This easy carrot bread recipe is packed with sweet cinnamon and carrots. It makes an absolutely wonderful healthy breakfast!
Healthy carrot cake
Soft, moist, and flavorful, classic carrot bread has everything you could want in a healthy homemade baked good.
Kids and adults both love the delicious cake-like texture, and the recipe is freezer-safe, too. It’s a great option for preparing weekend breakfast meals.
If you have leftovers (which is highly doubtful given how delicious this carrot bread is), simply slice and freeze for instant happiness on a rainy day.
Also make these applesauce muffins
Watch the carrot bread recipe video above
Recipes for homemade carrot quick bread
Carrot Raisin Bread: Stir two-thirds cup of raisins into the dry ingredients.
Carrot Zucchini Bread: Instead, substitute up to 1/4 cup of the shredded carrot for shredded zucchini. For best texture, substitute no more than a fourth cup.
Carrot Pineapple Bread: Replace up to half of the grated carrot with diced pineapple. Be sure to drain very well if using canned pineapple.
Chocolate Chip Carrot Bread: Stir up to 1 full-size cup or mini chocolate chips into the carrot bread before baking. You can also add a handful of grated coconut.
Or make this popular Carrot Cake Banana Bread
Ingredients for carrot bread
You will need flour, cinnamon, baking soda, baking soda, pure vanilla extract, salt, your choice of sweetener, water, oil or butter, your choice of egg or flax egg, and walnuts or pecans, and of course grated carrots to make this old-fashioned carrot cake bread.
No yeast, banana, or sourdough starter is required. The recipe can be low-calorie, oil-free and vegan. There is also a paleo and low carb keto option.
Flours that work include all-purpose white flour, whole spelled flour, oat flour, or whole wheat flour. I haven’t tried wholemeal flour, almond flour or coconut flour yet. Some brands of gluten-free all-purpose flour may also work if you want to experiment.
Carrots have so many health benefits. They’re low in calories, high in fiber and potassium, and a great source of antioxidants, particularly beta-carotene, which converts to vitamin A. Feel free to use orange, yellow, or purple carrots.
The easiest way to grate carrots is to use a food processor. If you don’t have one, a box grater will also work. Wash and peel carrots before chopping.
If you leave out the egg or flaxseed egg in a vegan carrot bread, the loaf won’t rise quite as much, but it’s still just as delicious!
Use the remaining cinnamon for Easy Cinnamon Rolls
How to make the best carrot bread
Gather all the ingredients and preheat the oven to 350 degrees Fahrenheit.
Grease a 9×5-inch loaf pan. I also like to line the bottom of the pan with parchment paper because it makes it easier to pop out the baked carrot bread later.
In a large mixing bowl, stir together all the dry ingredients. Liquid ingredients can either be whisked together in a separate bowl or added to the stirred dry ingredients for a one-bowl recipe.
When combining dry and wet bread, stir just until just evenly mixed to prevent too much gluten from forming and toughening the texture of the loaf.
Spread the carrot batter into the prepared loaf pan and place on the middle shelf of the oven. Bake for an hour or until a toothpick inserted into the center of the carrot quickbread comes out mostly clean.
Allow the recipe to cool completely before going around the sides with a knife and inverting onto a plate or serving tray. If you can wait, the next day the taste will be sweeter and the texture firmer. The bread is also less delicate after cooling, making it easy to slice.
Store leftovers in the fridge or on the counter overnight, loosely covered with a towel. After a day, refrigerate leftover slices in a covered container to keep them fresh.
You can also freeze leftover carrot cake loaf slices in an airtight container for up to three months. Place a sheet of parchment or wax paper between each slice to keep them from sticking together as they defrost.
Serve plain or top with cream cheese, almond butter or coconut butter.
Or turn plain carrot bread into a dessert by adding your favorite vanilla or cream cheese frosting, or spreading a layer of pumpkin or apple butter on top.
It also makes a wonderful sandwich bread for lunch boxes. Try slicing the carrot bread thinly and making awesome peanut butter and jelly or almond butter and honey sandwiches instead of whole wheat.
Are you looking for a healthy recipe for an Easter breakfast or a festive brunch for your guests or family? This traditional bread is a good choice because it’s quick to make and can be made the night before.
- 2 cups Spelt, Oats 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 Cinammon
- 1/2 tsp baking powder
- 1 Cup grated carrots (200 g)
- 1 Cup Water
- 3 tablespoon oil, butter or almond butter (or see below for fat-free option)
- 2 tsp pure vanilla extract
- 1 egg or flax, or 2 tablespoons additional water
- optional 2/3 cup raisins
- optionally 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. In a large bowl, stir the dry ingredients together, then stir in the remaining ingredients until just combined. Distribute in the loaf pan. Bake 1 hour or until a toothpick inserted into the center of the loaf comes out mostly clean. Leave to cool completely. If you can wait, the taste and texture will be even better the next day.*Some readers said they liked the results of using applesauce in the oil. I didn’t try. Feel free to experiment.View nutritional information
Easy recipes with carrots
Vegan carrot cake
(including fried cauliflower rice with chopped carrots)
Mushroom Barley Soup
Scrambled eggs with tofu
Healthy carrot cake cupcakes
Vegan mac and cheese