Carrot Bread

"A yummy, moist bread. If you substitute applesauce for oil in baking, don't do it on this one. I tried it, and it wasn't nearly as good."
photo by Don C. photo by Don C.
photo by Don C.
Ready In:
1hr 30mins
1 loaf




  • Beat eggs.
  • Add sugar and oil and beat thoroughly.
  • Combine dry ingredients and add to egg mixture; beat well.
  • Stir in carrots, nuts and raisins.
  • Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
  • Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
  • Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

Questions & Replies

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  1. ruthic
    Can this be baked in a cake pan and if so, what size pan and bake time?
  2. msfastladyb
    Should I use self rising flour or al purpose flour for my bread


  1. BB G.
    Very yummy! Tasted like what I have in Starbucks (if not better)! I used 2/3 cup of white sugar and still a bit too sweet. Will try 1/2 cup next time. Thank you so much for the fantastic recipe!!
  2. Esther C.
    Turned out delicious, especially the next day. I only changed a couple things... Replaced 1/2 cup of flour with 1/2 c whole wheat, replaced 1/2 cup sugar with 1/2 c brown sugar, did not add raisins. Also topped it with a cream cheese icing... Will make again. It was very thick going into the pan but didn't effect the bread.
  3. jpkla
    Pretty good with a couple of caveats: 1) as with any quickbread made with a vegetable, press out the excess liquid from the carrots before putting them in. Otherwise, your bread will be a bit too slack and your walnuts will drop to the bottom. 2) The instructions to say to beat the flour in. If your bread has an uneven crumb, this is why. Gently fold in the flour in three parts and it will be much nicer. I found that there was enough dough to make a perfect sized loaf in my normal bread pan (8.5x4.5). This would probably be a little short if I made it in a larger 9x5 loaf pan.
  4. gudrenwqt
    I baked this last eve with what I had in home. I used mini Bundt pans and they baked perfectly (25 min.). I adjusted a bit. I and creme fraiche, a little less than 1/4 cup and actually added grape seed oil. Not a big fan of raisins/currents, I combined currents, dates and coconut flakes. It’s just delicious and the right texture and moistness. I’ll call it carrot coconut bread! I was surprised. I added less than a 1/4 cup of the coconut, yet, it is very present. Thank you. What a nice recipe.
  5. Jennyfer H.
    Used what we had so only ended up using 2 tsp of cinnamon & no nutmeg, 3/4 c of butter instead of the 2/3 c of oil, as well as 3/4 c of brown sugar. And it was still super moist. Also ended up baking it in a pie pan for the same bake time, 1 hr & 10 min. SUPER DELICIOUS, the whole family loved it. Will be making it again


  1. violacozzi
    I used what others noted by substituting veg oil with coconut oil and adding coconut flakes.
  2. lisasofiaa
    Amazing !! I used Coconut oil instead , added a teaspoon of vanilla , didn't add the nuts or raisins and added a cup of shredded coconut flakes instead. Also, I didn't have a loaf pan so I used a 8 by 8 pan and baked it for 40-45 mins. Everyone loved it , I used half stevia and half sugar as well and I thought it would end up too sweet but surprisingly it turned out amazing and was gone the first day.


I am a retired community college instructor. I taught Communication Studies for 36 years, 34 of them at a community college in California. I do a lot of church volunteer work, and a lot of pitterputtering, and retirement is great!
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