I'm not sure if there is anything better than paleo carrot bread for breakfast, especially when it is topped off with a fabulously creamy cashew cream cheese frosting. This carrot bread is gluten free, grain free, refined sugar free and dairy free. Woo hoo.
Just wanted to let you know this carrot bread recipe is sponsored by my friends at Diamond Nuts!
What if I created a not-so-sweet carrot bread that you could supplement your breakfasts with? Or eat after a workout? Or sneak into bed as a midnight snack, while shielding yourself from your significant other?
I have done it! I decided to use coconut sugar instead of maple syrup or honey. What sends this bread over the moon and into a new dimension is the frosting.
It's similar to the base I use for my cashew cheesecakes, but I omitted coconut oil as there is no need for it to get too firm.
I'm actually having a piece of this alongside my breakfast as I type up this post. The fact that there is only ¼ cup of coconut sugar in the entire loaf means you're only consuming a few grams of sugar per serving!
More like this:
One Bowl Vegan Chocolate Banana Bread
Bananas Foster Vegan French Toast Bake
A paleo carrot bread that pairs perfectly with walnuts
I have been purchasing and using Diamond Nuts ever since I started baking... long before I dived into grain free baking. Their nuts are the utmost of quality, and I love being able to access them at almost any grocery store or market that I visit.
The Heirloom Reserve Diamond Nuts Walnuts make such a difference in this recipe. All of their nut varieties are non-GMO and have been harvested and packaged here in California!
What I loved most about adding walnuts into the recipe was how well they played off the sweetness from the cashew cream cheese frosting and resonated with the fresh carrot shavings inside the bread. Delicious!
The reality of how truly delicious this carrot loaf is? Well, I am in the midst of chowing down on a big hunk while typing up this blog post. I am not someone who usually eats breads or muffins for or with breakfast, but this recipe is just too good!
I actually just dropped a piece of paleo carrot bread from my fork onto our brand new living room couch. No surprise there.
You know what sounds really awesome? Adding some raisins or dried fruit into this recipe. You could omit the frosting completely and substitute in these things instead.
That way, it will be easier to grab and go. However, if you're into frosting, I strongly encourage you not to skip out on it. If you have the time to sit down, cut yourself a slice, transfer it to a plate and get down on it with a big fork... please do so.
Maybe wear a bib though. Just in case. 😉
There are so many exciting things in the works over the next few weeks, and I'm finally able to start sharing content with you again. It's been hectic with the adjustments after moving into a new home.
After all, we are starting a kitchen renovation in April... are we nuts or what? In my eyes, I saw it as being something I'd either have to get done right now or a few years from now.
There is no way we want to take on all of the noise and stress levels going through a kitchen renovation brings on *while having a newborn baby / little 1-year old running around.*
We are going to tough through the next few months of absolute mayhem, and I know the end result is going to be something truly spectacular both for my business and our growing family.
I will absolutely be filling you in all along the way and hope to do a before / after kitchen renovation and reveal photoshoot and blog post for you to ogle over.
Well, what the heck are you waiting for??!
Be sure to whip up this fabulous paleo carrot bread recipe as soon as you can.
In fact, if you're planning on having guests over for brunch or are heading to a potluck, I think this would be the perfect treat for you to make!
This post is sponsored by the lovely folks at Diamond Nuts. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
Paleo Carrot Bread with Walnuts
Ingredients
Bread
- 4 large eggs at room temperature
- 1 ½ cups unsweetened applesauce
- ⅓ cup plus 2 tablespoons cashew butter see notes
- 3 tablespoons coconut oil melted
- 1 tablespoon apple cider vinegar
- ¼ cup coconut sugar
- 1 ½ teaspoons pure vanilla extract
- ½ cup plus 1 tablespoon coconut flour
- ¼ cup arrowroot flour
- 1 ½ teaspoons cinnamon
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups carrots grated
- ¾ cup Heirloom Reserve Walnuts roughly chopped, plus more for garnish
Topping
- 1 ½ cups raw cashews soaked in boiling water for 2 hours
- ¼ cup pure maple syrup
- 3 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- ½ cup canned coconut milk
Instructions
- Prepare the frosting first. Drain the cashews and rinse well with cold water. Add cashews to a high-speed blender pitcher.
- Add the rest of the frosting ingredients and blend on high for 1-2 minutes, scraping down the sides as needed. I used a Vitamix and a tamper to get everything well incorporated and creamy throughout. Transfer to a small bowl and set in the refrigerator to thicken up more.
- Lightly grease a 9"x5" loaf pan. Measure out parchment paper to the width of the longest side of the pan. Make sure it's long enough to line the entire bottom of the pan, both sides and have a few inches of overhang on either side. Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position.
- In the bowl of a mixer or food processor, combine the eggs, applesauce, cashew butter, coconut oil, vinegar, coconut sugar and vanilla. Mix until well combined and even throughout.
- Add the dry ingredients into the wet and mix until well combined. Fold in the carrots and walnuts.
- Transfer the batter to the prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release any air bubbles.
