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You are here: Home / Breads / Carrot Spice Bread

Carrot Spice Bread

July 27, 2013 By Dawn 7 Comments

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I had carrots sitting in my refrigerator for sometime now. I had actually bought them when my father-in-law was visiting and had intended to roast them. But with working the days that he was visiting I never found the time to make them. So it was time to use them up, they had sat in the refrigerator long enough.

I decided not to roast them now, because I would have been the one eating them, the guys in the house are not much for roasted carrots. They would rather be eating carrots in a cake or muffins …
So that got me thinking I wanted to make something a little different, that is when I thought of carrot bread.

I started looking for a recipe and found one in my Joy of Cooking 75th addition that sounded quite good. I did jazz it up with a couple of more spices. The recipe called for some cinnamon and I decided to add some ginger and nutmeg for a little more pizzaz.

The ginger and nutmeg were good additions to the bread, I think they went well with the carrots. I liked that there were flecks of orange throughout the bread, it made it very eye appealing. Our daughter and granddaughter came for a visit the day that I made this bread and my granddaughter loved it. She will be turning a year old next month and she is starting to eat a lot of different foods, so it was fun to see her enjoying this bread.

Carrot Spice Bread (Source: adapted from the Joy of Cooking 75th addition)
Ingredients:
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup brown sugar
2 large eggs, beaten
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cups grated carrots
1/2 cup chopped pecans or walnuts (optional)
Directions:
Preheat the oven to 350 degree F. Grease a 9 x 5-inch loaf pan
Whisk together the flour, baking soda, baking powder, cinnamon, ginger, and nutmeg in a medium bowl. In a large bowl blend together the sugars, eggs, oil, vanilla, and salt. Stir in the dry ingredients and blend with a few swift strokes. Scrape the batter into the greased pan. Bake until the bread pulls away from the sides of the pan, about 40 to 45 minutes. Cool in the pan on a rack for 10 minutes before unmolding to cool completely on the rack.


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Comments

  1. Karen @BakingInATornado

    July 27, 2013 at 12:48 pm

    We’re big fans of quick breads around here. They’re easy to make and really are perfect to eat any time of the day. Can’t wait to try this one.

    Reply
  2. Sissi

    July 27, 2013 at 4:33 pm

    Lovely carrot bread! I think I also have dying carrots in the fridge now. Excellent idea!

    Reply
  3. Marta @ What should I eat for breakfast today

    July 27, 2013 at 5:27 pm

    I like to experiment with breads. One with carrots is a must.

    Reply
  4. Kitchen Riffs

    July 28, 2013 at 5:15 pm

    Those flecks of orange in the bread really are so attractive. And the recipe looks terrific, too – I’d definitely enjoy this. Although I like carrots any which way, roasted included. Thanks for this.

    Reply
  5. Reeni

    July 29, 2013 at 12:27 am

    What a scrumptious carrot bread! Love all the warm spices. I bet your granddaughter is adorable!

    Reply
  6. Pam

    July 29, 2013 at 7:35 pm

    I haven’t made carrot bread for so long – this looks delicious!

    Reply
  7. Juliana

    July 30, 2013 at 2:37 am

    Great carrot bread Dawn, I would love to have a slice of this bread for breakfast…
    Have a lovely week ahead ๐Ÿ˜€

    Reply

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Dawn

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My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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Updated on December 22, 2014