With the perfect balance of sweetness and a touch of warm cinnamon spice, homemade Carrot Bread is a pure treat. Basic ingredients and freshly shredded carrots create a simple, yet flavorful, superbly moist bread that's delicious down to the last crumb. You will be making this super easy, freezer-friendly recipe over and over again!
Almost all of us have tried a slice of pumpkin or zucchini bread, but carrot bread?--Not as many, and that's a shame!
Carrot bread deserves a boost in popularity because it can definitely hold its own against the best of them. It's a lot like carrot cake in taste, but healthier for you (especially since there's no frosting). It's also less involved to make, making it a great make ahead breakfast option that you can feel good about.
This moist carrot bread recipe is perfect for spring or fall due to its orange hues and hint of spice. It makes a great addition to Easter brunch and fits right in at the dessert table at Thanksgiving.
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👪Why you'll love it
| Easy quick bread recipe- This one bowl recipe strives for simplicity with great flavor. You simply shred the carrots, mix them with the other ingredients and bake the carrot bread in a loaf pan. Easy-peasy and no yeast involved. Uses basic pantry staples- This recipe has very simple ingredients that are most likely already in your fridge and pantry. Keeps well- Keep it wrapped in your pantry to enjoy for up to 5 days, or freeze it for up to 3 months! |
🥘Ingredients
For a full list of ingredients and measurements, see the printable recipe card below
- eggs- for moistness and binding purposes
- sugar- sweetness to accentuate the carrots
- vegetable oil- yes, there is oil in this recipe for richness, but I promise not too much
- flour
- baking powder, baking soda, & salt- leavening agents
- cinnamon- warm spice accent
- finely shredded carrots- choose fresh carrots for extra moistness and flavor
🔪Instructions
For a more detailed set of instructions, see the printable recipe card below.
- Beat eggs, sugar and oil in large mixing bowl until just blended.
- Mix the dry ingredients together; add to the egg mixture in intervals.
- Stir in shredded carrots.
- Bake in a loaf pan for 70-80 minutes.
- Cool in pan for 10 minutes; transfer to wire rack to cool completely before slicing.
Hint: Spoon flour into the measuring cup and gently level off (rather than packing) for more accurate measuring and best results.
🥣Substitutions
Swap the all-purpose flour for whole wheat flour for a healthier option.
📖Variations
Carrot Walnut Bread: Add ½ cup crushed walnuts to the batter
Carrot Raisin Bread: Gently toss ½ cup raisins in 1 tablespoon of flour (this helps to prevent them from sinking down to the bottom while baking); then add to the batter
🍽Equipment
- measuring cups
- measuring spoon
- large mixing bowl
- medium mixing bowl
- hand mixer
- sturdy wooden spoon
- rubber spatula
- mixing spoon
- vegetable shredder or cheese grater
- loaf pan, lined with parchment paper (for easy removal)
- wire cooling rack
🍶Storage
Wrap carrot bread in foil and store in an airtight container for up to 5 days. Because this is a moist bread, it's best not to refrigerate.
Homemade carrot bread is very freezer-friendly. Wrap individual slices or the whole loaf in parchment or wax paper and place in freezer safe packaging for up to 3 months. Defrost overnight in the fridge when ready to enjoy again.
💭Top tip
Lining the loaf pan with parchment paper makes it much easier to remove the bread from the pan.
🗨️FAQ
There isn't much difference between them, other than the size of the batter and pan. Carrot Cake is typically served with frosting, while the bread isn't.
While I wouldn't exactly consider it a health food, it's a healthier quick bread than say, chocolate chip bread, mainly because of the carrots.
🥄Related
Looking for other recipes like Carrot Bread? Try these:
📋Recipe
Carrot Bread
Ingredients
- 3 eggs
- 1 ½ cups sugar
- ¾ cup vegetable oil
- 2 ¾ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 ½ cups finely shredded carrots
Instructions
- Preheat oven to 325℉.
- Beat eggs, sugar and oil in large mixing bowl with a hand mixer on low until just blended.
- In a separate bowl, mix flour, baking powder, baking soda, salt and cinnamon; add to the egg mixture in intervals, mixing with a wooden spoon after each addition.
- Stir in shredded carrots; mix until blended.
- Line a loaf pan with parchment paper. Pour batter into pan. Bake in a preheated 325 degree oven for 70-80 minutes, or until center springs back when lightly pressed with fingertip.
- Cool in pan for 10 minutes; then transfer to wire rack by lifting the parchment paper to cool completely (at least 1 hour) before slicing.
- Wrap carrot bread in foil and store in an airtight container for up to 5 days. Because this is a moist bread, it's best not to refrigerate. Homemade carrot bread is very freezer-friendly. Wrap individual slices or the whole loaf in parchment or wax paper and place in freezer safe packaging for up to 3 months. Defrost overnight in the fridge when ready to enjoy again.
Notes
- Spoon flour into your measuring cup and gently level off (rather than packing) for more accurate measuring and best results.
- Once the mixture is blended, do not overbeat, which can change the consistency of the bread.
- Lining the loaf pan with parchment paper makes it much easier to remove the bread from the pan.
Ellen M. says
We were amazed at how good this was! We loved the cinnamon accent. The bread came out so moist.
Kitchen Ready Betty says
The carrots are such a surprise in the bread, aren't they? Super sweet and super moist!