Adapted from carrot cake and pumpkin bread, this supremely moist carrot cake loaf is even more wildly delicious than it looks. It’s dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting. No matter how you serve it, this quick bread will become a staple in your kitchen. 1 loaf disappears FAST!
As pictured, this carrot cake loaf is basically carrot cake in a loaf pan. If you skip the frosting and reduce the sugar, you have a lightly sweetened carrot quick bread. I tested this batter with all different amounts of brown sugar. 1 cup (200g) of packed brown sugar produced a sweet cake-like loaf. 3/4 cup or 2/3 cup produced a lightly sweetened loaf. Any less than that produced a bland loaf. Feel free to use anywhere between 2/3 – 1 cup depending on the flavor and level of dessertyness (ha!) that you want.
Also, feel free to substitute the brown sugar with white granulated sugar or coconut sugar. But keep in mind the loaf won’t be as tender and moist.
Carrot Bread Recipe
Most of its flavor comes from cinnamon, ginger, nutmeg, brown sugar, and carrots. Ginger adds a tasty zing, but isn’t overpowering at all. Like my favorite apple cinnamon bread and banana bread, the crumb is dense but still super soft.
Plus, you can create plenty of variations from this recipe. Leave it plain or add raisins, chopped pecans, chopped walnuts, dried cranberries, chocolate chips, etc. Turn the loaf into carrot cake muffinsor even add a cinnamon swirl & topping like we do with this cinnamon swirl quick bread. The streusel topping from orange cranberry bread would taste awesome on this loaf too. I always appreciate basic & multipurpose recipes like this!
You need 2 mixing bowls: 1 for the dry ingredients including flour, baking powder, baking soda, salt, and spices and another mixing bowl for the wet ingredients including oil, brown sugar, applesauce/yogurt (either work), eggs, vanilla, and carrots. Combine everything together and pour into a greased loaf pan. Bake time is about 1 hour, give or take.
Apple Carrot Bread
Success Tip: When baking with carrots, my #1 tip is to shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. When you shred them, you’ll notice how wet they are– that’s essential moisture for your carrot loaf!
Keeping this in mind, trust me when I say that this bread tastes phenomenal without an accessory on top. But if cream cheese frosting fits, we’re definitely wearing it. You need brick cream cheese, butter, confectioners’ sugar, and salt. Add a little vanilla and cinnamon and you have a whole new level of flavor to complement your spiced carrot loaf.
Carrots are an underrated baking ingredient. They add natural sweetness, extra moisture, and taste wonderful with fall’s favorite spices. Why not bake with carrots more often?! Here’s a list of my favorite recipes using carrots.
Homemade Carrot Bread (freezer Friendly!)
This carrot cake loaf is dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onUse up all that fall bounty of garden carrots and bake them into this moist carrot bread. Quick breads are easy to make and freeze beautifully!
We love this recipe for carrot bread! Extra moist, a bit sweet and full of flavor. It’s a great twist on a banana bread recipe or carrot cake!
Carrot Cake Bread (with Crumb Topping)
DRY INGREDIENTS Typical of a basic quick bread, this uses all-purpose flour with baking soda to give it some rise. I add cinnamon and a dash of pumpkin pie spice. If you don’t have pumpkin pie spice, use extra cinnamon or even apple pie spice.
CARROTS Carrots should be shredded using the coarse side of a cheese grater. They can be peeled or if you scrub them, you can skip peeling them.
PRO TIP: For the walnuts, gently toast them in a sauté pan before using. Toasted nuts stay crunchier and have a more pronounced flavor!
Healthy Pumpkin Carrot Breakfast Bread
Carrots should be shredded using the coarse side of a cheese grater. They can be peeled or if you scrub them, you can skip peeling them.
Serving: 1 slice | Calories: 242 | Carbohydrates: 25 g | Protein: 3 g | Fat: 15 g | Saturated Fat: 9 g | Cholesterol: 31 mg | Sodium: 158 mg | Potassium: 52 mg | Fiber: 1 g | Sugar: 13 g | Vitamin A: 45 IU | Vitamin C: 1 mg | Calcium: 12 mg | Iron: 1 mg
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Carrot Cake Loaf
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!ThisBreakfast Carrot Bread Recipe is the perfect way to start the day! Each breakfast loaf contains a serving of veggies, protein, and whole grains along with your favorite carrot cake spices. A healthy breakfast recipe worth waking up for!
Yes and no. This carrot bread recipe uses the same warm spices you will find in a carrot cake – cinnamon, nutmeg, and cloves but is not as sweet and isn’t covered in frosting. You can cover it in frosting if you like but the idea behind this carrot loaf is more to create a great tasting breakfast vs a sweet dessert.
There are also two whole eggs in each carrot loaf and instead of flour, this recipe calls for rolled oats. There is no added sugar, just the sweetness of the carrots.
Healthy Carrot Cake Breakfast Quick Bread
If you want a little more sweetness you can certainly add some cream cheese frosting or maple brown butter drizzle over top!
Close the cover of the blender tightly and blend on high for about 3-5 seconds. All you need is for everything to be mixed well and the carrots to be broken down into small fine pieces.
Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of each breakfast carrot cake loaf.
Carrot Breakfast Bread
When done remove from the oven and let stand for 5 minutes to cool slightly. Remove the homemade carrot bread from the pan and set them on a paper towel for a minute or two.
Tip Carrot Breakfast Bread can be a little moist on the bottom from the high amount of eggs in this recipe. Sitting them for a minute or two on paper towels helps to soak up some of the moisture.
Let the carrot loaves cool completely and then wrap them individually in plastic wrap or store them in a tightly sealed container lined with a paper towel or parchment paper. They can be refrigerated for up to 4 days or frozen for up to 4 months.
Oatmeal Carrot Cake Bread Recipe
Carrot Cake Breakfast Bread includes rolled oats, eggs, carrots and the right amount of spice to give you a complete morning meal or afternoon snack.
Serving: 1 cake Calories: 264 kcal Carbohydrates: 29 g Protein: 15 g Fat: 10 g Saturated Fat: 3 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 327 mg Sodium: 203 mg Potassium: 0 mg Fiber: 6 g Sugar: 7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0.5 mg
If following the 80 Day Obsession or 21 Day Fix Meal Plans this recipe will count as 1 yellow, 1 red, and 1 green container.
Carrot Bread (moist And Flavorful)
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.There are so many breakfasts out there that are loaded with excessive sugar and fat that you may as well be eating cake. But not this one! This Healthy Carrot Loaf ishealthier than many of the other carrot loaf recipes
It isn't loaded with sugar and fat inside. And it doesn't have a glaze, cream cheese frosting or any kind of icing on top. It's makes a great snack, breakfast or dessert!
I grew up eating really healthy food. We ate whole grains and I wasn't allowed to eat tasty things like white bread, Cheez whiz or sugary cereals because they were 'junk food'. Dessert was a very rare treat. My Mom regularly shopped at health food stores, which in the 1970's, was a pretty hippyish thing to do. Hence the reason she was deemed a 'health nut' by the other neighborhood mothers. So when, in Grade 3 health class, when we were asked to record what we had for breakfast one random day, you can only imagine my mother's mortification when I came home with my food chart and under the breakfast category it read, CAKE.
Carrot Zucchini Apple Bread
It's not like cake was something we commonly
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