Carrot Bread

by Sabrina Snyder

Last Update:

87 Comments

4.85 from 20 votes
12 Servings
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
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Carrot Bread is a simple twist on the classic carrot cake, baked into a soft and flavorful loaf that’s perfect for brunch, dessert or gifting!

Move over Banana Bread and Zucchini Bread, there’s a new tasty, easy bread in town. While we will always love classic Bread Recipes, we’d never turn down a cake inspired breakfast.

Sabrina’s Carrot Bread

We love making bread year round, from pumpkin breads in the fall to banana breads in the summer. This recipe has all the classic flavors of Carrot Cake, minus the rich frosting. It’s sure to be one of your new favorite recipes for breakfast, plus you can always add that frosting later. You can turn sweet and savory carrots into muffins, cupcakes, and even cookies but the easiest way to enjoy them is with this yummy bread.

Recipe Card

Dinner, then Dessert

Carrot Bread Recipe

Carrot Bread is a simple twist on the classic carrot cake, baked into a soft and flavorful loaf that's perfect for brunch, dessert or gifting!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Closeup of baked ingredients cut in a slice
PrintRate

Ingredients
 

  • 2 large eggs
  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 1 1/2 cup flour
  • 3/4 teaspoon  baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups carrots , shredded
  • 1 1/2 cups walnuts , chopped

Instructions

  • Preheat oven to 350 degrees.
  • Beat the eggs.
  • Mix in the sugar and vegetable oil. Add in the flour, baking soda, cinnamon, nutmeg, and salt and beat well.
  • Add in the flour, baking soda, cinnamon, nutmeg, and salt and beat well.
  • Stir in the carrots and 1 cup of the walnuts.
  • Grease a 9 inch by 5 inch loaf pan and pour in the batter. Top with the remaining walnuts.
  • Bake for 1 hour. Test for doneness by inserting a toothpick and removing it; if any batter sticks to the toothpick, continue to bake until done.
  • Remove from oven and allow to cool 10 minutes before removing from loaf pan.

Nutrition

Calories: 344kcal | Carbohydrates: 32g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 205mg | Potassium: 146mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2722IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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Table of contents

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Tips & Tricks

  • To tell if your bread is done cooking, insert a toothpick in the middle. If it is cleaned when removed, then it is ready to come out of the oven.
  • Allow grated carrots to drain a bit on paper towels while you assemble other ingredients, to soak up any excess moisture without drying them out.
  • Remove your bread from the pan and cool on a wire rack to stop the cooking process and keep your bread moist.

How to Store

  • Serve: Cover your bread in airtight container after serving. Store in a cool, dry place for up to 1 week.
  • Store: Keep your bread fresh by storing in the fridge, sealed up, for about 2 weeks.
  • Freeze: You can freeze this bread in an airtight container for 3 months.

Frequently Asked Questions

Can I make Carrot Muffins with this batter?

Yes! Turn these into Carrot Muffins by dividing the batter into a lined 12 cup muffin tin. Bake for 18-20 minutes.

What alternate toppings or frosting would work?

Make this into a dessert bread by spreading some Cream Cheese Frosting over your cooled bread. Go even further with your sweet tooth by drizzling some Caramel Sauce on top.

How do I make a streusel topping?

Give your bread an easy, sweet topping by mixing ¼ cup flour, 3 tablespoons brown sugar, ½ teaspoon cinnamon and 2 tablespoons melted butter. Combine and break into large pieces. Sprinkle on top of batter before baking. 

More Sweet and Tasty Breakfast Recipes

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Photos from a previous version of this post:

Loaf of with Walnuts
Collage of sweet bread
Slice of sitting up
Bread slices on board stacked up
Stacked slice of sweet bread shown from above
Bread slices on board stacked up
collage of baking steps
collage of batter preparation
Stack of bread

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Happy to hear you loved it. I haven’t tried adding raisins, but if you do please let me know how it goes. Thanks for the positive review!

      Reply