Carrot Bread
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Carrot Bread
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Moist, tender, and warmly spiced loaves of carrot bread are perfect for breakfast, snack, or dessert!
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Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 ½ cups sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups peeled and grated carrots
- 1 (8 ounce) can crushed pineapple, well drained
- ½ cup raisins
- ½ cup chopped walnuts or chopped pecans
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Instructions
- Preheat the oven to 350°F. Grease two 8 ½-by-4 ½-inch loaf pans with cooking spray.
- In a medium bowl, whisk or sift together the flour, baking soda, cinnamon, baking powder, kosher salt, ginger, nutmeg, and allspice.
- In a large bowl, use an electric mixer to beat together the sugar, eggs, oil, and vanilla extract until well combined. Add the flour mixture; mix just until combined. Add the carrots and pineapple; mix well. Fold in the raisins and nuts.
- Divide the batter evenly between the two prepared pans.
- Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.
Notes
- Grease or spray the pans really well with non-stick spray so that the bread doesn’t stick. I like to use a baking spray with flour in it. You can also grease the pans and line with parchment paper, leaving an overhang so that you can easily lift the bread out of the pans.
- Grease or spray the pans really well with non-stick spray so that the bread doesn’t stick. I like to use a baking spray with flour in it. You can also grease the pans and line with parchment paper, leaving an overhang so that you can easily lift the bread out of the pans.
- Always use freshly grated carrots that you grate yourself at home with a box grater. These will be very wet, which is a great way to keep your carrot cake bread moist. Do not use packaged pre-shredded carrots from the grocery store.
- Always use freshly grated carrots that you grate yourself at home with a box grater. These will be very wet, which is a great way to keep your carrot cake bread moist. Do not use packaged pre-shredded carrots from the grocery store.
- To check if the loaf is done, insert a toothpick deep into the center of the bread and make sure that it comes out clean. Don’t cook the loaves for too long, or they may dry out. For a less-sweet loaf of bread, reduce the granulated sugar to 1 cup. If you like more mix-ins in every slice, increase the nuts and raisins to 1 cup each. You can also stir in shredded coconut. This recipe is adapted from The Kitchen on Food Network.
- To check if the loaf is done, insert a toothpick deep into the center of the bread and make sure that it comes out clean. Don’t cook the loaves for too long, or they may dry out.
- For a less-sweet loaf of bread, reduce the granulated sugar to 1 cup.
- If you like more mix-ins in every slice, increase the nuts and raisins to 1 cup each. You can also stir in shredded coconut.
- This recipe is adapted from The Kitchen on Food Network.
Nutrition Information
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Serving
1slice
Calories
225kcal
(11%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
23mg
(8%)
Sodium
206mg
(9%)
Potassium
114mg
(3%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
1817IU
(36%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24slices
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 225kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 206mg | 9% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1817IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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