Carrot Bread

I found a recipe for carrot bread recently that piqued my interest. I've never made a carrot bread before, but it seemed like something I'd enjoy.  I really like zucchini bread, but since I don't have zucchini garden, it's actually kind of expensive to make zucchini bread unless I find zucchini on sale.  I had been craving carrot cake for a while too, so I thought this might satisfy my carrot cake cravings.

The bread was a quick bread and easy to whip together.  I didn't like it as much as I thought I would though.  I think it is more of a personal preference.  I thought the nutmeg taste was too strong; it reminded me more of a spice bread. I think I might fiddle with this recipe to make it suit my own tastes, or I might try to find another carrot bread recipe.

Carrot Bread (adapted from gaga in the kitchen)


1 1/2 cups of all-purpose flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp baking powder
1/2 cup sugar
1/2 cup brown sugar
1 shredded carrots (I wasn't sure what this meant so I used one cup of shredded carrots, which was about 2 medium ones shredded)
1 egg
1/2 cup oil
1/4 tsp lemon zest (I left this out)
1/2 cup walnuts


1. Stir the flour, cinnamon, baking soda, salt, nutmeg, and baking powder together and set aside.
2. Mix the sugar, brown sugar, carrots and egg in a separate bowl.
3. Add the lemon zest (if you are using) and oil to the carrot mixture.

4. Slowly mix in the flour mixture until evenly mixed.

5. Fold in the walnuts.

6. Grease a 8x4x2 loaf pan (I used a 7 x 3) and pour the batter in.
7. Cook in a 350 degree oven for 55-60 minutes or until a toothpick comes out clean.
8. Let it cool in the pan for 10 minutes than transfer it to a rack to finish cooling.

3 comments on “Carrot Bread”


  2. The original recipe said “1 carrots” and i wasn’t sure if this was just supposed to be one carrot. I also didn’t know how big the carrot was supposed to be. I ended up using 1 cup of shredded carrots, which were about 2 medium carrots

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