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!
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.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Bake it yourself from scratch – Don’t buy mixes. Don’t buy pricey bakery bread. You can make your own better and cheaper at home!
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour and sugar can help keep the price down.
- Buying in bulk – It’s rare that I would buy one bag of flour. I usually stock up when there are good baking sales. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill.
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
- 2 cup neutral oil
- 8 egg beaten
- 1 cup buttermilk
- 1 tbsp vanilla extract
- 5 cup granulated sugar
- 4 cup carrots (shredded)
- 8 cup unbleached all-purpose flour
- 1 tbsp baking powder
- 1 tbsp salt
- 1 tbsp ground cinnamon
- 1 lemon, zested
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp ground cloves
Optional powdered sugar glaze
- 1 cup powdered sugar
- 1 to 2 tbsp milk
- Preheat the oven to 350°. Spray four 8.5x4.5-inch loaf pans with nonstick cooking spray.
- In a large mixing bowl, combine the oil, eggs, buttermilk, and vanilla. Stir in the sugar until well incorporated. Stir in the carrots.
- In another large mixing bowl, combine the flour, baking powder, salt, cinnamon, lemon zest, baking soda, nutmeg, ginger, and cloves. Whisk to blend.
- Add the flour mixture to the wet mixture and fold to combine.
- 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.
- In a small bowl, place the powdered sugar. Add enough milk to form a thin glaze. Drizzle the glaze over the cooled loaves.
Originally published April 12, 2012. Updated March 15, 2018.