Gf Carrot Bread
Today, I’m sharing with you one of my favorite comfort foods: gluten-free carrot bread. Not only is it a fantastic way to use up those carrots lurking in your fridge, but it also fills your kitchen with a warm, inviting scent that’s hard to resist.
Equipment
- Whisk
- Mixing bowls
- Pullman loaf pan
- grater
- Measuring cups
- Spoons
- Parchment paper
Ingredients
- Here's a list of the ingredients you'll need for your gluten-free carrot bread along with a couple of additions to enhance the flavor:
- - 300 grams gluten-free multipurpose flour
- - 1 teaspoon baking powder
- - ½ teaspoon baking soda
- - ¾ teaspoon kosher salt
- - 1 ½ teaspoon ground cinnamon
- - ½ teaspoon ground ginger
- - ⅛ teaspoon ground nutmeg
- - ⅛ teaspoon freshly cracked black pepper
- - 150 grams brown sugar
- - 50 grams granulated sugar
- - 100 grams unsweetened applesauce
- - 80 grams neutral oil like canola or vegetable
- - 2 large eggs at room temperature
- - 225 grams peeled shredded carrots (make sure to squeeze any liquid)
- Optional addition: 100 grams crushed pineapple, well-drained
- Optional addition: 60 grams chopped walnuts (or any nuts of your choice)
Small Batch Maple Cream Cheese Frosting
- - 115 grams cream cheese softened
- - 30 grams unsalted butter softened
- - 50 grams powdered sugar
- - 35 grams maple syrup
- - ½ teaspoon vanilla extract
- - pinch of kosher salt
Instructions
Step 1: Preheat the Oven & Prepare the Pan
- Preheat your oven to 350°F (175°C). Prepare a Pullman loaf pan by spraying it lightly with cooking spray and lining it with parchment paper. Ensure there's enough overhang on the sides for easy removal later.
Step 2: Prepare the Carrots
- Peel and grate the carrots using the smallest hole on your box grater. After grating, transfer your shredded carrots to a clean kitchen towel or some parchment paper. Squeeze firmly to remove as much liquid as possible. Measure out 225 grams of the finely grated, squeezed carrots and set them aside. Discard the liquid.
Step 3: Combine Dry Ingredients
- In a mixing bowl, sift together the gluten-free flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, and freshly cracked black pepper. This is crucial; it ensures a uniform texture in your bread. Set this mixture aside.
Step 4: Mix Wet Ingredients
- In a separate large bowl, whisk together the brown sugar, granulated sugar, unsweetened applesauce, neutral oil, and room temperature eggs until combined and somewhat fluffy.
Step 5: Combine Wet and Dry Ingredients
- Carefully add the dry ingredients into the wet mixture. Use a spatula to mix until fully combined, ensuring there are no lumps. Fold in the squeezed grated carrots and, if desired, chopped nuts, which will add a delightful crunch to your bread.
Step 6: Bake the Bread
- Pour the batter into the prepared Pullman loaf pan, spreading it evenly. For a little extra help with rising, you can take a butter knife dipped in neutral oil and gently make a shallow cut down the center of the batter. This will guide the bread’s natural crack as it bakes.
- Bake your gluten-free carrot bread in the preheated oven for 55-65 minutes, or until it turns a beautiful golden brown. A toothpick inserted into the center should come out clean; if you’re using a digital thermometer, it should read at least 200°F (93°C).
Step 7: Cooling
- After baking, allow the bread to cool in the pan for about 10-15 minutes before carefully removing it and transferring it to a cooling rack. Let it cool completely before frosting.
Notes
- Use Fresh Ingredients: Ensure that your spices are fresh for the best flavor. Old spices can lead to a dull taste.
- Grate Finely: Grate your carrots finely for a smoother bread texture.
- Let the Eggs Reach Room Temperature: This helps them mix more thoroughly into the batter.
- Don't Skip Squeezing Carrots: Removing excess liquid from the carrots is key to avoiding a soggy bread.
- Add Extras: Feel free to experiment with different add-ins like dried fruit or additional spices to personalize your bread.
Nutrition
Calories: 220kcal
Tried this recipe?Let us know how it was!