Gluten Free Carrot Cake Bread has that delicious classic carrot cake flavor, but it's made with wholesome ingredients. Recipe and photo courtesy of Kim Lee from Kim's Cravings.
Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan.
Mix together the bananas, applesauce, honey, vanilla and eggs until completely combined. Add in the almond flour, tapioca flour, baking soda, salt, cinnamon, cloves and nutmeg and stir until all the ingredients are fully incorporated. Gradually, stir in grated carrots and nuts and raisins, if using.
Pour the mixture, which should be thick, into the prepared loaf pan and smooth the top.
Bake for 32-35 minutes or until the bread is golden brown and a knife comes out clean. Let cool for 10 minutes and then transfer to wire rack to cool completely.
Keep tightly wrapped for up to three days, on the kitchen counter or refrigerate for up to one week. Bread will freeze well. Enjoy!
Glaze:
In a small bowl, whisk together all the glaze ingredients until smooth. Add more water by the teaspoonful till the glaze is glossy and reaches a good consistency for glazing. When ready, it should look glossy and opaque and be thick enough to coat the pastry, yet thin enough that it pours off the spoon. If is is lumpy or curdled, add water bit by bit, whisking again until it becomes smooth and glossy.
With bread on a wire rack, place a plate or paper towel underneath to catch overflow. Slowly pour the glaze over bread and allow it to drip down the sides for presentation.
Once glazed, place the bread in the freezer for a few minutes to let the glaze firm up and set. Bread can be glazed up to a few hours before serving. Once the glaze is set, bread can sit at room temperature or be kept in the fridge.
