Carrot Loaf (Almond Flour and Protein)

carrotloafprotein A deliciously moist loaf of gluten-free carrot bread that is filled with finely grated carrots, chopped pecans and has hints of cinnamon and nutmeg. Tastes just like you’re eating carrot cake, but it’s way healthier without any icing. It’s perfect for breakfast, snack or even a light dessert.

1½ cups gluten free all-purpose flour blend
½ tsp. xanthan gum, omit if your gluten-free flour blend already includes it
½ cup almond meal
½ cup (2 scoops) vanilla whey protein powder (39 g)
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. sea salt
4 eggs, beaten
1 cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup Erythritol Gold
¾ cup sunflower oil
2 cups carrots, finely grated
½ cup pecans, unsalted, roughly chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x5″ loaf pan with nonstick baking spray.

In a medium bowl, mix the gluten-free all-purpose flour, almond meal, protein powder, baking powder, cinnamon, nutmeg and salt together. Whisk well to combine.

In a large bowl, beat the eggs, white sugar and dark brown sugar together until frothy. Slowly add in the vegetable oil and whisk until you get a light and fluffy mixture.

Gently sift the flour mixture into the bowl with the wet ingredients, mixing well until you get a thick and homogeneous batter.

Add in the grated carrots and chopped pecans and mix until the carrots and pecans are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan.

Bake the batter for 50-55 minutes on the middle rack of the oven, or until a toothpick inserted in the middle comes out clean.

Allow the carrot bread to fully cool before removing from the pan and slicing.

Makes 12 servings.

Cook's Notes:

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a heavier final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in. Alternatively, if you are allergic to xanthan gum, you can substitute it with equal quantities of psyllium husk powder.
Almond meal: The almond meal keeps this bread deliciously moist. Here’s a super easy recipe for 5-minute homemade almond meal. You can also substitute almond meal for blanched almond flour if you prefer.
Baking Powder: Baking powder is the only leavening agent used in this gluten-free carrot bread recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Spices: I used ground cinnamon and ground nutmeg because these spices complement the carrot loaf very well. Alternatively, you may also use equal amounts of pumpkin pie spice if you prefer.
Eggs: Eggs are a necessary binder in this gf carrot loaf recipe, so make sure to add them in. I haven’t made this carrot cake bread without eggs, so I don’t know how that would turn out.
Vegetable Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you can also use another vegetable oil (such as canola oil, olive oil, avocado oil, or melted coconut oil). You can also use melted unsalted dairy-free butter if you prefer.
Carrots: While the highlight of this bread is definitely the grated carrots, this bread tastes best with the most finely-grated carrots. Store bought grated carrots tend to be very big in my opinion, so it’s best to grate your own. Make sure you grate your carrots using the smallest hole on your box grater. Trust me, while it may take a bit more time, it’s totally worth it!
Pecans: Chopped pecans add a beautiful contrast in taste and texture to this gf carrot bread. However, you may also use other types of unsalted chopped nuts (such as almonds or walnuts).
Storing/Freezing: To store, wrap the gluten-free carrot cake bread in plastic wrap or place in an airtight container and store for up to 5 days in the refrigerator. To freeze, wrap the healthy gluten-free carrot loaf in plastic wrap and then store for up to 2 months in the freezer. Allow the frozen carrot loaf to thaw completely overnight in the refrigerator before slicing and enjoying.