Carrot Bread Recipe

Name: Carrot Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2.5 cups all-purpose flour; 1 cup white sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.5 teaspoon salt; 3 eggs, beaten; 0.5 cup vegetable oil; 0.5 cup milk; 2 cups shredded carrots; 1 (3.5 ounce) package flaked coconut; 0.5 cup maraschino cherries, chopped; 0.5 cup raisins; 0.5 cup chopped walnuts

Cook Time: 60 minutes

Carrot Coconut Loaf

This delightful carrot coconut loaf combines the natural sweetness of shredded carrots with the rich texture of coconut, raisins, walnuts, and maraschino cherries. Perfect for breakfast or a light snack, its a treat for the entire family!

Ingredients

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
teaspoon salt
3 large eggs, beaten
cup vegetable oil
cup milk
2 cups shredded carrots
1 (3.5 ounce) package flaked coconut
cup maraschino cherries, chopped
cup raisins
cup chopped walnuts

Directions

Preheat your oven to 350F (175C). Lightly grease a 9x5-inch loaf pan.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk together the eggs, oil, and milk. Add this wet mixture into the dry ingredients and stir until fully combined.
Gently fold in the shredded carrots, coconut, chopped cherries, raisins, and walnuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cook's Note

To keep the loaf moist, store it in an airtight or wrap it in plastic wrap.

Nutrition Facts (per serving)

Calories	383
Total Fat	17g (22%)
Saturated Fat	5g (25%)
Cholesterol	47mg (16%)
Sodium	309mg (13%)
Total Carbohydrate	53g (19%)
Dietary Fiber	3g (11%)
Total Sugars	26g
Protein	6g (12%)
Vitamin C	1mg (1%)
Calcium	64mg (5%)
Iron	2mg (11%)
Potassium	239mg (5%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Carrot Bread Recipe

Carrot bread, a moist and flavorful treat, has captured the hearts of many food lovers around the world. While it might sound like a modern invention, its origins are deeply rooted in history, with some regions considering it a part of their culinary heritage. This cake-like bread is made with shredded carrots, coconut, raisins, walnuts, and sometimes maraschino cherries, making it a unique blend of flavors and textures. But what makes carrot bread truly fascinating goes beyond its ingredientsit's the rich history, regional variations, and cultural significance that make it a special dish.

Origins of Carrot Bread

The origin of carrot bread can be traced back to the use of carrots in baking, which became popular during the Middle Ages. During this time, sugar was a rare and expensive commodity, so people often turned to natural sweeteners, like fruits and vegetables, to enhance the flavor of their desserts. Carrots, due to their natural sweetness, were a perfect substitute for sugar, and over time, this practice found its way into cakes, pies, and breads.

Carrot cake, a close relative of carrot bread, is often seen as the ancestor of carrot bread. The modern version of carrot bread, however, emerged in the United States in the 20th century. The advent of baking powders and refined sugar made carrot bread a popular choice for home bakers, who enjoyed its moist texture and comforting flavor. It quickly became a household favorite, especially during the fall and winter months when carrots were in season.

Regional Variations

Carrot bread varies widely across different regions, with each area adding its own unique twist to the recipe. In the southern United States, for instance, some versions include ingredients like pecans or coconut, adding richness and texture. In some parts of Europe, especially in Scandinavian countries, the bread may be spiced with nutmeg and cinnamon, reflecting the region's affinity for warming flavors during cold winters.

In the Caribbean, a similar dish called "Carrot Cake Bread" is popular, often incorporating tropical ingredients like pineapple, coconut, and spices like allspice and ginger. The bread may also be served with a tangy cream cheese frosting, further enhancing its sweetness and richness.

What Sets Carrot Bread Apart

Carrot bread is often compared to carrot cake, but there are a few distinct differences. While carrot cake is typically frosted and has a denser, more cake-like texture, carrot bread is usually unfrosted and has a lighter, more bread-like consistency. The absence of frosting makes carrot bread less sweet and more suitable for a breakfast or snack, whereas carrot cake is often served as a dessert. Additionally, carrot bread tends to be baked in a loaf pan, giving it a more rustic and simple appearance compared to the elaborate presentation of a carrot cake.

Where is Carrot Bread Typically Served?

Carrot bread is a versatile dish, often served in various settings depending on the region and occasion. In many households, it is a beloved breakfast or brunch item, enjoyed with a cup of coffee or tea. It also makes a great snack for afternoon breaks or a light dessert after dinner. Some people even enjoy it as a gift, particularly during the holidays, when homemade breads are a popular way to share warmth and love with family and friends.

Carrot bread can also be found in bakeries and cafes, especially those that specialize in homey, comforting baked goods. In some regions, it is a popular addition to the holiday spread, offering a slightly healthier alternative to richer, heavier desserts.

