One-Bowl Vegan Carrot Cake Loaf

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5 from 1 review

The best vegan carrot cake bread! Made with a few simple ingredients. Gluten free-friendly and lower in sugar.

Yield: 8-10 slices 1x




  • 1/2 cup unsweetened applesauce
  • 2 flax eggs
  • 1 cup non-dairy milk
  • 1/3 cup liquid coconut oil
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cup gluten-free oat flour or spelt flour
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup chopped pecans
  • 1 1/2 cup grated carrots


  1. Preheat oven to 350 degrees and grease a bread pan well or line with parchment paper
  2. Mix together the ground flaxseeds and water to form the flax egg
  3. Let the “egg” sit for a few minutes then mix in a large bowl with applesauce, milk, coconut oil, vanilla and coconut sugar
  4. Add in sprouted spelt flour, baking powder, cinnamon and nut meg
  5. Mix well until batter is well-combined
  6. Fold in carrots then pecans and pour into bread dish
  7. Bake in oven for 50-60 minutes (stick a toothpick in to see if it is ready!)
  8. Will stay good on counter in airtight container for 3 days or in fridge for 5, freezer for 2 months!
  • Author: Rachel