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Home » Dessert Recipes » Carrot Cake Bread Recipe

Carrot Cake Bread Recipe

Published: Mar 23, 2012 · Modified: Jul 18, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Who says you can't eat carrot cake whenever you want? Here is the next best thing to a slice of cake. Toast it and eat it for breakfast!

Sliced Carrot Cake Bread.

This sweet bread recipe is perfect for Spring and Easter or any time you have a craving for carrot cake.

If you love carrot cake but don't like the frosting here is a way for you to soothe those cravings.

Collage image of Carrot Cake Bread in a pan and sliced.

It has all the flavor of a carrot cake but with the dense texture of a sweetbread.

This sweet bread recipe makes a 10 inch loaf. It is moist and stays fresh a very long time.

Bake a few loaves ahead of time and freeze for later.

Carrot Cake Bread recipe via flouronmyface.com
Carrot Cake Bread recipe revisited

Vintage Easter Recipes

I was looking through my vintage cookbooks looking for a carrot cake recipe.

Now that Spring is here and Easter is coming early this year I thought I would make and share a vintage carrot cake recipe.

But guess what? In the 5 or 6 vintage cookbooks and booklets I looked in I couldn't find a carrot cake recipe. What’s up with that?

Loaf of Carrot Cake Bread still in the baking pan via flouronmyface.com

I discussed this with my MIL because all of the really old vintage recipe booklets I have come from her, her mother and grandmother.

She couldn't remember eating carrot cake when she was young. She could remember eating it as an adult but not as a child.

So what does that mean? Carrot cake wasn't around then? Or where she grew up carrot cake wasn’t something they ate?

Could carrot cake be a regional thing? As a young child my MIL lived in Dover, Ohio. Her family then moved down to South Florida.

The same area of South Florida that I would also move to and grow up in. I remember eating carrot cake. Is it a southern recipe?

This recipe has been adapted from a Carrot Cake recipe found in a Betty Crocker Cookbook circa 1996. The recipe was for a Carrot Cake but after I made it and baked it, it turned out more like a bread than a cake. To me carrot cake is fluffy and soft.

This recipe turned out dense like my cranberry bread. The recipe as it was originally written in the cookbook is not the way it turned out.

Carrot Cake Bread loaf and slices via flouronmyface.com
Carrot Cake Bread recipe updated 2015

How to make a Carrot Cake Bread

  • 1 ½ cup granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 ½ teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ tsp salt
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 3 cups finely shredded carrots
  • ½ cup chopped walnuts

Step 1: Preheat oven to 350.

Step 2: Grease a ten-inch loaf pan with shortening and lightly flour, set aside.

Step 3: With a wooden spoon mix the sugar, eggs, oil and vanilla in a large bowl until well blended.

Step 4: In a separate bowl whisk the flour, baking soda, cinnamon, nutmeg, and salt.

Step 5: Add the dry ingredients to the wet ingredients and fold until just moistened.

Step 6: Add the shredded carrots and chopped nuts and fold until the shredded carrots are evenly incorporated.

Step 7: Pour into loaf pan and bake for 60 minutes.

Step 8: Once done cool the cake on a wire rack. Cool completely before slicing.

FAQS

Is carrot cake better with oil or butter?

Carrot cake or carrot cake bread recipes always always use oil instead of butter. The oil is what makes carrot cake based recipes very moist and tender.

Expert Recipe Tips

  • Baking times: Baking times will vary. Adjust baking times to fit your oven and pan size. Check at about 40 minutes. If the bread is still moist in the center cook for another 5 to 10 minutes longer.
  • When is the bread done?: Insert a toothpick in the center. Bread is done when the toothpick comes out clean.
  • Slicing bread: Allow the bread to cool completely before cutting. Hot or even warm sweet breads can crumble if not cooled before cutting.
  • Freezable: This bread freeze well. Slice and wrap individual slices before freezing.

More delicious recipes you'll love!

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  • Crock Pot Glazed Carrots with Brown Sugar and Cinnamon
Sliced carrot cake bread on a wooden cutting board.

