The Ultimate Moist Carrot Bread – A Cozy, Flavor-Packed Treat!
If you love soft, spiced, and perfectly moist bread, this homemade carrot bread is going to be your new favorite!
Packed with fresh shredded carrots, warm cinnamon, and crunchy walnuts, every bite is a cozy mix of sweetness and spice.
It’s ridiculously easy to make with pantry staples and makes your kitchen smell absolutely amazing while it bakes.
Whether you enjoy it for breakfast, as a snack, or even as a dessert, this foolproof recipe will have you coming back for more.
Grab your mixing bowl—it’s time to bake something delicious!
For Carrot Bread
- Flour – All-purpose flour gives the bread its perfect structure.
- Sugar – Adds sweetness and helps with moisture retention.
- Baking Soda – Acts as the leavening agent, helping the bread rise.
- Cinnamon – Brings warmth and a cozy spice flavor.
- Salt – Enhances all the flavors in the bread.
- Pumpkin Pie Spice – A blend of spices that add depth and aroma.
- Carrots – Shredded fresh carrots add natural sweetness and moisture.
- Eggs – Help bind everything together and add richness.
- Vegetable Oil – Keeps the bread moist and soft.
- Milk – Adds tenderness and a slight richness to the texture.
- Vanilla Extract – Enhances the sweetness and adds depth of flavor.
- Walnuts – Provide a delicious crunch and nutty flavor.
Homemade Carrot Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp salt
- ½ tsp pumpkin pie spice
- 2½ cups shredded carrots
- 3 eggs
- ¾ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
- ¾ cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, and pumpkin pie spice. Set aside.
- In a large bowl, mix the shredded carrots, eggs, vegetable oil, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
Tips:
- If you don’t have pumpkin pie spice, substitute it with extra cinnamon or apple pie spice.
- Use the coarse side of a cheese grater to shred the carrots for the best texture.
- Avoid overmixing the batter to ensure a tender crumb.
- Line the loaf pan with parchment paper for easy removal.
- Ovens may vary, so check for doneness about 10 minutes before the recommended baking time.
- Let the bread cool completely before slicing for the best results.
1. Can I use pre-shredded carrots?
Freshly shredded carrots are the way to go! They have more moisture, which keeps the bread soft and tender. Pre-shredded ones can be dry, making your bread a little too crumbly.
2. How do I know when my carrot bread is done?
The toothpick test never fails! Insert a toothpick into the center—if it comes out clean or with just a few dry crumbs, your bread is ready. If there’s wet batter, bake it for a few more minutes and check again.
3. Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend. No extra changes needed—just mix, bake, and enjoy!
4. How do I store carrot bread?
- Room temp? Up to 3 days in an airtight container.
- Fridge? Up to a week.
- Freezer? 3 months! Just wrap it well, and thaw before slicing.
5. Can I add mix-ins like raisins or chocolate chips?
Yes! ½ cup of raisins, chocolate chips, or even shredded coconut will take this bread to the next level. Just don’t go overboard—you still want that soft, perfect texture!
Enjoy this delicious homemade carrot bread as a delightful breakfast, snack, or dessert!
