I Love This Recipe Because It Is Simple To Make Yet Full Of Flavor And Texture. The Bread Turns Out Wonderfully Moist, And The Walnuts Add A Nice Crunch That Balances The Soft Crumb. I Also Enjoy How It Fills My Kitchen With A Warm, Inviting Aroma While Baking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 Cups All Purpose Flour
1 Cup Sugar
1 ½ Teaspoons Baking Soda
1 ½ Teaspoons Cinnamon
1 Teaspoon Salt
½ Teaspoon Pumpkin Pie Spice
2 ½ Cups Grated Carrots
3 Large Eggs
¾ Cup Vegetable Oil
¼ Cup Milk
1 Teaspoon Vanilla Extract
¾ To 1 Cup Chopped Walnuts
Directions
I Start By Preheating The Oven To 350°F And Lightly Greasing And Flouring A Loaf Pan.
In A Large Bowl, I Combine The Flour, Sugar, Baking Soda, Cinnamon, Salt, And Pumpkin Pie Spice, Then Whisk Everything Together.
In Another Bowl, I Mix The Grated Carrots, Eggs, Oil, Milk, And Vanilla Until Well Combined.
I Add Half Of The Dry Ingredients Into The Wet Mixture And Stir, Then Add The Remaining Half And Mix Until Fully Incorporated, Making Sure To Scrape The Sides Of The Bowl.
I Fold In The Chopped Walnuts Until Evenly Distributed Throughout The Batter.
I Pour The Batter Into The Prepared Loaf Pan And Place It In The Center Of The Oven.
I Bake For About 55 To 60 Minutes, Until A Toothpick Inserted In The Center Comes Out Clean.
I Let The Bread Cool Slightly Before Slicing And Serving.
Servings And Timing
I Get About 8 Servings From This Recipe, Making It Perfect For Sharing Or Enjoying Over Several Days.
I Spend Around 10 Minutes Preparing And 55 To 60 Minutes Baking, Bringing The Total Time To About 1 Hour And 5 Minutes.
Variations
I Sometimes Add Raisins Or Shredded Coconut For Extra Texture And Flavor. I Also Like Swapping Walnuts With Pecans Or Leaving Them Out For A Nut-Free Version. When I Want A Slightly Sweeter Touch, I Add A Light Glaze Or Dust The Top With Powdered Sugar.
Storage/Reheating
I Store The Bread In An Airtight Container At Room Temperature For Up To 3 Days Or In The Refrigerator For Up To A Week. When I Want To Enjoy It Warm, I Heat Slices Briefly In The Microwave Or Oven. I Can Also Freeze Slices And Thaw Them As Needed.
FAQs
Can I Make This Bread Without Nuts?
Yes, I Can Leave Out The Walnuts And Still Have A Delicious And Moist Bread.
Can I Use Whole Wheat Flour?
Yes, I Can Substitute Part Of The All Purpose Flour With Whole Wheat Flour For A Healthier Version.
How Do I Know When The Bread Is Done?
I Insert A Toothpick Into The Center, And If It Comes Out Clean, The Bread Is Ready.
Can I Add Frosting?
Yes, I Sometimes Add A Cream Cheese Frosting For A More Dessert-Like Treat.
Can I Freeze Carrot Bread?
Yes, I Can Freeze It Either Whole Or In Slices And Thaw It When Needed.
Conclusion
I Love Making This Carrot Bread Because It Is Moist, Flavorful, And Easy To Prepare. The Combination Of Warm Spices, Sweet Carrots, And Crunchy Walnuts Makes It A Comforting Treat That I Enjoy Anytime. It Is A Reliable Recipe That Always Turns Out Delicious.
The Best Carrot Bread Recipe with soft texture, rich cinnamon flavor, and perfectly balanced sweetness for a delicious homemade loaf.
Author:Sarah
Prep Time:10 minutes
Cook Time:55 minutes
Total Time:1 hour 5 minutes
Yield:8 servings
Category:Bread / Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 1/2 cups grated carrots (about 3–4 medium carrots)
3 large eggs
3/4 cup vegetable oil (or canola oil)
1/4 cup milk
1 teaspoon vanilla extract
3/4–1 cup chopped walnuts
Instructions
Preheat oven to 350°F (175°C). Lightly grease and flour a loaf pan.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, salt, and pumpkin pie spice.
In another bowl, mix grated carrots, eggs, oil, milk, and vanilla extract until well combined.
Gradually add half of the dry ingredients to the wet mixture and stir. Add the remaining dry ingredients and mix until fully incorporated.
Fold in the chopped walnuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool before slicing and serving.
Notes
Do not overmix the batter to keep the bread soft and tender.
You can substitute walnuts with pecans or omit them for a nut-free version.
Add raisins for extra sweetness and texture if desired.
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
