We got ourselves in quite the pickle this weekend. It was one of those rare weekends where we found ourselves with some free time. What do we like to do with extra time? Read food blogs. We stumbled over to Joy the Baker and Smitten Kitchen. Why did we torture ourselves with dark chocolate brownies studded with walnuts and Swiss meringue butter cream with lemon and dreamy mint chocolate chip ice cream?? It’s been almost 3 weeks without any sugar (way to go!), with ZERO baking (that we benefited from, that is) and well, we needed to negotiate with that situation. We’re not breaking up with you on this challenge but we are spicing things up!
Even though Carrot Cake Bread may seem like a cheat, we promise it’s really not! It’s a dairy-free, gluten-free and fruit sweetened bread with some fantastic healthy additions. We didn’t even lose focus on our goal of getting in more produce. Since we are trying to incorporate veggies and proteins into our diet, this recipe lived up to those requirements.
A carrot cake banana-infused sweet bread that happens to taste nothing like a “sugar-free challenge approved” dessert! Our taste testers not even doing the challenge wanted to finish off the loaf. How’s that for a healthy bread loaded with carrots, nuts and fruit?! So, even though it’s not those rich brownies we’ve been lusting over, (#sorrynotsorry) this cake bread will do wonders for that sweet nutty craving!
Sugar-Free Carrot Cake Bread
2 Large Bananas, peeled and mashed
1/3 cup Date Sugar (blend up dried dates in a blender or use store bought)
1 cup, Shredded Carrots
2 Large Eggs
1/4 cup Coconut Oil, melted
2 Tablespoons Water
1/2 teaspoon Pink Sea Salt
2 teaspoons Cinnamon
1/2 teaspoon Baking Soda
2 1/4 teaspoons Baking Powder
1 1/4 teaspoon Orange Zest
1/3 cup Gluten-Free Oats
1/3 cup Brown Rice Flour OR 2 Tablespoons Coconut Flour*
1/4 cup Walnuts (optional)
1/4 cup unsweetened Raisins (optional)
Pre-heat oven to 350 degrees.Mix bananas and date sugar together. Mix in carrots, two eggs, oil and water. Stir in salt, cinnamon, baking agents, orange zest, oats and flour. Mix until just combined, careful not to over mix! Fold in nuts and raisins if desired.Pour batter into a lightly greased standard loaf tin and bake for 35-45 minutes or 2 mini loaf tins and bake for 25-30 minutes or until a toothpick comes out clean.
Note: *Coconut flour makes this bread lighter and crumbles a little easier, but really moist. Increasing oats to 1/2 cup when using coconut flour can help firm texture of bread.

Sarah @ Making Thyme for Health says
Oh yes, looking at both of those blogs is very dangerous when you’re trying to avoid sugar!
I actually think this bread sounds better than anything loaded with refined sugars though. I love the addition of orange zest too! It sounds so flavorful and looks delicious!
Dannii @ Hungry Healthy Happy says
I only tried carrot cake for the first time last year and I am obsessed with it now. I have seriously been missing out.
Annie says
Only last year?! You got some catching up to do! :) It’s one of our favorite treats.
Kelli H (Made in Sonoma) says
Oh yah, I could totally do sugar free with something like this baked tasty treat! Pinned!
Annie says
Thanks for pinning, Kelli!! :)
Nicole @ Foodie Loves Fitness says
This bread looks awesome! Carrot cake is my aunt’s favorite, so I might need to make this bread as a treat for her :)
Annie says
Oh glad we have something your aunt loves. :) Thanks, Nicole!
Kary says
That looks wonderful! Could I sub whole wheat flour in for the brown rice flour?
Annie says
Hi Kary, Yes, you could substitute whole wheat flour but you would want to decrease the flour by a tablespoon or so maybe and increase the water to 2 tablespoons. I haven’t tried it with the wheat, so I’m not sure on exact measurements.
Becky says
Oh yum!!! Looks so good!!
June Burns says
That looks awesome! Love how healthy it is…I’d love a slice of this for breakfast :)