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+ servings

Carrot Bread

Moist, tender, and warmly spiced loaves of carrot bread are perfect for breakfast, snack, or dessert!
Course bread, Breakfast, Brunch, Dessert
Cuisine American
Keyword carrot bread, carrot bread recipe, carrot cake bread, carrot cake loaf
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 24 slices
Calories 225kcal
Author Blair Lonergan


  • 2 loaf pans



  • Preheat the oven to 350°F. Grease two 8 ½-by-4 ½-inch loaf pans with cooking spray.
  • In a medium bowl, whisk or sift together the flour, baking soda, cinnamon, baking powder, kosher salt, ginger, nutmeg, and allspice.
    Whisking dry ingredients for carrot cake loaf.
  • In a large bowl, use an electric mixer to beat together the sugar, eggs, oil, and vanilla extract until well combined. Add the flour mixture; mix just until combined. Add the carrots and pineapple; mix well. Fold in the raisins and nuts.
    Overhead shot of a wooden spoon in a bowl of carrot bread batter.
  • Divide the batter evenly between the two prepared pans.
    Process shot showing how to make carrot cake bread.
  • Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.
    Hands holding a loaf of carrot bread on a serving tray.


    • Grease or spray the pans really well with non-stick spray so that the bread doesn’t stick. I like to use a baking spray with flour in it. You can also grease the pans and line with parchment paper, leaving an overhang so that you can easily lift the bread out of the pans.
    • Always use freshly grated carrots that you grate yourself at home with a box grater. These will be very wet, which is a great way to keep your carrot cake bread moist. Do not use packaged pre-shredded carrots from the grocery store.
    • To check if the loaf is done, insert a toothpick deep into the center of the bread and make sure that it comes out clean. Don’t cook the loaves for too long, or they may dry out.
    • For a less-sweet loaf of bread, reduce the granulated sugar to 1 cup.
    • If you like more mix-ins in every slice, increase the nuts and raisins to 1 cup each. You can also stir in shredded coconut.
    • This recipe is adapted from The Kitchen on Food Network.


Serving: 1slice | Calories: 225kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 206mg | Potassium: 114mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1817IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg