I can personally attest to the fact that this carrot orange bread is killer. It’s awesome fresh out of the oven, it’s a winner for breakfast, and it’s an absolute gem topped with almond butter and dark chocolate chips. But don’t take my word for it: take my experience eating nine loaves of this for it. Yeah, this bread and I, we’ve very well acquainted. Although I wouldn’t recommend making nine loaves in the span of, like, 2 weeks or so, you can rest assured that the pleasantly sweet flavor of this bread doesn’t get old easily. Or at all, as far as I can tell.
I don’t want to overstate this but it’s kind of a big deal. See, usually, by the time I have made a dessert frequently enough to get it just right, I am so sick of it. But I have been eating this bread like it’s going out of style. Sorry, family, friends, neighbors and coworkers; this one’s all mine.
I’d love to tell you that this bread was inspired by something profound and interesting, but honestly, the only reason I made it at first was to use up some of the huge box of clementines I bought just because they still had their leaves attached and I am an easy target. Oh, Trader Joe’s, you tricky minx. The carrots serve two purposes: first, I really like carrot cake this time of year, and second, if you put vegetables in cake, you can call it bread and eat it for breakfast. I mean, everyone knows that, right?
Carrot Orange Bread
Carrot Orange Bread that is moist and lightly sweet, gluten free, grain free, lower carb and naturally sweetened. You'll love it!
Ingredients
- 2 cups blanched almond flour
- 5 Tablespoons coconut flour
- 1/4 cup granulated monk fruit sweetener , or granulated stevia
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 2 large eggs
- 1 cup orange juice, (fresh is best)
- 2 Tablespoons orange zest,, lightly packed
- 1 cup shredded carrots
Instructions
- Preheat the oven to 350F. Lightly grease an 8.5" loaf pan and set aside.
- In a medium mixing bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, baking soda and salt and set aside.
- In a large mixing bowl, whisk the eggs, then whisk in the orange juice and zest.
- Add the dry mixture (flours, salt, etc) and whisk until thoroughly combined and no clumps remain. Don't forget to scrape the sides of the bowl to make sure you have everything well incorporated.
- Fold in the carrots.
- Pour the batter into the prepared pan.
- Bake for 30 minutes, then tent with tinfoil and bake for another 30-40 minutes until a tester comes out mostly clean (a few small crumbs are ok).
Notes
- Store leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to three months.
- Yield: One loaf of bread.
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 144Saturated Fat: 1gCholesterol: 31mgSodium: 210mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 5g
Medha @ Whisk & Shout says
This carrot orange bread looks seriously delicious- drooling at the moist texture and all that flavor 🙂
Nora (A Clean Bake) says
Thanks, Medha!
Jocelyn (Grandbaby cakes) says
The flavors of this are incredible!
Nora (A Clean Bake) says
Thanks, Jocelyn!
Monica says
Yum, this carrot orange bread looks amazing, and I love the flavor combination. Huge plus that one could argue this is a relatively “healthy” dessert. Trader Joe’s is the best (:
Nora (A Clean Bake) says
Oh, it’s definitely healthy! I mean… vegetables! :-p
Vivian G says
Hi!
I baked this over the weekend and it was a hit! Very easy to bake and with a lot of flavor. The texture of my bread doesn’t look like the one in your pictures, but, we loved it!!
Than you!!
Nora (A Clean Bake) says
Thanks for letting me know, Vivian! Just curious: What was the texture of your bread like? I’m glad you enjoyed it, even if it was a little different from the picture!
Rosaria says
When do you add the carrots?
Nora (A Clean Bake) says
Fold them in right before transferring the batter to the pan.
Tina says
Made into muffins. It makes 12. Delicious! Definately a keeper!
Nora (A Clean Bake) says
Thank you, Tina! That’s wonderful to hear!
Patti says
Is the nutritional value chart correct for 1 serving of Carrot Orange Bread?
Nora (A Clean Bake) says
No that was for the entire loaf. Something was wrong with the nutrition but it is fixed now!
Anna says
Hi, this looks delicious and I’d love to try it. I don’t tolerate almond flour very well, do you think I could substitute with a regular flour? Thanks, Anna
Nora (A Clean Bake) says
Unfortunately, no, I’m sorry! This recipe is formulated specifically for almond flour
Amber says
Really love the taste of this recipe. I doubled up and it was great but almost TOO dense. I’d recommend if doubling the recipe maybe to not double orange juice. I’m going to try again today with 1.5 cup. Fingers crossed!!!
Vera Antonio says
I made this recipe many times! I love it. As kumquat is now in season, i added some peels of it in the mixture and some black sesame. Its so good. Its definately a killer, yes!
Thank you Nora, to have shared this amazing recipe. Its perfect for breakfast, with greek yogurt, just yum without the guilt.
Love from Macau.
Nora (A Clean Bake) says
Well that sounds incredible! I will have to try your version sometime!
