Carrot Bread Recipe
Carrot bread is a soft, moist and perfectly spiced carrot quick bread. This carrot bread recipe is quick and easy to make using two bowls and a whisk. Enjoy this carrot cake loaf plain or topped with a sweet, creamy and tangy cream cheese glaze.
Equipment
- 1 9 X 5 loaf pan
- 1 sheet parchment paper
- 1 whisk and flexible spatula or spoon
Ingredients
- 1¾ cup (210 g) all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180 ml) oil see notes
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 3 large egg, room temperature
- ¼ cup (60 g) sour cream, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1½ cups shredded carrots about 2 - 3 large carrots
Instructions
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
- In a large bowl, whisk the flour, baking powder, baking soda, ground spices and salt together until well combined.1¾ cup (210 g) all purpose flour, 2 teaspoons ground cinnamon , 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another large mixing bowl, add the oil, granulated sugar, light brown sugar, eggs, sour cream and vanilla extract. Whisk the wet ingredients together until fully combine with no visible lumps. Stir the dry ingredients into the wet until just combined. Stir in the grated carrots and any other mix-ins until just combined.¾ cup (180 ml) oil , ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown sugar, 3 large egg, room temperature, ¼ cup (60 g) sour cream, room temperature, 2 teaspoons (10 ml) vanilla extract , 1½ cups shredded carrots
- Pour the carrot cake batter into the prepared loaf pan. If you would like, sprinkle the top with granulated sugar. Bake the carrot bread for 55 - 65 minutes or until a toothpick inserted into the center of the moist pumpkin bread comes out with a few moist crumbs.
- Cool the carrot bread in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with powdered sugar, cream cheese glaze, cream cheese frosting or before slicing the carrot bread.
Notes
Store: Place the carrot bread loaf in an airtight container at room temperature for up to 3 days. Then transfer pumpkin bread to the fridge for up to another 2 days.
Optional Mix-ins: Add your favorite mix-ins such as chopped nuts, raisins, craisins or even pineapple. Make sure to chop any mix-ins into smaller pieces and keep add no more than 1 cup of any combination of mix-ins to the carrot bread.
See the Variations section of the blog post to top this carrot bread with cream cheese frosting or glaze, brown buter cream cheese frosting or with vanilla glaze.
Oil: Any neutral tasting baking oil such as canola, vegetable, grapeseed or olive oil will work well. You can also use ¾ cup melted and slightly cooled butter if you like.
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