Carrot Cake Loaf Bread [Food Processor Attachment]

This can be made into a loaf bread, or if desired, baked into a cake.

Carrot Cake Loaf


  • 3 medium (300 g) carrot, washed, ends trimmed
  • ¾ cup (130 g) golden raisins
  • 1 cup (245 g) unsweetened applesauce
  • ¾ cup (180 ml) date syrup
  • ¼ cup (55 g) vegan margarine
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons (13 g) flax meal
  • 2 teaspoons ground cinnamon
  • 2 cups (305 ) All-Purpose Gluten Free Flour, g
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda


  1. Preheat oven to 350°F. Spray a 5 1/2" x 9 1/2" (14x24cm) loaf pan with non-stick spray.  Fit the Food Processor with the Large Shredding Disc and secure the lid.
  2. Start the processor and, using the Food Pusher, feed the carrots through the Small Food Chute opening. Remove carrots to a large bowl and add the golden raisins. Stir to combine.
  3. Fit the Food Processor with the Multi-Use Blade.  Place applesauce, date syrup, margarine, flax meal, cinnamon, and vanilla in and secure the lid.
  4. Start the machine and process for 30 seconds, or set timer for 30 seconds and allow machine to complete the programmed cycle.
  5. Add in the gluten-free flour, baking powder and baking soda. Pulse 6-8 times to incorporate.
  6. Pour batter over top of mixed carrots and raisins, and stir to combine. Once combined, pour into prepared loaf pan. Place in preheated oven and bake for 60-75 minutes or until a toothpick comes out clean. Cool slightly, remove from loaf pan and finish cooling on a wire rack.

Chef's Notes

  • Not all gluten free flours are made equal, if not using the recipe, measure using the gram weight of the flour.