Carrot Raisin Quick Bread
Warm, moist, and bursting with flavor, this Carrot Raisin Quick Bread is a must-try recipe perfect for breakfast, snack time, or dessert. Packed with finely grated carrots and sweet, chewy raisins, this easy-to-make loaf features the comforting spices of cinnamon and nutmeg for a cozy, homemade feel. Prepared in just 15 minutes and baked to golden perfection, it’s the ideal balance of sweet and spiced with a tender crumb that melts in your mouth. Plus, it’s made with simple pantry staples like all-purpose flour, two types of sugar, and vanilla extract, making it both budget-friendly and accessible. Whether you're enjoying it as a wholesome treat with your morning coffee or sharing slices with friends, this quick bread is sure to delight. Bake it, slice it, and savor every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1.5 cups carrots, finely grated
- 0.75 cups raisins
- 2 eggs
- 0.5 cups milk
- 0.5 cups vegetable oil
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour the wet mixture into the well. Mix gently until just combined; do not overmix.
Fold in the grated carrots and raisins until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2969 mg | 129% | |
| Total Carbohydrate | 524.6 g | 191% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 301.0 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 504 mg | 39% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2712 mg | 58% | |
*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.
