Low-Carb Carrot Cake Bread made grain-free, dairy-free and sugar-free! This easy one-bowl quick bread recipe is a much welcomed sidekick to your morning coffee or tea!

For those times you’re craving cake for breakfast but don’t want to feel the imminent guilt…

Here’s an idea! Turn the “cake” into “bread” and make it low-carb 😉

I’ve learned in my ripe old age that when a craving strikes, you listen, lest it sprout feet and get away from you. Although I often crave baked goods, coming up with more mindful alternatives is my way of indulging in my craving in a health-conscious manner.

Enter: this carrot cake bread.

It’s grain-free, sugar-free, dairy-free, loaded with carrot cake essentials, and really hits the spot when you’re jonesing for something comforting.

Now before we proceed, I have to point out something crucial: there are no raisins in this recipe.

I realize not everyone is a fan of raisins anyway, but I do think they provide an important texture and flavor to carrot cake. Because raisins are crazy high in carbs (I was going to add ½ cup until I calculated 62 carbs in ½ cup serving), I skipped them for my friends who are strictly keto.

If you aren’t strictly keto and love raisins in your carrot cake, add them in!

Sealing the deal on the whole adventure, I use my Vegan Cream Cheese Frosting to put the icing on the cake…err…bread.

Simply follow the low-carb version of the recipe if you’d like to follow suit, use your own rendition of cream cheese frosting, or skip the frosting altogether.

Ingredients for Carrot Cake Bread:

Almond flour, full-fat canned coconut milk, eggs, sugar-free sweetener, vanilla extract, shredded coconut, grated carrot, walnuts, cinnamon, ground nutmeg, ground ginger, baking powder, and sea salt.

The end result is a grain-free, sugar-free bread that is insanely moist, fluffy, and magical for sharing with others. Again, you can add raisins if you’d like!

If you don’t follow a low-carb diet and want to make a paleo version of this recipe, my Paleo Morning Glory Quick Bread will take you there!

How to Make Low-Carb Carrot Cake Banana Bread:

If making the Vegan Cream Cheese Frosting to frost the bread, soak the cashews overnight, then follow the instructions to prepare the frosting. Frosting can be made up to 7 days in advance.

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

In a large mixing bowl, whisk together the canned coconut milk, eggs, and vanilla extract until well-combined (note: if your coconut milk is separated when you open it, stir it well or transfer it to a microwave safe container and microwave it until melted).

Add the remaining ingredients (almond flour, shredded coconut, sweetener, baking powder, cinnamon. Ground ginger, nutmeg, sea salt, grated carrot, and chopped walnuts) and stir until well-combined.

Transfer the batter to the parchment-lined loaf pan and smooth into an even layer.

Bake for 45 to 60 minutes, or until the bread is golden brown on the top and tests clean.

Allow bread to rest at least 30 minutes before frosting it with cream cheese frosting. Slice and serve!

More Low-Carb Recipes:

Enjoy this lovely loaf with your coffee or tea!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!