Carrot Bread Recipe Posted on 21 May 07:06 , 6 comments

If you love quick breads like Zucchini bread but you haven't tried Carrot Bread then you are in for a treat.

My quest for a good Carrot recipe started with my great grandmother's 14 karat cake recipe. The original 14 karat cake recipe has been passed down in my family. I'm pretty sure my mom has the original cookbook that my great grandmother's recipe was published in as a fundraiser for her women's club.

I tried a few recipes online with my "tweaks" to make it similar to the carrot cake recipe but with less sugar and as a "quick bread" instead of cake. What I came up with is delicious!

Carrot Bread Recipe

yield: 1 loaf

Cook time: 55-60 minutes

Ingredients

1 3/4 cups of all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3 eggs at room temperature

3/4 cup vegetable oil *I have used olive oil and avocado oil and both worked well*

2 cups grated carrots

3/4 cup of packed light brown sugar

2 teaspoons vanilla extract*I used my own homemade vanilla*

1/2 chopped walnuts *more if you want to top your loaf with nuts*

1 - 8 ounce can crushed pineapple with juice

1/4 cup of unsweetened coconut flakes (optional)

Directions

Preheat oven to 350°F

Whisk dry ingredients (flour, cinnamon, baking soda, baking powder, and salt) in a medium-sized bowl.

In a large bowl, mix the remaining ingredients (eggs, oil, carrot, brown sugar, vanilla extract, nuts, pineapple with juice and coconut flakes)

Gently fold the dry flour mixture into the wet ingredients until just combined. You don't want to overmix.

Grease a 9" x 5" loaf pan.

Pour into prepared loaf pan. Top with additional nuts if you'd like.

Bake for 50-60 minutes until a toothpick or cake tester inserted into the center of the loaf comes out clean. In my oven, it took 60 minutes but I checked at 50 and 55 minutes just in case.

Let your carrot bread cool in the pan for 5-7 minutes, then gently remove it from the pan to cool on a rack for 1-3 hours before slicing.

The first time I made this carrot bread, I sliced into it right away to taste it. It was AMAZING! The second time, I allowed it to cool longer and it held up much better. Lesson learned.

Enjoy!

If you have additional questions, please feel free to ask!

Email: mary@marysheirloomseeds.com

HAPPY PLANTING!

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Comments

Sheila Ply on 29 Oct 10:12

Added to my family gathering for next week. Perfect with a cup of coffee for breakfast. Think I will need to bake four loaves. Thinking it may freeze wonderfully. Thank you for sharing Mary!

Rozalia on 23 Jul 10:17

I have made the carrot bread a couple of times and it’s delicious.I would not change anything.

Angela Adams on 1 Jul 11:47

I am going to have to try this. It looks delicious.

Wendy on 8 Jun 07:10

Looks great. Now I need to master getting carrots to grow

Marci on 8 Jun 07:10

This looks delicious!

Kristina Anderson on 8 Jun 07:10

This carrot bread looks 😋. I will be saving and trying this recipe out in the near future. Occasionally I get several large bags of carrots which we eat raw and dehydrate. You blog post has brought fresh life to our future carrot hauls. Thank you for sharing the recipe.

First time growing turnips

These were fast to mature and really tasty. I am new to gardening and didn’t thin my seedlings well enough so many of them did not produce much of a root but that’s okay because we definitely got to use the greens! Photos are of the turnips from the garden to my kitchen and the dish we made with them. Some turnips in the photo are not the purple top variety but overall I think the purple top got larger than the others I planted.

First time growing Mustard greens

This was the first time I have grown greens of any kind and it was a success! The plants are beautiful with the purple veins. I over crowded my raised bed with these accidentally but they still did really well. I started seeds indoors and had a hard time germinating (due to my own fault being new to seed starting) but still planted what I had outside when the time came. I was surprised when I saw the seeds that didn’t germinate indoors started coming up shortly after being outdoors. That’s how I ended up overcrowding my raised bed but on the plus side I now have a ton of healthy great tasting food in my backyard. Photos are of the greens from my garden to my kitchen.

Beautiful addition to any garden!

This is my favorite plant in my garden right now. I started my seeds last winter (2022) and planted in spring 2023. My mullein survived the insane high temperatures over summer and was a refreshing pop of green all winter. I am eagerly awaiting the flower!

Im like a kid at Christmas

These are so much fun. They sell out fast and I try to get at least 1 every year. Last year I was lucky enough to grab 2. I love trying new things and these are a mixture of flower, herbs, and vegetable. One of my favorite carrots came from here. It’s one of three that I grow every year because it’s fun!

Wow at results so far…..

When I bought these I had the intention of testing Mary’s seed Garlic with the sprouting store bought garlic from my fridge. I will be doing another review later after I harvest and I’ll post a picture then. So planted these in raised beds. Both in full sun and planted in different beds. I did the exact same thing to both. My store bought sprouted garlic all died. My Mary’s is still alive and forming it’s bulbs. This was just too good not share!

Mary's Heirloom Seeds

Carrot Bread Recipe Posted on 21 May 07:06 , 6 comments