Mary Anne's Moist and Nutty Carrot Loaf Recipe

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Most Helpful Positive Review

Jan 29, 2006

this is great! the modifications I made were adding vanilla (2tsp), and half brown/half white sugar. I also used 1/2 cup applesauce and 1 cup oil. I only added 1 cup of raisins, and am assuming the pineapple is to be drained. I squeezed it out very well before adding. This is a thinner consistency bread so I was concerned that raisins would sink to bottom and slightly scorch but they didn't. Sprayed with "Pam for baking" spray and they slid right out of the pan. I do like a spicier bread so added 1 teaspoon of pumpkin pie spice. I only had the small baby carrots so used 2 cups of shredded carrot. This is super moist and would make great muffins too! Could easily sub. shredded apple for the carrot.

—TUNISIANSWIFE

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Most Helpful Critical Review

Nov 03, 2008

While the flavor of this was pretty good, I encountered several problems. First off, I did make substitutions--I made only one loaf and used half brown/half white sugar, and 1/4 cup apple sauce in place of oil. These were suggested, however, and when I cooked it for 45 minutes in the 9 by 5 pan, it looked great. However, the next morning when I cut it up the middle appeared not to be fully cooked. I had checked it with a toothpick, and it had come out clean. I did think this was good, though, and worth re-trying. Next time, I will: 1) drain the pineapple, 2)use (for one loaf) 1/2 cup oil (might replace it with apple sauce), 3) use a total of 1/3 cup sugar, maybe less, and finally 4) cook it shallower pan so it will cook more evenly. Just something for others to think about.

—Annie

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32 Ratings

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Jul 03, 2008

This is super moist and tasty! First off, I was wondering if I should use crushed pineapple with juice because someone suggested it should be drained(actually I used pineapple tidbits this time because I had it on hand. It turned out very good! You can actually see those bits and really taste pineapple). Then I checked my favourite carrot cake recipe (it's on Allrecipes, called "Sam's Famous Carrot Cake"). The recipe calls for "with juice" and also buttermilk as more liquid. So I decided to use the juice too for this loaf. I took many reviewers advice and baked @ 350F for 70 minutes. Wow! It was perfectly done! Usually if the batter has a lot of liquid, it takes me so long until the inside is done but the outside is burnt. But this time it was no problem at all! I also tried another suggestion and used half white sugar/half brown sugar. And I used half all-purpose flour/half whole wheat flour and added 1/4 cup ground flaxseed which I usually do for quick bread. Super!!

—AQUARIUS

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Oct 09, 2006

This loaf is very good - not too sweet and very tasty. I followed the recommendations of other members and made the following adjustments: - instead of 2 cups of white sugar I used 1 cup of brown sugar and 1 cup of white sugar -instead of 1.5 cups of oil I used 1/2 cup of apple sauce and 1 cup of oil - added 2 tsp vanilla - baked for about 1 hour and 10 minutes at 350 degrees (I started off at 375 but quickly realized this would be too hot for my oven) I'll be making this one again for sure!

—LINDSEY13

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Mar 28, 2003

This is a wonderful recipe. It takes time to grate the caarrots but other than that it's very simple to make. I did find that it takes longer than 45 minutes to bake. More like 1 hour, 10 minutes.

—C. PEREZ

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Jun 16, 2008

I was looking for a different spice quick bread and this was it! I had to change this a bit, to use what I had on hand. I used about a cup and a half of prepared matchstick carrots and omitted the raisins and nuts, as I didn't have any. I thought the recipe looked a bit "wet" and I was afraid that it might have an issue with being raw in the middle. I used one stick of melted unsalted butter and a half cup of vegetable oil instead of the cup and a half of vegetable oil. I also used two tsp., give or take, of pumpkin pie spice. I baked it at 350, instead of 375 because I thought that might be a little too high and cause the not-quite-done center. I was right. About 50 minutes took both loaves to be done perfectly. I also suggest to take a piece of foil big enough to just lay over the breads to keep from getting too brown on top. Very good! Very, very good. My kids inhaled this and asked for more. I'll be sure to make this again, but next time I will add the nuts and raisins.

—Sarah Jo

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Mar 28, 2003

I love this bread. Chopping the carrots in a processor made the preparation time quick and simple. I have made it several times. Delicious! Thank you so much. josie

—TATTER

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Jun 09, 2003

Very moist. Great taste too. I had a 1/2 can of mandarin oranges left over, so I put them in the food processor and added them to the mix. I also used golden raisins instead of the regular kind. I also had to cook it a little longer - 14 more minutes at a lower temp of 350. Very easy to make.

—FLUFFY97

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Nutrition

Calories
339 kcal
17%

Carbohydrates
41.3 g
13%

Cholesterol
53 mg
18%

Fat
18.5 g
28%

Fiber
1.6 g
7%

Protein
4.4 g
9%

Sodium
231 mg
9%

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

Nutritional Information

Mary Anne's Moist and Nutty Carrot Loaf

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 339
Calories from Fat: 166

% Daily Value *
Total Fat 18.5g 28 %
Saturated Fat 2.5g 13 %
Cholesterol 53mg 18 %
Sodium 231mg 9 %
Potassium 184mg 5 %
Total Carbohydrates 41.3g 13 %
Dietary Fiber 1.6g 7 %
Protein 4.4g 9 %
Sugars 26g
Vitamin A 31 %
Vitamin C 4 %
Calcium 3 %
Iron 14 %
** Thiamin 17 %
Niacin 16 %
Vitamin B6 6 %
Magnesium 7 %
Folate 24 %

* 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.