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Carrot Bread

This lovely moist quick bread from Connie Simon of Reed City, Michigan is flecked with crunchy walnuts and colorful shredded carrot. "For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple," Connie says.
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    1 loaf


  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • 3/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrot
  • 1/4 cup chopped walnuts


  • Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan.
  • Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts
1 slice: 160 calories, 3g fat (0 saturated fat), 31mg cholesterol, 361mg sodium, 32g carbohydrate (19g sugars, 2g fiber), 3g protein.

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  • Val Rae
    Oct 13, 2012

    No comment left

  • ellenstoh
    Jan 28, 2010

    This recipe is a winner. I double the recipe and make two loaves at once. It freezes very well. I did reduce the sugar to 3/4 cup because I don't like it too sweet.