Moist, gently spiced, and naturally sweet—this carrot bread is like carrot cake’s healthier, everyday cousin. Perfect with tea, coffee, or even as a quick breakfast!
Origin Carrot Bread
Inspired by classic carrot cake, carrot bread blends the goodness of shredded carrots with warm spices. It’s popular in American and European baking traditions as a wholesome quick bread.
What I Love About This Recipe
It’s soft, flavorful, and packed with moisture from the carrots. I love how it feels like a treat but uses simple ingredients—and you can dress it up with nuts, raisins, or even a cream cheese glaze!
Also Read : Hot Muffuletta Dip
Carrot Bread
Course: Recipes4
servings25
minutes1
hour250
kcalIngredients
1½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp nutmeg (optional)
2 large eggs
½ cup oil (vegetable or coconut)
½ cup brown sugar
¼ cup white sugar
1 tsp vanilla extract
1½ cups grated carrot (packed)
½ cup chopped walnuts or raisins (optional)
Directions
- Preheat oven to 175°C (350°F). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, oil, sugars, and vanilla until smooth.
- Add dry ingredients to wet and mix until just combined.
- Fold in grated carrots and any optional mix-ins.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–55 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Tastes even better the next day as flavors settle.
- Store wrapped at room temp for up to 3 days, or freeze for later.
- Add orange zest for a fresh twist.