This delectable Carrot Bread is a delightful twist on traditional banana bread, with a hint of sweetness and a subtle carrot flavor. The recipe is incredibly easy to follow and requires simple pantry staples. Imagine biting into a moist and fluffy slice of bread, filled with juicy grated carrots, warm spices, and a touch of cinnamon.

The sweet aroma that fills your home as it bakes is absolutely irresistible! Whether enjoyed for breakfast, as a snack, or even dessert, this carrot bread is sure to become a family favorite.

Ingredients Needed for this Recipe

190 g (1 cup and 5 tablespoons) all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg (optional)

⅛ teaspoon salt (optional)
2 and ½ teaspoons baking powder
2 large eggs, room temperature

155 g (¾ cup) granulated sugar
110 g (½ cup) olive oil
1 teaspoon vanilla extract (optional)

230 g (2 cups) grated carrots
60 g (½ cup) walnuts, roughly cut into small pieces.

Instructions to Make Carrot Bread

Preheat the oven to 350°F (177°C). Grease an 8 ½ * 4 ½ inch loaf pan and line the bottom and sides with parchment paper.

In a medium bowl, mix together the flour, cinnamon, nutmeg, baking powder, and salt (if using). Set aside.
Roughly chop the walnuts and set aside.
Peel and grate the carrots, set aside.

In a large bowl, whisk together the sugar and eggs for about 45 seconds until just combined.
Stir in the olive oil and vanilla extract until just combined.
Add the flour mixture in two batches, stirring until just combined. Use a whisk for the first batch and a spoon/spatula for the second.

Stir in the grated carrots and walnuts.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Allow the loaf to cool completely in the pan for at least 1 hour before slicing.

Tips for Perfecting Carrot Cake Loaf

Ingredient Variations: The recipe can be adapted to include walnuts, raisins, pecans, or even chocolate chips. You can also create a cinnamon swirl or add a streusel topping for extra flavor.

Sugar Adjustments: Adjust the amount of brown sugar based on your preference for sweetness. Using 1 cup of brown sugar yields a sweet, cake-like loaf, while reducing it to 3/4 or 2/3 cup gives a lightly sweetened loaf.

Oil and Applesauce/Yogurt: The recipe calls for vegetable, canola, or melted coconut oil. You can use unsweetened applesauce or yogurt (or even mashed banana, crushed pineapple, or sour cream) as part of the wet ingredients.

Shredding Carrots: It’s crucial to shred whole carrots at home for moisture. Avoid using pre-shredded carrots as they tend to be dry.

Spices: The loaf’s flavor is enhanced with cinnamon, ginger, and nutmeg. Ginger adds a zing but isn’t overpowering.

Serving Suggestions

Plain or Enhanced: This carrot cake loaf can be served plain or spruced up with nuts, raisins, or dried cranberries.

Cinnamon Cream Cheese Frosting: For an extra layer of flavor, top the loaf with cinnamon cream cheese frosting. Alternatively, vanilla buttercream can also be used.

Muffins and Mini Loaves: The batter can be used to make carrot cake muffins or mini loaves, adjusting the baking time accordingly.

Frequently Asked Questions

Can I substitute the brown sugar?: Yes, you can use white granulated sugar or coconut sugar, but the loaf might not be as moist or flavorful.

What if I don’t have applesauce or yogurt?: You can use the same amount of mashed banana, crushed pineapple, or sour cream.

Can I use pre-shredded carrots?: It’s best to use freshly grated carrots for moisture. Pre-shredded carrots are usually drier.

Storage: The loaf can be stored at room temperature for 3-4 days or refrigerated for up to about 10 days. If frosted, it’s best kept in the refrigerator.

Carrot Bread

5 from 1 vote

This delectable Carrot Bread is a delightful twist on traditional banana bread, with a hint of sweetness and a subtle carrot flavor.

Ingredients

190 g 1 cup and 5 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg optional
⅛ teaspoon salt optional
2 and ½ teaspoons baking powder
2 large eggs room temperature
155 g ¾ cup granulated sugar

110 g ½ cup olive oil
1 teaspoon vanilla extract optional
230 g 2 cups grated carrots

60 g ½ cup walnuts, roughly cut into small pieces

Instructions

Preheat the oven to 350°F (177°C). Grease an 8 ½ * 4 ½ inch loaf pan and line the bottom and sides with parchment paper.
In a medium bowl, mix together the flour, cinnamon, nutmeg, baking powder, and salt (if using). Set aside.

Roughly chop the walnuts and set aside.
Peel and grate the carrots, set aside.
In a large bowl, whisk together the sugar and eggs for about 45 seconds until just combined.

Stir in the olive oil and vanilla extract until just combined.
Add the flour mixture in two batches, stirring until just combined. Use a whisk for the first batch and a spoon/spatula for the second.
Stir in the grated carrots and walnuts.

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Allow the loaf to cool completely in the pan for at least 1 hour before slicing.