This delicious Carrot Bread recipe combines grated carrots and nuts baked inside a moist loaf full of warm spices. This simple quick bread is made in less than 10-minutes!
The Best Carrot Bread Recipe
Plenty of shredded carrots give this bread a lot of moisture resulting in a soft inside and perfectly crisp outside. The ground cinnamon and pumpkin spice adds such a delicious flavor like carrot cake, but in the form of bread. If you want a more cake like dessert, try our Carrot Cake Loaf.
I love having this around for my kids to grab and eat quickly on the way out the door to school. Like a lot of kids, they aren’t super into eating breakfast in the morning, but I can usually get them to at least eat a slice of this carrot bread. They’ll get a little calcium, potassium, fiber and even a little protein out of a slice.
Another one of my favorite bread recipes using veggies is our Zucchini Bread!
Ingredients Needed
Just a handful of staple ingredients are needed (get the full amounts in the recipe card below).
- Carrots – Peeled first, then grated.
- All-Purpose Flour
- Granulated Sugar
- Spices – baking soda, salt, cinnamon and pumpkin pie spice.
- Vegetable Oil
- Eggs – room temperature.
- Milk – use 2% or whole milk for best results.
- Vanilla Extract
- Nuts – we like chopped walnuts, but you can use any nuts (or leave them out).
- Optional: raisins.
How To Make Carrot Bread
Just a few simple steps (get the full directions in the recipe box below).
- Start by mixing the dry ingredients, minus the carrots and nuts.
- Separately, mix the wet ingredients with the carrots.
- Then, start combining the two by pouring half the flour mixture in the wet mixture and stirring completely.
- Stir in the rest of the dry ingredients and combine.
- Add in the walnuts last and stir.
- Pour the batter into a loaf pan and bake for about an hour.
Depending on how thick you cut your slices, this will make about 14-16 pieces of bread.
Serve this up warm with a bit of butter or enjoy it with a warm cup of coffee. This goes from breakfast recipe to sweet treat pretty seamlessly.
Storing
- Store – you can keep this carrot bread at room temperature in an airtight container for about a week. If you want to keep it longer or make a big batch at once, you can freeze it also. Just place it in a freezer bag and be sure to use it within a month.
- Freezing – Wrap the bread in plastic and place it in a freezer bag. Remove as much air as possible and freeze for up to 3 months. Thaw on the counter when ready to use. You can also freeze the individual slices.
Tips
- Shred the Carrots – either buy pre-shredded carrots at the store of shred them yourself. Start by washing and peeling the carrots. Then use the side of a box grater or a food processor.
- Additions – consider adding in some pineapple or even shredded zucchini!
More Bread Recipes To Try
- Lemon Blueberry Bread
- Chocolate Chip Banana Bread
- Butterscotch Bread
- Amish Friendship Bread
- Chocolate Zucchini Bread
- Banana Bread
Carrot Bread Recipe
Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon salt
- ½ teaspoon pumpkin pie spice
- 2 ½ cups grated carrots about 3-4 medium carrots
- 3 large eggs
- ¾ cup vegetable oil (or canola oil)
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¾ -1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees. Lightly butter and flour a loaf pan, then set the pan aside.
- In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, and pumpkin pie spice.
- Whisk the ingredients together and then set the bowl aside.
- In another large bowl, stir together the carrots, eggs, oil, milk, and vanilla, until they are well combined.
- Add in half of the flour mixture, and stir to combine, then add in the remaining half of the flour. Be sure to scrape the sides of the bowl as you mix together so all of the ingredients are incorporated.
- Pour in the chopped walnuts, and stir until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, and place in the center of the oven, on the center rack.
- Bake for 55-60 minutes. Bread will be done when you insert a toothpick in the center of the loaf, and it comes out clean.
Last Step:
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Notes
Nutrition
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2 comments on “Carrot Bread”
We loved this! So moist and flavorful to. I used pecans instead of walnuts, just our preference.Thankyou for sharing! We will be making this often.
Thank you Juniper!