Homemade Carrot Bread

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Carrot bread is a sweet and delicious quick bread filled with carrots, spice, and everything nice!

Use up all that fall bounty of garden carrots and bake them into this moist carrot bread. Quick breads are easy to make and freeze beautifully!

top view of sliced Carrot Bread

We love this recipe for carrot bread! Extra moist, a bit sweet and full of flavor. It’s a great twist on a banana bread recipe or carrot cake!

ingredients to make Carrot Bread

Ingredients

DRY INGREDIENTS Typical of a basic quick bread, this uses all-purpose flour with baking soda to give it some rise. I add cinnamon and a dash of pumpkin pie spice. If you don’t have pumpkin pie spice, use extra cinnamon or even apple pie spice.

CARROTS  Carrots should be shredded using the coarse side of a cheese grater. They can be peeled or if you scrub them, you can skip peeling them.

VARIATIONS We like to add mix-ins like toasted walnuts. Toss in some coconut, raisins, or even diced apples if you’d like.

How to Make Carrot Bread (overview)

  1. Combine dry ingredients (per recipe below) and set aside.
  2. Mix wet ingredients with the shredded carrot.
  3. Fold dry ingredients to the wet, being careful not to overmix. Fold in any mix-ins and pour into prepared pan.
  4. Bake in preheated oven until a wooden pick inserted in the middle comes out clean.

PRO TIP: For the walnuts, gently toast them in a sauté pan before using. Toasted nuts stay crunchier and have a more pronounced flavor!

Carrot Bread in pan before baking

Freezing and Storage

  • Like most quick breads, carrot bread will last up to a week as long as it’s at room temperature in a zippered bag or container with a tight-fitting lid.
  • Try keeping a slice of regular bread in the container with the carrot bread to absorb extra moisture.
  • Freeze carrot bread by wrapping tightly in plastic wrap, then aluminum foil with the date written on the outside. Frozen carrot bread will last about a month in the freezer.

Kitchen Tips

  • Do not overmix the batter, stir just until combined.
  • Use parchment paper to line the bottom of the loaf pan to make it easy to remove.
  • Ovens can vary slightly, check the bread at least 10 minutes before you think it will be done.
  • This bread is easier to slice when completely cooled.

Carrot Bread in pan after baking

More Quick Breads We Love

Did your family love this Carrot Bread? Be sure to leave a rating and a comment below! 

slices of Carrot Bread with bread in the background
4.98 from 94 votes
Review Recipe

Homemade Carrot Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 slices
This Carrot Bread is moist, flavorful, and full of fresh carrots!

Ingredients

  • 2 cups flour
  • 1 cup sugar
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 2 ½ cups carrots grated
  • 3 eggs
  • ¾ cup vegetable oil
  • ¼ cup milk
  • 1 teaspoon vanilla
  • ¾ cup walnuts chopped

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Instructions

  • Preheat oven to 350˚F. Line a 9x5 loaf pan with parchment paper.
  • Whisk together dry ingredients in a medium bowl. Set aside.
  • Mix carrots, eggs, oil, milk, and vanilla in a large bowl.
  • Add the dry ingredients to the wet mixture. Fold in walnuts and mix just until combined.
  • Pour into prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.

Recipe Notes

If you don’t have pumpkin pie spice, use extra cinnamon or even apple pie spice.
Carrots should be shredded using the coarse side of a cheese grater. They can be peeled or if you scrub them, you can skip peeling them.
Do not overmix the batter, stir just until combined.
Use parchment paper to line the bottoms of the loaf pan to make it easy to remove.
Ovens can vary slightly, check the bread at least 10 minutes before you think it will be done.
This bread is easier to slice when completely cooled.

Nutrition Information

Serving: 1slice, Calories: 242, Carbohydrates: 25g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 31mg, Sodium: 158mg, Potassium: 52mg, Fiber: 1g, Sugar: 13g, Vitamin A: 45IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Bread, Breakfast, Dessert, Snack
Cuisine American
close up of sliced Carrot Bread with writing
sliced loaf of Carrot Bread with writing
sliced loaf of Carrot Bread with a title
ingredients to make Carrot Bread with finished loaf and a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating




Comments

  1. Great bread recipe
    I made this bread several times usng regular eggs and love the way it turned out.
    Question: Can I sub flax or chia eggs for the regular eggs?5 stars

  2. We tried this recipe today. We really enjoy it! We’ve been eating a very rich and sweet carrot cake—the Silver Palate recipe, which is my go to—in the past few days, and this quick bread recipe offers a nice contrast by being not too sweet. Thank you!4 stars

    1. We’ve never tried making this carrot bread in cake pans, so can’t say for sure. Let us know if you try it Debbie!

  3. In the oven now. Smells amazing. Didn’t have vanilla extract so I used a teaspoon of fresh orange. Can’t wait to eat it

  4. For the pumpkin spice, I used an additional 1/4 tsp of cinnamon and nutmeg. I also reduced the sugar to less than a cup. The recipe is so simple and quick to make and the finished product is yum. ☺️ Thanks!5 stars

  5. Made this for my grand babies. My daughter said the recipe is delicious. Moist, flavorful with a good crumb. I did add 1/2 t. cloves and 1/4 t. Nutmeg.5 stars

    1. Grated carrot doesn’t produce a lot of juice and it doesn’t need to be drained. Enjoy the carrot bread Susan!

  6. Absolutely delicious. I was lazy, so I used my food processor to grate the carrots. They were finely grated and not course grated. The bread turned out well even with the finer texture. The only thing I did different was that I stirred in the carrots and the nuts at the end of mixing the other ingredients. This bread was not too sweet or heavy on the spices. I will make again in a heartbeat.5 stars

  7. Is sugar considered a dry ingredient for this recipe? IT’s not mentioned in the mixing of wet ingredients.. thanks!

    1. I’d continue baking until a toothpick comes out clean. Is your oven at the correct temperature? Did you use a 9×5 pan? Using a different pan size will affect the baking time.

    2. Not sure why your bread was still raw. Mine took 55 minutes. I let it cool in the pan ten minutes before removing.

      1. Hi Annie, we have never tried this recipe in a bread machine. Maybe another reader can offer some guidance on that.