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Carrot Bread

Total Time

Prep: 15 min. Bake: 50 min. + cooling

Makes

1 loaf (12 pieces)

This lovely, moist quick bread from 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 Simon, Reed City, Michigan
Carrot Bread Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.

Carrot Bread Tips

Can I substitute carrots for zucchini in bread?

You can substitute shredded or grated carrots for zucchini in zucchini bread recipes. However, zucchini contains more water than carrots so your end result may be a little denser and even drier. Carrots are also a little sweeter than zucchini, so you may need to slightly adjust the sugar amount in the recipe.

What else can I add to this carrot bread?

Consider adding a little more cinnamon, or even a bit of ground ginger or chopped crystallized ginger. You can also mix in dried fruit, such as raisins, chopped dates or cranberries. If you're not a fan of walnuts, try substituting chopped almonds or pecans. For a different twist on carrot bread, try our Lemon Carrot Bread recipe.

How do you grate carrots for bread or cake?

Grate carrots using a standard box grater—either on the larger, coarse side or the smaller, fine grate, depending on your preference. Alternatively, most food processors have a shredder/grater blade attachment.

What else can I do with a lot of carrots?

Carrots are an extremely versatile root vegetable that you can use in a variety of ways. Try them in any one of these carrot recipes.

Research contributed by Mark Neufang, Taste of Home Culinary Assistant

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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