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Carrot Bread Recipe

Carrot Bread Recipe

Mary Smith |

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!


http://www.facebook.com/pages/Marys-Heirloom-Seeds/229833070442449


6 comments

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!

Sheila Ply,

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

Rozalia ,

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

Angela Adams,

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

Wendy,

This looks delicious!

Marci,

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.

Kristina Anderson ,

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