Interesting Facts About Carrot Bread

Carrot bread can be made with a variety of mix-ins, such as raisins, walnuts, coconut, and even maraschino cherries. These ingredients not only add flavor but also contribute to its moist texture.
The use of shredded carrots in baking is a practice that dates back centuries, with some historians tracing it to ancient Rome, where they used carrots in sweet dishes.
While carrot cake is often associated with special occasions and celebrations, carrot bread is typically a more everyday food, perfect for casual snacking or breakfast.
Carrot bread is considered a healthier alternative to other sweet breads, as carrots add fiber and nutrients, while also acting as a natural sweetener.

Whether youre baking it at home, enjoying a slice at your favorite bakery, or gifting it to loved ones, carrot bread is a timeless treat that brings warmth and joy with every bite. So next time you find yourself in the kitchen, consider trying this beloved classicits history, regional flavors, and unique texture are sure to make it a new favorite in your recipe collection.

FAQ about Carrot Bread Recipe

Carrot bread should be stored in an airtight container or tightly wrapped in plastic wrap. You can keep it at room temperature for up to 3 days. If you want to keep it fresh longer, you can store it in the fridge for up to a week, or freeze it for up to 3 months. Make sure it is completely cooled before storing to prevent excess moisture.

Yes, you can make several substitutions depending on your preferences or dietary restrictions. For example, you can replace the vegetable oil with applesauce for a lower-fat option, or use dairy-free milk like almond milk for a vegan version. You can also swap the walnuts for other nuts like almonds or omit them if you prefer. The maraschino cherries and raisins can be replaced with other dried fruits, like cranberries or raisins. The recipe is quite flexible.

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to check the ratio and additional ingredients required for the specific gluten-free flour blend you use. Some gluten-free flours may need additional binding agents, like xanthan gum or guar gum.

The carrot bread is done when a toothpick or cake tester inserted into the center of the loaf comes out clean or with just a few moist crumbs attached. It typically takes 50-60 minutes of baking, but it’s always a good idea to check a few minutes before the suggested time to avoid overbaking.

Yes, some users have successfully used a bread machine for this recipe, although results may vary. If you're using a bread machine, ensure it has a 'quick bread' or 'cake' setting, as this recipe does not require kneading or rising time. The texture may differ slightly, but it should still turn out delicious.

Yes, you can make this carrot bread into muffins. Simply adjust the baking time to 15-20 minutes at 350°F (175°C) or until a toothpick inserted into the center comes out clean. The batter should yield about 12-15 muffins, depending on the size of your muffin tin.

Yes, carrot bread freezes well. To freeze, wrap the loaf tightly in plastic wrap and then in aluminum foil, or place it in an airtight freezer bag. It can be frozen for up to 3 months. Thaw it in the fridge overnight or at room temperature before serving.

To slice carrot bread, allow it to cool completely before cutting. This will prevent the bread from crumbling. Use a serrated knife for the cleanest cuts, especially if the bread is moist. If you plan to serve it later, you can also slice it and store the individual pieces for easier serving.

Carrot bread is delicious on its own, but it also pairs wonderfully with a variety of toppings. You can serve it with cream cheese frosting, butter, or even a drizzle of honey. For a more savory option, try pairing it with some cheese or yogurt.

At higher altitudes, you may need to adjust the recipe slightly. Reduce the amount of sugar by 1 to 2 tablespoons, increase the flour by a couple of tablespoons, and add a little more liquid to compensate for the dryness. You may also need to lower the oven temperature by 10-15°F and monitor the bread closely as it bakes.

Comments

KATHYP17

10/06/2025 01:52:54 PM

Very good. I substituted 1/2 the oil with apple sauce and toasted pecans for the walnuts. I did not have any cherries. For anyone that does not have a scale 3.5 oz of coconut is aprox. 1 1/2 cups. I made it in my bread machine and topped it with orange cream cheese frosting (from this site). Yummy!

loveplustwo

04/23/2010 02:51:10 PM

I baked this bread after my pediatrician suggested making these types of breads (zucchini, carrot) for breakfast to try and sneak some veggies into my toddler's diet. The whole family loved it! I substituted 1 1/4 cups whole wheat flour for 1 1/4 cups of the all purpose flour, cut down the coconut to only 1 cup (many people said 1 1/2 cups was way too much) and left out the cherries and it tasted great. I made sure to use my food processor to basically MINCE the carrot, coconut, walnuts and raisins because I knew if I left them as instructed (shredded/chopped) my toddler would refuse to eat it with so many conflicting textures. It was a great call - seemed to meld the flavors even better and he gobbled it up. I HIGHLY recommend this bread to any Mom trying to be "deceptively delicious" and sneak veggies into their kids diet:)

just_jam

03/01/2015 11:26:26 AM

this was delicious.. i cut the recipe in half and made 12 muffins.. i doubled the cinnamon, used a little more milk (almond) bc the batter seemed a bit dry to me.. i used half a cup of flaked coconut, left out the maraschino cherries and raisins and added 1/4 cup of dried cherries.. i subbed slivered almonds for the walnuts and added 1/2 tsp of almond extract.. SO good.. ty for the recipe

