Carrot Almond Bread


I love making homemade breads!  So much so that I came across this recipe from and made it during a heatwave in the middle of the summer!

What I really like about this bread is the use of coconut oil instead of regular oil.  I’m still experimenting with the coconut oil myself and really like the flavor it brings.

thumb   TIPS!


  • I used King Arthur’s unbleached unbromated all purpose flour for this.  Next time I will use half whole wheat and half all purpose.
  • I think I will also increase the size of my shredded carrots next time, or at least do half and half.  Mine were shredded very finely.  Next time I will make some larger like shredded cheese size.
  • I might add more than 2 cups of carrots also.

I really liked this bread and so did my family.  It’s nice and moist and if you like carrot cake you’re sure to like this too!


Carrot Almond Bread


  • 2 1/2 cups all-purpose flour, I use unbleached and unbromated from King Arthur
  • 1 Tablespoon baking powder
  • 3 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 tsp salt
  • 2 cups shredded carrots
  • 3 large eggs
  • 3/4 cup light brown sugar
  • 1/4 cup coconut oil, melted
  • 1/2 cup applesauce
  • 1 Tablespoon vanilla
  • 1 cup chopped almonds
  • 1/2 cup whole milk


  1. Preheat oven to 325 degrees F. Lightly butter a 9-inch loaf pan.
  2. In a bowl, stir together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
  3. In a large bowl, or the bowl of a stand-mixer, mix the carrots, eggs, sugar, oil, applesauce, and vanilla until well blended.
  4. Fold the flour mixture into the carrot mixture until just combined.
  5. Gently stir in the almonds and milk and pour the batter into the prepared pan
  6. Bake until the top is golden brown approx 50-55 minutes


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Recipe Adapted from:  Happy Food Healthy Life
I used all organic ingredients when making this recipe, and hope you do too!  🙂

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