Easy Homemade Carrot Bread

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Description

Easy Homemade Carrot Bread is a moist, slightly sweet, and wholesome loaf made with freshly grated carrots, warm spices, and a touch of vanilla. It’s perfect for breakfast, as a snack with tea or coffee, or even as a healthier dessert option. The natural sweetness of carrots pairs beautifully with cinnamon and nutmeg, making this bread flavorful without being overly rich.

Ingredients For Easy Homemade Carrot Bread

  • 1 ½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • 2 large eggs

  • ½ cup vegetable oil (or melted coconut oil)

  • ¾ cup brown sugar (or honey/maple syrup for natural sweetness)

  • 1 tsp vanilla extract

  • 1 ½ cups grated carrots (about 3 medium carrots)

  • ½ cup chopped walnuts or pecans (optional)

  • ½ cup raisins (optional)

Instructions

  1. Preheat Oven – Set oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

  2. Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  3. Prepare Wet Mixture – In another bowl, beat eggs, oil, brown sugar, and vanilla until smooth.

  4. Combine – Gradually add the dry mixture to the wet, stirring until just combined.

  5. Fold in Carrots – Gently mix in grated carrots, and if desired, add nuts and raisins.

  6. Bake – Pour batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted comes out clean.

  7. Cool & Serve – Allow the bread to cool for 10 minutes in the pan, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

Notes

  • You can substitute half of the flour with whole wheat flour for a heartier texture.

  • For extra moisture, add ½ cup unsweetened applesauce to the wet mixture.

  • Pairs well with cream cheese, honey butter, or a drizzle of glaze.

Tips

  • Don’t overmix the batter—this keeps the bread soft and fluffy.

  • Use freshly grated carrots for the best moisture (avoid pre-shredded).

  • Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

Servings

  • Makes 1 loaf (about 8–10 slices).

Nutritional Info (per slice, approx.)

  • Calories: 220

  • Protein: 4g

  • Carbohydrates: 28g

  • Sugars: 14g

  • Fat: 10g

  • Fiber: 2g

Benefits

  • Rich in Vitamin A from carrots, supporting eye and skin health.

  • Contains fiber to aid digestion.

  • A healthier alternative to store-bought sweet breads with fewer preservatives.

  • Can be made nut-free or refined sugar-free with substitutions.

Q & A

Q: Can I make this bread vegan?
A: Yes, replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and use plant-based oil/sweetener.

Q: Can I freeze carrot bread?
A: Absolutely! Wrap cooled slices individually in plastic wrap and freeze up to 2 months.

Q: Can I make muffins with this recipe?
A: Yes, bake in a muffin tin at 350°F (175°C) for 18–22 minutes.

Q: How can I make it less sweet?
A: Reduce sugar to ½ cup or use mashed banana/applesauce as a natural sweetener.

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