Spiced Carrot Bread

Carrots add flavor, texture, and fiber to this spiced quick bread, making for a quick snack or elegant addition to the breakfast tray.

Quick breads disappear pretty quickly around our house. Recently, I baked two bulk batches of this spiced carrot bread. I even burned four of the eight loaves. But, that didn’t stop my people from scarfing them down. In fact, we only have two left! I froze them in order to save them for another time.

While most folks are familiar with zucchini bread or banana bread as a way to use up excess produce, carrot bread is a relatively unknown. At least I’ve never been served any. But, this bread, redolent with spices and kissed with a powdered sugar glaze is a perfect afternoon snack or an elegant addition to your breakfast or brunch spread.

Just ask my kids.

This spiced carrot bread recipe makes enough for four loaves, though you can easily halve the recipe. Eat one and wrap the others in plastic wrap and place in freezer bags in the icebox for future good eats.

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  1. Now that’s my kind of recipe yielding 4 loaves. Think 4 cups sugar would be enough?

    • I made it once with 4 cups and then a second time with 5 cups. 4 cups made a nice bread, but not a sweet bread. Would have been good with chicken salad or something as a sandwich. As a sweet bread, I preferred the 5 cup version.

  2. Thank you so much for sharing this! I think I’ll give this a try this weekend. I enjoy your site and am amazed at all that you managed to do. Mine is a family of four (though two are teens), but I really like to bake at least two loaves or trays of muffins at once also. Thanks again.

  3. That looks delicious! I buy carrots in bulk and we’re usually feasting on carrots for DAYS towards the end of the bag – in order not to waste any food. This would be a MUCH better way to utilize those last carrots. Thanks!

  4. Think a mixture of shredded carrots & shredded zucchini would be good? I’ve got lots of both to use up.

  5. TallyMichelle says:

    Any tips on what to sub for buttermilk? (pesky milk allergies…)
    I definitely want to make this!

  6. TallyMichelle says:

    Ooh, good call on the coconut milk. I’ve got some & will try it!

  7. allie zirkle says:

    4 loaves… yields 12 servings… 🙂 monster appetites!!!

  8. Im already looking for this years Co-workers Christmas Goodies and I think this sounds like it just might be a wonderful one! Thanks for sharing this. Cant wait to try it! Sounds delightful!

  9. Would love to try this (pretending not to see the 5 cups of sugar) but have to ask. Have you ever tried substituting some applesauce for some of the oil in this recipe? Recommended or no? 🙂

  10. Carla, in muffins, sweet breads & quick breads you can always substitute all natural no sugar added applesauce. I have NEVER had a problem in these types of recipes. Cookies & cakes I have had problems, depending on the type. Hope this helps. 🙂

    • @Susan, Thanks. Its been a bit since making quick breads. Last night however, I made a double batch of Jessica’s Chocolate Chip banana bread (crisis banana salvage moment) and swapped out 1/2 of the oil and it turned out great! Looking forward to trying this carrot bread!

  11. Thanks, Jessica!!! 😉

  12. I cut this recipe in half and made only two loaves–a good amount for my family of four. I did tweak it a little. I used two-thirds whole wheat pastry flour and one-third unbleached all purpose flour (a typical blend for us), I also dropped one-half cup of sugar out (for the two loaves), I used half oil and half applesauce, and added one-quarter cup of raisins to one of the loaves. I actually think I”ll add the raisins in the next time I make this–I liked the added flavor. Thanks for sharing this recipe–definitely will make it one of our regular morning bread rotations.

  13. Just out of curiosity, what type/brand of loaf pans do you use? I need to buy a few more…

    • I have some glass Pyrex, some larger Anchor Hocking, and one random metal one that is bigger than the others.

  14. I am so excited to try this for my MOPS meeting on Tuesday!

    Another random note, the “print recipe” doesn’t work.

    • It doesn’t work in all browsers for some reason. If you open chrome, it should work. Hope you like the bread!

  15. Made carrott bread this weekend and it turned out great. I made 2 loaves and used 2 cups of sugar and coconut milk and it was delicous. Even my husband who was skeptical to begin with ate 2 pieces right away. Also, 1 cup of carrots was a carrot apple blend of mush from my juicer and it worked out just fine. Now, if you had a suggestion for spinach that would be great.

  16. Could I substitute jarred baby food carrots for the shredded? I have arthritis and sometimes don’t want to hand shred (I don’t like food processor size shreds for carrot cake, and carrot bread would have the asme texture,I think) if so, how much baby food (puréed carrots) should I use?

    • Jessica says:

      @Kathy, I don’t know because I’ve not tried that before. But, if you test it, let us know!

    • @Kathy, Can I just say how much I LOVE this recipie!! My super picky son inhaled 2 pieces of it, as well as my even pickier husband 🙂 I had a ton of baby food left over from my youngest so I actually added 3 jars of carrot baby food to it (trying to use that stuff up wherever I can besided meatloaf!) It turned out fantastic. I didn’t replace the shredded carrots, but I bet you could try half shredded and half puree? might turn out great!

  17. Jessica,
    OMG this is the best bread I’ve ever made and eaten! And I used 100% HARD RED WHOLE WHEAT. I can’t stop eating it-and I need to because I’ve got 15 lbs of apriums to finish off. Just wanted to say thanks for sharing this recipe, the result is AMAZING! I didn’t even add the lemon zest, so I know that adding it in would especially send the bread over the top delicious!

  18. Laurie Livingston says:

    What kind of oil did you use? Canola or Veggie?

  19. I just took the bread out of the oven and could not wait to taste — very yummy! The whole house smells great too. I cut the recipe in half. Thanks for the recipe. I am particularly partial to quick bread recipes that use fruits or veggies for flavoring.

  20. Love this recipe! I didn’t have enough carrots so used some parsnip…delicious. Thanks.

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