Carrot Bread I Recipe -
Carrot Bread I Recipe

Carrot Bread I

Recipe by  

"This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
  3. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2003

Today I made this for the second time. I added 1/4 cup brown sugar and doubled the cinnamon. Very yummy. Mine turned out to be a quick bread texture and flavor. I baked it for exactly 60 minutes. Thanks,Pam.PS It seemed to have more flavor the second time around. I believe a teaspoon of vanilla or 1/2t of orange extract would really bring out the flavor in this wonderfully textured bread.

Most Helpful Critical Review
Mar 01, 2010

This was good I thought, but not great. I followed the suggesion of another reviewer and whirled the coconut in the food processor, and thought that was a good idea - I also would not have liked the long strands of coconut. Also left out the cherries. Also used half applesauce and half oil. Perhaps it will taste better today, as these breads often do the day after baking.

Oct 11, 2003

Very good. I substituted 1/2 the oil with apple sauce and toasted pecans for the walnuts. I did not have any cherries. For anyone that does not have a scale 3.5 oz of coconut is aprox. 1 1/2 cups. I made it in my bread machine and topped it with orange cream cheese frosting (from this site). Yummy!

Nov 28, 2007

very good as muffins (bake for 15-20 min at 350) topped with homemade cream cheese frosting. Next time I would add more carrots and 1 1/2 c coconut, and more cinnamon

Apr 27, 2010

I baked this bread after my pediatrician suggested making these types of breads (zucchini, carrot) for breakfast to try and sneak some veggies into my toddler's diet. The whole family loved it! I substituted 1 1/4 cups whole wheat flour for 1 1/4 cups of the all purpose flour, cut down the coconut to only 1 cup (many people said 1 1/2 cups was way too much) and left out the cherries and it tasted great. I made sure to use my food processor to basically MINCE the carrot, coconut, walnuts and raisins because I knew if I left them as instructed (shredded/chopped) my toddler would refuse to eat it with so many conflicting textures. It was a great call - seemed to meld the flavors even better and he gobbled it up. I HIGHLY recommend this bread to any Mom trying to be "deceptively delicious" and sneak veggies into their kids diet:)

Oct 11, 2003

I doubled this recipe because it sounded so good, and I am glad I did. It looks attractive and the taste is wonderful. I am guessing it gets better after sitting a day, but that won't happen around here!

Jan 12, 2008

This was a great recipe. I substituted 3/4 cup of the all-purpose flour for whole wheat flour and used 1/2 cup brown sugar and 1/2 cup white sugar. I didn't have applesauce so I used the full amount of oil. I also added a tsp of vanilla. Turned out super moist and delicious! I served it with the Cream Cheese Frosting II (recipe on this site). Got rave reviews!

Apr 13, 2011

made this and it was great! im about to make a 2nd batch. i did use half apple sauce though


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  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 309 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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