Gluten Free Carrot Loaf (Dairy-Free)

My mother and her friends shared many recipes over the years. Their cakes were always guaranteed to be moist. Every so often, I get curious about a recipe and whip it up. This was no different! It’s moist and flavorful, even without cinnamon!

We just won’t tell anyone that I changed the mixing method to make it a little lighter or that I added salt and vanilla. You can even add 3/4 teaspoon cinnamon, too, if desired! The original baking temperature was 325ºF, which was spot on! There are no hard edges. It’s moist through and through!

You may also enjoy my ever so popular 2-layer gluten free carrot cake recipe.

Gluten Free Carrot Loaf

Prep Time: 20 minutes

Cook Time: 48 minutes

Total Time: 1 hour, 8 minutes

Yield: Makes 8 - 10 servings

Gluten Free Carrot Loaf

A moist and flavorful gluten free carrot loaf that you can use for a dessert or snack. The coconut adds flavorful without it tasting like coconut.


  • 1/2 cup neutral-flavored oil
  • 3/4 cup + 2 tablespoons granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup Carla's Gluten Free All-Purpose Flour Blend
  • 1/2 cup shredded coconut (Bob's Red Mill)
  • 1 teaspoon gluten free baking powder (Rumford's)
  • 1 teaspoon baking soda
  • 1/8 salt
  • 1 teaspoon pure/gluten-free vanilla extract
  • 1-1/2 cups finely grated carrots (or chopped finely in a food processor)
  • 1/4 cup chopped walnuts (or pecans) (optional)


  1. Preheat the oven to 325ºF. Oil and dust with flour blend, a 9 x 4 x 4 or 8-1/2 x 4 x 3 or 9 x 5 loaf pan. (I used a 9 x 4 x 4.)
  2. In the bowl of your electric mixer, beat the oil and sugar on medium speed just until combined.
  3. Add the eggs one at a time and mix on medium until each one is thoroughly incorporated.
  4. In a separate bowl, whisk together the flour, coconut, baking powder, baking soda, and salt.
  5. Add about 1/2 cup of the dry ingredients to the mixing bowl a little at a time and mix until combined. Alternate with half of the carrots and one-third of the flour blend until gone. Remember to start and end with the dry mixture and to add it a little at a time.
  6. Fold in the nuts and vanilla. Pour into the prepared pan. Bake on the center shelf of the oven for 48 minutes, the batter is set, and/or until a toothpick inserted near the center comes out clean.
  7. Remove from the oven and allow the cake to cool in the pan on top of a wire rack for 5 minutes. Remove from the pan and allow to cool completely on the rack for 1 hour. Slice and serve. Wrap tightly and allow to stay at room temperature up to 2 days or freeze individual slices. To defrost, allow the slices to rest at room temperature while it remains wrapped.



Add 3/4 teaspoon ground cinnamon to the dry mixture.

2 Replies to “Gluten Free Carrot Loaf (Dairy-Free)”

    1. Michelle,

      I would absolutely make muffins out of these! If you do, please tell us how long you bake them. I would suggest testing them with a toothpick once they are set and no longer jiggle.


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