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.
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.
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.
- 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!
- Bake in the oven for 45 minutes.
- Transfer to a cooling rack to cool down before applying the frosting.
- Use a knife (or palette knife for frosting) to spread the frosting over the top of the loaf.
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!
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.
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
- Gluten-Free Vegan Chocolate Bread
- Gluten-Free Vegan Orange Poppy Seed 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
Vegan Carrot Bread (Gluten-Free)
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
- 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.
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.
Tanja
Dear Rhian,
Excellent recipe, can wait to try it 😸. Can I use something else instead of baking powder? Like using a bit more soda and apple cider vinager? I am not using baking powder for a while now as it makes me bloated.
Thanks,
Tanja
Rhian Williams
Hi Tanja, I believe you can replace the baking powder by using more baking soda and some cream of tartar. However I'm not sure about the proportions as I haven't tested it. But would love to hear how you get on if you try it!
Laquisha Leathers
I made it today! Delicious! Put the frosting in the nutri-bullet to make smooth... Thanks, Rhian!
Rhian Williams
Thank you so much, so happy to hear that!
Janis Voirol
I have made these twice now. The second time I used only three-quarters of a cup of oat milk. I was out of vanilla so I did not use vanilla. I used the ACV I used honey and pour it in some xylitol. Victim in an 8 by 8 glass baking dish. Baked at 350 for 40 minutes. I did not make the frosting cuz I cannot have that kind of not. They were amazing!!!!!
Rhian Williams
Thank you so much, so happy to hear that!
Luciana Borelli
Dear Rhian
I just found your recipe and can't wait to try it..; )
Can you please tell me if can I swap the GF flour for GF oats or almond flour?
I am not a big fan of GF flour or anything that uses Xantan gum.
Also do you think if I use honey instead of maple syrup would work?
Thank you,
Lucy
Rhian Williams
Hi Lucy! You can sub the gluten-free flour for oat flour - you can make you own by grinding up gluten-free oats in a food processor until you get a fine flour. Yes, honey can be used instead of maple syrup.
Ari
Good flavour but the next day the flavour changed an tasted quite powdery/chalky. It was best on the first day. Could I have prevented that?
Rhian Williams
Thank you for your feedback. Unfortunately most gluten-free flour deteriorate a lot after a day in terms of flavour and texture, which is why I've said on this recipe that it's best eaten when fresh!