This carrot bread has shredded carrots, nutmeg, and walnuts. It’s an easy recipe and a nice way to use up extra carrots.
I’ve been wanting to try carrot bread lately and so I searched around for a recipe to try. I like to make quick breads like zucchini bread and banana bread and so I thought carrot bread would be good, too.
I looked around and found a recipe that looked quick and easy. I made some adjustments and, like other recipes I’ve made, it came together very quickly. The flavor reminds me of a spice bread.
- All-purpose flour
- Baking soda
- Baking powder
- Granulated sugar
- Brown sugar
- Shredded carrots
- Vegetable Oil or canola oil
- Lemon zest
- Nuts – I used chopped walnuts but you can also use pecans.
Substitution: If you don’t like nuts, you can leave them out or mix in the same amount of raisins.
Instructions for Making the Bread
Whisk the flour, cinnamon, baking soda, salt, nutmeg, and baking powder together in a medium bowl and then set the dry ingredients aside.
Mix the sugar, brown sugar, carrots, and egg in a separate large bowl. Stir in the lemon zest (if you are using it) and oil to the carrot mixture.
Slowly mix in the flour mixture until evenly mixed and fold in the walnuts. Pour the batter into the prepared pans (I used two 7×3 inch loaf pans) and bake them for 55 to 60 minutes at 350°F.
Cool the in the pan for 10 minutes and then turn it out onto a wire rack to cool completely.
Is Carrot Bread like Carrot Cake?
Not really. This carrot bread recipe has a different kind of crumb. Unlike carrot cake, which usually has a light and tender crumb, this bread is a little denser. It makes sense because it’s a quick bread. Also, it’s missing the cream cheese frosting which is usually how carrot cake is decorated.
This particular carrot bread is sweet and spiced with nutmeg. The taste actually reminds me of spice bread, so if you like that sort of thing you will probably like this bread.
If you want to add a little more sweetness, you can drizzle a simple glaze over the top of the cooled bread. Just mix some powdered sugar with milk or half and half.
Wrap the cooled loaves in plastic wrap and they will keep well for a few days at room temperature. You can also freeze them for up to two months. If freezing, wrap them in plastic wrap and aluminum foil.
More Recipes to Try
- 1 1/2 cups 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 cup shredded carrots see note
- 1 egg
- 1/2 cup oil
- 1/4 tsp lemon zest see note
- 1/2 cup walnuts
- Preheat oven to 350°F. Grease an 7x3-inch loaf pan.
- Stir the flour, cinnamon, baking soda, salt, nutmeg, and baking powder together and set aside.
- Mix the sugar, brown sugar, carrots and egg in a separate bowl. Add the lemon zest (if you are using) and oil to the carrot mixture. Slowly mix in the flour mixture until evenly mixed. Fold in the walnuts.
- Pour the batter in the prepared loaf pan. Bake the bread for 55-60 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes than transfer it to a rack to finish cooling.
- I wasn’t sure how many carrots to use in the original recipe so I used 1 cup shredded carrots, which is about 2 medium carrots.
- I omitted the lemon zest.
- Recipe adapted from Gaga in the Kitchen
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.