High Protein Carrot Cake Lentil Bread (Vegan, Grain-Free)

Learn how to make high protein carrot cake lentil bread (8 grams per slice)! Lightly sweet, tender, and filling, it is vegan, grain-free, gluten-free, oil-free & easy.

Grain-Free Carrot Cake Protein Bread

Why You’ll Love this High Protein Carrot Cake Lentil Bread

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free (e.g., no all-purpose flour, oats, or whole wheat flour)
• Yeast-free (no active yeast or instant yeast required)
• Oil-free (e.g., no olive oil, avocado oil, or other vegetable oil)
• High fiber (17 grams fiber per serving)
• High protein (8 grams protein per slice)
• Flourless
• Easy to make
• No protein powder required
• Frugal

Ingredients for the Lentil Carrot Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Uncooked lentils (I use common tan lentils; see notes for using other lentil varieties)
• Grated carrots
• Coconut sugar (see notes for alternatives)
• Raisins (see notes for alternatives)
• Whole psyllium husks (notes if you have psyllium powder)
• Spices (ground cinnamon and ground ginger)
• Lemon juice (see notes for alternatives)
• Vanilla Extract
• Baking soda
• Salt (optional/ adjustable)

I recommend adding salt to the recipe to enhance the flavors of the bread. If you need to limit your salt intake, you can leave it out without causing any issues to the bread (i.e., if you choose to omit the salt, it will not affect the success of the bread).

How to Make High Protein Carrot Cake Lentil Bread

Note that the complete directions are also in the recipe card below.

Step One: Quick Soak the Lentils

Place the dried (raw) brown lentils in a large bowl. Add enough boiling water to cover the lentils by at least one inch of water. Let soak for at least 45 minutes until the lentils are plump and nearly twice their original size.

Alternatively, soak the lentils in cold or room temperature water for 8 to 12 hours until similarly plumped.

Step Two: Drain the Lentils

Drain the lentils through a colander or mesh sieve. Discard the soaking water.

Step Three: Preheat Oven & Prepare Baking Pan

Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.

Step Four: Process the Lentils

Place the drained, soaked lentils, water, coconut sugar, lemon juice, vanilla, cinnamon, ginger and salt in the bowl of a food processor (Process, stopping several times to scrape down the sides of the bowl, until very smooth (i.e., no noticeable pieces of lentil remain).

Step Five: Stir in Remaining Ingredients

Transfer the lentil mixture to a large mixing bowl to stir in the remaining ingredients.
Add the grated carrots, raisins, whole psyllium husks and baking soda to the lentil mixture. Stir until completely combined.

Step Six: Shape the Dough

Gather the carrot lentil bread dough into a ball. With damp hands, roughly shape the dough into a log. Place on the prepared baking sheet. Shape and flatten the log into a loaf measuring about 9 inches (22.5 cm) long, 4 inches (10 cm) wide and 2 inches (5 cm) high.

Step Six: Bake

Bake the carrot cake lentil bread in the preheated oven for 55 to 60 minutes until the it is puffed and risen. The surface of the bread will appear dry, with a deep brown color.

Step Seven: Cool Bread

Transfer the lentil carrot bread to a cooling rack or other wire rack. Let the bread cool completely before slicing.

Step Eight: Slice

Slice the bread (crosswise) into thick or thin slices. Enjoy without any further adornments, or add your favorite toppings and extras.

How to Store High Protein Carrot Cake Lentil Bread

Store the cooled carrot cake lentil bread in an airtight container at (cool) room temperature for one day, the refrigerator for two weeks, or the freezer for up to six months.

You need to store this high protein carrot lentil bread in the refrigerator or freezer after one day because of its relatively high moisture content (which can make the bread go bad more quickly than a traditional loaf of bread made with wheat flour, or other gluten-free bread made from flour).

Taste & Texture

• Texture: This high protein lentil carrot cake bread is firm, yet soft, bread with a tender, thin crust. I like to rewarm the bread for a few minutes in the microwave or toaster, but it is delicious at room temperature, or cold, too. The bread has a tight crumb structure, which makes it a great, no crumble portable and packable snack. It is very filling and satisfying due the high amounts of both protein and fiber in every slice.
• Taste: The bread is lightly sweet, with the flavors of carrot cake: carrots, spices, raisins, and vanilla. The bread does not taste like lentils. To increase the carrot cake flavor spread the slices with Cashew Cream Cheese, and, perhaps, a drizzle of maple syrup.

