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Cinnamon Carrot Bread

"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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servings 311 cals
Original recipe yields 12 servings (1 loaf)


  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 Degrees C). Grease and flour a 9 x 5 inch loaf pan.
  2. In a large bowl, beat together the sugars and sunflower oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
  3. Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.

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Read all reviews 93
  1. 113 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

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Least positive

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 ...

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 g...

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 gro...

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.

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 d...

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 ...