Olive Oil Carrot Bread {Gluten Free}

Happy Easter Week!


2 Cups Gluten Free AP Flour

1 tsp Baking Powder

½ tsp Baking Soda

1 tsp Sea Salt

½ tsp Ground Nutmeg

½ tsp Ground Ginger

3 Eggs

1¼ Cups Light Brown Sugar

2 Cups Grated Carrots ( I prefer using purple, orange, and yellow carrots for extra fun and color!)

1 tsp Vanilla Extract

1 Cup Extra Virgin Olive Oil


  1. Preheat oven to 350°F, oil a 9×5 loaf pan with Olive Oil or Butter
  2. In a small bowl, sift together the flour, baking powder, baking soda, sea salt, nutmeg, and ginger.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar on low speed. Add grated carrots, vanilla, and olive oil. Mix just until everything is well combined.
  4. Slowly add the flour mixture half at a time. Mix until combined.
  5. Pour the batter into the prepared loaf pan and sprinkle the batter with sugar (optional).
  6. Bake for about 50 minutes, turning the pan halfway through.
  7. Cool for 20 minutes before slicing

One Comment Add yours

  1. Stefani says:

    I liked that you used different carrots and that it wasn’t too sweet.


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