Ginger Carrot Cake Bread

Ginger Carrot Cake Bread, an easy plant-based oil-free bread recipe with carrots, ginger, and a brown sugar crumb topping. Great to prep ahead for breakfasts all week!

a loaf of carrot cake bread on a white table with cut slices

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Why I Love This Recipe

Recently I made vegan carrot cake muffins, and they have turned into my absolute favorite muffin recipe. Then I thought, “Could this be baked into a bread loaf and to eat by the slice?” And the answer is a delicious yes!

This bread is super simple to make – you take freshly shredded carrots and ginger and mix with flour and spices like cinnamon, ginger powder, and nutmeg, then you add applesauce, vanilla, and apple cider vinegar. Then you top it all off with a ginger and brown sugar crumbled on top, and bake until set for a tasty oil-free vegan bread recipe that’s perfect for easy breakfasts or a slightly sweet afternoon snack.

I truly hope you give this bread a try, it’s a great way to use up extra carrots and you would never know it’s vegan (or that it’s free from oil). Let me know how much you love it in the comments!


What You’ll Need

  • Carrots
  • Ginger (fresh and ground)
  • Flour
  • Sugar (white and brown)
  • Applesauce
  • Flax egg (flaxseed and water)
  • Baking soda, baking powder
  • Plant-based milk, apple cider vinegar, vanilla

Step-by-step photos of how to make it

Step One: Make flax egg + prep pan

Before you get started, preheat your oven to 350 degrees F (175 degrees C) and oil a 9×15-inch bread loaf baking dish. Shred your carrots with either a food processor or hand grater, and then make your flax egg with ground flaxseed and water.

a flax egg made with ground flax seed and water in a white bowl with a gold spoon

Step Two: Mix dry ingredients

Then mix together the dry ingredients by adding flour, granulate sugar (both white and brown sugars), baking soda, baking powder, cinnamon, ginger powder, nutmeg, and salt.

a mixing bowl with dry ingredients for bread, including flour, sugar, salt, baking soda, baking powder, and whisk

Step Three: Add carrots and wet ingredients

Then add the shredded carrots, the flax egg, plant-based milk, applesauce, vanilla extract, and apple cider vinegar to the dry ingredients. The mixture will seem really dry at first, but keep mixing until the dry ingredients are completely combined.

Then let the mixture site for about 10 minutes, because during that time the shredded carrots will release some of their moisture and continue to make the batter more wet.

carrot cake muffin batter in a metal bowl with a white spatula

Step Four: Make ginger crumb topping

Next, make the crumbling ginger brown sugar topping by adding flour, sugar, cinnamon and melted vegan butter to a bowl and using your fingers to create crumbs.

ginger and brown sugar crumble in a white bowl

Step Five: Bake bread

Next, add the bread batter to the loaf baking dish and then sprinkle it with the ginger sugar crumble. Then bake the bread for 45-50 minutes in the oven, or until a butter knife comes clean after piercing the bread.

a red baking dish with bread batter and a sugar crumble on top before baking
Add batter to dish and top with crumble
carrot cake bread in a red baking dish cooling on a white table
Let cool

Step Six: Cool and then enjoy!

Once the bread is done baking, you’re going to have to do something hard – leave it alone while it cools! Let it cool for about 10 minutes in the baking dish and then, if you can, let it cool completely before cutting into it. Then cut a slice and enjoy!

carrot cake bread cooling on a white table
Cool before cutting
sliced carrot cake bread on a white table with a knife
Slice and enjoy!

a sliced loaf of carrot cake bread on a table with fresh ginger and carrot

Ginger Carrot Cake Bread Recipe

Kristina Todini, RDN
Ginger Carrot Cake Bread, an easy plant-based oil-free bread recipe with carrots, ginger, and a brown sugar crumb topping. Great to prep ahead for breakfasts all week!
5 stars (2 ratings)
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast + Brunch
Cuisine Vegan
Servings 8 servings
Calories 264 kcal

Equipment

  • 1 9×5-inch baking dish or 8 ½ x 4½

Ingredients
 
 

Bread ingredients:

  • 1 tablespoon ground flaxseed
  • 3 tablespoons hot water
  • 2 cups all purpose flour
  • cup white granulated sugar
  • cup light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger powder
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup carrot freshly shredded
  • ¼ cup plant-based milk
  • ½ cup applesauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar

Crumb topping ingredients:

  • cup all purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons fresh ginger or 1 teaspoon ginger powder
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons vegan butter melted

Instructions
 

  • Preheat oven and prep loaf pan: First, preheat your oven to 350 degrees. Then grease your loaf pan with a small amount of oil or cooking spray. Then shred your fresh carrots, if you haven’t already.
    1 cup carrot
  • Make flax egg: Add ground flax seeds and hot water to a small bowl and mix until well combined, then let sit 5 minutes to thicken.
    1 tablespoon ground flaxseed, 3 tablespoons hot water
  • Mix dry ingredients: Sift the flour into a large mixing bowl, then add white granulated sugar, brown granulated sugar, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt. Whisk to combine.
    2 cups all purpose flour, 1/3 cup white granulated sugar, 1/3 cup light brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon ginger powder, 1/4 teaspoon nutmeg, 1/2 teaspoon salt
  • Add wet ingredients and let sit: Add the shredded carrots, thickened flax egg, plant-based milk, applesauce, vanilla extract, and apple cider vinegar to the bowl of dry ingredients and mix to combine. The mixture may seem very dry, but continue to mix until it is as combined as possible and then let the batter sit for 5-10 minutes until the shredded carrot releases its water. The moisture from the carrots will help hydrate the ingredients and after sitting you can mix a bit more to make sure the batter is well mixed.
    1 cup carrot, 1/4 cup plant-based milk, 1/2 cup applesauce, 1 teaspoon vanilla extract, 1 tablespoon apple cider vinegar
  • Make crumb topping: Add flour, sugar, and cinnamon to a small bowl and mix to combine. Then add melted vegan butter and use your fingers to mix it into the flour mixture to create a crumb-like texture.
    1/3 cup all purpose flour, 3 tablespoons granulated sugar, 2 teaspoons fresh ginger, 1/4 teaspoon ground cinnamon, 2 tablespoons vegan butter
  • Bake bread: Add batter to the bread loaf baking dish and sprinkle with the ginger crumb topping. Place pan in the oven and bake 45-50 minutes, or until a toothpick or fork comes clean.
  • Cool and enjoy: Remove bread and let the pan cool for 10 minutes before removing the bread. Then let the bread cool completely before servings or storing. Then enjoy!

Notes

Prep ahead: Bake bread up to 4-5 days before eating, or freeze and enjoy up to a month later.
Leftovers and storage: Store leftover bread in an airtight container on the counter for up to 4 days, and in the refrigerator for up to 5-6 days. Freeze in a freezer-friendly bag or container for up to 1 month, by first cutting into slices before freezing. To thaw, remove from the freezer into the refrigerator for 24 hours before eating, or zap in the microwave for 30-60 seconds.
Nutrition notes: Nutrition information is an estimate using all listed ingredients, including crumb topping. This recipe uses all plant-based ingredients and can be made gluten free by using gluten free all purpose flour.

Nutrition

Serving: 1sliceCalories: 264kcalCarbohydrates: 55gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 377mgPotassium: 135mgFiber: 2gSugar: 25gVitamin A: 2828IUVitamin C: 1mgCalcium: 66mgIron: 2mg
Keyword vegan carrot cake bread
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