Quick and Easy Carrot Bread Recipe (Moist, Sweet and Delicious)

Carrot bread is a sweet and delectable fast bread made with spices, carrots, and other lovely things.

Utilize the garden’s abundance of carrots this fall by baking them into this delicious carrot bread. Quick bread freeze beautifully and are simple to make!

This carrot bread recipe is fantastic! Extra juicy, somewhat sweet, and flavorful. It’s a fantastic variation on carrot cake or banana bread!

Components needed to make carrot bread

MOIST INGREDIENTS This uses all-purpose flour and baking soda to give it some rise, which is typical of basic fast bread.

I include a little cinnamon and pumpkin pie spice. Use more cinnamon or even apple pie spice if you don’t have pumpkin pie spice.

CARROTS Use the coarse side of a cheese grater to shred carrots. They can be peeled or you can forgo peeling them if you scrub them.

VARIATIONS We enjoy including toppings like roasted walnuts. If you’d like, add some coconut, raisins, or even sliced apples.

Make Carrot Bread at Home (overview)

1. As directed in the recipe below, mix the dry ingredients and reserve.
2. Combine the shredded carrot and the wet ingredients.
3. Avoid overmixing as you gently fold the dry ingredients into the wet ones. Pour mixture into the prepared pan after folding in any mix-ins.
4. Until a wooden pick inserted in the center of the dish comes out clean, bake in a preheated oven.

PRO HINT: Before using, lightly toast the walnuts in a sauté pan. Nuts that have been toasted maintain their crunch and flavor better.

Storing and Freezing

• Carrot will keep for up to a week at room temperature in a zippered bag or container with a tight-fitting top, as other quick bread do.
• To absorb any additional moisture, try keeping a slice of ordinary bread in the container with the bread.
• Wrap the bread tightly in plastic wrap, followed by aluminum foil, and label the outside with the date before freezing. In the freezer, frozen carrot keeps for about a month.

Kitchen Advice

• Stir the batter just until mixed; do not overmix.
• To make it simple to remove, line the bottom of the loaf pan with parchment paper.
• Check the bread at least 10 minutes before you believe it will be done because ovens might vary significantly.
• When chilled, this bread is simpler to slice.

Authentic Carrot Bread

Fresh carrots abound in this moist, delicious carrot bread.

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons cinnamon
• ½ teaspoon pumpkin pie spice
• 1 cup sugar
• 1 teaspoon salt
• 2 ½ cups carrots grated
• 3 eggs
• ¾ cup vegetable oil
• ¼ cup milk
• 1 teaspoon vanilla
• ¾ cup walnuts chopped

Instructions

1. Set the oven to 350°F. Make a parchment paper liner for a 9×5 loaf pan.
2. In a medium bowl, whisk the dry ingredients together. Place aside.
3. In a big bowl, combine carrots, eggs, oil, milk, and vanilla.
4. To the wet mixture, add the dry ingredients. Walnuts are just folded in and mixed briefly.
5. Pour mixture into a pan that has been prepped, and bake for 55 to 65 minutes, or until toothpick comes out clean.

Notes

• Use more cinnamon or even apple pie spice if you don’t have pumpkin pie spice.
• Use the coarse side of a cheese grater to shred carrots. They can be peeled or you can forgo peeling them if you scrub them.
• Stir the batter just until mixed; do not overmix.
• To make the loaf pan’s bottom simple to remove, line it with parchment paper.
• Check the bread at least 10 minutes before you believe it will be done because ovens might vary significantly.
• When chilled, this bread is simpler to slice.

Nutrition information

Serving: 1slice | Calories: 242 | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 158mg | Potassium: 52mg | Fiber: 1g | Sugar: 13g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg