Recipe by V Monte
"I don't remember where I got this recipe, but I have had it for about 20 years. It is a real good bread."
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packed brown sugar
sunflower seed oil
I too added extra cinnamon and added some cloves and nutmeg. I like to cook everything with olive oil and I didn't have any problems with consistency. If you want to add a special touch (both for the eyes and the tongue), blend 6oz of cream cheese with 1/4 to 1/2 c. white sugar (depending on how sweet you have made the bread and how sweet you want the cream cheese to be) and 1 egg or 1/4 cup of egg substitute. Put 1/3 of the batter in the pan, then 1/2 of the cream cheese mixture, 1/3 of the batter, the rest of the cream cheese mixture, and the rest of the batter. You can take a butter knife and run it through a few times if you want a swirl. I made muffins and reduced the cook time to about 35-40 minutes.
I thought this had a very "floury" taste - and rather bland. I did like the texture of the crust - a bit of a crunch. I did not have sunflower oil and used canola - don't think that made much of a difference to the flavor. I'd add more cinnamon, maybe some nutmeg, maybe another egg - although, I don't plan on making this one again.
This is a quick and easy bread. It makes a nice, sweet, slightly crispy crust. I used regular canola oil since I didn't have sunflower oil. It makes it a little heavier but it is still very good. I also made a maple cream cheese spread to go on the top. I will make this again.
I've baked this a bunch of times, and it always makes a delicious loaf of carrot bread--really good with whipped cream cheese. Since I like spice cake, I add a bit more cinammon and a little ground ginger. To make it a low-carb treat, I substituted 3/4 cup of Atkins Bake Mix for 1 cup of the flour, reduced the oil by 1 tablespoon, and used Splenda instead of white sugar--the results were excellent! This one's a keeper.
This bread was delicious. Will add a little more carrot and cinamon next time.
I liked this. I used a bit more carrots, more cinnamon, a dash of ginger and ground cloves, and left out the nuts. Keeps well in the frig, and tastes better as it ages. Thanks.
A very "light" bread. I used raisins instead of nuts. I will definitely use nuts next time--it would probably be good with both! Good bread!
This recipe was both easy and good! I put a light cream cheese glaze on mine. Next time I'll use more carrots.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Carrot Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 311
** Calories from Fat: 162
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