Go Back

Gluten-free carrot and oat loaf

This Gluten-free carrot and oat loaf can easily be made dairy-free if plant-based cream is used.  You can finish it off according to your liking – with icing, glaze, cream and so on. Perfect for breakfast with your coffee or with afternoon tea. Kids  tend to like it too ( and it’s good for them as has lot’s of fiber and not too much added sugar).
Print Recipe
Resting Time 4 hours
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • ½ cup cream plant-based, if needed
  • ½-3 cup oil
  • 1 tsp vanilla paste
  • 1.5 cup oat gluten-free, if needed
  • 1 cup brown rice flour
  • ½ cup ground almond
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ cup muscovado sugar
  • 1 cup grated carrot
  • ½ cup raisins

Method
 

  1. Preheat the oven to 170°C.
  2. Line a loaf tin with parchment paper.
  3. In a bowl, lightly whisk the eggs, then add the cream, oil and vanilla. Combine.
  4. In a larger bowl, mix the flour, oats, baking powder, cinnamon, ginger and sugar. Add the creamy mixture and combine until smooth.
  5. Mix in the grated carrots, then the raisins and tip the batter into the prepared tin.
  6. Bake in the middle of the oven for 45-50 minutes, until golden brown and an inserted skewer comes out clean.
  7. Remove the tin from the oven, let it cool for 5 minutes, then transfer it to wire-rack to cool completely.
  8. You can drizzle it with glaze or cover it with buttercream, whipped cream etc according to your liking or the occasion.