Dessert

Carrot Bread Recipe

Bymia larkspur March 18, 2026March 18, 2026

Introduction

This carrot bread recipe is a moist, flavorful treat perfect for breakfast or a cozy snack. Packed with warm spices, grated carrots, and crunchy walnuts, it’s easy to make and sure to please everyone at the table.

Two thick slices of moist carrot cake rest on a white plate with a delicate embossed pattern. The cake has a soft, crumbly texture with visible bits of shredded orange carrot and small chunks of walnuts scattered throughout. The outer crust is browned and slightly rough, contrasting with the dense, speckled interior that shows light brown and orange hues mixed with darker nut pieces. A few crumbs are scattered near the slices on the plate, which sits on a smooth white marbled surface. In the blurred background, there are pieces of walnut, adding context to the ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
1 cup sugar
1 ½ teaspoons baking soda
1 ½ teaspoons cinnamon
1 teaspoon salt
½ teaspoon pumpkin pie spice
2 ½ cups grated carrots (about 3-4 medium carrots)
3 large eggs
¾ cup vegetable oil (or canola oil)
¼ cup milk
1 teaspoon vanilla extract
¾ – 1 cup chopped walnuts

Instructions

Step 1: Preheat the oven to 350 degrees. Lightly butter and flour a loaf pan, then set the pan aside.
Step 2: In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, and pumpkin pie spice. Whisk these dry ingredients together and set aside.
Step 3: In another large bowl, stir together the grated carrots, eggs, oil, milk, and vanilla extract until well combined.
Step 4: Add half of the flour mixture to the wet ingredients and stir to combine. Then add the remaining flour mixture, scraping the sides of the bowl to ensure everything is incorporated.
Step 5: Fold in the chopped walnuts until evenly distributed throughout the batter.
Step 6: Pour the batter into the prepared loaf pan and place it on the center rack of the oven.
Step 7: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Tips & Variations

For extra moisture, substitute half of the vegetable oil with applesauce.
Try adding raisins or dried cranberries for a fruity twist.
Leave out the walnuts if you prefer a nut-free bread or replace them with pecans.
Ensure carrots are finely grated to help the bread stay tender.

Storage

Store the carrot bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, warm slices in the microwave for 15-20 seconds or toast lightly.

How to Serve

A close-up image of two square-shaped slices of carrot cake stacked on top of each other on a white plate, showing a soft, moist texture with visible orange carrot pieces, dark raisins, and small nut fragments throughout the light brown cake. The top slice has a small bite taken out, revealing the crumbly interior. The edges of the cake are slightly darker and firm, contrasting with the lighter inner part. The background features a white marbled surface with part of an orange and white striped kitchen towel blurred out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the bread may be denser. Consider using half whole wheat and half all-purpose for a lighter texture.

How do I know when the bread is fully baked?

Insert a toothpick in the center of the loaf—if it comes out clean or with just a few crumbs, the bread is done. If there is wet batter on the toothpick, bake a few minutes longer and test again.