This recipe for carrot bread is easy to make and bursting with flavor. It is loaded with spices, raisins, and walnuts, making it the perfect breakfast for a busy morning!
You can make your own Apple Pie Spice for this recipe or try my homemade pumpkin spice if you want to switch it up!
If you are looking for more sweet quick breads, try my Applesauce Bread, a nice holiday Pumpkin Cranberry Bread, a delicious dark Date Nut Brea or a great, fruity Pineapple Bread!
Carrot Bread
Carrots and baking have always gone well together; though the origins of recipes like this in popular culture only date back from the second world war, it has since become endemic all over the world.
Carrots aren’t just good for you; they are sweet, have a good moisture content, and work surprisingly well to give structure and flavor to cakes and breads alike.
Though this recipe probably won’t be able to help your eyesight, it should still taste really good and work as a great snack for whenever you like!
Carrot Bread Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Flour
• Baking soda
• Apple pie spice
• Salt
• Eggs
• Granulated sugar
• Brown sugar
• Vegetable oil
• Milk
• Vanilla extract
• Carrots
• Raisins
• Chopped pecans or walnuts
How To Make Carrot Bread
• Grease a 9×5 loaf pan and set aside
• Whisk together the flour, baking soda, apple pie spice, and salt in a large bowl and set aside
• In a medium bowl, whisk together the eggs, sugars, oil, milk, and vanilla together until thoroughly combined
• Stir in the carrots, then the raisins and nuts of choice
• Add the wet ingredients to the dry mixture, mixing until just combined; make sure not to over mix it!
• Spread the batter into the prepared pan
• Bake for 60 minutes at 350 Fahrenheit or until a cake tester inserted into the middle comes out clean
• Remove and let sit for 10 minutes in the pan, and then turn out onto a cooling rack to cool completely
• Store at room temperature in a closed container, or wrap in plastic wrap
Is This Recipe A Cake or a Bread?
Some might see this surprisingly sweet and carrot-filled recipe and say that isn’t really bread at all; it is a cake!
After all, what kind of bread is filled with two kinds of sugar, milk, vanilla, and apple pie spice, as well as eggs?
This is known as a “quick bread“, a usually sweet bread recipe that has no yeast and is cakelike, baked in a pan. This recipe does make a rather cakey consistency, especially with so much sugar and milk, but it is still baked inside of a loaf pan!
How To Really Make This Recipe More Dessert Like
This recipe makes for a carrot bread that is sweet, yet not excessively so; it will work well served alongside some coffee or as a light breakfast spread with butter.
To turn it into a true dessert carrot cake, however, you need only add a little bit of cream cheese frosting .
Along with a pinch of apple pie spice and the merest touch of salt, you will end up with a creamy, delicious, and rich frosting that makes this the perfect dessert for after a smaller meal.
That, or dessert for breakfast.
Looking for more delicious Bread recipes? Try these out:
• Crispy, Buttery Blueberry Scones
Love,
Karlynn
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Carrot Bread
Ingredients
- 2 cups flour
- 1 ½ teaspoons baking soda
- 1 1/2 teaspoons apple pie spice
- 1 teaspoon salt
- 3 large eggs
- 1/2 cup white sugar
- 1/2 cup brown sugar
- ¾ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla
- 2 cups shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350˚F. Grease and flour a standard 9×5 loaf pan and set aside.
- Whisk together the flour, baking soda, apple pie spice and salt in a large bowl and set aside.
- In a medium bowl whisk the eggs, sugars, oil. milk and vanilla together until thoroughly combined.
- Stir in the carrots, then the raisins and nuts of choice.
- Add the wet ingredients to the dry mixture, mixing until just combined. Don’t overmix!
- Spread the batter into the prepared pan.
- Bake for 55-65 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
- Remove and let sit for 10 minutes in the pan, then turn out onto a cooling rack to cook completely.
- Store at room temperature in a closed container, or wrap in plastic wrap. This bread will last 3-4 days at room temperature.
Notes
- You can omit the raisins and use only nuts if desired.
- Try using pumpkin pie spice if you don’t have the apple pie spice
Maria Cordova says
I love carrots cake and muffins 😋 the best 👌
Joanne Richards says
made this recipe, it’s sooo good and moist. A winner for sure, thankyou for sharing
Judy says
Instead of using oil I would replace with butter ( natural).
Nancy Gignac says
How much butter should I use to replace the oil
Arlene says
Can this bread be made into muffins
Karlynn Johnston says
Absolutely, almost any quick bread can be made into muffins. Just line or spray them. Muffin tins really well, fill them up 2/3 of the way and bake until they spring back when touched. I don’t know how many muffins it will make. You’ll have to test it!