Quick Carrot Bread
Indulge in the comforting flavors of fall with this Quick Carrot Bread recipe—an easy-to-make treat that's moist, flavorful, and ready in just over an hour! Packed with freshly grated carrots, warm spices like cinnamon and nutmeg, and an optional crunch from walnuts or pecans, this bread strikes the perfect balance between sweet and wholesome. The addition of applesauce keeps it delightfully moist while adding a subtle fruity undertone, making it a healthier alternative to traditional quick breads. Perfect for breakfast, brunch, or an afternoon snack, this recipe is ideal for busy bakers thanks to its simple prep in just 15 minutes. Whether you enjoy it plain or jazzed up with dried cranberries or raisins, this carrot bread is a crowd-pleaser that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 large eggs
- 0.5 cup vegetable oil
- 0.25 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1.5 cups grated carrots
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup raisins or dried cranberries (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 medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract. Whisk until smooth and well combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Fold in the grated carrots, and if using, the chopped nuts and dried fruit. Mix until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the carrot bread warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3198 mg | 139% | |
| Total Carbohydrate | 527.8 g | 192% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 322.0 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 341 mg | 26% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1856 mg | 39% | |
*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.
