This simple carrot bread recipe is packed with sweet cinnamon and carrots. It makes an absolutely wonderful healthy breakfast!
Healthy carrot loaf cake
Soft, moist, and flavorful, the classic carrot bread is everything you could ever wish for in a wholesome homemade baked good.
Kids and adults both love the delicious cake-like texture, and the recipe is freezer friendly too. It’s a great option for weekend breakfast meal prep.
If you find yourself with leftovers (which is highly doubtful, given the deliciousness of this carrot loaf), just slice and freeze for instant happiness on a rainy day.
Also make these Applesauce Muffins
Watch the carrot bread recipe video above
Homemade carrot quick bread recipes
Carrot Raisin Bread: Stir two thirds cup of raisins in with the dry ingredients.
Carrot Zucchini Bread: Replace up to one fourth cup of the shredded carrot with shredded zucchini instead. For best texture, do not replace more than a fourth cup.
Carrot Pineapple Bread: Replace up to half of the shredded carrot with diced pineapple. Be sure to drain very well if using canned pineapple.
Chocolate Chip Carrot Bread: Stir up to a cup of regular size or mini chocolate chips into the carrot loaf before baking. You can also add a handful of shredded coconut.
Or make this popular Carrot Cake Banana Bread
Carrot bread ingredients
You will need flour, cinnamon, baking soda, baking powder, pure vanilla extract, salt, sweetener of choice, water, oil or butter, optional egg or flax egg and walnuts or pecans, and of course shredded carrot to make this old fashioned carrot cake bread.
There’s no yeast, no banana, and no sourdough starter required. The recipe can be low calorie, oil free, and vegan. There’s also a paleo and low carb keto option.
Flours that work include white all purpose, whole grain spelt, oat flour, or whole wheat pastry flour. I have not tried whole wheat flour, almond flour, or coconut flour. Some brands of gluten free all purpose flour may also work if you wish to experiment.
Carrots have so many health benefits. They are low in calories, high in fiber and potassium, and a great source of antioxidants, especially beta carotene, which is converted to vitamin A. Feel free to use orange, yellow, or purple carrots.
The easiest way to finely shred carrots is with a food processor. If you do not have one, a box grater will also work. Wash and peel the carrots before shredding.
If you omit the egg or flax egg for a vegan carrot bread, the loaf will not rise quite as much but is still just as tasty!
Use leftover cinnamon for Easy Cinnamon Rolls
How to make the best carrot bread
Gather all ingredients, and preheat the oven to 350 degrees Fahrenheit.
Grease a 9×5 inch loaf pan. I like to also line the bottom of the pan with parchment paper, because it makes the baked carrot bread easier to pop out later.
In a large mixing bowl, stir all dry ingredients. Liquid ingredients can either be whisked in a separate bowl or added to the stirred dry ingredients for a one bowl recipe.
When combining dry and wet, only stir until just evenly mixed to prevent too much gluten from forming and causing the texture of the loaf to turn out tough.
Spread the carrot batter into the prepared loaf pan, and place it on the oven’s center rack. Bake for one hour or until a toothpick inserted into the center of the carrot quick bread comes out mostly clean.
Let the recipe cool completely before going around the sides with a knife and inverting onto a plate or serving tray. If you can wait, the taste is sweeter and texture is firmer the next day. The loaf is also less delicate once it cools, making it easy to slice.
Store leftovers overnight in the refrigerator or on the counter, covered loosely with a towel. After a day, refrigerate leftover slices in a covered container for freshness.
You can also freeze leftover carrot cake loaf slices in an airtight container for up to three months or so. Place a layer of parchment or wax paper in between each slice so they do not stick together when thawing.
Serve plain, or top with cream cheese, almond butter, or coconut butter.
Or turn the easy carrot bread into a dessert by adding your favorite vanilla or cream cheese frosting or spreading on a layer of pumpkin or apple butter.
It’s also wonderful as a sandwich bread for lunch boxes. Try thinly slicing the carrot loaf and using in place of whole wheat bread to make fantastic peanut butter and jelly or almond butter and honey sandwiches.
Looking for a healthy Easter breakfast recipe or festive brunch option to serve your guests or family? This traditional loaf is a great choice, because it’s quick to whip up and can be made the night before.
- 2 cups spelt, oat, or white flour (or try this Keto Carrot Cake)
- 1/2 cup sugar, unrefined if desired
- 2 tsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1 cup shredded carrot (200g)
- 1 cup water
- 3 tbsp oil, butter, or almond butter (or see below for fat free option)
- 2 tsp pure vanilla extract
- 1 egg or flax egg, or 2 tbsp additional water
- optional 2/3 cup raisins
- optional 1/2 cup chopped walnuts
- Preheat oven to 350 F. Grease a 9×5 loaf pan. I also like to line the bottom with parchment. Stir dry ingredients in a large bowl, then stir in remaining ingredients until just evenly mixed. Spread into the loaf pan. Bake 1 hour or until a toothpick inserted into the center of the loaf comes out mostly clean. Let cool completely. If you can wait, the taste and texture are even better the next day.*A few readers said they liked the results of subbing applesauce for the oil. I have not tried. Feel free to experiment.View Nutrition Facts
Have you made this recipe?
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Easy recipes with carrots
(including cauliflower fried rice with chopped carrots)
I actually had all of the ingredients, including the carrots, so I made this last night and just cut a slice for breakfast this morning. And then I quickly came back for a second slice! Delicious!
I love this! I think I could eat it for breakfast every day. 🙂
If i add drained crushed pineapple how much extra flour do you think I would need? We love pineapple in our carrot cake! lol thanks for a great recipe!
CCK Media Team says
Hi! To make it with pineapple, replace up to half of the shredded carrot with diced pineapple. Be sure to drain very well if using canned pineapple. No need to change anything else.
Esther Anaka says
It turned out very nice and it was delicious. Didn’t seem vegan!
CCK Media Team says
Thank you so much for making it 🙂
Mariana Stellwagen says
Good recipe 🙂 Thanks 🙂
Mary Gibbons says
This is one amazing carrot cake. Will make again and again and experiment with variations. As I’m in the UK I have to convert from cups to grams but soooo well worth it !!
I made this with sweet potato purée instead of the oil and I baked them as muffins… so delicious! Thank you 😊
CCK Media Team says
That sounds fantastic!
This recipe is delicious. It’s not as sweet as cake but sweeter than bread. I used 1/2 whole wheat flour and 1/2 all purpose flour, monkfruit sugar for the sweetener and olive oil for the fat. I did not add any raisins or other mix-ins. I doubled the recipe and I’m so glad I did! I sliced and froze one loaf and have enjoyed the other loaf with peanut butter. I always have a lot of carrots so I will be making this again! Thank you for the recipe.
CCK Media Team says
Your version sounds delicious. So glad to know it works well doubled!