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Carrot Bread

by on March 29, 2011 · 17 comments

Easter falls on April 24, and like every year around this time, I’ve started baking with carrots. In fact this past weekend I found a really good carrot bread which I am happy to share. It’s from The Austin Junior League’s “Necessities and Temptations” and to make it, you’ll need two small (3×5 ish) loaf pans — the same size pan called for in Espresso Brownies and Cheesecake for Two recipes. If you don’t have that size loaf pan, it’s worth buying a couple (or you can experiment and try making it in one large pan).

iced carrot bread loaf

What I love about this recipe is that it makes just enough for a small family. While my family is slowly warming up to carrot cake, I’m the only person who really loves it and I don’t need a whole cake. This small batch recipe satisfies the craving for carrot cake without leaving me with lots of leftovers. Plus it’s super easy and inexpensive to make.  It also freezes well.

Carrot Bread

You can make this with or without the icing.  I included a quick small batch recipe for cream cheese icing at the bottom.


Carrot Bread
 
Prep time
Cook time
Total time
 
Good carrot bread recipe.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • 1 1/2 cups all purpose flour (6.8 oz)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 2/3 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1/2 cup pecans, chopped and toasted
Instructions
  1. Preheat oven to 350 degrees F. Spray two 5.7x3x2 inch loaf pans with cooking spray or rub with butter.
  2. Mix together the flour, salt, baking powder, cinnamon and nutmeg and set aside.
  3. Stir together the oil, sugar, eggs, vanilla and carrots.
  4. Add the flour mixture to the carrot mixture and stir just until blended. Stir in pecans.
  5. Pour into pans and bake at 350 degrees for 40 minutes or until a toothpick inserted in center comes out clean.

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Published on March 29, 2011

{ 17 comments… read them below or add one }

Mackenzie@The Caramel Cookie March 29, 2011 at 9:35 am

I love that this makes a smaller batch. Perfect for my husband and I!

Fallon March 29, 2011 at 9:40 am

I love carrot cake but calorie wise, holy cow!

Cake bread sounds delicious. This would make great french toast!

Sue March 29, 2011 at 9:47 am

This sounds so good right now! I’ve never heard of carrot bread. Where have I been?

CindyD March 29, 2011 at 9:59 am

Ooh, will have to try this. Can you do the same size banana bread?

Adam March 29, 2011 at 11:43 am

I absolutely love carrot cake in all forms. One of the first notable things I did when I began baking was a carrot cake for Easter :). Unfortunately it’s rare that I make a whole cake, and even more rare that it’s carrot. So these small loaves are perfect :).
Question: Do you typically press the liquid out of the shredded carrot before adding it? I usually do this when I make carrot cake. I would imagine that the extra moisture from undrained carrots would have a noticeable effect on the finished product (though I have never tried).

Anna March 29, 2011 at 11:50 am

Cindy, sure! I guess the best way to start would be to find a banana bread with a volume similar to this one. That is, one that starts with 1 1/2 cups flour, 1 cup sugar, etc.

Adam, I’ve done that with some carrot cake recipes. For this one, I didn’t bother. Also, the carrots didn’t turn green in this recipe, which was nice. A lot of times when I make carrot cake the cooked carrots turn green. I think the explanation has something to do with baking soda and maybe since this recipe uses baking powder (acidic) it’s not an issue? Anyway, I just thought I’d point that out.

Shannon in Canada March 29, 2011 at 12:50 pm

This is perfect, because in our family of 5, I am the only one who likes/will eat carrot cake, and it is one of my faves! I will definately be making this (for myself) for Easter and the cream cheese icing is a must!

Louise March 29, 2011 at 1:50 pm

I’ve never seen a carrot cake turn green. In my book, that’s just wrong. I checked my all time favorite carrot cake recipe, from Frog Commissary, and there’s baking powder and baking soda. I get lots of requests for carrot cake from my husband and young friends. the most recent is they want a cheesecake carrot cake. I found a recipe on Recipezaar that looks like a two layered affair. http://www.food.com/recipe/cheesecake-factory-carrot-cake-cheesecake-114575

Adam March 29, 2011 at 1:52 pm

Yup, you’re right it’s the baking soda causing the carrots to go green. Either there’s too much or it’s not mixed properly and is reacting with the acids in the carrot. Baking powder is neutral and reacts with itself (for the most part) so the tiny bit of acid in the carrots is not affected.
I’ve never actually had this happen to me but my brother would likely love it and make an Incredible Hulk reference. Whereas as I would likely react the same as I did with Green Ketchup… no thank you :).

Barbara Bakes March 29, 2011 at 4:35 pm

Love the idea of making mini carrot cakes in loaf pans. Sounds

Barbara March 30, 2011 at 7:47 am

That looks like a super moist carrot bread! I adore those mini loaf pans…use them all the time. So easy to freeze a loaf or two and pull out when you need them.

Louise March 30, 2011 at 1:15 pm

Amy’s Bread makes carrot cake with just baking soda. It made me do some more research. Do you peel the carrots? Reading the internet, it appears that completely cleaning the skin off the carrot stops the whole “green” thing. It might be oxidation to whatever is in the skins that causes the green. The other thing I read had to do with carrot cake with baking soda reacting to aluminum pans. They said a similar reaction is what causes blueberries to turn green in baked goods. I probably need to do more research. :-(

Anna March 30, 2011 at 1:35 pm

Who puts carrots in a cake without peeling them? I’ve never even heard of that. So yes, I peel them thoroughly or I use the petite baby carrots that we usually have on hand for snacking. I’ve also had it happen with the pre-shredded carrots which I hardly ever buy but which I have resorted to in situations when I needed something quickly or was just experimenting. I think it’s probably a reaction with the baking soda and the aluminum. I can’t remember what I was using at the time it happened (though it’s happened at least twice), but I might have even lined my pans with aluminum foil.

Sue April 5, 2011 at 9:51 pm

Hi Anna! I wanted to bake something not too sweet and not too many servings. I didn’t have any ideas for which I had all of the ingredients so I logged on to Cookie Madness, browsed the categories and clicked on Scaled Down Recipes. This is the first one that came up and ta da! I had all the ingredients. I didn’t make the icing, but we don’t think it really needs it, especially since I had less sweet on my mind.
Thanks for another great recipe!!

Anna April 6, 2011 at 7:56 am

Hi Sue,

Thanks for the review! I hope you post a picture of it on Basically Baked.

Sue April 7, 2011 at 7:32 am

I got a picture posted. Thanks again!

jenn May 10, 2011 at 4:31 pm

Thanks! Looking for a carrot bread recipe that freezes well no more! My neighbor just gave me over 10 lbs of carrots and I just bought a big bag from Sams Club! Carrot bread for the deep freeze. Nice!

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