Carrot Bread Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My soft, tender Carrot Bread Recipe yields a lightly spiced loaf that’s both comforting and wonderfully unexpected. This quick bread only takes 20 minutes to put together, and it’s made from ingredients you probably have in your fridge and cupboard right now, so you won’t have to wait long to enjoy a warm, fragrant slice!

• Moist and flavorful! Carrots are about 90% water, so they naturally hydrate the batter and keep the bread from drying out. The earthy sweetness of carrots is irresistible in this quick bread, and the vanilla extract, cinnamon, and allspice bring out their flavor.
• Finished with a sweet, tangy glaze: My easy cream cheese glaze layers a perfect tangy counterpoint on this warmly sweet cake and gives it a pretty, finished look.

Carrots are a fantastic ingredient (one of my favorite desserts is Best-Ever Carrot Cake with Cream Cheese Frosting)  that adds color, flavor, and moisture to baked goods. Plus, this satisfying treat packs a healthy dose of fiber and nutrients. I love baking with carrots all year long, but in the winter months, their vibrant color brightens chilly days, and you get a satisfying treat with a nutritious boost–it’s the perfect post-holiday balanced indulgence! After you enjoy this healthy carrot bread, You’ll also love my Carrot Cake Muffins, Carrot Cake Pancakes, and 2-Minute Microwave Carrot Cake Bowl.

Table of Contents

• What is Carrot Bread?
• Tools You Need
• Key Ingredients and Why
• How to Make Carrot Bread with Cream Cheese Glaze
• Gemma’s Pro-Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Quick Bread Recipes

What is Carrot Bread?

• Carrot Bread is a quick bread made with grated carrots, flour, sugar, baking powder, eggs, vegetable oil, warm spices, and vanilla. The carrots set this quick bread apart by providing natural sweetness, moisture, and vibrant color. A cream cheese glaze adds another layer of flavor and texture.
•  Quick breads are loaves that rely on a chemical leavener (baking powder or baking soda) instead of yeast to rise.
• Carrots have been used in baked goods for centuries and were a popular sweetener when sugar was costly. Early carrot-based desserts included Swiss carrot puddings made with spiced carrots, flour, and eggs. Carrots are a budget-friendly, delicious ingredient in cakes, muffins, cupcakes, and even donuts!

Tools You Need

• Mixing bowls
• Measuring cups
• Measuring spoons
• Glass measuring jug
• 9×5 inch (12 1/2 x 23cm) loaf pan
• Parchment paper
• Wooden spoon
• Whisk
• Cake tester
• Wire rack

Key Ingredients and Why

All-purpose flour

• All-purpose flour has a protein content of 9-11%, which gives this carrot loaf structure and a slight chew with a soft crumb.

Baking powder

• Baking powder contributes to the rise of this quick bread and helps create a tender texture.
• Learn about how baking powder works and how to make your own!

Cinnamon

• Aromatic, comforting cinnamon adds depth of flavor to the carrot bread and balances the sweetness.

Salt

• The teaspoon of salt is essential to enhance the flavor of your other ingredients.

Allspice

• Allspice is a warm, aromatic spice made from the dried berries of the Pimenta dioica tree. Despite the name, allspice is NOT a blend of mixed spices but a single ingredient.
• Its taste resembles a mix of cinnamon, nutmeg, and cloves, giving it the name “allspice.”
• Adds incredible depth of flavor in a small amount to this Carrot Bread Recipe.

Granulated sugar

• In this carrot quick bread, sugar coats air bubbles to retain air, making the bread rise so the loaf isn’t dense.
• Additionally, sugar contributes to the browning process through the Maillard reaction, which creates an inviting golden-brown crust.
• Substitutes: Use the sugar substitute of your choice from my Sugar Substitute Chart, but note that the results may be different if you use an alternative sweetener.

Vegetable oil

• Vegetable oil adds moisture to the carrot loaf, giving it a plush texture.
• Importantly, it also prevents toughness. Vegetable oil is very close to 100% fat. The fat coats the flour protein particles,  stopping them from absorbing water and forming gluten. With less gluten, the quick bread is more tender.
• If you prefer, you can substitute cooled melted butter, ghee, or melted coconut oil for the vegetable oil.

Whole milk

In the bread:

• Whole milk, with a milkfat of around 3.5%-4%,  enriches the bread and adds moisture.
• Whole milk also contributes to the bread’s tenderness and structure.

In the glaze:

• Milk thins the glaze to the perfect pourable consistency.

Eggs

• Eggs provide protein that helps bind the ingredients together, which creates a cohesive structure.
• Use room-temperature eggs for the best results. See my post How to Get Room Temperature Eggs for tips.

Vanilla extract

In the bread:

• Vanilla elevates this carrot quick bread with its delicate floral flavor and enhances the other ingredients.

