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Grain free carrot bread

A breakfast recipe that is grain and dairy free

A grain free, dairy free and sugar free recipe for a tasty bread that can be toasted and served warm, or sliced and served as is. Filled with carrots and spiced with cinnamon. Suitable for the SIBO diet.
Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Kyrstie Barcak - A Fresh Legacy


  • 1/4 cup coconut oil
  • 1/4 cup desiccated coconut
  • 2 tablespoons cashew butter or nut butter of choice - except peanut for a SIBO diet
  • 2 eggs
  • 1 cup coconut flour
  • 1 cup grated carrot
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 tablespoon almond meal
  • 3 tablespoons almond milk


  1. Heat the oven to 160-170 degrees celcius
  2. Line a loaf tin with baking paper or grease well with coconut oil
  3. Melt the coconut oil for 30 seconds in the microwave, or in a pan
  4. Add the melted coconut oil, coconut, cashew butter and eggs to a bowl and whisk until well combined and the mixture looks fluffy
  5. Add the remaining ingredients and stir well to combine into a dough
  6. Pour, or scoop the mixture into the baking tin
  7. Add to the oven and cook for 25 minutes
  8. Test for readiness by inserting a knife into the center of the bread. It will be removed clean if the cake is ready.
  9. Remove from the oven and allow to cool.
  10. This recipe may be frozen if you are making multiple loaves, or not planning to use it straight away.