Theodora says
I tried baking this carrot orange bread last week and it was delicious, although a little too sweet. I used monk fruit sugar from the little individual packets. I’m new to monk fruit sweetener and don’t know much about it. Do you recommend using the 1:1 monk fruit sugar that comes in large bags instead of the little packets?
Nora (A Clean Bake) says
Hi there! Monk fruit should be the same regardless of the package, but it can (theoretically) vary in sweetness by brand. Most likely, you’ll just want to reduce the monk fruit sweetener in the recipe to taste next time. It shouldn’t change the baking time or anything!
Amber says
His looks SOOOOO good and I need a new healthy vice after the holidays;) All I have on hand is the liquid monk fruit, any thoughts on if that would work if I can figure out a conversion?
Nora (A Clean Bake) says
Unfortunately, I wouldn’t replace the granulated sweetener with a liquid one – I’m not sure what it would do to the texture! I’m sorry!
Peachy says
Sounds delicious but can’t eat eggs. Have you tried with egg substitute?
Nora (A Clean Bake) says
I haven’t tried an egg substitute in this recipe, but in other recipes, I’ve found that a flax egg works, but it can increase the baking time substantially (almost double). Good luck!
Sofia says
Hi, I don’t have coconut flour on hand. Can I use almond flour as a substitute?
Nora (A Clean Bake) says
No, I wouldn’t recommend almond flour. Tapioca, arrowroot, or oat flour would be an okay substitute, although you may need slightly more than the amount of coconut flour that is called for.
Missfroyofroto says
Wait, so we can or can’t use almond flour? did you mean you wouldn’t recommend using almond flour as a substitute for the coconut flour but still use the blanched almond flour? sorry I’m not a baker and clueless. Help please
Nora (A Clean Bake) says
Correct, you should not use additional almond flour to replace the coconut flour in the recipe.
Angelica Frez says
Hi,
Is the measuring cup used in almond flour, coconut flour the same with monkfruit sweetener?
Thanks
Nora (A Clean Bake) says
I’m sorry, I’m not sure what you’re asking. Please feel free to email me so that I can help!
Angelica Frez says
And is it okay to add glaze and macadamia nuts?
Thanks
Nora (A Clean Bake) says
Of course!
Angelica Frez says
Can i glaze the bread? Also can i put macadamia nuts to add texture to the bread?
Thanks
Nora (A Clean Bake) says
Yes, and definitely! 🙂 Sounds delicious!
Ann says
There is no fat in this recipe (oil or butter), how moist is it?
Nora (A Clean Bake) says
Very!
Coryl says
I made this and I loved the basic flavor and texture. However, i cut the monk fruit to less than half and it was still way, way too sweet. I plan to make again, but I’ll be cutting the monk fruit to less than a teaspoon. Maybe it’s my brand. I was looking for pure monk fruit extract. Most of them have erythritol added.
Nora (A Clean Bake) says
Are you using a granulated monk fruit product? It sounds like you may be using liquid (pure) which, you’re right, would be much much too sweet.
Jes says
Thank you so much for this recipe. I’ve made it twice. First time wasn’t as good; it was bland. Second time I’ve made some changes and it came out good. Instead of mixing the monk sugar to the dry ingredients, I added it to the wet ingredients to make sure it dissolves. I substituted the coconut flour with nut flour with the same measurement (it gives the bread a nutty texture and taste that blends well with the carrot). Finally I shifted the dry ingredients with a colander to get rid of any clumps.
I also made lemon cream cheese frosting (made with monk sugar) to top the carrot bread and it was a perfect combination. The lemon frosting is best left overnight to fully bring out the lemon flavor.
Nora (A Clean Bake) says
I’m so glad you enjoyed it! Thanks for sharing your tweaks. It’s always helpful to know.
Loren Skelton says
This carrot orange bread sounds delicious. I am in the middle of trying it for the first time and ready to put into the oven. BUT…what is the consistency of the batter suppose to be like. Is it suppose to be like a cake batter where you can pour it into the pan? Mine is thick, almost like a dough.
Nora (A Clean Bake) says
It is a very thick batter, maybe not easily pourable, but not like dough. It sounds like you may need 1-2 tbsp more liquid.
Vera Antonio says
This orange carrot bread is so good! Every time i eat a slice i say its a winner! Thank you so much! Ill make this again and again.
Love from Macau.
Nora (A Clean Bake) says
Thank you! That is wonderful to hear!
Denise says
Thank you for this recipe ! Question- I have pure monk fruit powder. I mean very fine powder. It’s not granulated. I imagine it might affect the texture a bit?
Nora (A Clean Bake) says
Hi! That sounds like pure monk fruit. The granulated product is usually less sweet by volume. So if you want to use your powdered product, please start with just a bit and adjust to taste. Don’t use anywhere near the amount called for in the recipe to start, since I don’t know how sweet your product is compared to the granulated sweetener I used to develop the recipe. It should still work fine with that adjustment though!