Carrot Bread

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This carrot bread has crunchy walnuts, grated carrot, and spices, just like carrot cake! Quick breads like these are perfect for breakfast, afternoon snacking, or taking on the go.

Not too many weeks go by without a quick bread of some sort in our kitchen. I love to make them in any season—they’re easy to mix up and the base recipe is fairly versatile, so you can easily change the flavors based on what you’re feeling that day.

Carrots are a great option for baking with because they have a light sweetness, and like zucchini the shreds melt into the batter, which means you get a tender, moist crumb. Add in the crunchy walnuts that typically go with carrot cake, and you’ve got a wonderful snack.

If you love the flavors of carrot cake but prefer something a bit less sweet, this carrot bread recipe is for you!

Ingredients for carrot bread

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground ginger
• Grated carrots
• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil
• Chopped walnuts

For the carrots, you’ll want to grate them yourself using the medium holes of a box grater, or a food processor fitted with a grating disc. The shredded carrots you can purchase at the store are not fine enough. Plus, those are typically dry due to packaging and storage, so you won’t get the extra moisture needed from freshly grated carrot. 

How to make this recipe

Grease an 8×4-inch loaf pan (or line with parchment paper) and set aside. You can also use a 9×5-inch loaf pan, but the bread will not have as high a dome.

Preheat the oven to 350°F.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.

In a large bowl, whisk together the sugars and eggs until smooth. Switch to a spatula or spoon and stir in the carrots and vegetable oil.

Add the flour mixture and walnuts, mixing just until all of the flour is incorporated. Make sure you scrape up from the bottom to grab an hidden pockets of flour.

Scoop the batter into the prepared pan and smooth to the edges.

Bake for about 1 hour, until a toothpick inserted in the center comes out clean. If you need to add more time, do it in increments of 5 minutes or less so you do not overbake the bread.

Let the carrot loaf cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before slicing.

Recipe tips

Do not mix the batter too much. Because this is a quick bread, overworking the batter can result in a tough texture.

Let the bread cool completely before you slice, or the crumb will not have time to settle, and interior slices can become gummy. 

For a bit of added sweetness and moisture, mix in ¼ cup of unsweetened applesauce or ¼ cup drained crushed pineapple.

Nutmeg and cardamom can be added along with the cinnamon and ginger. An apple pie spice blend works beautifully with the carrots here.

If you want to ice this loaf, you can use my sweet biscuit icing, or make the cream cheese glaze from my carrot cake scones.

Storage tips

Carrot bread will keep at room temperature for about 5 days. Make sure it is well wrapped in foil or plastic wrap, or placed in an airtight container.

Freeze the bread either as a whole loaf or in individual slices. After it has fully cooled, wrap in two layers of plastic wrap, then place in a freezer bag, label, and store for up to 3 months. Slices can be wrapped separately.

Thaw whole loaves overnight in the refrigerator. Single slices can be thawed in the microwave for about 30 seconds.

Have extra grated carrot on hand? Make my savory carrot fritters!