I love making this Easy Carrot Bread Recipe: Moist Delicious and Perfect for Breakfast in the spring, summer and fall as it just looks “fall-ish!” * Updated September 23, 2024 *
My kids, who do not love vegetables, saw me shredding all the carrots for this easy carrot bread.
“Mom are you making carrot cake with the awesome cream cheese frosting . . . or maybe that cream cheese icing the way grama makes it”?
They made some faces and said some derogatory phrases about how they would not like it when it was done; however, almost the whole carrot cake loaf went at dinner!
I was only disappointed because nothing was left for our afternoon snack.
Because it has two cups of shredded carrots, you can consider this a healthy bread! (Don’t look at the sugar! It has 2 cups of carrots in a small bowl!)
My mom takes this yummy bread often to Sunday School, and several people have asked for this easy recipe.
Friends making this moist carrot cake loaf for the first time remarked at how easy it is to make.
Carrot cake bread is a versatile and quick alternative to traditional carrot cake, perfect for those who want a simpler option.
It is tried and tested!
Table of Contents
Easy Carrot Bread Recipe in a Prepared Loaf Pan
Baking Time Required: 1 hour, or until toothpick test comes out clean
Preheat oven @ 350°
Ingredients and Directions: Whole Wheat Flour
Mix together:
- 2 cups grated carrots Banana
- Option: add 2 or 3 bananas for a subtle twist to create Carrot Banana Bread
- 3/4 cup chopped nuts (optional — I left out as my children do not like nuts.)
A loaf of carrot is a tasty and simple homemade option, far superior to store-bought quick bread.
Let stand.
Mix dry ingredients together with wet ingredients in a large bowl:
- 1 cup sugar (Option: brown sugar – I try to avoid white sugar)
- 2/3 cup salad oil (option to substitute vegetable oil coconut oil)
- 2 large eggs
- 1 1/2 cups flour (Option: whole wheat flour or all-purpose flour)
- 1 teaspoon baking soda
- One teaspoon of baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- Option: 1-1/2 teaspoons ground cinnamon
Fold in carrot and nut mixture and pour batter into a prepared loaf pan (optional: prepare the pan with some cooking spray)
Option: Add your mixture to a cupcake pan to make carrot cake cupcakes. This will give you that carrot cake flavor in bite-size servings.
Bake for 1 hour at 350° or until the toothpick test is clean.
Remove from oven and let cool to room temperature. Remove from loaf pan and place on a wire rack.
The Role of Baking Soda in Carrot Cake Loaf
Baking soda plays a crucial role in creating the perfect carrot cake loaf.
It reacts with the acidic ingredients in the recipe, such as buttermilk or yogurt, to produce a light and fluffy texture.
This reaction helps to balance the flavors and adds a subtle sweetness to the loaf.
When combined with baking powder, baking soda ensures a tender and moist crumb, making your carrot cake loaf irresistibly delicious.
Cream Cheese Frosting (My Personal Favorite)
Cream cheese frosting is the perfect topping for your carrot cake loaf.
It adds a tangy and creamy element that complements the spiced bread beautifully.
To make this delicious frosting, beat cream cheese and butter together until smooth. Gradually add confectioners’ sugar and vanilla extract until well combined.
Spread this luscious frosting over your cooled carrot loaf for an extra indulgence.
Serving and Storing Carrot Cake Loaf
Carrot cake loaf can be enjoyed in many ways.
Serve it plain for a simple treat, or top it with cream cheese frosting, chopped nuts, or dried fruit for added flavor and texture.
While the bread is best served fresh, it can be stored in an airtight container at room temperature for up to 3 days.
To keep it longer, wrap the loaf tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.
The bread can be frozen for up to 2 months and thawed at room temperature or in the refrigerator when you’re ready to enjoy it.
Variations and Adaptations
One of the best things about carrot cake loaf is its versatility. Here are some variations to keep the recipe fresh and exciting:
- Swap out all-purpose flour for whole wheat flour to add a nuttier flavor.
- Mix in chocolate chips or dried cranberries for a sweet and fruity twist.
- Use coconut sugar instead of brown sugar for a lower-glycemic option.
- Sprinkle some cinnamon or nutmeg on the bread before baking for extra spice.
- Make individual muffins for a convenient breakfast or snack instead of a large loaf.
These adaptations allow you to tailor the carrot cake loaf to your tastes and dietary needs, ensuring it remains a favorite in your recipe collection.
Tips for the Best Texture and Taste
Achieving the perfect carrot bread texture can be tricky. Here are some suggestions to ensure your loaf turns out moist and flavorful every time:
- Grate Carrots Fresh: Avoid pre-packaged shredded carrots, which are often too dry. Freshly grated carrots add moisture and a finer texture to the bread.
- Mix the Batter Gently: Over-mixing the batter can lead to a dense and tough loaf. Mix until the ingredients are combined to keep the bread light and airy.
- Use Full-fat Ingredients: Opt for full-fat dairy products like whole milk or full-fat yogurt for a richer flavor. This will add moisture and depth to your loaf.
- Avoid Overbaking: Start checking for doneness a few minutes before the suggested baking time. Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, the bread is ready.
- Add Natural Sweeteners: Add a little applesauce or mashed banana to the batter to enhance the sweetness and moisture.
Recipe Variations and Alternative Ingredients
There are numerous ways to adapt this carrot bread recipe to suit different tastes and dietary needs:
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure that your baking powder and baking soda are also gluten-free.
- Dairy-Free: Replace butter with coconut oil or a plant-based margarine, and use almond or oat milk instead of dairy milk.
- Vegan: Use flax eggs (1 tablespoon of ground flaxseed mixed with three tablespoons of water per egg) instead of regular eggs. In place of yogurt, use dairy-free yogurt or applesauce.
- Nut-Free: Omit the nuts entirely or replace them with seeds like sunflower or pumpkin seeds for added crunch.
- Flavor Enhancements: For an extra layer of flavor, add a teaspoon of vanilla extract or a pinch of nutmeg. You can also mix in some crushed pineapple for a tropical twist.
Personal Stories and Reader Tips Summarized from our Comments section
Personal stories and tips from readers add a relatable and human element to the recipe. Here are some shared experiences and modifications from users:
- Experimenting with Sweeteners: One reader shared that they love adding a splash of maple syrup to the batter for a subtle, caramel-like sweetness.
- Healthy Swaps: Several readers mentioned using whole wheat flour or oat flour instead of all-purpose flour to make the bread more wholesome. A few also tried substituting the sugar with coconut sugar or honey.
- Making it Kid-Friendly: A parent shared that they add a handful of chocolate chips to the batter to make the bread more appealing to their kids. Another suggested making mini carrot muffins instead of a loaf for easy, on-the-go snacks.
- Adding Fruits and Nuts: Some readers have experimented by adding dried cranberries, raisins, or chopped apples to the batter for a fruitier flavor. Pecans and pistachios have also been popular alternatives to the traditional walnuts.
Best of Reader Comments and Testimonials
Incorporating feedback from readers can enhance the article’s relatability and provide real-life suggestions:
- Moisture Tips: “I was worried my loaf might turn out dry, but adding a bit of applesauce made it perfectly moist! Definitely recommend this tweak.”
- Texture Advice: “I grated the carrots using the fine side of my grater as suggested, and the texture was spot on—no stringy carrot bits in the bread!”
- Baking Time Adjustments: “My loaf took a little longer than expected, about 65 minutes, but it turned out amazing. Just make sure to check with a toothpick around the 60-minute mark.”
What is a Carrot Cake Loaf?
Carrot cake loaf is a delightful fusion of carrot cake and quick bread, bringing together the best of both worlds. This moist and delicious bread is made with grated carrots, chopped nuts, and warm spices. Often topped with a luscious cream cheese frosting, carrot cake loaf is a versatile recipe that can be easily adapted to suit individual tastes. Whether you enjoy it plain or with a generous layer of frosting, this carrot cake loaf will become a staple in your kitchen.
Check out these awesome Recipes; Zucchini Bread Muffins, Baked White Chocolate Cheesecake, Best Cream Cheese Danish Recipe and Baked Chicken & Grain Pasta Medley.
Author Tammy
Tammy is a mom to five children. With four daughters whose names all begin with the letter K, so they call their blog Creative K Kids! There, she blogs about the crafts they do and their favorite recipes and shares some.
This looks yummy! Thank you, Tammy, for sharing. I love quick breads.
My kids love them too! Thanks for stopping by!
This looks SO good! Pinning it now – thanks for sharing the recipe.
It is good! Thanks so much for the pin!
I have never had carrot bread, but based on these ingredients, I know I’d love it– pinning to remember, can’t wait to try!
Thanks for pinning! Let me know how you like it if you try it!
I always have leftover carrots and this is a great way to make use of them before they go bad. Thanks for sharing on Merry Monday.
Oh, this looks wonderful! I’m going to have to try it!
Yummy, I could you a slice right now with my morning coffee! Pinning to share and bookmark.
Thank you for joining Delicious Dishes Recipe Party this week! We pinned your recipe to our board! Hope to see you again next week!
That sounds amazing! Pinning to try for my family soon. 🙂 Thank you for sharing with us at the #HomeMattersParty
I love carrot cake so carrot bread would be equally interesting to try! This is really a great way to sneak veggies into treats for kids.
Thank you for joining us at TOHOT! What a great recipe!
I’ve made this two days in a row now! We love it. I did add a hand full of pecans and less than a cup of chocolate chips.
Tammy, your recipe of Carrot Bread is very similar to my carrot cake recipe which is to die for. I would like to know what size pan you use to make the carrot bread. Also, 1 hour sounds like a very long time for a small loaf. Are you sure that is correct?? Please let me know as I would love to try this. Thanks for sharing!!
Sharlene
This really is a great tip for children who do not like vegetables and vegetables like mine, who knows giving a loaf, which they love, with carrot they do not fill this lack, when I already like bread even and with carrot then It must be a wonder I’m going to do here for the little gallery.
Made it this weekend. It was great. My partner is tired of me saying so.
I did neglect spraying the loaf pan. Won’t make the same mistake again.
I almost didn’t try this recipe because all but one review was from people that hadn’t even tried it – just, pinning for later, must try, looks good etc and that doesn’t tell anyone about how well (or not) a recipe comes out. Having done my little rant about my biggest pet peeve (sorry but had it get it out lol) I’m glad i DID try it because it is delicious! I was a bit worried with the amount of oil called for wondering if it would have a bit of a greasy aftertaste but its wonderful! I didn’t have any pecans in the house – I NEVER use walnuts but that’s just my preference so I tossed in some raisins instead. I think next time I might try adding some very well drained crushed pineapple too – my favorite carrot cake recipe calls for it and I love the combination. Thanks for a great recipe 🙂
Thanks for the recipe,sounds good. I have three baking in oven now.
Can I use raisins and how much should I put instead of the nuts
Suggest you substitute with an equal volume
Brown Sugar is just white sugar mixed with some molasses…..