SoDaks Mom

08/02/2013 09:08:57 AM

Just baked a double batch of this and to sum up a majority of the tweaks, here's what you need to modify: drop to 1/2c. white sugar and add 1/2c. brown sugar, 2 generous tsp cinnamon; drop to 1/4c. veg oil and add 1/4c. apple sauce; add 1 tsp vanilla. Like others, I omitted the cherries, just because this is carrot bread, not fruit bread and the addition of coconut, raisins, and walnuts was sufficient. I was also skeptical on overfilling the pan - it just seemed like a lot so I cut back and filled 2/3 pan and baked for 50 mins and really, I should have just put it all in one pan (well, two since I made a double batch). I agree with topping it with cream cheese frosting. Hope this helps!

Lulusa

12/05/2018 01:11:03 AM

I made it vegan, so I used almond milk and a 12oz package of soft tofu instead of eggs, which also allows to skip the oil. It was delicious

Erin Custer

02/27/2024 06:28:47 PM

Followed to a “t” and have made multiple times! Always a hit and hubby and work colleagues always ask when I’m making it again! I do add a dash of nutmeg and liquid vanilla for extra flavor and use 3/4 brown sugar and 1/4 white sugar and find that gives it even better flavor while cutting back on white sugar! A KEEPER!! Thanks for a great recipe!

Stephanie Beauregard

04/19/2020 05:54:07 PM

This was a good recipe. I did make some changes, I didn't add cherries, nuts or raisins, instead I added chocolate chips and nutmeg. Still very good! I also subbed Duck eggs instead of chicken. The duck eggs must have added a whole lot of extra puff because it says it only makes one loaf but I was able to make two out of a batch.

CookieFanatic

01/12/2008 11:05:37 AM

This was a great recipe. I substituted 3/4 cup of the all-purpose flour for whole wheat flour and used 1/2 cup brown sugar and 1/2 cup white sugar. I didn't have applesauce so I used the full amount of oil. I also added a tsp of vanilla. Turned out super moist and delicious! I served it with the Cream Cheese Frosting II (recipe on this site). Got rave reviews!

Kathleen Mc Neese

11/20/2019 11:37:38 AM

Everyone loved it. My boss said "This is the first time you made it?" I brown sugar; substituted cherries for dried cranberries; used almond milk.

Rosanna Iversen

11/28/2007 10:15:36 PM

very good as muffins (bake for 15-20 min at 350) topped with homemade cream cheese frosting. Next time I would add more carrots and 1 1/2 c coconut, and more cinnamon

Cliff Miller

09/21/2014 06:58:09 AM

OMG! I didn't have the coconut, cherries or raisins, so I omitted them, but did have fresh from the orchard walnuts, so they were chopped and added. Rather than grating carrots... I juice, so I used the pulp from my juicing that morning... carrots, celery, granny smith apples. The batter, it was level with the bread pan when it went into the oven, but puffed up oh so nice... you can see the pan level where the sides meet the top. As with any bread I bake, once out of the oven, the top gets covered with butter right out of the frig.

Carolyn Green

04/05/2025 02:50:21 AM

Couldn’t believe how good it turned out.

Christine

03/28/2025 01:14:25 AM

Loved all the fillings in the bread! So much flavor and texture in every bite.

Carolyn Wright

01/14/2024 04:23:08 PM

Made it yesterday and it was gone instantly.

Maureen PH

12/03/2020 02:41:20 PM

Yummmmm!!!!

ChefStella

04/25/2020 03:19:08 PM

it is amazing!

Nolcha Fox

11/24/2018 12:38:18 AM

Used high altitude flour. Didn't have milk, too lazy to go to the store, used 1/2 and 1/2. It's still cooling, but it certainly looks pretty! Next time I make it (and there will be more next times), I'll use mini loaf pans so that I can share the wealth.

Corina Niedzella-Zechel

02/01/2015 12:09:09 PM

This is a good recipe! I substituted cherries for pinnapple and 30 grams less coconut and used 30 gr oats in its place! Keeping it just a wee bit healthier! Will use this recipe as a rough draft again!

Cliff Miller

09/21/2014 06:58:09 AM

muelmen

09/15/2014 06:12:46 AM

Absolutely wonderful. Did not have any maraschino cherries so I left those out but it was still delicious without them. Will definitely make this again.

Cook Time: 25 minutes