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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! 

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slices of Carrot Bread with bread in the background
4.96 from 341 votes↑ Click stars to rate now!
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Homemade Carrot Bread

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

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 2 ½ cups shredded carrot
  • 3 eggs
  • ¾ cup vegetable oil
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts

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.

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.
4.96 from 341 votes

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
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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

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. i have made this 2x now! its so easy. i do suggest adding more spices though, even grated ginger or grated apple and sprinkle sugar on top for a “crispy” crust. best with fresh butter while its warm. i served with goats cheese and sliced green apple for a picnic lunch.4 stars

  2. I always have good results with quick breads when I replace half the sugar with Splenda and half the oil with applesauce. You need some sugar for structure, So you can reduce sugar and fat and still have a moist, tender product. I also replaced 1/4 of the flour with whole wheat flour.
    I use smaller loaf pans – about 6″ x 3″ Pyrex. I doubled the recipe and it made 5 of these loaves.
    I usually bake these for about 35 – 40 min.
    I shredded the carrots with a food processor. Very good results for a tasty breakfast bread.5 stars

  3. I decided to bake this in a bundt cake pan and because of my stove had to adjust temp and time but it came out amazing!!

    Super moist and so scrumptious!!

    I made it for others to enjoy also and because of in everyone’s dislikes I let out my likes so I can’t wait to make again with walnuts and maybe raisens.5 stars

  4. This looks delicious.

    Do you think I could substitute the vegetable oil with applesauce? I used to do that years ago when cooking low fat. It worked in most, but not all recipes. I’m not worried about the fat content so much as about having bought a large jar of applesauce for another recipe and need to use it up.5 stars

    1. I have never tried but others readers have subbed in applesauce with great results. I would love to hear how it turns out for you, Grace.

  5. Instead of a 9×5 pan, if I were to use a 3×7 (approximately), how many loaves would it yield? I’m guessing two? Thank you!

  6. This carrot bread paid off my mortgage and healed relationships with my enemies. It’s THAT good. Thank you!

    My +1 is working in a serious calorie deficit right now so one of the loaves we made with applesauce & splenda instead of oil & sugar. I didn’t love the texture as much, but even with the replacements, the flavor’s great.5 stars

  7. Normally I’m not a fan of crust on quick breads, but this crispy crust on this carrot bread was the best part! I missed the note on grating the carrots coarse, we used a finer grater and this came out nice. Served with a little cream cheese, it was lovely!5 stars

  8. This recipe is SO GOOD, it has all the comforting and warm spices you would want in a carrot bread and the toasted walnuts add a nice crunch and warm flavor. Definitely recommend 5 stars