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A rustic loaf of moist carrot bread topped with white cream cheese frosting and chopped walnuts, with two slices cut on a wooden board.
Daniel

Classic Moist Carrot Bread

A wonderfully moist and flavorful quick bread packed with fresh grated carrots, warming spices, and crunchy walnuts. Perfect for breakfast, a delightful snack, or a simple dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Dry Ingredients
  • 1 3/4 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup Packed Light Brown Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger (optional)
For the Wet Ingredients & Mix-Ins
  • 2 large Eggs room temperature
  • 1/2 cup Vegetable Oil (or other neutral oil)
  • 1 teaspoon Vanilla Extract
  • 1 1/2 - 2 cups Shredded Carrots (about 3 medium carrots, finely shredded)
  • 1/2 cup Chopped Walnuts (or pecans, optional)

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Box Grater or Food Processor
  • Wire Rack

Method
 

Prepare the Pan & Oven
  1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5 inch loaf pan, tapping out any excess flour. Set aside.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger (if using) until well combined and there are no lumps of brown sugar.
Combine Wet Ingredients
  1. In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and well incorporated.
Mix Batter
  1. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix until just combined. Be careful not to overmix; a few streaks of flour are acceptable.
  2. Gently fold in the shredded carrots and chopped walnuts until evenly distributed throughout the batter.
Bake the Bread
  1. Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
  2. Allow the carrot bread to cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Slicing too soon can cause it to crumble.

Notes

Store leftover carrot bread tightly wrapped at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For an extra treat, serve with a simple cream cheese frosting! You can also add 1/2 cup of raisins or dried cranberries along with the walnuts for more texture and sweetness.