Reviewed: Oct. 30, 2009

After reading all the reviews, I reduced the flour to 1 and a 1/2 cup, increased the carrots to 1 and 1/2 cups. Also, I realized that the batter was a tad dry, so I added 1 tbsp and 1 tsp of milk to moisten it. I baked it around 30 mins, and it was baked just right!

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beautifuldisaster

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

This is very tasty. I made it healthier by adding raisins (soaked in a little plain water to plump back up); reduced flour to 1 1/2 cups, and 1/2 cup of that was a wheat germ/milled flaxseed combo; & used 1/4 c. canola oil and 1/2 c. applesauce for the oil. I also think the method for putting this bread together can be improved; I sifted my dry ingredients together first, and added my eggs to the wet ingredients before adding dry ones in (saves a bowl, and it's just plain right to sift your dry ingredients to avoid clumps of baking powder etc.) I do not, however, taste any cinnamon. In fact the dominant taste here is the juicy raisins, which are great, but were not in the original recipe. So minus half a star for the method being kind of silly, and minus another half for just not enough flavor without making changes of your own. It deserves all 4 stars for holding up to the "healthy changes" though. I'd probably double the cinnamon if I tried again :)

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 29, 2009

This braed is good, however I followed it exact and but it was a cookie dough consistency..so obviously there is a missing ingredient. I looked up other carrot breads and saw a 1/2 cup of milk used, I did that and it came out great

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erika80

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Reviewed: Sep. 3, 2009

This recipe is good but needs a little tweaking. It had a noticeable baking soda taste, so I will try halving that next time. It seems to have enough baking agents. Otherwise this makes a tasty loaf.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Aug. 30, 2009

Like other reviewers, I used a shorter baking time to make sure the bread stayed moist. Very good flavor!

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trinmama

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Reviewed: Aug. 18, 2009

as a healthy eater, i made several changes and this turned out really great =) I used only 1/2 cup white sugar, 3/4 cup applesauce instead of oil, only 1.5 cups of flour, 2 tsp of cinnamon, 2 egg whites, and 3/4 tsp vanilla extract. for the carrots, I used 2 cups, but I chopped them and boiled them for about 10 minutes, then made CARROT PUREE in a blender (with about 1/4 cup of water or more). needless to say, it turned out great! i sprinkled some extra white sugar on top and served it to my family; it was gone pretty quickly!

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lisha

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Reviewed: Jul. 27, 2009

Great! VERY wonderful in muffins using a little EVOO to ensure they don't stick.

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Dream Seek3r

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Reviewed: Mar. 27, 2009

Very good, very moist, I only used 1 1/2 cups of flour like others had suggested and mine came out very moist. Next time I will cut down the sugar, a little too sweet for my taste and then I will add nutmeg and I think this will be a perfect recipe!

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N3WMAMA

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Reviewed: Mar. 25, 2009

what makes this a carrot "bread" instead of a carrot "cake" is that this has a little less sugar and twice the amount of flour than cake (making this more dense and less sweet.) 2 cups of flour still seems like too much flour. I cut it to 1 1/2 cups and thats perfect (doesnt make the bread sooo dense.) other than that, this is a good recipe. serve slices with butter if you want a "bread" , serve w/ cream cheese frosting if you are wanting a "cake!"

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Feb. 22, 2009

I substantially changed the ingredients, in an effort to make this bread healthier. The result was excellent! My BF (who usually rates most recipes 'pretty good') said it was excellent and a definite 5 out of 5. Not bad for someone who hates vegetables! Here is what I did: 1/2 cup splenda 6 tablespoons brown sugar 3/4 cup unsweetened apple sauce 1 cup all purpose flour 1 cup whole wheat flour 2 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 1/2 tsp nutmeg 2 eggs 2 pinches salt 2 cups shredded carrots (big shreds) 1/4 chopped nuts 1/4 raisins 1tsp vanilla. I baked it in one loaf pan at 350 for 53 min. This version ended up being only 160 calories and 2.6 grams of fat per serving

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ebiddlec

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Reviewed: Dec. 21, 2008

I made the changes other suggested with the spices and extra carrots. I also added some bran and flax seed. I don't know if that is what ruined it or not. Very disappointed, so probably won't try again

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Designer Coleman

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Reviewed: Dec. 8, 2008

The taste was excellent, but the texture was too dry. Next time I may add an extra egg or a 1/4 cup more oil.

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SASSYCHEFPATTI

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Reviewed: Nov. 8, 2008

My kiddos love this and so do I. Thanks for the recipe.

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Jennifer

Cooking Level: Expert

Home Town: Salmon, Idaho, USA

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Reviewed: Nov. 1, 2008

Tasty! We ate it with maple whipped cream cheese for breakfast. I think I will add more carrots next time but, otherwise, the recipe doesn't need any change. It didn't take the whole hour to bake.

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Nika

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Reviewed: Oct. 20, 2008

This recipe was flavorless. It had a lot of oil in it as well. I would not recommend this recipe.

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Mo

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2008

This is an awesome bread! Not too sweet, just right! I used double the recommended grated carrot because I had a lot of carrots to use up and it was perfect. Lowered the fat content by only using half, and applesauce for the remainder. Family ate half the loaf just trying it out. A real keeper!

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Cathy

Home Town: Ravenna, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 3, 2008

This bread was nice and light and easy to make. I followed the recipe except doubling the carrots and the family, kids and all, loved it. My baking time was only 40 minutes for a loaf though and 18 minutes for mini-muffins.

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Kris

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Reviewed: May 30, 2008

I added zuchini and raisins . Good but I don't think I will make this again.

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 5, 2008

Great! I will definitely be making these again. In an effort to make them healthier, I substituted Splenda for the sugar (left the brown sugar the same...) and unsweetened applesauce for the oil. These turned out moist and delicious. I have to hide the pan from my 17 month old because she could eat 3 in one setting!

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BERTSWERT

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

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Reviewed: Feb. 3, 2008

Living in the West Indies for Peace Corps, I made a few changes to adapt to the local food availability (and to add a little Caribbean flava): 1/2 c. wheat flour, 1/2 c. white I c. shredded carrot + pulp from one very ripe mango 1/2 c. brown sugar, 1/2 c. granulated I used soya oil instead Added nutmeg, ground clove, and fresh grated ginger, raisins, and toasted sunflower seeds. This bread turned out surprisingly moist and had a pleasantly not-too-sweet, spiced island flavor. The mango wasn't noticable -- I'd add a few more next time to see if that made a difference. I recommend this recipe, especially if you like to stray from the original to add your own touches.

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