Carrot Quick Bread is a simple, delicious quick bread loaded with carrots, pecans, and the great flavor of cinnamon. One of my favorite things to bake is quick bread; they are simple to make and always turn out moist and delicious.
Growing up, banana bread was one of my favorite things that my mom would bake for us. But since I have been making this carrot bread, I would say that it is my favorite of all the quick breads.
Quick breads are perfect comfort breads, perfect for a quick breakfast, snack, or even dessert.
Helpful tips
- Freshly grated carrots work best for this recipe. I like using a box grater for this recipe. The carrots are the right size for baking in the bread.
- If the carrots are overly wet after grating, use a paper towel to remove some of the wetness.
- Don’t replace the oil with any other fats. The oil is what makes this quick bread tender.
- Grease and flour the loaf pan to make the bread easier to remove.
- Check the bread to see if it is done baking about 5 minutes before the timer is done. Ovens can vary in temperature, and quick breads can overbake quickly.
- Use a toothpick to insert in the middle of the loaf to check for doneness. If it comes out with a few moist crumbs or clean, the bread is done.
- Let the baked loaf cool in the loaf pan for 5 to 10 minutes before removing it. Once the bread is removed, cool completely on a cooling rack before serving it.
- Store the bread in an airtight container on the counter for 3 to 4 days or in the refrigerator for longer.
- The bread can also be frozen.
Ingredients
- Flour
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Sugar
- Vegetable Oil
- Eggs
- Pecans
- Carrots
Steps to making carrot quickbread:
Preheat the oven to 350 degrees F. Grease and flour a 9-by-5-inch loaf pan
Steps one and two
Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. Add the sugar and vegetable oil and mix with an electric mixer.
Steps three, four, and five
Two eggs are added to the sugar and oil mixture. The flour mixture is added to the batter. The grated carrots and pecans are added to the batter and mixed until well combined.
Steps six and seven
Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes
Check out these other quick bread recipes:
If you make this carrot quick bread, I would love to hear about it! Please leave me a comment and a rating.
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Ingredients
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 3/4 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 cup pecans chopped
- 1 1/2 cup carrots shredded
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9 by 5 loaf pan.
- Sift together the dry ingredients (excluding the nuts) and set aside.
- Mix together the vegetable oil and sugar until well combined. Add the eggs and mix just until the are blended in.
- Add the dry ingredients to the wet ingredients and mix in until blended.
- Add the shredded carrots and pecan and fold in just until they are combined.
- Pour into the preheated oven and back 55 to 60 minutes. Test with a wooden pick for doneness.
- Remove from oven and cool on a cooling rack for 5 to 10 minutes. Remove from the loaf pan and continue to cool.
Notes
- Freshly grated carrots work best for this recipe. I like using a box grater for this recipe. The carrots are the right size for baking in the bread.
- If the carrots are overly wet after grating, use a paper towel to remove some of the wetness.
- Don’t replace the oil with any other fats. The oil is what makes this quick bread tender.
- Grease and flour the loaf pan to make the bread easier to remove.
- Check the bread to see if it is done baking about 5 minutes before the timer is done. Ovens can vary in temperature, and quick breads can overbake quickly.
- Use a toothpick to insert in the middle of the loaf to check for doneness. If it comes out with a few moist crumbs or clean, the bread is done.
- Let the baked loaf cool in the loaf pan for 5 to 10 minutes before removing it. Once the bread is removed, cool completely on a cooling rack before serving it.
- Store the bread in an airtight container on the counter for 3 to 4 days or in the refrigerator for longer.
- The bread can also be frozen.
Nutrition
  This recipe was originally published on August 29, 2019. It has been updated with new content and pictures on April 2, 2026
This is a great quick bread to kick start the day, Dawn.
That carrot bread looks great! I would love to have a slice along with my morning coffee 🙂
The bread turns out delicious. I have to say that the carrot quick bread is one of my favorite breads.