Carrot Cake Bread Recipe

Arlene Mobley - Flour On My Face
Moist Carrot Cake Bread is a delicious sweet bread that tastes just like carrot cake. It is perfect for Spring or Easter. Can be topped with cream cheese frosting or made without frosting.
5 from 1 vote
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Prep Time 12 mins
Cook Time 55 mins
Total Time 1 hr 7 mins
Course Dessert
Cuisine American
Share by Text
Servings 12 Servings
Calories 427 kcal

Ingredients  

  • 1 ½ cup granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 ½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ tsp salt
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 cups finely shredded carrots
  • ½ cup chopped walnuts
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Instructions 

  • Preheat oven to 350 F. degrees.
  • Grease a ten-inch loaf pan with shortening and lightly flour, set aside.
  • With a wooden spoon mix the sugar, eggs, oil and vanilla in a large bowl until well blended.
  • In a separate bowl whisk the flour, baking soda, cinnamon, nutmeg, and salt.
  • Add the dry ingredients to the wet ingredients and fold until just moistened.
  • Add the shredded carrots and chopped nuts and fold until the shredded carrots are evenly incorporated.
  • Pour into loaf pan and bake for 60 minutes.
  • Baking times will vary. Adjust baking times to fit your oven. Check at about 40 minutes. If the bread is still moist in the center cook for another 5 to 10 minutes longer. Insert a toothpick in the center. Bread is done when the toothpick comes out clean.
  • Cool completely before slicing. This bread would freeze well.

Recipe Expert Tips

  • Baking times: Baking times will vary. Adjust baking times to fit your oven and pan size. Check at about 40 minutes. If the bread is still moist in the center cook for another 5 to 10 minutes longer.
  • When is the bread done?: Insert a toothpick in the center. Bread is done when the toothpick comes out clean.
  • Slicing bread: Allow the bread to cool completely before cutting. Hot or even warm sweet breads can crumble if not cooled before cutting.
  • Freezable: This bread freeze well. Slice and wrap individual slices before freezing.

Nutrition

Serving: 1Slice | Calories: 427kcal | Carbohydrates: 46g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 229mg | Potassium: 188mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5416IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg
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I also made a cream cheese frosting and topped a slice with the cream cheese frosting and a spoonful of carrot cake jam.

It was very tasty like this.

The Carrot Cake Bread has a very good flavor without the cream cheese frosting. But I bet it would taste awesome toasted with some cream cheese on it.

Carrot cake bread with cream cheese frosting and topped with carrot cake jam
Carrot cake bread with cream cheese frosting and topped with carrot cake jam. Photo from 2012

Originally when I read the recipe I expected to make a carrot cake so I made the frosting and planned on filling the center of the cake with a layer of frosting and a thin layer of the carrot cake jam.

I had to improvise when the recipe baked up dense like sweet bread instead of a cake.

You could serve this as is or make a cream cheese frosting as I did for a topping. Or even a spoon of whipped cream would be nice. Some people like Carrot Cake Cupcakes instead. For me I love carrot cake so much I will eat carrot cake cupcakes or carrot cake bread. I'm not picky!

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. mary sargent

    October 21, 2017 at 9:38 pm

    Can apples be used instead of carrots?

    Reply
    • Arlene Mobley

      October 21, 2017 at 10:01 pm

      Mary

      I'm sure apples would be fine to use. You may have to bake it a little longer because apple have more moisture than carrots do.

      Reply
  2. sounak

    January 29, 2013 at 6:35 am

    hi
    I am cake lover, thanks for sharing carrot cake recipe.
    I really impress with your carrot cake picture and recipe, great article.
    thank you

    Reply
  3. Sarah Auzina

    November 29, 2012 at 1:50 pm

    I wound up with several pounds of left over carrots from Thanksgiving, this sounds like the perfect recipe to use some up!

    Reply
  4. Nancy Minchew

    July 15, 2012 at 8:46 pm

    In "my world" carrot cake IS more like a bread than cake. It is dense, moist and WONDERFUL!

    Reply
  5. Berlin Lunchbox

    March 25, 2012 at 4:17 am

    Looks great! Carrot cake/bread, with homemade carrot cake jam. So nice!

    Reply
  6. Diane

    March 25, 2012 at 12:38 am

    The first time I had carrot cake was in the early 80's. We never had it before then. I may try this just to have a change from my carrot cake recipe. Thanks for sharing the recipe and the review!

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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