Carrot Bread

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!

Move over Banana Bread and Zucchini Bread, there’s a new tasty, easy bread in town. While we will always love classic Bread Recipes, we’d never turn down a cake inspired breakfast.

Carrot Bread Slice


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.

Stack of Carrot Bread

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.



  • 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.

Slice of 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. 



  • 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.

Loaf of Carrot Bread with Walnuts

Pin this recipe now to remember it later

Pin Recipe
Carrot Bread with Walnuts
4.93 from 13 votes

Carrot Bread

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!

Course Bread
Cuisine American
Keyword Carrot Bread
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 302 kcal
Author Sabrina Snyder


  • 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


  1. Preheat oven to 350 degrees.
  2. Beat the eggs.
  3. Mix in the sugar and vegetable oil. Add in the flour, baking soda, cinnamon, nutmeg,  and salt and beat well.
  4. Stir in the carrots and 1 cup of the walnuts.
  5. Grease a 9 inch by 5 inch loaf pan and pour in the batter. Top with the remaining walnuts.
  6. 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.

  7. Remove from oven and allow to cool 10 minutes before removing from loaf pan.

Nutrition Facts
Carrot Bread
Amount Per Serving
Calories 302 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Cholesterol 27mg9%
Sodium 203mg9%
Potassium 131mg4%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 18g20%
Protein 4g8%
Vitamin A 2713IU54%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Carrot Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *


    1. Glad you enjoyed it! Thanks for the alteration suggestion, I’m making this for the holidays and will test with less nutmeg too.

  1. Hi! I was wondering if I could substitute the white flour with whole-grain flour. If so, would the quantity be the same or would I have to make changes?

  2. I added cardamom, ginger (fresh and dried) and allspice to this AMAZING recipe. Moist and spiced and oh-so nice! Thanks for sharing.

  3. Tried the recipe, great taste, great crust but a bit dry. Will be good with coffee. I swapped walnuts for pecans (great suggestion). I will decrease my baking time next time. Perhaps 50 min.

  4. Hi Sabrina!
    Can I use butter instead of Oil and Brown Sugar rather than white?
    Btw, loved your recipe of Vanilla Pound Cake.

  5. I have made this 3 times. First time, I followed recipe exact and was very happy. Second time I did half white sugar and half brown sugar and added pinch of ginger. Was very happy with results. Today I added 1/4 each allspice and ginger together with only 1/2 tsp nutmeg and the half and half of brown sugar and white. Fingers crossed that it will be good. Thank you for the original easy recipe that we can tweak depending what we are craving. ?

  6. Best ever! I substituted half a cup of pecans for the topping, giving it a bit of sweet and delicious roasted snap-crunch.

  7. Made on yesterday. The flavor was great, but I wished I saw one if the other comments about the cook time. 1 hour made it dry inside. I will try and rate again.

  8. I love baking.. I have tried many recipes.. So far, it’s an easy recipe. It’s in the oven, hopefully it will be awesome (according to the ingredients) however, I did not add the walnuts due to allergies.

  9. Delicious and easy to make. I subbed 1 cup of unsweetened applesauce for the oil and did not strain the carrots, and the texture was great. I was low on sugar and only used about 3/4 of a cup, but I didn’t notice a difference.

Show More Comments