Carrot Bread

Whenever I'm craving soft, moist carrot cake, but I'm not in the mood to bake a whole cake, I turn to recipes like my carrot muffins and carrot cake pancakes. Another favorite is this carrot bread. This tender, flavorful loaf is like a cross between carrot cake and banana bread. It's packed with the spiced flavor I love in a cake, baked into a quick bread recipe that requires no yeast or rising time. I had walnuts on hand, so I added them for a hint of crunch in each slice. You could easily add pecans or make it nut-free!

Serve this carrot bread with a dollop of coconut yogurt or a smear of almond butter for breakfast. Or, for an after-dinner treat, consider topping it with coconut whipped cream or a drizzle of honey. 

Ingredient Notes

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Banana – The riper the banana, the more banana flavor your bread will have. It also adds more sweetness! This is a great recipe if you have older bananas on the counter.
• Eggs – Let the eggs and milk come to room temperature. This isn’t absolutely necessary, but I always like to do it when I’m baking because room temperature ingredients hold more air when beaten. Although I haven’t tried making this with flax egg, I think it would work.
• Almond milk – Feel free to substitute another plant milk you like as long as it’s unflavored and unsweetened.
• Olive oil – Or coconut oil, if you prefer.
• Coconut sugar – You can use any sugar you'd like.
• Gluten-free flour – You can use all-purpose flour if you’re not gluten-free.
• Baking powder and soda – This bread recipe uses both. Make sure that the leavening isn't past its expiration date.
• Ground cinnamon and ginger – The perfect duo for cozy flavor! Feel free to swap the individual spices with pumpkin spice instead.
• Carrots – Since you’re grating them, you can skip peeling as long as you wash them well.
• Nuts – Either walnuts or pecans are lovely in this carrot bread. For a deeper flavor and extra crunch, lightly toast the nuts in a dry skillet until they start to smell fragrant.
• Raw/turbinado sugar – For garnish.

Grate the Carrots Finely

The best way to grate carrots for baking is by using the smaller holes on a box grater. This method produces finely shredded carrots that blend seamlessly into the batter. Alternatively, you can use a food processor with a grating attachment, especially if you're making a larger batch.

How to Make Carrot Bread, Step-by-Step

My number one advice for baking quick breads is to keep an eye on your bread as it bakes. Remove it from the oven as soon as a toothpick inserted into the center comes out clean. Overbaking can result in a dry and crumbly carrot bread. These are the steps:

• Prepare. Preheat your oven to 350ºF, then grease a loaf pan.
• Mix the wet ingredients. Beat the banana, eggs, milk, oil and sugar in a mixing bowl.
• Finish the batter. Mix in the dry ingredients, then fold in the carrots and nuts.

• Bake. Pour the batter into the prepared pan and sprinkle sugar on top, if desired. Bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
• Cool. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to finish cooling before slicing. It can be hard to resist carrot bread fresh from the oven, but letting it cool completely keeps it from crumbling apart.

Variations

• Carrot cake bread. Swap half of the nuts for raisins and drizzle the cooled bread with coconut butter for a glaze-like topping! You can also add a pinch of nutmeg and clove for extra spice.
• Nut-free carrot bread. If you have a nut allergy, you can easily omit the nuts or substitute them with seeds like pepitas or sunflower seeds for a similar protein boost and texture.
• Add-ins. Feel free to add in other ingredients like shredded coconut or dried fruit to customize this carrot bread to your tastes.

Storing and Freezing tips

• Store at room temperature. Wrap the cooled carrot bread tightly in plastic wrap to prevent air from drying it out and store it at room temperature for up to 3 days. For longer storage, refrigerate the wrapped bread for up to one week.
• Freeze it. This carrot bread recipe freezes well, making it an excellent option for meal prep or for those times when you want a quick breakfast or snack. I recommend wrapping it in plastic wrap and then storing it in a freezer bag or airtight container for double protection against freezer burn. It will keep in the freezer for up to 3 months. Thaw it at room temperature before enjoying.

More Quick Bread Recipes

• Vegan Pumpkin Bread
• Blueberry Banana Bread
• Paleo Banana Bread
• Cinnamon Apple Banana Bread
• Chocolate Chip Zucchini Bread