Description
This Moist Carrot Bread is a tender, spiced quick bread packed with shredded carrots, warm cinnamon, and a hint of vanilla. It’s easy to make and perfect for breakfast, brunch, or an afternoon snack with a cup of tea.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded carrots
- 1/2 cup crushed pineapple, drained (optional but recommended)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs with the oil, granulated sugar, brown sugar, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Fold in the shredded carrots, pineapple, and nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can freeze carrot bread for up to 3 months—just wrap it tightly in plastic wrap and foil.
- Add raisins or coconut flakes for extra texture and flavor.
- Use freshly grated carrots for the best moisture and flavor—avoid pre-shredded carrots.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 17g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: carrot bread, quick bread, moist carrot loaf, breakfast bread, homemade carrot cake loaf