Reviewed: Oct. 22, 2007

very quick and easy to make. I added raisins instead of nuts, added more cinnamon and added nutmeg and ginger as others had recommended. Also cut back on the amount of sugar. Taste was pleasing. two loaves disappeared with in the day so would have to say the family loved it too.

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patches2308

Cooking Level: Intermediate

Home Town: Greenwood, Nova Scotia, Canada

Living In: Raymond, Alberta, Canada

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Reviewed: Oct. 8, 2007

I made a few modifications including sub-ing applesauce for some of the oil, omitting nuts and using a different oil. I also added some ginger and nutmeg and sprinkled the top with oat bran. I had to cut more than 10min off the suggested bake time and the outside still burnt. It still turned out pretty good. Next time I'd add more carrots.

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APmomma

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2007

This is an excellent and easy to make dish.I tried this out when I had my friends over for a tea party and everyone loved it!I added almonds instead of pecans!Thanx for the recipe.

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veena

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Reviewed: Jun. 5, 2007

A wonderful moist bread. i added 1/2 cup coconut and I'm making it again 4 days later.

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Wo

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Reviewed: Apr. 9, 2007

I made this and actually loved it, I gave it 3 stars because of all the changes I made. I substituted 3/4 of the oil for unsweetened applesauce, used whole white flour, added raisins and added nutmeg and allspice. I think next time I will leave out the allspice and add more cinnamon and nutmeg. I'm eating some now, I love it!!!

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Amanda

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Reviewed: Feb. 15, 2007

The texture seemed a little dry while mixing but it was delicious once baked. The top had a little crunch on top-yummy! I substituted the pecans for walnuts and added 1/2 cup of raisens.

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Christine T.

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Jan. 21, 2007

I replaced the sunflower seed oil with 1/4 cup canola oil and 1/2 cup unsweetened applesauce and added 2 T. skim milk and 1/2 t. nutmeg. In the end my husband and I thought that it tasted like carrot cake that was a little too sweet. Next time I will cut out 1/4 cup of sugar as well.

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LGHANSEN

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Greve, Sjælland, Denmark

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Reviewed: Jan. 17, 2007

I altered this so much, it hardly resembles the original, but it is great!! Here's my alterations: 1 c all purpose flour, 1 c wheat flour, 1 c applesauce,1 1/2 c finely shredded carrots, 2 tsp cinnomon, 1/2 tsp nutmeg, 1/4 tsp cloves, 2 egg whites,1/2 c white and 1/2 c brown sugars. Follow the same mixing and baking directions. So moist and yummy!(and healthier!)

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KateHollstrom11

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

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Reviewed: Jan. 8, 2007

This bread was rather dry and I even added applesauce in hopes that it would help. I didn't have any sour cream. I also added nutmeg and extra cinnamon and it was just so-so.

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Angela

Cooking Level: Intermediate

Living In: Summerfield, North Carolina, USA

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Reviewed: Jan. 3, 2007

I've had an abundance of carrots lately so I've tried quite a few different carrot bread recipes in the past week. This is the first one I loved. This is the kind of quick bread I love - dense and moist. I did add about 1/2 cup sour cream and I didn't have any nuts. Those were the only changes I made. This is definitely a keeper for me.

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Holly Hobbie

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Reviewed: Dec. 12, 2006

This tastes great. However, in my oven, it was in for 40 minutes and one of the two loaves was burnt on the bottom!

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DanielleR

Cooking Level: Expert

Home Town: Glassboro, New Jersey, USA

Living In: Sicklerville, New Jersey, USA

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Reviewed: Oct. 21, 2006

Delicious! A perfect bread for a cool, autumn day! Instead of shredded carrots, I boiled and pureed fresh carrots. This bread was super moist, so I think that took care of the dryness that some people had mentioned in their reviews. I added a touch extra cinnamon, and didn't add the nuts to this (family preference). Thanks for the post!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Sep. 7, 2006

Just ok, IMO. Have made much more moist, flavorful breads. Definitely needs more spice and maybe some raisins.

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ceewee1024

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Aug. 24, 2006

I added more carrot and some cardamon. My 2 year old loved them so much he took them to class to share with friends. Thanks

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Carol Dormady

Cooking Level: Expert

Home Town: Woburn, Massachusetts, USA

Living In: Santa Barbara, California, USA

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Reviewed: Feb. 3, 2006

The batter was dry as was the finished product. It still tasted ok, but next time I will cut back on the flour - maybe only 1.5 cups.

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Fawn

Cooking Level: Intermediate

Home Town: Baker, Louisiana, USA

Living In: Klang, Selangor, Malaysia

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Reviewed: Jan. 30, 2006

I used raisins in place of the nuts (due to an allergy). It turned out pretty well. It had a little bit of a charred odor to it even though the center was barely done, but that may be the fault of my oven or pan rather than the recipe.

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stimberl7

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Reviewed: Jan. 20, 2006

Despite this being the first time making the recipe, I took the liberty of making my alterations (changing the amount of sugar to 1/2 c. each, using whole wheat flour instead of all-purpose flour, using walnuts instead of pecans, adding 1/2 c. of raisins) and it turned out great :) When I just had the dry ingredients with the sugar and oil, it got really dry but the eggs and carrots add a LOT of moisture. I also added a bit of nutmeg, but I think I added too much... might try 1/4 tsp each of nutmeg and ginger next time...

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Vincci

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 3, 2006

Very very good! I made one and then had to make two more because the first one disappeared so fast.

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Jilly

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Reviewed: Oct. 30, 2005

The best carrot bread receipe ever and a little more healthy option for family desert. I substitute plain flour with whole wheat and white sugar with brown - it tastes as well. My husband likes it served with a mango vanilla yoghurt.

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IWONAR

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Reviewed: Oct. 3, 2005

This recipe was wonderful and a great hit with my co-workers! I had recently bought a juice extractor and had all this carrot pulp from making carrot juice...So I modified the recipe a little: rather than using shredded carrots, I used an equivalent amount of carrot pulp plus 1/4 c. water or milk for each cup of carrot pulp, I used canola oil rather than sunflower seed oil and I halved the oil, replacing half with unsweetened applesauce. I also doubled the cinnamon and added about a tsp. each of nutmeg and allspice plus a quarter tsp. cloves. Lastly, I added 1/2 c. raisins....delicious recipe!

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