This moist and tender carrot bread is packed with carrots, applesauce, whole wheat flour, and warm spices. Vegan and oil-free!
Carrot bread is the quick bread version of carrot cake – deliciously spiced like carrot cake, but lighter, less sweet, and higher in fiber and protein. Great for a healthy breakfast or snack! It’s also egg-free, dairy-free, vegan, and can be made nut-free.
Key Ingredients
- Carrots ⟶ No need to dry them! They will release liquid as they sit and as the bread cooks. The batter will be thick.
- Applesauce ⟶ For extra moisture and natural sweetness.
- Nut Butter ⟶ I use peanut butter since it’s cheap and convenient, but walnut or almond butter would be delicious too!
- Whole Wheat Flour ⟶ Despite this bread being made with 100% whole wheat flour, it’s still soft and tender, not dense! Whole wheat flour also adds a slightly nuttier flavor. I recommend white whole wheat flour if you can find it – it’s softer than regular whole wheat flour and more neutral in flavor.
- Spices ⟶ For carrot cake vibes, we need cinnamon and nutmeg. You can also add about 1/4 teaspoon each of ground ginger and ground cloves for more flavor.
Tips for Success
Use gram measurements ⟶ I highly recommend using a kitchen scale* to accurately measure your ingredients whenever gram measurements are given. There is a lot more room for error with cup measurements.
Don’t over-mix ⟶ Too much mixing results in excess gluten formation which can make your bread dense, tough, and chewy. Use a folding motion to mix wet and dry ingredients until just combined – meaning no dry flour is left.
Cool completely before slicing ⟶ The bread will finish cooking in the residual heat, and the structure will finish setting as the bread cools down. Cutting into it while still warm can cause the bread to sink and/or dry out due to moisture loss.
Carrot Bread FAQ
Can I bake muffins instead?
I haven’t made these into muffins but I don’t see why not! You should be able to get 8-10 regular muffins. Bake at 375°F for 25-30 minutes.
Can I use regular flour?
Sure, you can swap the whole wheat flour for all purpose flour.
Can I make carrot bread gluten-free?
I haven’t tested this with a gluten-free flour, but you can try buckwheat flour* or Bob’s Red Mill 1-to-1 Baking Flour*.
Can I make carrot bread nut-free?
Yes, you can omit the carrots and swap the peanut butter for sunflower seed butter (be aware that sunflower seed butter can tint the loaf green due to a reaction with the chlorophyll in the seeds and baking soda, though the vinegar should help mitigate this).
My bread sunk in the middle, what happened?
This can have many causes:
-Your bread was undercooked when you removed it from the oven. Only remove the bread from the oven once it passes the toothpick test.
-Your baking soda is expired so the bread didn’t rise properly.
-You had too many wet ingredients (or not enough dry) – be sure to measure in grams for the most accuracy!
-Your oven temperature is too high, causing the outside of the bread to cook and brown before the inside can cook.
More Carrot Cake-Inspired Treats!
- Carrot Cake Energy Bites
- Carrot Cornmeal Banana Bread
- Vegan Carrot Cake Banana Muffins
- Carrot Banana Oat Muffins
If you try out this carrot bread, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Carrot Bread (Vegan, Whole Grain)
Ingredients
Wet Ingredients
- 6 tbsp soy milk
- 1 tbsp ground flax
- 225 grams (about 1⅔ cups) carrots, shredded
- 180 grams (¾ cup) unsweetened applesauce
- 60 grams (¼ cup) peanut butter
- 48 grams (¼ cup) brown sugar
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Dry Ingredients
- 190 grams (1½ cups + 1 tbsp)
whole wheat flour* - ¾ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup walnuts
- ¼ cup raisins
Instructions
- Whisk soy milk and ground flax together in a small bowl. Set aside for 5 minutes.
- Preheat oven to 350°F/180°C**1. Line a loaf pan with parchment paper.
- In a large bowl, combine the wet ingredients (carrots, applesauce, peanut butter, brown sugar, vinegar, vanilla extract, and flax mixture).
- Sift whole wheat flour, baking soda, cinnamon, and nutmeg on top of the wet ingredients. Fold the batter together until just combined.
- Add walnuts and raisins and fold into the batter a few times to distribute.
- Pour the batter into the prepared loaf pan. Bake for 60-75 minutes, until a toothpick inserted in the center of the loaf comes out clean. (A 9×5-inch pan should take about 60 minutes. An 8×4-inch loaf pan can take up to 75 or even 90 minutes. See notes for mini loaves**1.)
- Place the loaf pan on a wire rack. Cool for 10 minutes, then gently lift the loaf out of the pan. Place the loaf on the wire rack and carefully remove the parchment paper. Let the bread cool completely before slicing.
- Store leftovers in an airtight container at room temperature for up to 48 hours or in the fridge for up to a week. To freeze, cut into slices first, then freeze for up to two months.
**Notes
- Mini Loaves: I’ve made this carrot bread into mini loaves using 5.5×3-inch pans. It will make three mini loaves. Bake at 325°F/160°C for about one hour. Try not to tent with foil as I’ve noticed this can cause mini loaves to sink.
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
Save for later!
