Carrot Bread is a delicious and easy take on carrot cake with walnuts, shredded carrots, cinnamon, and nutmeg that’s perfect for brunch, dessert or gifting!
Quick breads are some of the easiest and tastiest breakfasts to make. They last a long time at room temperature and they can go from morning treat to hearty dessert with just a few swaps.
We love making bread year round, from Pumpkin Breads in the fall to Banana Breads in the summer. Carrot Bread is one of those recipes you can make every season and never feels out of place. We love turning sweet and savory carrots into muffins, cupcakes, and even cookies but the easiest way to enjoy them is with this yummy bread.
This Carrot Bread recipe has all the classic flavors of Carrot Cake, minus the rich frosting. It’s sure to be one of your new favorite recipes for breakfast, plus you can always add that frosting later.
This is a perfect treat for Easter morning, it can be baking while your little bunnies dive into their baskets plus is savory enough to balance out all the candy they are going to eat later.
If you want a more healthy, but still yummy, bread, try mixing in some zucchini and substituting the oil for apple sauce. Serve with a greek yogurt spread instead of butter for extra protein.
If you are hosting an Easter Brunch, why not bake this in a bundt pan for a more festive breakfast. Dust with powdered sugar after its completely cooled. You can even use little cardboard stencils of rabbits or flowers to give it a truly Spring look.
Tips for making Carrot Bread
- To tell if your bread is done cooking, insert a toothpick in the middle. If it is cleaned when removed, then it is ready to come out of the oven.
- Allow grated carrots to drain a bit on paper towels while you assemble other ingredients, to soak up any excess moisture without drying them out.
- If you don’t have baking spray, use regular cooking spray and dust your loaf pan with flour to prepare.
- Remove your bread from the pan and cool on a wire rack to stop the cooking process and keep your bread moist.
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HOW TO MAKE CARROT BREAD
- Mix Well: Make sure your eggs, sugar and oil are well mixed (a whisk is just fine for this).
- Dry Ingredients: Sift well then add in the flour, baking soda, cinnamon, nutmeg, and salt and beat well.
- Mix-Ins: Stir in the carrots and 1 cup of the walnuts.
- Prepare the Loaf Pan: Grease a 9 inch by 5 inch loaf pan and pour in the batter. Top with the remaining walnuts.
- Cook time: Bake for 1 hour and let rest 10 minutes before removing from pan.
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VARIATIONS ON CARROT BREAD
- Muffins: Turn these into Carrot Muffins by dividing the batter into a lined 12 cup muffin tin. Bake for 18-20 minutes.
- Add-ins: Swap out the walnuts for pecans. You can also add chocolate chips or dollops of cream cheese.
- Frosting: Make this into a dessert bread by spreading some Cream Cheese Frosting over your cooled bread. Go even further with your sweet tooth by drizzling some Salted Caramel Sauce on top.
- Apple Carrot Bread: Apples bring out the natural sweetness of carrots. Reduce the oil to 2 tablespoons and add 1/3 cup applesauce and 1/2-1 cup of grated apples to your batter. Bake as normal.
- Streusel Topping: Give your bread an easy, sweet topping by mixing 1/4 cup flour, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon and 2 tablespoons melted butter. Combine and break into large pieces. Sprinkle on top of batter before baking.
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HOW TO SERVE AND STORE
- Serve: Cover your bread in airtight container after serving. Store in a cool, dry place for up to 1 week.
- Store: Keep your bread fresh by storing in the fridge, sealed up, for about 2 weeks.
- Freeze: You can freeze this bread in an airtight container for 3 months.
Carrot Bread is a delicious and easy take on carrot cake with walnuts, shredded carrots, cinnamon, and nutmeg that's perfect for brunch or dessert or holiday gifting!
- 2 large eggs
- 1 cup sugar
- 2/3 cup vegetable oil
- 1 1/2 cup flour
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups carrots , shredded
- 1 1/2 cups walnuts , chopped
- Preheat oven to 350 degrees.
- Beat the eggs.
- Mix in the sugar and vegetable oil. Add in the flour, baking soda, cinnamon, nutmeg, and salt and beat well.
- Stir in the carrots and 1 cup of the walnuts.
- Grease a 9 inch by 5 inch loaf pan and pour in the batter. Top with the remaining walnuts.
Bake for 1 hour. Test for doneness by inserting a toothpick and removing it; if any batter sticks to the toothpick, continue to bake until done.
Remove from oven and allow to cool 10 minutes before removing from loaf pan.