Vegan Carrot Cake Bread

We adapted this recipe from a Paleo Carrot Cake Bread recipe we found from Real Food with Jessica. With a few minor adjustments, we created a vegan and sugar free version that worked great for pre-workout or mid-morning snacks.

Vegan Carrot Cake Bread

Naturally sweetened with applesauce and carrots, this quick bread is also grain-free and vegan. Fast and easy to prepare, and very moist. Enjoy!
Prep Time10 mins
Cook Time35 mins
Course: bread, Breakfast, Dessert
Cuisine: American, Vegan
Keyword: gluten-free, paleo, sugar-free, wheat-free, Whole Life Challenge
Servings: 8
Calories: 206kcal


  • 1/2 cup shredded carrots 1-2 medium carrots
  • 1/3 cup coconut oil
  • 1/3 cup unsweetened applesauce
  • 3 flax eggs 9 tbsp water + 3 tbsp flax seed
  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1/4 tsp Kosher salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/3 cup raisins and toasted walnuts optional


  • Preheat your oven to 325 degrees F and grease a loaf pan with coconut oil.
  • Prepare the flax eggs: combine 3 tablespoons of water with every 1 tablespoon of flax. Whisk and set aside.
  • Combine grated carrots, coconut oil, and applesauce in a large bowl. Stir until mixed. Add the flax eggs and stir until combined.
  • Add the almond and coconut flours, salt, cinnamon, baking soda, and baking powder. Fold in raisins and toasted walnuts, and mix until fully incorporated.
  • Pour into pan; bake 35-38 minutes or until a toothpick inserted into the bread comes out clean. Allow to cool a bit before removing from pan and slicing.


Thanks to Real Food with Jessica for the inspiration! If you prefer to use eggs, the recipe calls for 3. The bread is moister with flax eggs; it holds together but is closer to a pudding consistency.

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