Reviewed: Mar. 6, 2012

I used 3/4 brown sugar and 1 1/2 all-purpose flour since I did not have any whole wheat. I also used 1/4 cup vegetable oil and 1/2 cup apple sauce. I used two eggs and twice as much carrot. It was not too sweet but very moist and carrot-ty. I suggest if you like it sweet, that you use the original sugar proportions.

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Reviewer:

Lena

Reviewed: Jan. 31, 2012

Great base recipe and going into my regular repertoire of baked goods for my family. I did make a few changes (I know that can be annoying), but I highly recommend my changes as well. I used all white whole wheat flour. I used 1 cup of sugar (1/2 white, 1/2 brown and a top off of dark brown- only b/c that was the last of my sugars). I also added 2 TBS flax meal and 1/4 +cup of shredded coconut because it's yummy. THe bread baked for 55 minutes and turned out wonderfully. I'm often disappointed with the use of applesauce (either too dry or too wet), but this was great.

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Reviewer:

shanghaigirl

Reviewed: Nov. 3, 2011

Very good! I used 1/2 brown sugar and 1/2 white sugar, that was the only change I made.

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Reviewer:

Lisa B

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Cooking Level: Intermediate

Living In: Thornton, Colorado, USA

Reviewed: Sep. 25, 2011

What a great recipe! I made it for my daughter, who is a picky eater, and she loved it:) She is also allergic to eggs so it worked well in that respect also.

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Reviewer:

Allisonsnj331

Reviewed: Apr. 18, 2011

Healthy and DELICIOUS! I only made a few changes...used all whole wheat flour, 1 egg and 1 egg white (instead of egg subsitute), only 1/2 cup sugar, and added about a half cup of raisins as well! Oh and I made them as 12 muffins baking at 375 for 15min as someone else had suggested. The whole fam loves them and I'm going to have to make more (should have doubled it!)

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Reviewer:

veronica

Reviewed: Feb. 15, 2011

Very good. I made "muffins" out of them. Used less sugar (approx. 2/3 cup) and all wheat flour. Couldn't find any applesauce at the store, so I used 1/2 cup unsweetened apple juice instead.

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Reviewer:

AcaCandy

Reviewed: Feb. 8, 2011

I tried this with the reduced amount of sugar suggested in some of the reviews - and it was not good. Use the full amount. This is a sweet bread, like banana bread, and it should be. It's good that way. Taking out the sugar makes in most unpleasant to eat, and requires a lot of cream cheese. Note that this is just as good if you double the amount of carrots.

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Reviewer:

moxie & mirth

Cooking Level: Intermediate

Reviewed: Jan. 22, 2011

This carrot bread was quick and simple. Great flavor. I added raisins and baked it in a nine section mini loaf pan on 350 for 30 minutes. I put vanilla icing on some and left the others for my family to use butter or fruit spread. The other reviews were a great help.

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Reviewer:

cstevns22

Reviewed: Jan. 14, 2011

Loved this!! I changed it a few ways: I used all whole wheat flour, added 1/2 cup of sugar instead, added natural applesauce instead and used 1 egg and 1 egg white. Really moist and hearty.

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Reviewer:

Gabriella

Home Town: Chevy Chase, Maryland, USA

Living In: Columbia, Maryland, USA

Reviewed: Jan. 2, 2011

This recipe is great. I actually used exclusively whole wheat flour and replaced the cup of sugar with a little less than 3/4 cups of agave and put in EnerG Egg Replacer equivalent to two eggs to make this a vegan recipe. It came out dense but so darn good. I'm still amazed that there's no added oil in the recipe. Delicious!

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