Reviewed: Sep. 19, 2005

great recipe! can be made as muffins too.

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Reviewed: Apr. 29, 2005

The batter texture is weird, dry and very grainy-looking, but the end result is great! We added just a bit of sour cream to the batter because it was so dry but we may not have needed to. Anyway, it was good.

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Apr. 25, 2005

Yummm! What a wonderful recipe, I finely shredded the carrots in the food processor and used a bit more than a cup, still couldn't taste them that much, may use more next time. I also used more cinnamon and some fresh nutmeg. Also I wanted to make it even more moist, so I added about 1/4c of crème fraîche (sour cream would work just fine) and it turned out sooo moist and delicious!! (didn't have nuts, will use them next time) thanks for a wonderful recipe!!

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pourquoi pas?

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Rochefort-Sur-Mer, Poitou-Charentes, France

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Reviewed: Apr. 6, 2005

This was very good. My husband asked me how I got the crust to taste so good. All I did was follow the directions and bake it! Very easy and very yummy, I will definitely make this one again. Thanks

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Kerri Leigh

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Jan. 11, 2005

This was a bit dry, but if a spread is used, it's fine. I used butter instead of oil, doubled the cinnamon and still couldn't taste it; next time I'll add more. My kids liked it so it's a great way to get them to eat carrots!

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LYNNE119

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Reviewed: Oct. 2, 2004

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.

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EKRUDERT

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 24, 2004

I always try to find a recipe that is different than the ordinary recipes that everyone has. I think I have found one for Carrot Bread! This is GREAT!!! It is a little crumbly, but it may be because I used Vegetable oil instead of sunflower oil. I too added more cinnamon and a touch of nutmeg to the recipe. Thanks to the founder of the recipe.

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CHERIESH

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Reviewed: Aug. 11, 2004

I really like this bread, even though I modified it to make it healthier. First, I used oat flour. I cut the sugar to 1/2 c. I used blended tofu and a little canola oil instead of all that sunflower oil. The bread turned out moist, and I could taste the carrots.

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MACKALLEN

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Reviewed: Mar. 31, 2004

I followed the suggestions of the other readers and added more cinnamon, like one of the others I was a little concerned about the consistency, it seemed very dry but it turned out great.... spread some pineapple cream cheese on it or plain its a keeper

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PATTY22

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Reviewed: Feb. 7, 2004

very good, my husband ate most of the loaf. I think he liked it too!!

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PATIENCE98

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 15, 2003

This bread was terrific! I accidently added a little more of both sugers, and I deliberately added more cinnamon as several other reviewers suggested. My Mom was visiting and took home the recipe. Wonderful stuff!

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CHERILEIGH

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Reviewed: Sep. 12, 2003

This bread turned out very well. Next time I'll add a little more cinnamon. The nuts gave it a great texture and the top is just a little crusty which was a nice added touch. A yummy way to use extra carrots from your garden.

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ADAUP

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Reviewed: Apr. 8, 2003

This recipes was wonderful! My 2 yr old couldn't get enough of it and she won't eat things like carrots and raisins! Thanks a lot!!!

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UMIMAN

Cooking Level: Expert

Home Town: Chetek, Wisconsin, USA

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Reviewed: Jan. 31, 2003

Delightful! I was a little concerned about the consistency of it, but it was still delicious. I added quite a big of cinnamon, a dash of nutmeg, and only put in 1/2 cup white sugar. Oh, also, it didn't make as big of a loaf as I had expected.

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HAGANRD

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Reviewed: Dec. 15, 2002

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.

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HARMONYRN

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Reviewed: Nov. 11, 2002

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.

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ANNISSAM

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Reviewed: Nov. 4, 2002

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.

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