Carrot Bread (Edit recipe)

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With the perfect balance of sweetness and a touch of warm cinnamon spice, homemade Carrot Bread is a pure treat. Basic ingredients and freshly shredded carrots create a simple, yet flavorful, superbly moist bread that's delicious down to the last crumb. You will be making this super easy, freezer-friendly recipe over and over again!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

9

Serves: 12

Ingredients

3 Eggs
1.5 cups Granulated White Sugar
.75 cup Vegetable Oil
2.75 cups All Purpose Flour
1.75 tsp Baking Powder
1 tsp Baking Soda
.25 tsp Salt
1.5 tsp Cinnamon, Ground
1.5 cups Carrots, finely shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325 degrees Fahrenheit.
Beat eggs, sugar and oil in large mixing bowl with a hand mixer on low until just blended.
In a separate bowl, mix flour, baking powder, baking soda, salt and cinnamon; add to the egg mixture in intervals, mixing with a wooden spoon after each addition.
Stir in shredded carrots; mix until blended.
Line a loaf pan with parchment paper. Pour batter into pan. Bake in a preheated 325 degree oven for 70-80 minutes, or until center springs back when lightly pressed with fingertip.
Cool in pan for 10 minutes; then transfer to wire rack by lifting the parchment paper to cool completely (at least 1 hour) before slicing.
Wrap carrot bread in foil and store in an airtight container for up to 5 days. Because this is a moist bread, it's best not to refrigerate. Homemade carrot bread is very freezer-friendly. Wrap individual slices or the whole loaf in parchment or wax paper and place in freezer safe packaging for up to 3 months. Defrost overnight in the fridge when ready to enjoy again.

Notes

Spoon flour into your measuring cup and gently level off (rather than packing) for more accurate measuring and best results. Once the mixture is blended, do not overbeat, which can change the consistency of the bread. Lining the loaf pan with parchment paper makes it much easier to remove the bread from the pan.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	343
Fat:	14 g
Carbohydrates:	49 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	152 mg
Fiber:	2 g
Sugars:	25 g
Sugar Alcohol:	0 g
Calculated per serving.