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!
Equipment
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
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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Looks Yummy
Absolutely delicious. While the loaf was still warm I drizzled cream cheese icing on it! We love it. Took longer to cook in my oven, but that often happens. Made my own pumpkin pie spice from recipe I found on google. Will definitely make again.
Sounds great! You’ll find my pumpkin pie spice recipe here!
Fantastic recipe! I made a double recipe the first time I tried it and I’m so glad I did. I used my le creuset bread pans and got two, nice big loaves. Question – can this recipe be made in a cake pan (like carrot cake) use an 8×8 or 9×9 pan? Specifially, I’m thinking of doubling the recipe and using a 9×13 pan.
We’ve never tried making this carrot bread in cake pans, so can’t say for sure. Let us know if you try it Janice!
I love your recipes
Thank you Pat!
I just found this recipe and want to try it. But I have one “silly” question. Is the flour self raising or plain flour. Thank you in anticipation of response.
Hi Nannabella, that’s a great question! At Spend With Pennies, we always use all purpose (plain) flour unless specified. Enjoy the carrot bread!
For the carrot bread, could you use the packaged shredded carrots? Was wondering because they didn’t look like they had to be shredded/grated very fine. Just wondering – trying to make it easier I guess. Thanks.
I have only tried this by shredding them myself. The pre-shredded carrots are sometimes more like matchsticks or julienne cut so I can’t say for sure how they would work out.
I had to cook mine for 1hr 30 – 1hr 40 min total. It wasn’t cooking the middle, but I turned it down to 325° part way through so it wouldn’t burn. Turned out well, however!
Will wholemeal flour be suitable too? :)
While I have not tried it for this recipe, so can’t say for sure, my experience is that substituting one-quarter whole wheat for all purpose flour will work well. More may also work for some recipes, but I haven’t tried it.
Great recipe. Made a few changes to make it a little healthier. I now feel good about eating it on my way out the door to get going in the morning. Substituted white whole wheat and a little oatmeal for the flour, and used pure maple syrup instead of sugar. Omitted milk due to added moisture from maple syrup. Tastes soo good!
Hi Brooke. If you don’t mind sharing… how much maple, wheat flour and oats did you use
I am interested in trying this, but I admit I’m a big lazy, also have been fairly uninterested in cooking and baking and doing a lot of experimenting. We make banana bread fairly often but I have a sensitivity to spices so we usually omit cinnamon, I do like pumpkin breads and such but I have noticed that sometimes their spice is a bit too rough on my digestive system. But I was trying to think of something to add instead of cinnamon or pumpkin or apple spice and was thinking about using sunflower seeds. It sounds interesting to me but I could be too inexperienced to realize if I’m putting in something that doesn’t work well. Also I have not bought a whole carrot in many years, And I do not have a garden, but we do often get matchstick carrots for easier healthy lunch items. I was thinking either that possibly chopped up more finely since they would be thicker possibly than the grated and might not have the right texture/consistency in the baked good as one would expect. Does this seem like a good substitution? Open to the insight of anyone that has tried the bread or possibly also has to adjust food preparation for ease or dietary reasons.
I have only tried the recipe as written. I’d think that chopped carrots would not provide the right texture for this recipe. Hope that helps.
Can nuts be omitted and if so, what adjustment(s) are required?
They can be omitted with the recipe as written. You can also substitute for coconut or dried fruits (like raisins).
Can we use the carrot pulp from a juicer? I’m looking for ways to use the pulp from my juicing habit.
I’ve never tried it Cindy, so can’t say for sure. Let us know if you do try it!
Cindy, I would use your pulp as it still has the same flavor. The shredded carrots cook anyway when the bread bakes.
Hi can I add crushed pineapple? Do I have to adj the wet ingredients?
I’ve only tried this as written so I can’t say for sure Chin, let us know how it works out for you!
Thanks for posting this recipe. My mouth is watering reading this post. We love homemade carrot cake and I know this bread will be great. I love all of your recipes and have collected and made many of them. They never disappoint and if I take them to an event I always have to hand out the recipe and direct others to your site.
Thanks and keep up the great work.
Becky
Thank you so much for your kind words Becky, so glad you’ve loved the recipes!
I made a double batch of the Carrot Bread and watched the time of the bake. As soon as the toothpick was clear, I pulled them out. They were wonderfully moist and flavourful. I had my doubts about the pumpkin pie spice thinking it would be too strong a flavour for children but not so. It was subtle and those that don’t care for pumpkin pie will not have a problem with the taste. I would definitely keep this recipe amongst my favourites and make them as gifts. Thanks for my new favourite bread recipe!
I’m so glad you loved it Ann, thank you for your review!
Hi! I want to try this recipe but I noticed it says baking soda not baking powder? I read that you should combine baking soda with an acid ingredient for the chemical reaction to take place. I just want to make sure baking soda wasn’t a misprint before I try this recipe. Thanks
The recipe is correct as written. Enjoy and let us know how it goes for you!
Wonderful recipes! Love Carrot cake/Bread! Yum!
Hi there,
Have you tried this recipe using GF flour or cake flour? I wanted to know what ratio of flour to use as a substitute.
I have only tried this as written. Let us know how it works out for you if you try it!
I am in awe of your recipes. I have been cooking for more years than I want to admit. Your website has down home recipes that my family really enjoy. Thank You.
Thank you for your kind words Pamela, so happy you found me! :)
Super delicious recipe (very moist) and very easy to do. Never had carrot bread before, I will be adding it to my collection of recipes. Thank you!
I’m so glad you loved this as much as we do April!
If I wanted to add raisins along with the walnuts, should I reduce the amount of walnuts and add enough raisins to 3/4 cup or can I add raisins in addition to the walnuts?
You can add both. Enjoy!