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Gluten-Free, Soy-Free, Dairy-Free Carrot Raisin Breakfast Loaf

Name: Gluten-Free, Soy-Free, Dairy-Free Carrot Raisin Breakfast Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 ½ cups almond flour (or sunflower seed flour for nut-free); ½ cup oat flour (certified gluten-free); ½ cup arrowroot or tapioca starch; 1 tsp baking soda; ½ tsp baking powder (gluten-free, aluminum-free); 1 ½ tsp cinnamon; ½ tsp nutmeg; ¼ tsp salt; 1 cup finely grated carrots (about 2 medium carrots); ½ cup unsweetened applesauce (or mashed banana); ¼ cup maple syrup; ¼ cup olive oil or avocado oil; 2 flax eggs (2 tbsp ground flax + 5 tbsp water, set for 5 min); 1 tsp apple cider vinegar; 1 tsp vanilla extract; ½ cup raisins (soaked in warm water for 10 min, then drained); Optional: ¼ cup chopped walnuts or pumpkin seeds

Category:

Bread

Difficulty: Easy

Serves:

8 people

Prep Time: 15 Minutes

Cook Time: 50–60 minutes

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

This moist, naturally sweetened carrot raisin loaf is a wholesome breakfast or snack cake made without gluten, soy, or dairy. It’s loaded with shredded carrots, warm spices, plump raisins, and a touch of maple syrup for a comforting bite that feels indulgent yet nourishing. It’s perfect with a warm cup of tea or packed in lunchboxes!

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What You’ll Need:

1 ½ cups almond flour (or sunflower seed flour for nut-free)
½ cup oat flour (certified gluten-free)
½ cup arrowroot or tapioca starch
1 tsp baking soda
½ tsp baking powder (gluten-free, aluminum-free)
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp salt
1 cup finely grated carrots (about 2 medium carrots)
½ cup unsweetened applesauce (or mashed banana)
¼ cup maple syrup
¼ cup olive oil or avocado oil
2 flax eggs (2 tbsp ground flax + 5 tbsp water, set for 5 min)
1 tsp apple cider vinegar
1 tsp vanilla extract
½ cup raisins (soaked in warm water for 10 min, then drained)
Optional: ¼ cup chopped walnuts or pumpkin seeds

Prepration for:Gluten-Free, Soy-Free, Dairy-Free Carrot Raisin Breakfast Loaf

Step 1/9

Preheat oven to °F (°C). Grease and line a loaf pan with parchment paper.

Step 2/9

In a small bowl, make the flax eggs and let sit.

Step 3/9

In a large mixing bowl, combine dry ingredients almond flour, oat flour, arrowroot, baking soda, baking powder, cinnamon, nutmeg, and salt.

Step 4/9

In another bowl, whisk wet ingredients applesauce, maple syrup, oil, vanilla, flax eggs, and vinegar.

Step 5/9

Stir wet into dry until just combined.

Step 6/9

Fold in grated carrots and raisins (and nuts/seeds if using).

Step 7/9

Pour into prepared loaf pan, smoothing the top.

Step 8/9

Bake for – minutes or until a toothpick inserted comes out mostly clean.

Step 9/9

Let cool in the pan for minutes, then transfer to a rack to cool completely.

Chef's Tips & Notes

Can sub mashed sweet potato for avocado if avoiding nightshades.

Use a muffin tin for mini tart versions.

Store in the fridge for 2 days; reheat in the oven for best texture.

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Gluten-Free, Soy-Free, Dairy-Free Carrot Raisin Breakfast Loaf

Directions

Step 1

Preheat oven to °F (°C). Grease and line a loaf pan with parchment paper.

Step 2

In a small bowl, make the flax eggs and let sit.

Step 3

In a large mixing bowl, combine dry ingredients almond flour, oat flour, arrowroot, baking soda, baking powder, cinnamon, nutmeg, and salt.

Step 4

In another bowl, whisk wet ingredients applesauce, maple syrup, oil, vanilla, flax eggs, and vinegar.

Step 5

Stir wet into dry until just combined.

Step 6

Fold in grated carrots and raisins (and nuts/seeds if using).

Step 7

Pour into prepared loaf pan, smoothing the top.

Step 8

Bake for – minutes or until a toothpick inserted comes out mostly clean.

Step 9

Let cool in the pan for minutes, then transfer to a rack to cool completely.

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Gluten-Free, Soy-Free, Dairy-Free Carrot Raisin Breakfast Loaf

What You’ll Need:

Prepration for:Gluten-Free, Soy-Free, Dairy-Free Carrot Raisin Breakfast Loaf

Preheat oven to °F (°C). Grease and line a loaf pan with parchment paper.

In a small bowl, make the flax eggs and let sit.

In a large mixing bowl, combine dry ingredients almond flour, oat flour, arrowroot, baking soda, baking powder, cinnamon, nutmeg, and salt.

In another bowl, whisk wet ingredients applesauce, maple syrup, oil, vanilla, flax eggs, and vinegar.

Stir wet into dry until just combined.

Fold in grated carrots and raisins (and nuts/seeds if using).

Pour into prepared loaf pan, smoothing the top.

Bake for – minutes or until a toothpick inserted comes out mostly clean.

Let cool in the pan for minutes, then transfer to a rack to cool completely.

Chef's Tips & Notes

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Thai Coconut Chicken Soup (Tom Kha Gai) with Brown Rice

Gluten-Free, Dairy-Free, Soy-Free Banana Coconut Waffles with Berries

Preheat oven to °F (°C). Grease and line a loaf pan with parchment paper.

In a small bowl, make the flax eggs and let sit.

In a large mixing bowl, combine dry ingredients almond flour, oat flour, arrowroot, baking soda, baking powder, cinnamon, nutmeg, and salt.

In another bowl, whisk wet ingredients applesauce, maple syrup, oil, vanilla, flax eggs, and vinegar.

Stir wet into dry until just combined.

Fold in grated carrots and raisins (and nuts/seeds if using).

Pour into prepared loaf pan, smoothing the top.

Bake for – minutes or until a toothpick inserted comes out mostly clean.

Let cool in the pan for minutes, then transfer to a rack to cool completely.

Need Some Help?

Categories

Quick Links

GET IN TOUCH