Carrot Bread
Warm, spiced, and irresistibly moist, this homemade carrot bread is the perfect blend of comfort and flavor. Featuring freshly grated carrots, warming spices like cinnamon and nutmeg, and a touch of sweetness from both granulated and brown sugar, this quick bread is easy to make and wonderfully versatile. Chopped walnuts or pecans and raisins can be added for a delightful texture boost, making each slice a true treat. With just 15 minutes of prep time, the batter comes together effortlessly, and the results are bakery-worthy every time. Whether served plain, toasted with butter, or topped with cream cheese, this carrot bread shines as a wholesome breakfast, snack, or dessert option. Add this recipe to your collection and savor the classic charm of a homemade favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 2 large eggs
- 0.5 cup vegetable oil
- 0.25 cup whole milk
- 1 teaspoon pure vanilla extract
- 1.5 cups freshly grated carrots
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another large bowl, whisk the granulated sugar and brown sugar together with the eggs until smooth and creamy.
Slowly whisk in the vegetable oil, milk, and vanilla extract until well combined.
Add the dry ingredients to the wet ingredients in batches, stirring gently after each addition until just combined. Avoid overmixing.
Fold in the grated carrots, and if desired, stir in the chopped nuts and raisins, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth out the surface with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely.
Slice and serve as is, or spread with a touch of cream cheese or butter for an extra indulgent treat.
Nutrition Facts
Calories |
3540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 503.7 g | 183% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 274.4 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 440 mg | 34% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2654 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
