Reviewed: Jan. 8, 2012

This recipe is easy, but I doubled the recipe, added 1 cup of evaporated milk, added raisins, left out the nuts, and used 3 loaf pans and they are perfect and delicious! Big hit with the fam. I think the nice thing about this recipe is it is versatile. You can change it up to suit your ingredients (raisins vs nuts) and it still turns out great. The reason I added the milk is b/c I live in the desert, and things tend to dry out easily here, so I always add milk to my quick bread recipes.

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Reviewer:

IowaJulie

Reviewed: Sep. 15, 2011

Very good. Made into muffins. They were a hit at the play date with all the kids.

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Reviewer:

Krissty341

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Cooking Level: Intermediate

Reviewed: Apr. 17, 2011

I LOVE this bread! My family, even my kids, really enjoy this as a breakfast bread or snack. Great way to use excess carrots too.

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april_parmley

Reviewed: Feb. 23, 2011

I have to be honest when I mixed everything together it didn't look right but once baked it was fantastic sweet crispy on the outside and just enough cinnamon. So yummy! Love it

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Reviewer:

Shannon Bluestein

Cooking Level: Intermediate

Living In: Sterling, Illinois, USA

Reviewed: Feb. 1, 2011

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.

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Reviewer:

jemcomeau

Reviewed: Oct. 18, 2010

Delicious! I doubled the recipe for two loaves, doubled the cinnamon, left out the pecans(just because I didn't have any on hand), and used regular vegetable oil (again because that is what I had). I really like this recipe, simple and quick with great results. I will definitely make this again.

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Reviewer:

Bama Lady

Cooking Level: Intermediate

Home Town: Ohatchee, Alabama, USA

Living In: Washington, D.C., USA

Reviewed: Aug. 2, 2010

Me and my famil loved this. I did make a few changes based on others suggestions. I add more cinnamon and touch of ginger. I also added yellow raisins. Otherwise I followed everything. I had trouble with the cook time. It got really crisp on the outside when the inside wasnt finished yet. I think i overcooked it a bit but it was still yummy with a little butter on each slice:)

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hmattingly

Reviewed: Jun. 21, 2010

Overall a yummy treat, but I had one problem with it. When I mixed everything together, the "batter" was so thick that it was more like dough. A half cup of milk fixed that problem. I also used whole wheat flour, left out the nuts and added 1 tsp each of nutmeg and ground cloves. I like my carrot bread with some spice. =)

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Reviewer:

animaguskatt

Reviewed: May 1, 2010

I was worried that I had done something wrong because after mixing all the ingredients, it was not pourable. It made a very dense mass that I had to spoon into the bread pan. It baked just fine though. I thought this was a little too sweet so next time I will cut the sugar down. Don't get me wrong, it's delicious, but I was looking for a healthier carrot bread. This tasted more cake-like with the amount of sugar called for in the recipe. I increased the carrots to 2 cups. Overall, very good.

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