In the glaze:

• Milk thins the glaze to the perfect consistency and enriches the flavor.

Finely shredded carrots

• Carrots give this carrot bread sweetness and moisture, plus fiber and vitamins!
• Shredding is best done by hand, as a food processor may not shred them finely enough.

Chopped walnuts

• Walnuts add heft, flavor, and crunch.
• Toast them before using them to bring out the most flavor.

Cream cheese

• Cream cheese makes a glaze base that’s smooth and creamy with a lovely, tangy taste.
• Did you know you can easily make your own cream cheese?
• If you’d like, substitute mascarpone for the cream cheese or use a plant-based version for a dairy-free option.

Powdered sugar

• Powdered sugar makes the glaze smooth and silky. I recommend always sifting powdered sugar before using it to eliminate any lumps.
• Try making your own using my Powdered Sugar Recipe!

How to Make Carrot Bread with Cream Cheese Glaze

Prepare to bake

1. Preheat the oven to 350°F (180°C) and butter and line a 9 x 5-inch (12 ½ x 23 cm) loaf pan with parchment paper. Set aside.

Make the Carrot Bread

2. Mix the dry ingredients: In a medium bowl, stir together the flour, baking powder, cinnamon, salt and allspice. Set aside.
3. Mix the wet ingredients: In a separate medium bowl, whisk the sugar, oil, milk, eggs, and vanilla extract.

4. Combine the wet and dry ingredients: Mix until mostly combined, then fold in the carrots and ¾ cup (3¾ oz/105 g) walnuts until just combined.

5. Spread evenly into the prepared loaf pan and bake for 50-60 minutes until a tester inserted in the center comes out clean.

6. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Make the Glaze

7. In a large bowl, whisk the cream cheese until very smooth and lump-free.
8. Gradually whisk in the powdered sugar until fully incorporated.
9. Stir in 2 tablespoons of milk and vanilla extract until smooth and pourable. If you want a thinner glaze, stir in the extra tablespoon of milk.

10. Drizzle over the carrot bread, then sprinkle with the remaining ¼ cup (1¼ oz/35 g) walnuts. Let the glaze set before serving.

Gemma’s Pro-Chef Tips

• For a healthier bread with higher fiber and protein, you can replace 1 cup (5 oz/142 g) of the all-purpose flour with 1 cup (5 oz/142 g) of whole wheat flour.
• For the most tender loaf, make sure you don’t overmix the batter. Mix until just combined.
• If you’re a raisin fan, stir in 1 cup (5 oz/142 g) of raisins into the batter along with the carrots and walnuts, or leave out the walnuts if you prefer!
• If you choose not to glaze your carrot bread, serve slices with cream cheese, Orange Honey Compound Butter, or Maple Pecan Compound Butter.
• Because the glaze is made with cream cheese, this bread must be stored in the refrigerator. If you’d prefer to store this bread at room temperature, simply leave out the cream cheese when making the glaze. Reduce the amount of milk to 1 to 2 tablespoons.

Make Ahead and Storage Instructions

• Make ahead tips:
  • Partially make the bread: Save time on baking day by mixing the dry ingredients ahead of time and storing them in an airtight container on the counter for up to three days. When you’re ready to finish the bread, mix the wet ingredients, combine with the dry ingredients, and bake.
  • Bake the bread and keep it in the fridge: Wrap the bread well or store it in an airtight container in the refrigerator room for up to three days.
  • Bake the bread and freeze: For more extended storage, wrap the loaf with plastic wrap and place it in a freezer bag. Freeze for up to two months. Thaw the bread in the fridge overnight before serving, and then bring to room temperature
• How to store leftovers:
  • Store in an airtight container in the refrigerator for up to three days.

FAQs

Can I make this Carrot Bread gluten-free?

• Yes, you can make this Carrot Bread gluten-free.
• You can also use a gluten-free flour blend or my Easy Almond Flour Baking Mix.

Is it possible to make this Carrot Bread Recipe without eggs?

• Yes, you can make this Carrot Bread without eggs.
• If you prefer, you can use flax eggs in this carrot bread recipe. Check out my Egg Substitute Chart for details and more shelf-stable options!

What are some other mix-ins I can try with this Carrot Bread Recipe?

• I always love adding raisins and coconut to carrot loaf or carrot cake.
• If you want to push this to the more decadent side, chopped dark or bittersweet chocolate or chocolate chips would be a lovely addition!
• Crushed pineapple, with or without nuts, adds a bright, sweet tropical flavor.
• Switch out the walnuts with pecans if you prefer. Be sure to toast them for the ultimate flavor and crunch!

More Quick Bread Recipes

• Strawberry Cornmeal Quick Bread
• Best-Ever Banana Bread Recipe
• Zucchini Bread
• Almond Flour Banana Bread
• Blueberry Cream Cheese Quick Bread

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