Variation: High Protein Carrot Cake Bread Rolls

Instead of making one large loaf, divide the dough to make a dozen high protein carrot cake lentil bread rolls.

• Divide Into 12 Portions: Divide the carrot cake lentil bread dough into twelve equal portions. You can do this by weighing the dough to measure equal portions, eyeballing it, or rolling the dough into an even log and cutting into 12 even amounts.
• Shape into Rounds: Shape each portion of dough into a ball. Flatten and smooth each ball into a 2-inch (7.5 cm) diameter round. Place the lentil carrot bread dough rounds on a parchment paper-lined baking sheet, spacing 2 inches (5 cm) apart.
• Bake & Cool: Bake in a preheated 350F (180C) oven for 25 to 30 minutes until puffed and a deep golden brown in color. Cool completely on a cooling rack.

Ingredient Substitutions

• Coconut Sugar. Substitute an equal amount of brown sugar or granulated cane sugar.
• Whole Psyllium Husks. Most likely, yes. Use an equal weight of psyllium powder to replace the whole psyllium husks (not volume). One tablespoon of whole psyllium husks (5 grams) = One teaspoon psyllium powder (5 grams). 
• Raisins. Omit the raisins, or replace with one of the following alternatives.
  • Nuts or Seeds: Use an equal volume chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or shelled sunflower seeds in p,ace of the raisins.
  • Chocolate: Replace the raisins with an equal amount of dark chocolate chips or chunks. 
  • Other Dried Fruit: Replace the raisins with an equal amount of dried cranberries, dried blueberries, dried cherries, or chopped dried apricots, prunes, or dried figs.

Frequently Asked Questions (FAQ)

• My lentil carrot cake bread seems moist/wet at the center. Why? This gluten-free bread should not be wet inside, at all. If your bread comes out wet in the middle, it is most likely due to one or more of the following reasons:
  • Oven temperature is not accurate. Use an oven thermometer (they are very inexpensive) to regularly check the accuracy of your oven’s temperature.
  • Needs more time in the oven. The carrot lentil bread was not baked long enough. The bread may look done before 55 to 60 minutes have passed. That does not mean that it is cooked on the inside. Bake for the entire time. Also, ovens vary. Some run hotter than others.
  • The bread was not cooled before slicing.
  • Inaccurate measurement of ingredients. With minimal gluten-free bread recipes such as this one, accuracy of measurements is critical. I strongly suggest using a kitchen scale for measuring the lentils and whole psyllium husks.
  • Convection/fan oven. Convection/fan ovens may cause the bread to rise quickly (creating a bubble), and leaving a dense, moist bottom half. Turn off the fan on your oven, if possible. Otherwise, consider (1) lowering your oven temperature by 25 degrees (F), and begin checking for doneness about 10 minutes earlier than stated; or (2) bake the bread in a covered deep cast iron skillet or cloche.

• Can I replace the psyllium with flaxseed meal? No. This particular gluten-free bread recipe can only be made with psyllium husks.
• Can I make this high protein carrot lentil bread in a bread maker (bread machine)? I have not tried it so I cannot make recommendations one way or any-other. I highly recommend following the directions as written, first, before attempting any new/ untested methods.
• Can I use cooked lentils in place of dried soaked lentils? No, the recipe will not work with cooked lentils, including canned lentils.

Healthy Topping Ideas for This Homemade Bread

• My easy Cashew Cream Cheese with a drizzle of maple syrup
• Nut butter or seed butter (e.g., Peanut Butter, Cashew Butter, or try my DIY Sunflower Seed Butter, Pepita Butter, Almond Butter), or Roasted Chickpea Butter)
• Brownie Batter Hummus
• Jam, preserves, or marmalade
• Vegan Greek-style yogurt, sliced fruits or fresh berries

Happy high protein baking!

Related Recipes

• Vegan Carrot Cake Breakfast Cookies (oil-free, GF)
• High Protein Lentil Banana Bread (Vegan, Grain-Free, Oil-Free)
• High Protein Pumpkin Lentil Bread (V, GF)
• Vegan Oil-Free Oatmeal Raisin Cookies (Gluten-Free)
• Flourless Vegan Oatmeal Raisin Cookies (GF, Oil-free)