Carrot Cake Bread is my go to fix for those days when I want something cozy and sweet, but I do not feel like pulling out a mixer and making a whole layer cake. Maybe you have carrots sitting in the fridge drawer looking a little lonely, or you want a bake that feels special without being fussy. This loaf is exactly that kind of recipe. It comes out perfectly moist, warmly spiced, and it makes your kitchen smell like a real bakery. If you have ever had carrot cake that felt dry or weirdly oily, I get it, and I have a few simple tricks for avoiding that.
Is it Cake? Is it Bread?
Honestly, it is both, and that is why I love it. It slices like a quick bread, but it tastes like the best part of carrot cake, especially the middle piece that stays soft for days. I call it a loaf because it bakes in a loaf pan and you can toast a slice the next day, but nobody is going to complain if you serve it as dessert.
Here is how I think about it when someone asks. If you want a treat with your coffee, it is bread. If you add a little cream cheese spread and serve it after dinner, it is basically cake. Either way, it hits that sweet spot where you feel like you baked something impressive, even though it is very doable.
The other win is portion control. A loaf makes it easy to slice, share, and stash a few pieces in the freezer. If you are baking for a small household, this is way less intense than a big frosted cake that stares at you from the counter all week.
And yes, Carrot Cake Bread totally counts as an acceptable breakfast in my house. I am not saying it is a health food, but I am saying it makes mornings feel nicer.
How to make this carrot cake loaf
This is the part where I tell you not to overthink it. You are basically mixing wet stuff, mixing dry stuff, then bringing them together, folding in carrots, and baking. The goal is a thick batter that smells like cinnamon and looks like it has a lot of good things going on.
What you will need
- 1 and 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg, optional but cozy
- 2 large eggs
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup neutral oil like avocado or canola
- 1/3 cup applesauce or crushed pineapple, drained
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots, packed lightly
- 1/2 cup chopped walnuts or pecans, optional
- 1/3 cup raisins, optional
Easy directions
- Heat oven to 350 F. Grease a 9 by 5 inch loaf pan and line with parchment if you want easy lifting.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a second bowl, whisk eggs, brown sugar, white sugar, oil, applesauce or pineapple, and vanilla until smooth.
- Stir dry ingredients into wet ingredients just until you do not see dry flour.
- Fold in grated carrots and any add ins like nuts or raisins.
- Pour into pan and bake 50 to 65 minutes. Start checking at 50. A toothpick should come out with a few moist crumbs, not wet batter.
- Cool in the pan 15 minutes, then lift out and cool completely before slicing.
Let me say one thing that makes a big difference. Grate your carrots on the small holes of a box grater. Big shreds can stay a little crunchy and make the loaf feel uneven. Fine carrots melt right into the crumb, and that is how you get that soft, moist slice.
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Tips to make the best carrot bread
I have baked this enough times to know what can go wrong, and the fixes are simple. The main enemy is dryness, and the second enemy is an underbaked center that sinks. Here is what helps every single time.
Do not squeeze the carrots dry. People sometimes do that thinking it prevents sogginess, but carrots are part of the moisture plan. Just grate them and use them.
Measure flour like you mean it. If you scoop straight from the bag, you can pack in too much and the loaf turns heavy. If you can, spoon flour into the measuring cup and level it off.
Mix gently. Once flour goes in, stir just until combined. Overmixing makes quick breads tough. I keep a rubber spatula nearby and stop as soon as the batter looks even.
Give it time to cool. This is the hard part because the smell is a whole situation. But slicing hot quick bread can make it gummy. Cooling lets it set, and the slices come out neat and tender.
If you want to dress it up without making it complicated, try one of these:
- Spread with cream cheese or a quick cream cheese glaze
- Toast a slice and add a little butter and a pinch of cinnamon
- Serve with Greek yogurt and a drizzle of honey for a breakfast vibe
I made this on a Sunday and my kids thought it was cake, so it disappeared in two days. It stayed moist the whole time and the carrots were not weird at all. I am making two loaves next time.
About the Key Ingredients
This recipe is friendly, but a few ingredients really do the heavy lifting. If you understand why they are there, it is easier to swap things without ruining the loaf.
