Eat Your Veggies: Spiced Carrot Bread Recipe

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Spiced Carrot Bread is an excellent, affordable option for a delicious home baked goodie. Carrots add flavor, texture, and fiber to this spiced quick bread, making for a quick snack or elegant addition to the breakfast tray. Talk about a great way to eat your veggies!

Spiced Carrot Bread Recipe | Good Cheap Eats

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, by the end of the next day we only had two left! I froze them in order to save them for another time.

Because if it’s rock solid frozen, it takes them longer to eat it.

While most folks are familiar with zucchini bread or banana bread as a way to use up excess produce, carrot bread is relatively unknown. Until now.

Eat Your Veggies with this Spiced Carrot Bread Recipe.

This Spiced Carrot 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. It’s super affordable and uber-convenient since carrots are almost always affordable and easily available. No need to wait for the bananas to brown or for zucchini season to roll around.

This 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.

This Carrot Bread is a most fantastic way to enjoy your veggies. Just ask my kids.

Spiced Carrot Bread Recipe | Good Cheap Eats

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

  • stainless steel mixing bowl – I’m not sure you have too many of these.
  • box grater – Easy for shredding carrots.
  • wire whisk – Be sure to get one with a closed barrel so dishwater doesn’t get stuck in its innards and drip into your food. Ask me how I know.
  • rubber spatula – I have two of these; I love them so much.
  • bread pan – I love the USA pans. No greasing needed and no burning!

Spiced Carrot Bread Recipe | Good Cheap Eats

0 from 0 votes
Spiced Carrot Bread
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Spiced Carrot Bread is an excellent, affordable option for a delicious home baked goodie. Carrots add flavor, texture, and fiber to this spiced quick bread, making for a quick snack or elegant addition to the breakfast tray. Talk about a great way to eat your veggies!
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 4 loaves
Author: Jessica Fisher
  • 2 cups oil
  • 8 eggs beaten
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 5 cups sugar
  • 4 cups shredded carrot
  • 8 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1 tablespoon ground cinnamon
  • zest of one lemon
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
Optional powdered sugar glaze: 1 cup powdered sugar mixed with 1 to 2 tablespoons of milk until a thin glaze is formed
    1. Preheat the oven to 350°. Spray four 8.5x4.5-inch loaf pans with nonstick cooking spray.
    2. In a large mixing bowl, combine the oil, eggs, buttermilk, and vanilla. Stir in the sugar until well incorporated. Stir in the carrots.
    3. In another large mixing bowl, combine the flour, baking powder, salt, cinnamon, lemon zest, baking soda, nutmeg, ginger, and cloves. Whisk to blend.
    4. Add the flour mixture to the wet mixture and fold to combine.
    5. Divide the batter into the prepared pans and bake for about 1 hour or until a tested comes out with a few crumbs attached. Cool loaves on a wire rack.
    6. Drizzle glaze over cooled loaves.
    Recipe Notes

    To freeze: Wrap the cooled loaves, unglazed, with plastic wrap and place them in ziptop freezer bags. Store in the freezer for up to 6 weeks.

    Originally published April 12, 2012. Updated March 15, 2018.

    Spiced Carrot Bread Recipe | Good Cheap Eats

    About Jessica Fisher

    I believe anyone can prepare delicious meals—no matter their budget.

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

      • Jessica says

        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. Mary G says

      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. Lea says

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

      • Jessica says

        Yes, you could very easily do that. The zucchini might have more moisture, so just keep that in mind.

    5. TallyMichelle says

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

      • Jessica says

        @TallyMichelle, coconut milk! (Can you do yogurt? That would be my other choice.)

        • TallyMichelle says

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

    6. TallyMichelle says

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

      • Jennifer says

        Did you try the coconut milk? Does it need a bit of lemon added to give it the buttermilk tang?

    7. allie zirkle says

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

      • Jessica says

        @allie zirkle, yeah, the plugin doesn’t go bigger than 12. I will go manually change it. Sheesh. 😉

    8. KimH says

      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. Carla says

      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? 🙂

      • Jessica says

        I haven’t done a lot of experimenting with this other than tweaking the sugar content. But, remember it’s four large loaves. So, it’s really 1 1/4 cup of sugar per loaf.

    10. Susan says

      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. 🙂

      • Carla says

        @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. Susan says

      Thanks, Jessica!!! 😉

    12. Mary G says

      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…

      • Jessica says

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

    14. Sara says

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

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

      • Jessica says

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

    15. Marlyse says

      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. Kathy says

      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!

      • Christina says

        @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!

        • Jessica says

          So good to know. Thanks!

    17. Nia says

      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. Janet says

      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. Katie says

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

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