- Bake at 350 degrees Fahrenheit for 50-60 minutes. The top of the loaf should spring back a bit after being poked with your finger. If it sinks down at all, let it cook another couple of minutes. Mine took 55 minutes.
- Move the loaf pan to a wire rack to cool for at least 30 minutes. Carefully flip the pan over and invert the loaf to cool for at least 1 hour before frosting.
- Spread the cashew frosting on top of the bread and top off with extra nuts and a drizzle of honey if desired.
- Leftovers will keep in the refrigerator for up to 5 days in an airtight container. Enjoy!
Alisa says
Could you do this as muffins?
I'm sure you could although I haven't tested it that way. I'd set the oven temp to 350 and keep a close eye on them. They will be done once they have risen and a toothpick inserted into the center comes out clean. I'd guess 20-25 minutes or so. If you make them, can you let me know how they turn out?
Jill says
Any thought on if the recipe would still work by omitting the sugar entirely? I’m trying to avoid all sugar other than found naturally in fruit.
I would get some dates in here then... I'd add enough dates for it to reach your desired level of sweetness!
Julie Kosto Drobish says
do you have any idea what the nutrition facts would be for this?
I don't, but if you go on MyFitnessPal, you can plugin the ingredients and it will tell you straight away!
Debbye says
Love the addition of the walnuts, one of my favorite all time nuts. This looks super yummy, can't wait to try it.
Ah, please do. It's one of my favorite new recipes!
Anne Murphy says
Oh, great! I'm looking for not-too-sweet tea breads to make for the parents (to replace the super sweet commercial ones they're eating now...) and they have to be gluten free if I'm going to bake them. This is just what I need to try.
Hi!!! That sounds SO wonderful. I hope you make it for them and they love it. Can you update me?
karyld2016 says
I'm not a big fan of walnuts, but man this bread looks delicious! I think it might be the frosting 🙂 My mom does love walnuts, and carrot bread, so I'll definitely share this with her
You can alternatively use pecans if you like those. The frosting is really, really fabulous... I must say! 🙂
Leslie Haasch says
I've done plenty of carrot cake and carrot cake cupcakes before, but I'm loving the idea of it in loaf form - AND paleo!
I know... such a big bonus, right?
Big Flavors from a Tiny Kitchen says
I love that you're making the flavors of carrot cake acceptable at any time of day! And the fact that this isn't as cloyingly sweet as some other carrot cakes makes it extra enticing for me. Gorgeous recipe!
jpinney13 says
I've never had carrot bread but do love carrot cake. This seems like a healthier option. I am eating mostly paleo these days so I love when I can find a recipe like this. Thanks for sharing!
prasanna hede says
I have been actually staring at your amazing clicks for a while,coming to your recipe -I could not believe it is paleo!
Dixya @ Food, Pleasure, and Health says
i dont know if im excited about the cake or the frosting itself. everything here looks and sounds fabulous!
They are both definitely exciting!
Kiki Johnson says
What a beautiful loaf! I would love a slice of this carrot cake for breakfast. The cashew cream cheese frosting sounds out-of-this-world delicious! I will bookmark this one and make is ASAP.
Yes, please do... and lemme know what you think. The cashew frosting is amazing!!
Vicki says
How do you think sunbutter would sub for cashew?
It would substitute okay... the bread would turn green though! If you are okay with that, I'd try it out!
Sara H says
Is there something else I can use in place of the cashew butter? I have all the ingredients except that.
Hi Sara. You can use any other nut butter! Do you have any on hand?
Sara H says
I do! I have almond butter. Thank you! We’re still new to paleo and trying to figure it all out.
Perfect... definitely use almond butter. I am here if you have ANY questions... happy to have you! 🙂
cheddarben says
Carrot bread? We can just pretend not to call it cake, right? It seems pretty close to cake. It's ok, I like cake. A lot.
Hahahaha, I love it. I didn't call it cake because I didn't put much added sugar into it. It's not overtly sweet at all... but you can call it WHATEVER you'd like! 🙂
Ashima says
This looks so yummy.. and as you describe, perfect for breakfast, snack, treat or a midnight cheat! 🙂 And I love the frosting too.. I am sure it will go great with other breads as well.. can't wait to try.. though I haven't arrowroot flour in Bucharest.. What else can I substitute it with?
You can try using tapioca flour instead... do you have that?
Michelle Barsness says
I love everything about this recipe. It looks sooooo good! I've been looking for a healthy alternative to banana bread. Sort of bored with it. So, this carrot bread sounds great. I love that it's gluten free.
It's definitely not boring 🙂 If you're looking for a fun alternative, I'd highly recommend trying this!
Julianna says
Can tapioca be used instead of arrowroot flour do you think?
Hi there. It sometimes can, but I haven't used it for this recipe specifically. I'd recommend adding it and just keeping an eye on the overall texture. You want the batter to be THICK but pourable. Can you let me know how it turns out? 🙂
Stephanie says
Looks delicious... but FYI you can’t really call it vegan since the first ingredient is eggs.. I personally love eggs but they’re paleo and vegetarian friendly not vegan friendly
Hi Stephanie. I'm not sure why I did that... my mistake. It's paleo but not vegan!