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
4.99 from 137 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

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

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.
4.99 from 137 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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
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About the author

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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Comments

  1. Thanks for the recipe. I had some carrots, not enough to do much with, and some blueberries that needed to be used.

    I subbed ginger, allspice, lemon juice and zest for the spices in the recipe and it’s turned out great.

  2. I had to bake it an extra 25 minutes, I did lower temperature to 325. Checked my recipe, was correct and baked in correct size pan. Turned out wonderful5 stars

  3. I wonder how I could add pineapple and coconut to is recipe also.Would I need to adjust any other ngredients?

    1. I think those sound like amazing additions, Mary! If only adding a small amount you should be fine, but you could reduce the walnuts slightly in this recipe to accommodate.

  4. Spend with pennies

    I have made this twice thinking I may have done something wrong despite religiously doing the measurements.when folding the mixture it’s like mixing concrete.I haven’t tried it I’ve been giving them as gifts.What do you recommend?The photo you have of the raw mixture is not like mine.One of the friends I gave it to yesterday said it was stodgy

    1. Oh no Violet, how disappointing. I haven’t had the same problem but here are a few things I hope can help you:

    2. When measuring the flour, sprinkle the flour into the measuring cup, don’t scoop the flour with the measuring cup as this packs it in and adds extra flour making the batter dry. (More info on measuring flour here).
      Use large eggs at room temperature.
      Be sure not to overmix the batter. With muffins and quick breads (like banana bread), they should be mixed just until combined.
      What type of oil are you using?
    1. Hi Jess, we have only made this recipe as listed but would love to hear how that substitution turns out for you!