This moist, tender Carrot Bread Recipe makes a wonderful addition to breakfast, lunch, or dinner. It also makes a tasty mid-after snack! Not only is this bread delicious, but it’s also a fantastic way to use up some of those fresh carrots you may have lying around.
In addition to all of that, this bread freezes well for up to six weeks and therefore you can make a loaf well in advance and keep it on hand. It’s nice to have a slice available for whenever you want one. This carrot bread recipe is also easy to make gluten-free!
To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program. This affiliate advertising program is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
I have vivid memories of helping my mother plant carrots in our garden when I was a child. Every spring Dad would till the garden plots (we had three gardens), then Mom and I would plant whatever fruits and vegetables she wanted to plant that year. I remember that Mom always made sure we planted a nice long row of carrots.
Fun Fact: Carrots contain high levels of beta-carotene and are a good source of potassium.
How to Plant Carrots
Carrot seeds are tiny (as seen in the photo above) and take around 1 to 3 weeks to germinate, depending on soil moisture and temperature. Plant seeds approximately 1/2 inch deep in rows about 12 – 18 inches apart.
How to Thin Carrots
Because carrot seeds are so tiny it’s hard to evenly space them apart during planting. Therefore, when seedlings start to show above the ground it’s time to thin the plants. Thin the plants by pulling up plants until there are about 2-3 inches between each plant. This thinning process allows the developing carrots room to grow and become nice-sized carrots.
Carrots are hardy and easy to grow if planted in rich, loose, well-drained soil. They tolerate hot weather well and need plenty of water. If the soil becomes too dry it may cause carrots to split. It takes approximately 60 – 85 days for carrots to mature, however, you can harvest them as soon as they achieve a bright orange color.
Carrots are a highly nutritious root vegetable and one that’s versatile. Enjoy them raw, cooked, steamed, or roasted. They are also wonderful in salads, soups, and beef stew, and in desserts such as carrot cake, and carrot bread.
As you can imagine, this carrot bread is moist and similar in consistency to zucchini bread. It makes a scrumptious homemade gift too. Simply wrap a loaf in saran wrap, add a cute “baked with love” sticker, and deliver it to someone special in your life.
This carrot bread recipe is easy to make gluten-free. I personally substitute using gluten-free buckwheat four, gluten-free flour blend, and gluten-free quick-cooking oats in place of regular whole wheat, and all-purpose flour.
NOTE: If you do not have buckwheat flour on hand you can double the amount of gluten-free flour blend (see notes in the recipe card).
I find that this carrot bread recipe is easy to modify. For example, if you aren’t a fan of raisins, simply leave them out or try using craisins instead. You may also try adding chopped nuts, a little shredded coconut, or a few mini chocolate chips to change things up a bit. (Be sure to use all gluten-free ingredients if you are making a gluten-free version of carrot bread.)
A deliciously moist and tender bread that's wonderful served at breakfast or as a mid-afternoon snack.
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- (Gluten-Free Option: substitute whole wheat and all-purpose flour with 1/2 cup buckwheat flour + 1/2 cup gluten-free flour + 1/2 cup quick-cooking gluten-free oats + (optional - 1 teaspoon xanthan gum) *See notes below.
- 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 2 cups grated carrots
- 1/3 cup raisins (optional)
- Lightly grease a 9 x 5-inch loaf pan. Combine whole wheat, all-purpose flour (or for the gluten-free option combine buckwheat flour, gluten-free flour, gluten-free oats, and xanthan gum), brown sugar, granulated sugar, baking soda, baking powder, salt, and cinnamon in a medium mixing bowl.
- Stir in oil, eggs, and vanilla; beat at low speed until just blended. Fold in carrots and raisins.
- Pour mixture into lightly greased loaf pan. Bake in a preheated 350 degrees F oven for 45 minutes, or until a cake tester inserted into the center comes out clean.
- Cool for 3-5 minutes; remove from pan. Cool to room temperature. Slice with a serrated knife. Serve warm with butter.
- Store leftovers in an air-tight container.
*If you do not have buckwheat flour on hand you can simply use 1 cup of gluten-free flour + 1/2 cup of gluten-free oats and 1 tsp. xanthan gum.
*To keep bread fresher longer, I refrigerate it (up to one week) during the hot summer months. I simply warm up a slice whenever I want it.
*Freezes well for up to six weeks.
I hope that you enjoy this delicious carrot bread as much as my family does!
More great ideas: