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All I can say is Best Carrot Bread I’ve Ever Tasted!!! Even my ‘non dietary’ friends who eat everything gobbled these down. The best part? I used only Stevia as a sweetener!!! I’ve been trying really hard to use stevia more and agave nectar less. Its hard! But I’m in love with this recipe. And everyone else loves these guys too. They’re moist and packed with flavor. I’m surprised the batch lasted as long as it did to be honest.

This is my submission for this month’s Go Ahead Honey, Its Gluten Free! hosted by Amy at Simply Sugar and Gluten Free.

Carrot Bread Bites


1 1/2 cups grated carrots (I used a basic cheese grater)
1/2 cup tapioca flour
1/2 cup brown rice flour
1/2 cup cornstarch
1 1/2 cups over ripe mashed banana’s (that’s about 2 large banana’s)
2/3 cup corn or canola oil
2 eggs
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
1/2 teaspoon liquid stevia
1 cup finely chopped pecans
1 tsp baking soda mixed with 1 tbs warm water


Preheat oven to 350 degrees.

In a medium mixing bowl, combine the banana, oil, stevia, vanilla extract, and eggs. Whisk well and set aside. In a large mixing bowl, combine all dry ingredients (flours, nutmeg, cinnamon, and salt). In a small bowl or cup, mix baking soda with 1 tbs warm water. Add this to the liquid mixture. Once that’s well blended in, add the liquid mix to the dry. Combine well. Then add your grated carrots and finely chopped pecans.

Spray your mini muffin pan and spoon the mixture into each muffin section, about 2/3 of the way full. Bake at 350 for about 20 minutes.

Yuuuuuummmm! (My favorite recipe on this blog so far!!!)

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This post is linked to Tuesdays at the Table, Foodie Friday and Food On Friday. And of course, Go Ahead Honey, Its Gluten Free!

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18 Responses to Carrot Bread Bites

  1. Iris says:

    These look awesome! I still haven’t ever used stevia…I think the name freaks me out. It sounds too much like splenda or something like that. I’ll get on board eventually I’m sure. One thing…my brain is mush so I might be missing it, but did you forget to list the amount of stevia in the ingredients?

    • I understand about the name ‘stevia’. I actually started using it after my roommate was growing it in her garden. To see it was an actual plant (and that the plant leaves taste amazing!!!) really helped.

      And you’re definitely right. I went back and added the stevia amount in embarrassment… haha. If I hadn’t talked about it before the recipe it might not have been so bad! Oh well :D

  2. Iris says:

    Yeah if I saw someone actually growing it, that would make a huge difference. Actually, just hearing that your roommate can grow it makes me more likely to use it!

  3. Maggie says:

    Okay, I’m glad to hear your stevia confessions. Spunky Coconut is a seasoned pro and so is Amy @SSGF. Me? I’m a little bit scared of it. There, my confession! Good to know it’s a plant. I’m sure I’ll face my fears soon enough. Heehee. My kids love carrot muffins/bread so I will try these soon Aubree. Thanks.

    • I’ve just recently started to try it in things. I’ll be honest, I’ve had some pretty serious disasters! But having at least one recipe that is a success makes me happy enough for now :)

  4. Meg's Gut says:

    they look so good!
    and i’m so happy to have come across a recipe with liquid stevia – i always use it in my tea but i’ve never tried cooking with the liquid variety, only the powder form.

    • Thanks Meg! I’ve actually never cooked with the powdered form, just the liquid, ironically… I’d better get over to look at your recipes with stevia powder! :D I’d be interested to try it :)

  5. […] 1. Hoosier Homemade{ Shamrock Almond Cookies} 2. Alison @ Hospitality Haven (Baked Teriyaki Chicken) 3. Chaya – Sweet Potato – Carrot Soup 4. Comfy Cook – Nutty Delights 5. Secrets of a Southern Kitchen (Easy Chicken Alfredo Pizza) 6. April@ The 21st Century Housewife (Auntie’s Spice Cake) 7. Aubree Cherie @ Living (Gluten Free Carrot Bread Bites) […]

  6. As they say, “you did good, girl!” with with Go Ahead Honey challenge! These look wonderful. They remind me of the ABC muffins I made with grated carrots a while back. :-) I can’t believe you only used 1/2 tsp stevia … awesome! While I’m not afraid of Stevia, I don’t particularly care for it. I usually find it bitter. I know there are other brands that folks like though. Carrots and bananas would help provide the sweetness in this recipe … nice. Thanks for this one, Aubree! Now I have to figure out my Go Ahead Honey entry …


  7. MM says:

    I would really love to try this recipe, but do not have stevia. Do you know how much honey or sugar I could use as a substitute? I haven’t found a good carrot cake recipe and this is something I’d really love to try.

    • Hi MM, I’ve got to be honest, the natural sweetness of the carrots and bananas really add to the overall sweetness. I would try about 1/4 cup of honey or sugar and that would probably be plenty! You can always taste test the batter as you mix it up (that’s how I decided to use the amount of stevia that I did!). If it tastes good as a batter, it should taste as good baked!

      Let me know how it turns out if you try it!!! :) ~Aubree Cherie

  8. I agree – the natural sweetness is probably enough. I find that some people have a really sweet palate, though, and they need more sweet than I do.

    Thanks for sharing this at Go Ahead Honey!!

  9. […] Carrot Bread Bites from Aubree at Living Free. Perfect for an afternoon snack or to make your favorite kiddo feel extra special and get something healthier in their bodies. […]

  10. These look lovely and healthy, shame I don’t have stevia :(

  11. Tara says:

    I’m in the middle of baking this and I see that it says to add eggs, but I it’s not on your ingredient list. I’m going to assume that it calls for 2 eggs :-) I’m definitely not a great baker. Thank you so much for this recipe! One think that my Celiac boy misses the most is carrot raisin muffins, so I can’t wait to try it!

    • Tara – Oh man, you are so right! I feel like I’ve been making these blunders all over the place lately, thank you so much for picking it up! I’ve now changed it in the post. But luckily you were sharp enough to figure it out for your baking :)

      And thanks a bunch for trying them! How did they turn out?

      ~Aubree Cherie

  12. i used Stevia extract as a sugar substitute because i am diabetic. Stevia is really sweeter than sucrose.:~,

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