Date-Sweetened Carrot Bread
This nutrient-packed vegan carrot bread is tender and moist, made with whole wheat flour, and sweetened only with dates!
Recipe Highlights
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Servings: one loaf (9 slices)
- Difficulty: beginner to intermediate
- Equipment: blender, mixing bowls, grater, oven, 8×4-inch loaf pan
- Nutrition: 5g fiber, 6g protein per slice
- Diet: vegan, dairy-free, egg-free, no added sugar, refined-sugar free
Key Ingredients & Substitutions
Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.
- Dates ⟶ These are the only sweetener in this carrot bread, no extra sugar necessary! Not only are dates packed with natural sugars, but they’re also a good source of dietary fiber, B vitamins, and minerals like potassium, magnesium, and copper.
- Silken Tofu ⟶ A little bit of silken tofu adds moisture and some protein to improve the texture.
- Carrots ⟶ Use freshly grated/shredded carrots since pre-grated carrots are much drier.
- Whole Wheat Flour ⟶ This makes the bread a little more hearty and dense while adding fiber and a slightly nutty flavor.
- White whole wheat flour is a good option (if you can find it) for people who are skeptical of whole wheat flour. It has a lighter flavor and texture while offering similar nutritional value. You can also use half whole wheat flour and half all purpose flour.
- Almond Flour ⟶ This makes the bread more tender, cutting some of the denseness of the whole wheat flour.
- Walnut Butter ⟶ I love baking with walnut butter because it adds a delicious, almost buttery richness to baked goods. It has a higher fat content than peanut butter so is especially effective in oil-free baking. See my homemade walnut butter recipe – it’s super easy to make!
- Substitutes: If you don’t have walnuts, you can use another nut or seed butter like almond butter, peanut butter, or tahini. Just be aware that this can impact the flavor slightly, so use a nut/seed butter you like the taste of.
- Orange Zest ⟶ This adds a refreshing citrus note that pairs deliciously with the warm spices.
- Substitute: Lemon zest can be used instead, but the flavor is best with orange zest.
- Miso ⟶ Adds saltiness and a hint of savory, umami flavor that really rounds out the spices. Miso adds so much more flavor than just salt! I like to use red or awase (mixed) miso, but white miso is fine, too.
- Cinnamon, Nutmeg, and Ginger ⟶ A blend of warm, aromatic spices makes this vegan carrot bread super flavorful and addicting. You can also add a pinch of allspice or cloves if you prefer.
How to Make
Step-by-step photos and additional tips to help you get the best results!
Blend dates, silken tofu, soy milk, miso, vinegar, vanilla extract, and grated ginger It’s okay if there are a few specs of dates, but they should be mostly blended. 
Mix date mixture with walnut butter, carrots, and orange zest. 
Whisk whole wheat flour, almond flour, baking powder, baking soda, cinnamon, and nutmeg. 
Add dry ingredients to wet and gently fold the batter together with a silicone spatula. The batter will be thick. 
Mix until just combined and no dry flour is left. Be careful not to over-mix the batter as this can result in a dense and gummy texture. 
Fold in any optional add-ins (I like raisins and walnuts). Again, don’t mix too much – just enough to distribute the add-ins. 
Transfer batter to a lined loaf pan. Optionally, to encourage cracking through the middle of the loaf, run a sharp knife down the center of the batter about 1/2-inch deep. 
Bake at 350°F for about 1 hour, or until a skewer inserted in the center of the loaf comes out with a few moist crumbs. It may take an extra 15 minutes or so depending on your oven and pan. The carrots make this bread very moist!
Serving Suggestions
This vegan carrot bread is delicious on its own, but for a heartier meal or snack, serve it with some high protein yogurt or nut butter.
Storage & Reheating
This carrot bread can be stored at room temperature for 24 hours, but for longer storage, I recommend refrigerating it for up to 5 days. Make sure to store it in an airtight container, otherwise it will dry out quickly. For even longer storage, cut into slices and place in freezer-safe bags for up to 2 months.
To thaw frozen slices, pop in the microwave for 15-20 seconds, leave out at room temperature for an hour or two, or thaw in the fridge overnight.
Additional Tips for Success
Don’t over-mix ⟶ Rather than aggressively mixing the batter, use a silicone spatula to fold the dry ingredients into the wet ingredients just until there is no dry flour left. Too much mixing will lead to excess gluten development, which results in gummy and dense breads.
Use a kitchen scale ⟶ For the most accurate results, measure the ingredients in grams (where applicable) using a kitchen scale. I develop all my recipes using a kitchen scale to ensure the most accurate replicable recipes.
Use the right dates ⟶ Be sure to choose dates that are very soft, moist, and sweet. I used Bam dates, but Medjool dates are more common in US supermarkets. There is no extra added sugar in this recipe, so the dates are providing all the sweetness.
Leave some parchment paper overhang ⟶ When lining the loaf pan, use a little extra parchment paper so that there’s some excess paper hanging over the sides. This makes it easier to lift the bread out of the pan after baking.
Date-Sweetened Carrot Bread FAQ
More Date-Sweetened Treats
- Healthy Date Snickers Bars
- Frozen Snickers Mousse Cups
- Pretzel Date Bark
- Simple Date-Sweetened Granola
- Sesame Miso Granola
- Carrot Cake Baked Oatmeal
- Peanut Butter Protein Pudding
If you try out this recipe, 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!
Date-Sweetened Carrot Bread
Ingredients
- 160 grams Medjool dates1 pitted
- 150 grams silken tofu
- 60 ml (¼ cup) soy milk
- 2 tsp miso
- 1½ tsp apple cider vinegar
- 1 tsp vanilla extract
- ½ tsp grated ginger or ¼ tsp dry ground ginger
- 30 grams (2 tbsp) walnut butter2
- 200 grams carrots peeled and shredded
- 1 tsp orange zest from about ½ an orange
- 180 grams (1½ cups) whole wheat flour
- 56 grams (½ cup) almond flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup optional add-ins like raisins, walnuts, or pumpkin seeds
Instructions
- Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper.
- Blend: Add dates, silken tofu, soy milk, miso, vinegar, vanilla extract, and grated ginger to a blender. Blend on high until well combined – it's okay if there are a few specs of dates, but they should be mostly blended.160 grams Medjool dates1, 150 grams silken tofu, 60 ml (¼ cup) soy milk, 2 tsp miso, 1½ tsp apple cider vinegar, 1 tsp vanilla extract, ½ tsp grated ginger
- Mix in remaining wet ingredients: Transfer blended mixture to a large bowl and mix in walnut butter, carrots, and orange zest.30 grams (2 tbsp) walnut butter2, 200 grams carrots, 1 tsp orange zest
- Whisk dry ingredients: In a separate bowl, whisk together whole wheat flour, almond flour, baking powder, baking soda, cinnamon, and nutmeg.180 grams (1½ cups) whole wheat flour, 56 grams (½ cup) almond flour, 1½ tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg
- Combine: Add dry ingredients to the wet ingredients and fold together until just combined and no dry flour is left. Add add-ins if using and fold to distribute.
- Bake: Transfer batter to lined loaf pan. Tap the pan on the counter a few times to level out the batter, then place on the middle rack of your oven. Bake for 60-70 minutes, until a skewer inserted in the center comes out clean or with some moist crumbs.
- Cool: Place the pan on a wire rack and cool in the pan for 10 minutes, then carefully remove the bread from the pan. Place the bread directly on the wire rack to finish cooling.
Notes
*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!
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