1.  FOR THE BREAD: Preheat oven to 350F and let's keep this simple... Mix all of the dry ingredients in a bowl. Mix all of the wet ingredients in another bowl. Combine wet with dry ingredients then fold in shredded carrots. 

2.  Pour batter into greased loaf pan and bake for 50 minutes. Test by poking the middle with a knife. If it comes out clean, it is ready. If not, bake for a few more minutes. 

3.  FOR THE ICING: Mix the dry ingredients. Add vanilla then whisk in milk, 1 tablespoon at a time until mixture resembles a smooth icing with a medium consistency and not too runny. 

4.  Drizzle over cooled carrot cake bread. Slice and serve!

  • 2 cups 1:1 gluten free baking flour, ​see image below
  • 1 cup sugar
  • 1 T. baking powder
  • 1/2 tsp salt
  • 1 tsp. salt
  • 1 egg
  • 1 cup oat milk
  • 1 T. vanilla
  • ​1 cup carrots, finely shredded

  • ​1/2 cup powdered sugar
  • 1 tsp. ground cinnamon
  • 1 T. orange zest
  • 1/2 tsp. vanilla extract 
  • 1-2 T. oat milk
  • ​1/4 cup chopped pecans (optional)






This is a recipe that I altered to fit my gluten and dairy intolerance. I also changed the frosting on top to an icing instead. The link for the original recipe is below. Enjoy!




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