100 g (3.5 oz) carrot , peeled and grated (one medium-sized carrot)
    • 50 g (⅓ cup) raisins or sultanas (or sub finely chopped dried mango or papaya)
    • 150 g (1 ¼ cup) ground walnuts **
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)

    For the frosting:

    • 100 g (⅔ cup) raw cashew nuts soaked in cold water overnight or in hot water for 15 minutes
    • 6 tablespoons maple syrup (or sub any other sweetener)
    • 3 tablespoons lemon juice

    To decorate (optional):

    • Walnuts , roughly chopped

    Instructions

    For the bread:

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
    • Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, ginger, mixed spice, salt, grated carrot, raisins and ground walnuts.
    • Sift in the flour, baking powder and bicarbonate of soda.
    • Mix well, adding a tiny splash more milk if it's looking too dry.
    • Transfer mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
    • Bake in the oven for 45 minutes until risen and golden brown and an inserted skewer comes out clean.
    • Once out the oven, transfer the loaf from the baking tin onto a wired rack to leave it to cool completely before applying the frosting.

    For the frosting:

    • Drain the soaked cashews and add to a food processor or blender with the maple syrup and lemon juice.
    • Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary.

    To frost and decorate:

    • Use a knife (or palette knife) to spread frosting over the top of the loaf.
    • Decorate with chopped walnuts, if desired.
    • Tastes best when fresh, but keeps covered in the fridge for up to a few days.

    Video

    Notes

    *The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the bread fluffy. If you don't want to use lemon juice, replace it with 1 tablespoon apple cider vinegar.
    **You can alternatively use ground almonds/almond meal or almond flour.
    • This is definitely a sweet recipe - it's similar to a Carrot Cake. To make it less sweet, you can halve the amount of maple syrup and omit the frosting, or omit the maple syrup all together if you want to make a more savoury bread.
    • If you’d prefer not to use this cashew-based vegan cream cheese frosting, you can use a coconut cream-based cream cheese frosting instead, or a normal cashew buttercream.
    Nutrition Facts
    Vegan Carrot Bread (Gluten-Free)
    Amount Per Serving
    Calories 350 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 7g35%
    Sodium 66mg3%
    Potassium 293mg8%
    Carbohydrates 39g13%
    Fiber 3g12%
    Sugar 19g21%
    Protein 6g12%
    Vitamin A 1671IU33%
    Vitamin C 4mg5%
    Calcium 96mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Madeline

      March 06, 2021 at 8:26 pm

      I usually have excellent success with your recipes but my bread was dense and undercooked, despite baking for 8 minutes longer than required. I used Bob’s Red Mill 1:1 Baking flour, as I do in all of your recipes, and used olive oil and macadamia nut milk, again, as I do in all of your recipes, so I am not sure what happened. The batter was far too liquidy from the get go so perhaps the ratios are off? I had to add extra flour to get the correct consistency. Perhaps less milk?

      Reply
      • Rhian Williams

        March 06, 2021 at 10:58 pm

        Thank you so much for your feedback. I'm sorry to hear that. Did you add the correct amount of grated carrots? Adding too much grated carrots would have caused the batter to be more liquid than it should have been. Or perhaps the carrots you used naturally contained more liquid than the ones I used. If making again, I'd recommend using less milk to make it more like a normal cake batter consistency. Also baking time can really vary between ovens when baking in a loaf tin, so you may need to bake for longer, until an inserted skewer comes out clean. I hope that helps!

    2. Yasmine

      June 29, 2021 at 3:05 pm

      5 stars
      Baked this today and is absolutely delicious! I omitted the frosting, added 1/4 tsp cinnamon and only used 4 tbsp maple syrup but it was still quite sweet. Only took me 20 minutes to put together. Thank you for this recipe! 🙂

      Reply
      • Rhian Williams

        June 29, 2021 at 3:48 pm

        Thank you so much, so happy to hear that!

    3. Laurie Hoffman

      April 01, 2022 at 2:48 am

      Could chickpea flour be used for the gluten-free flour?

      Reply
      • Rhian Williams

        April 11, 2022 at 10:19 am

        No sorry! Oat flour would work though!

    4. Connie

      January 10, 2023 at 12:04 am

      5 stars
      Made this carrot bread. I used 1/3 regular sugar with a couple of table spoons of agave sweetener. No nuts only the raisins. It turned out perfect. Flavor was good and moist. thanks for sharing about the lemon juice; good to know.

      Reply
      • Rhian Williams

        January 10, 2023 at 4:14 am

        Thank you so much, so happy to hear that!

    « Older Comments

    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it

    Coconut Flour Bread (Vegan + Gluten-Free)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers

    Vegan Baked Cheesecake (Gluten-Free)

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·