This carrot bread is GF, DF, RSF, and still tastes amazing! It is sweetened with coconut sugar and maple syrup, no refined sugar. And it is made with avocado oil, no dairy! I like making this bread for Easter brunch, but it is great anytime of the year. If you want to take it up a notch, you can use this bread for French toast!
For the shredded carrots, you can buy them at the store, but I like to shred my own. You are able to shred the carrots a bit finer than what you find in the store, which I prefer. Also, the recipe below will work for sea level and high altitude. I find that for gluten free recipes you do not need to adjust the baking soda or baking powder for altitude. The only difference is the oven temperature which is noted in the recipe. Hope you enjoy!
Carrot Bread - GF, DF, RSF
- Glass loaf pan
- 3/4 cup avocado oil
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup oat flour
- 3/4 cup brown rice flour
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 2 cups shredded carrots
- 1/2 cup chopped walnuts
- 1 tbsp coconut sugar (optional topping)
- Turn the oven to 350F for sea level and 360F for high altitude.
- Grease your loaf pan with avocado oil and coat with oat flour.
- In a small bowl mix together the oat flour, brown rice flour, cinnamon, baking powder and salt.
- In your mixing bowl combine the avocado oil, coconut sugar, and maple syrup.
- Add the eggs to the oil mixture and mix for a few minutes until the color starts to lighten a bit.
- Mix in half of the flour mixture until it is just combined, then repeat.
- Add in the carrots and the walnuts. Can mix quickly with your mixer or fold in by hand.
- Pour the mixture into the loaf pan and sprinkle with 1tbsp of coconut sugar (optional)
- Bake for 60-65 minutes, until a knife in the center comes out clean.
- Let the pan cool for about 15 minutes and then take the bread out of the pan to cool completely.
- Store any leftovers in the refrigerator.
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