This scrumptious and moist carrot bread combines freshly grated carrots, shredded apples, chopped pecans, cinnamon, ginger, and nutmeg to make the best carrot loaf. It is one of my favorite quick-bread recipes and is so easy to make. If you love the flavor of carrot cake, this is a must-try recipe.
Awesome Carrot Bread
Are you looking for a tasty and simple carrot bread recipe? Look no further! This recipe uses basic ingredients and is easy to make, resulting in a delicious and moist loaf of carrot bread. I am kind of a sucker for good homemade quick bread. They are quick and easy to get in the oven and taste much better than store-bought loaves. If you like this bread, try lemon poppy seed bread, banana nut bread, chocolate banana bread, and apple cinnamon bread.
Ingredients needed
How to make Carrot Bread
Start by whisking the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl and setting aside. Then, stir the eggs, oil, shredded apple, grated carrots, brown sugar, vanilla, and chopped pecans in a larger bowl. Then stir the dry ingredients into the wet ingredients just until combined. Now pour into a well-greased loaf pan.
Then bake for about 1 hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack for about 5 minutes before carefully inverting it onto a wire rack and gently rolling it over. For best results, cool for several hours before slicing.
Beth’s Recipe Tips
- Do not over-mix the batter. Stir with a spoon just until combined for a tender, moist crumb.
- Plan ahead and warm your eggs to room temperature.
- Substitute walnuts, almonds, or pistachios for the pecans.
- Preheat the oven and load the loaf on the middle rack in the center of the oven.
- Grease the loaf pan well.
- Always bake the batter off after you mix it. The leavening agents start working as soon as they are combined with liquid ingredients.
- The bread is done when a toothpick inserted in the top comes out clean. Start checking at 50 minutes to prevent overbaking.
Three ways to shred carrots
- Box Grater: Start by washing and peeling the carrots. Then use the large or small (depending on how big you like your grate) side of a box grater. Pick up a carrot by its thick end and run its tip down the holes of the grater. Continue this downward shredding motion until about 1 inch of the carrot remains.
- Mandolin: Wash and peel the carrots. Then, attach the grating blade to the mandolin. Put on the glove that came with your set and run the carrot over the blade. Start with a freshly peeled carrot once it is too short to run over the blade safely.
- Food Processor: Start by washing, peeling, and cutting the carrots into 3-inch long pieces. Attach the grater blade to your food processor. Then, fit the safety lid onto your food processor. Stick one of the carrot pieces into the feeding tube at the top of the lid. Use the cylinder to push down the carrot until it is fully grated. Repeat until all the carrots are grated.
Store and Freeze
Most sweet loaves taste even better the next day if you can hold on that long. Wrap well in plastic wrap and store on the counter for up to 3 days.
To freeze, wrap it in plastic and place it in a heavy-duty freezer bag. Remove as much air as possible and freeze for up to 3 months. Thaw right on the counter. You can also flash-freeze individual slices so they do not stick together. That way, you can enjoy a single slice at a time.
More Carrot Recipes
Carrot Bread Recipe
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 eggs
- ¾ cup vegetable oil
- 1 medium apple peeled and grated
- 2 cups grated carrots
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and ground nutmeg in a medium bowl. In a large bowl, stir together the eggs, vegetable oil, grated apple, grated carrots, brown sugar, vanilla extract, and chopped pecans.
- Stir the flour mixture into the carrot mixture just until combined. Pour into prepared pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
- Cool the bread in the pan on a wire rack for 5-7 minutes before carefully inverting it onto the wire rack and gently rolling it over. Cool for 2-3 hours before slicing.
Notes
- Do not over-mix the batter. Stir with a spoon just until combined for a tender, moist crumb.
- Plan ahead and warm your eggs to room temperature.
- Preheat the oven and load the loaf on the middle rack in the center of the oven.
- Grease the loaf pan well.
- Always bake the batter off after you mix it. The leavening agents start working as soon as they are combined with liquid ingredients.
- The bread is done when a toothpick inserted in the top comes out clean. Start checking at 50 minutes to prevent overbaking.
- Most sweet loaves taste even better the next day if you can hold on that long. Wrap well in plastic wrap and store on the counter for up to 3 days.
- To freeze, wrap in plastic wrap and place in a heavy-duty freezer bag. Remove as much air as possible and freeze for up to 3 months. Thaw right on the counter. You can also flash-freeze individual slices, so they do not stick together. That way, you can enjoy a slice at a time.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Tara
So many amazing flavors packed into this bread! The texture sounds incredible with the addition of the carrots and apple. Comes together so easily too!
J Web
Hi there, can I sub 1/4 cup of the oil for applesauce? So only using 1/2 cup of oil?
Beth Pierce
Yes you can.
Shannon
I have a question. I don’t have an apple, can I substitute a zucchini for the 🍎 and if so how much shredded? Thank you so much and I look forward to hearing from you.
Beth Pierce
Yes you can. About 1 cup finely grated.
Zack
This recipe came out GREAT. I love carrot cake, this was super good with cream cheese on top.
Just curious if the bread comes out different if you use the grater, the mandolin, or the food processor? In terms of texture or flavor?
Beth Pierce
Yes all a little different. I like to see and taste carrots in my cake and bread but some people just like to use the fine side of a box grater.
Sandra
This is such an amazing carrot bread recipe! So easy to make, too!
Claire
This is one of my favorite desserts! My mom usually prepare this for me but I am excited to try this on my own. Thank you!
Catalina
Yes, please! This carrot bread is so perfect for our breakfasts! Looks amazing!
Erin
Wow! I really love carrot bread! Yummy and healthy!
Krystle
Moist and so flavorful! I enjoyed my slice (okay 2 slices!) with cream cheese.
Biana
Yum! Such a great way to add more carrots to the diet.
Michelle
This Carrot bread is so moist and delicious! My kids really enjoyed it!
Erica
This look so good! My daughter is a major carrot cake fan, so I bet she would love this!
Sara
I love all your spins on traditional banana bread and this was no exception! Easily, a new favorite recipe; my whole family loved it!
Jessie
Yum! This looks so good! I like Carrot Cake but I have never had Carrot Bread before. I am going to give this a try.
maryanne
I love carrot bread but have never thought to add apples or pecans! Sounds so delicious!
Gavin Sutherland
Carrot cake is my FAVE dessert – can’t believe I never thought about making it into bread. I’m inspired!