Carrot Cake Bread

Carrot bread that’s just as good as carrot cake.

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What is carrot bread? It’s not carrot cake, or else it would be called, um, carrot cake. Too many recipes labeled as carrot bread are simply carrot cake baked in a loaf pan, an excuse to have dessert for breakfast. 2014-09-21 13.43.29

Of course, in some sense, quick breads are just frosting-free cakes baked in a loaf pan. Even this recipe from Cooking Light was originally called “Garden Cake” instead of “Garden Bread.” My go-to recipe for carrot bread, however, has additional directions not only for cream cheese frosting but for candied carrots. If you’re going to go to all that work, just get out two round pans and make the darn cake! No, it may not feel as virtuous to cut a slice of layer cake for breakfast, but for all intents and purposes it’s the same thing.

I admit, I came thisclose to adding the frosting and candied carrots to this recipe. I was baking the bread for a friend who’s crazy about carrot cake – even her baby-shower cake was carrot – but I realized that, when removed from the pan and wrapped in aluminum foil, a frosted loaf of bread looks pretty sad.

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In the end, I ended up leaving off the extras and making three small loaves – because, as I’ve learned, having a food blog means you need an extra loaf to cut up and photograph. An uncut, unstyled loaf of bread may make for a better gift – who wants half their loaf pre-sliced into dryness? – but it doesn’t make for a great pic, as you can see here with my firewood-log banana bran bread. So two loaves were delivered to my friend, who now has a bouncy five-month old who can put his toes in his mouth and roll over all by himself (we watch Baby Einstein now instead of horror movies), and one was sacrificed for the greater good of my blog. You’re welcome. 😉

Carrot Cake Bread

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 1 loaf

Carrot Cake Bread


2 cups flour

2/3 cups brown sugar

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

2 cups shredded carrot (I put mine in my mini-food processor)

2 large eggs

2/3 cup milk

1/3 cup canola oil

1 cup raisins


Preheat oven to 350.

Whisk the dry ingredients - flour, baking powder, baking soda, salt, and spices - in a small bowl. Set aside.

Blend together the brown sugar, milk and canola oil. Beat in the eggs one at a time. Fold in the two cups carrots and the cup of raisins.

Stir the dry mixture into the wet ingredients until just moistened.

Pour batter into an 8x4 loaf pan (or three mini loaf pans) misted with cooking spray. Bake the large loaf for 55-60 minutes and the small loaves for 30-35 minutes. Cool in pan for ten minutes, then turn out onto a wire rack and cool completely.

Recipe adapted from Better Homes and Gardens

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