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White Whole Wheat Flour Carrot Bread

White Whole Wheat Flour Carrot Bread

A carrot quick bread made with white whole wheat flour and walnuts.
Course Breakfast
Cuisine American
Keyword Carrot, White Whole Wheat
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 16
Author Anna
Cost 5


  • 2 cups white whole wheat flour, weight for best results (280 grams)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 3 large eggs
  • 3/4 cup granulated sugar (150 grams)
  • 1/2 cup dark brown sugar (100 grams)
  • 1/2 cup canola oil
  • 2 cups shredded, chopped carrots, drained on a paper towel. (210)
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup walnut pieces


  • Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan. Lay a strip of parchment down the length of the pan for easy removal. Spray or grease the parchment.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl for about 15 seconds.
  • In a mixing bowl, beat eggs with an electric mixer for 1 minute. Gradually beat in the sugar and beat for another minute. With mixer on low, gradually add the oil and the vanilla. With a heavy duty scraper or rubber spatula, stir in the flour mixture until well-blended. Stir in the carrots, then stir in the nuts.
  • Transfer batter to the greased pan.
  • Bake on center rack for about 1 1/2 hours.
  • Let cool in pan set on a rack for 30 minutes, loosening sides gently after the first 10 minutes. Remove from pan and let cool completely before slicing.