May 11, 2023
Review RecipeCarrot Bread
Sweet carrots are mixed with cinnamon, ginger, and nutmeg for a lovely spiced carrot bread that is then topped with a rich glaze.
Jump to Recipe
Table of Contents
This moist carrot bread features sweet and savory carrots baked into spiced bread and then topped with a delightful glaze for a comforting snack that can be eaten any time of the day. It is a delicious recipe that will bring back memories of baking in the kitchen with grandma.
If you like this carrot quick bread recipe, try our carrot cake cookies for a sweet spin on this colorful vegetable. For another delicious quick bread, try our blueberry bread.
Carrot Bread Ingredients
You’ll need:
For the Carrot Bread
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely shredded carrots
- 1 cup chopped nuts
For the Glaze
- 2¼ cups powdered sugar
- 2 tablespoons half and half
- 1 tablespoon light corn syrup
- 1 teaspoon clear vanilla flavoring
SUBSTITUTIONS AND ADDITIONS
SUBSTITUTIONS AND ADDITIONS
VANILLA EXTRACT: As called for in this simple recipe, you can add the vanilla extract to the frosting, but it may tint the frosting slightly. If you prefer pure white frosting, you can leave it out.
CITRUS: Add 2 teaspoons of fresh lemon or orange zest to the batter for a refreshing twist on the bread.
MIX-INS: This easy carrot bread recipe is incredibly versatile, and you can add so many different ingredients alongside the carrots. The best choices include raisins, apples, pineapple tidbits, chocolate chips or grated zucchini.
How To Make This Carrot Bread Recipe
For the Carrot Bread
STEP ONE: Preheat oven to 350°F. Spray a loaf pan with nonstick cooking spray or line it with parchment paper and set it aside.
PRO TIP:
Allow the grated carrots to drain a bit on paper towels while you assemble the other ingredients to soak up any excess moisture without drying them out.
STEP TWO: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger. Set the dry ingredients aside.
STEP THREE: Using a stand mixer, a medium-sized mixing bowl, and a handheld mixer set on medium speed, mix together the oil, white sugar, eggs, and vanilla just until combined.
STEP FOUR: Lower the mixer speed to low and add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix the batter.
STEP FIVE: Fold in the shredded carrots and chopped nuts. Pour batter into the prepared pan.
PRO TIP:
Lightly toast the nuts in a pan for a few minutes. This will help them stay crunchy and have a more pronounced flavor.
STEP SIX: Bake in the preheated oven for 50 minutes or until a toothpick inserted comes out clean. Allow the bread to cool completely in the loaf pan.
For The Glaze
STEP ONE: Using a small mixing bowl, stir together the powdered sugar, half and half, light corn syrup, and clear vanilla until the glaze is smooth and no lumps remain.
STEP TWO: Once the bread is completely cooled, remove the bread from the loaf pan. Evenly spread the glaze over the top of the carrot bread. Slice into ¼ inch slices.
PRO TIP:
When glazing the carrot bread, you can place a wire rack on top of a baking sheet to catch any glaze that drips.
The bread will be much easier to slice once fully cooled.
NOTE:
We added extra glaze when making this recipe. Your bread may not have quite the thickness ours does.
HOW TO SERVE
This carrot loaf bread is a tasty addition to your breakfast, brunch, afternoon snack, or dessert table. Serve with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side for a refreshing drink.
I love gifting quick bread around the holidays because it is so easy to make and freeze. Wrap it up in a pretty piece of fabric and give it as a gift to friends and family.
STORAGE
ON THE COUNTER: Store any leftovers of this carrot cake loaf covered at room temperature for up to 3 to 4 days.
IN THE FREEZER: You can also store the unglazed carrot bread in the freezer for up to 3 months. Wrap the completely cooled and unglazed carrot bread in plastic wrap, then wrap it in aluminum foil. Allow the carrot bread to come to room temperature before adding the glaze.
This old-fashioned carrot cake bread recipe is delicious year-round and a great way to sneak extra veggies in. This recipe produces moist bread with a rich flavor and is topped with a silky glaze that makes a classic pairing.
FREQUENTLY ASKED QUESTIONS
How do you keep carrot bread moist?
To keep your delicious carrot bread moist, seal it in an airtight container, Ziploc bag, or wrapped in foil. Keeping the bread in the fridge can also extend the shelf life.
Can you freeze carrot bread?
Quick bread freezes really well. Wrap in foil and then place in a Ziploc bag and freeze-wrapped loaves for up to 3 months.
How do you shred carrots for carrot bread?
You can shred carrots by hand with a box grater, but the easiest way is to use the grating attachment on your food processor.
More Recipes You’ll Love
- Chocolate Zucchini Bread
- Zucchini Bread with Cream Cheese
- Pumpkin Chocolate Chip Bread
- Pumpkin Banana Bread
- Carrot Cake Recipe
- Glazed Carrots
- Cauliflower Breadsticks
- Vanilla Snack Cake
- Kentucky Butter Cake
- Icebox Cake (Chocolate)
- Carrot Cake Roll
- Cajun Cake
- Campfire Dessert Pizza
- Carrot Cake Cheesecake
Carrot Bread
Sweet carrots are mixed with cinnamon, ginger, and nutmeg for a lovely spiced carrot bread that is then topped with a rich glaze.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Ingredients
Carrot Bread
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups carrots, finely shredded
- 1 cup nuts, chopped
Glaze
- 2¼ cups powdered sugar
- 2 tablespoons half and half
- 1 tablespoon light corn syrup
- 1 teaspoon clear vanilla flavoring
Instructions
Carrot Bread
- Preheat oven to 350°F. Spray a loaf pan with nonstick spray and set it aside.
- In a medium-sized mixing bowl whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, and ground nutmeg. Set it aside.
- Using a stand mixer or a medium-sized mixing bowl and a handheld mixer set at medium speed, mix together the oil, sugar, eggs, and vanilla just until combined.
- Lower the mixer speed to low and add the flour mixture, mixing just until combined. Do not overmix the batter.
- Fold in the shredded carrots and chopped nuts.
- Bake for 50 minutes, or until a toothpick inserted comes out clean. Allow the bread to completely cool in the loaf pan.
Glaze
- Using a small mixing bowl stir together the powdered sugar, half and half, light corn syrup, and clear vanilla until the glaze is smooth and no lumps remain.
- Once the bread is completely cooled, remove the bread from the loaf pan. Evenly spread the glaze over the top of the carrot bread.
- Slice the bread into ¼-inch slices and serve.
Notes
- Allow the grated carrots to drain a bit on paper towels while you assemble the other ingredients to soak up any excess moisture without drying them out.
- Lightly toast the nuts in a pan for a few minutes. This will help them stay crunchy and have a more pronounced flavor.
- When glazing the carrot bread, you can place a wire rack on top of a baking sheet to catch any glaze that drips.
- The bread will be much easier to slice once fully cooled.
Nutrition
Calories: 469kcal | Carbohydrates: 87g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 329mg | Potassium: 313mg | Fiber: 3g | Sugar: 62g | Vitamin A: 5430IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Janet says
My favorite… I had fresh nutmeg and ginger so used that instead of ground… My my my… taste buds went to heaven!!