Why these ingredients matter
Carrots: Obviously the star. They add moisture and a gentle sweetness. Finely grated carrots blend in and make the texture smooth.
Brown sugar: It gives that deeper, almost caramel taste and helps the loaf stay soft. I use more brown sugar than white sugar for that reason.
Oil: Oil keeps quick bread moist in a way butter does not always manage. Butter tastes amazing, but oil gives you that plush texture for days. Neutral oil is best so the spices and carrots shine.
Applesauce or pineapple: This is my little secret weapon. A small amount adds moisture and tenderness without making it taste like apples or fruit salad. If you use pineapple, drain it well so it does not get too wet.
Cinnamon and nutmeg: These are the cozy flavor. You can add a pinch of ginger if you like more spice, but cinnamon is the main character.
Nuts and raisins: Optional, but I love the texture. If you are baking for someone picky, you can skip them and the loaf is still great.
If you want to make it feel extra special, a simple cream cheese topping is perfect. I usually mix softened cream cheese with powdered sugar and a tiny splash of milk, then spread it on cooled slices. I do not frost the whole loaf unless I know it will be eaten quickly, because frosting plus storage can get messy.
Storage
This loaf is one of those bakes that actually gets better the next day. The spices settle in, and the crumb stays tender. Here is how I store it so it stays just right.
Room temperature: Wrap the fully cooled loaf in plastic wrap or keep it in an airtight container for up to 3 days. If your kitchen is warm, slice it and store slices in a container so it does not get sticky.
Fridge: You can refrigerate it for up to 6 days. It may feel a bit firmer chilled, so I like to let a slice sit out for 10 minutes or warm it briefly.
Freezer: Slice the loaf, wrap slices individually, and freeze for up to 2 months. This is perfect for sneaky weekday treats. Thaw at room temp or toast straight from frozen.
If you plan to add cream cheese spread, keep the spread separate and top each slice as you eat. That keeps everything fresh and avoids soggy tops.
Common Questions
Can I make Carrot Cake Bread with whole wheat flour?
Yes, but start with half whole wheat and half all purpose. All whole wheat can make it dense. The half and half version still tastes hearty and stays moist.
Do I need to peel the carrots?
If they are clean and smooth, you can skip peeling. I usually peel older carrots because the outer layer can taste a little bitter.
Why did my loaf sink in the middle?
Usually it is underbaked or the oven temp runs low. Bake until a toothpick comes out with moist crumbs, and let it cool without moving it around too much.
Can I reduce the sugar?
You can reduce by about 1/4 cup total without changing the texture too much. Going lower than that can make it less tender and less flavorful.
What pan size works best?
A 9 by 5 inch loaf pan is ideal. If you use an 8 by 4, the batter will be deeper and the bake time will be longer, so start checking around 60 minutes and expect more.
A sweet little loaf you will make again
This is the kind of bake that makes you feel like you have your life together, even if the rest of the day is chaos. Carrot Cake Bread is simple, reliable, and it gives you that cozy carrot cake feeling in an easy slice. Remember to grate the carrots finely, mix gently, and let it cool before cutting. If you try it, save a few slices for the freezer and thank yourself later. And if you add cream cheese on top, I will not judge if you go back for a second piece.
Print
Carrot Cake Bread
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and cozy carrot cake loaf that combines the best parts of cake and bread, perfect for any time of the day.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg (optional)
- 2 large eggs
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup neutral oil (like avocado or canola)
- 1/3 cup applesauce or drained crushed pineapple
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots, packed lightly
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 by 5 inch loaf pan and line with parchment if desired.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together eggs, brown sugar, white sugar, oil, applesauce or pineapple, and vanilla until smooth.
- Stir the dry ingredients into the wet ingredients just until no dry flour remains.
- Gently fold in the grated carrots and any add-ins like nuts or raisins.
- Pour the batter into the prepared loaf pan and bake for 50 to 65 minutes. Check at 50 minutes; the loaf is done when a toothpick comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, grate your carrots on the small holes of a box grater to prevent uneven texture in the loaf. Allow the loaf to cool before slicing to achieve neat, tender slices.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 13g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg