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!
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
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)
- Combine dry ingredients (per recipe below) and set aside.
- Mix wet ingredients with the shredded carrot.
- Fold dry ingredients to the wet, being careful not to overmix. Fold in any mix-ins and pour into prepared pan.
- 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!
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.
More Quick Breads We Love
- Chocolate Chip Banana Bread – moist & decadent
- Zucchini Bread – the perfect snack
- Homemade Cornbread Recipe
- Pumpkin Bread – easy to make
- Homemade Gingerbread – soft & moist
- Classic Banana Bread – 5 star recipe
Did your family love this Carrot Bread? Be sure to leave a rating and a comment below!
Homemade Carrot Bread
Equipment
Ingredients
- 2 cups all purpose 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
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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Breakfast, Dessert, Snack
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This is good
Hello. Do you think I could refrigerate the batter? I want to prep it all the night before and pop it in the oven in the early AM.
I haven’t tried it so I can’t say for sure Kay. You may not get as nice of a rise on the bread, but it will still be delicious! If you try it I would love to hear how it turns out!
I had a good feeling based on the ratings but I came here to say… it lived up to the hype!!! This is a seriously good recipe. Everyone in my family went back for seconds.. that good!! It’s like carrot cake but not quite as sweet. And it’s really moist because of the oil. Don’t skip this recipe!!!
yummm
amazing results for this recipe so moist and flavorful I added raisins and toasted walnuts
Really good! Only change was increasing cinnamon to 2 tsp and replacing 1/2 cup of the oil with applesauce. Thank you so much for the recipe!
I have been making your breads in smaller mini loaf pans. I have also been watching my calories, sodium etc. My question: Your one slice for a serving will be different from mine. Can you give me the weight of your serving?
This would be 1/16th of the loaf. If you are counting I would suggest using My Fitness Pal and plugging in the actual ingredients you’ve used. Enjoy the recipe!
please use weight. I prefer using a scale it has been a life saver for bakingg
Hi Rosalyn, unfortunately I am unable to provide metric conversions. There are many conversion tools available online. I hope that helps.
this cake is soooo good so moist and flavourful. i halved the recipe and bake it for 45 minutes it was perfect and i paired it with an orange glaze
Absolutely delicious!!! So moist and tasty! Definitely a favourite that I will be making again! Thanks so much for the recipe!!
Great recipe, doubled it and both loaves came out perfect. I always bake these types of breads until a knife comes out almost clean – for this one about an hour and 5 minutes. Followed exactly except for spices. Always eyeball those – cinnamon, nutmeg, ginger, cloves.
This is the best recipe so far. Easy to make and taste excellent. My variation includes nutmeg and sliced almonds on top. Thanks a lot!
This is a very delicious moist bread. I also added some dried cranberries and mini chocolate chips to the recipe and needed to increase the baking time. Will make it again.
Trying tomorrow. Would this work for mini loaves? Good for lunches.
I haven’t tried mini loaves but I am sure that would work just fine. You will want to check the loaves early, just baking until a toothpick comes out clean. If you try it I would love to hear how it turns out Amy!
They look great! Got 8 loaves at 350 for 25mins. Just took them out of the oven, smell delicious!
Thank you so much for keeping me updated! I am glad they worked out!
Good. I would love it if there was an option to have the ingredients in metric.
I don’t have these available in those measurements and I would suggest using an online converter for accurate conversion amounts. I am glad you enjoyed this recipe Shelby!
Did you grease your bead pan at all
I used parchment paper so no need to grease the pan as well.
Excellent as written. I was trying to make something like the carrot cake I made for the kids growing up, but more in a loaf form without the icing. I reduced the sugar to 3/4cup, replaced half the carrot with crushed pineapple (juice removed), ½ cup coconut oil and added ½ cup raisons in place of walnuts because I am not a huge fan of them and they can be expensive. I will try coconut next time.
Definitely delightful
Made this yesterday. Used coconut oil as my daughter is allergic to soy and corn and 2 tsp of cinnamon as someone said they could have used more. Omitted the nuts because I don’t like them . Made 3 small loaves…. Turned out great, will definitely make again!
So Yummy! Thank you for sharing! Love it!
I halved the sugar as I don’t like really sweet. I baked mine for 38min.
Light and fluffy. Maybe next time I will try 2 tsp Cinnamon. it seems it needs a little more spice kick.
I will definitely make this again !