Moist Carrot Bread Recipe

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Description

This Moist Carrot Bread is a soft, flavorful quick bread packed with freshly grated carrots, warm spices, and just the right amount of sweetness. It’s like a cross between carrot cake and banana bread—perfect for breakfast, brunch, or as a snack with tea or coffee. The natural moisture from the carrots makes the bread tender and delicious without being heavy. You can enjoy it plain, with cream cheese spread, or even toasted with a pat of butter.

Ingredients For Moist Carrot Bread Recipe

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 ½ tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ½ tsp ground ginger (optional)

  • ½ cup granulated sugar

  • ½ cup brown sugar, packed

  • 2 large eggs

  • ½ cup vegetable oil (or melted butter)

  • ½ cup plain yogurt or sour cream

  • 1 tsp vanilla extract

  • 2 cups finely 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 a 9×5-inch loaf pan or line with parchment paper.

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

  3. Prepare Wet Mixture: In a large bowl, beat eggs with both sugars until combined. Add oil, yogurt (or sour cream), and vanilla. Mix well.

  4. Add Carrots: Stir in the grated carrots.

  5. Combine: Slowly fold the dry ingredients into the wet mixture until just combined. Do not overmix.

  6. Add Nuts/Raisins: Fold in nuts and raisins, if using.

  7. Bake: Pour batter into the loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool & Serve: Let bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!

Notes

  • You can substitute half the flour with whole wheat flour for extra fiber.

  • For added flavor, try adding a handful of shredded coconut or crushed pineapple.

  • Make it dairy-free by using coconut yogurt or almond milk yogurt.

  • This bread freezes well—wrap tightly and store up to 3 months.

Tips

  • Grate carrots finely for the best moist texture.

  • Don’t overmix the batter—this keeps the bread tender.

  • Let the bread cool completely before slicing to prevent crumbling.

  • Add a cream cheese glaze or spread for a dessert-like treat.

Servings

  • Makes 1 loaf (about 10–12 slices)

Nutritional Info (per slice, based on 12 slices)

  • Calories: ~210

  • Carbohydrates: 28g

  • Protein: 3g

  • Fat: 10g

  • Fiber: 2g

  • Sugar: 14g

Benefits

  • Carrots provide beta-carotene, vitamin A, and antioxidants.

  • Nuts & raisins add healthy fats, fiber, and natural sweetness.

  • A wholesome alternative to cake—great for breakfast or a snack.

  • Keeps well for several days, making it perfect for meal prep.

Q & A

Q: Can I make this carrot bread into muffins?
A: Yes! Bake at 350°F for 18–22 minutes. Makes about 12 muffins.

Q: Do I have to add nuts and raisins?
A: No, they’re optional. The bread is delicious plain or with just one mix-in.

Q: Can I reduce the sugar?
A: Yes, you can cut the sugar by ¼ cup without affecting texture too much. You can also replace some sugar with honey or maple syrup.

Q: How do I store carrot bread?
A: Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week.

Q: Can I frost it like carrot cake?
A: Definitely! A cream cheese frosting makes it a dessert-style loaf.

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