This Carrot Bread Recipe is delicious! The texture is a bit lighter than typical quick breads and it does not lack on flavor! Perfect for breakfast or brunch! It is a great alternative to banana bread, and it is dairy free! It is fairly easy to make, and your house will smell amazing after baking it!

An important part of this recipe is the shredded carrots. You can buy shredded carrots at the store, however I prefer to shred my own. I feel like they have a bit more moisture and you can shred them into finer pieces. I use my food processer, but you could also use a hand held grater. Which ever method you choose will work!

When making this recipe, be sure to follow the directions. The process is a little different from typical quick breads. You first beat together the eggs and the sugar until they are lighter in color, then add the oil. This step will give you a lighter texture, which is one of the great qualities of this bread.

For the spices, I used cinnamon and all spice in this recipe. If you are not a fan of all spice, you could leave it out and add in a bit more cinnamon. I really like the flavor that all spice adds so I like to add it. If you have never heard of all spice, you can buy it at the store in the spice section. It is the dried, unripened berry of the myrtle pepper tree. It does not taste like pepper though, it is closer to the flavor of cloves. If you have not tried it before I would suggest adding it!

You will find the Carrot Bread Recipes below. The first one will be the high-altitude recipe, and the sea level recipe is at the bottom. If you are looking for a GF, DF, RSF version of this carrot bread, check it out here! I hope you enjoy it, be sure to leave a comment if you try it out or have any questions!

High Altitude Carrot Bread Recipe

This is a delicious bread to make for breakfast or brunch! A great alternative to banana bread, and it is dairy free!

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Equipment

• Bread Loaf Pan (preferably glass)

Ingredients

  

• 4 large eggs
• 1 cup sugar minus 1 tbsp
• 1 1/2 cup flour plus 1 tbsp
• 3/4 tsp salt
• 3/4 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp all spice
• 3/4 cup avocado oil
• 2 tsp vanilla extract
• 2 cups shredded carrots
• 1/2 cup chopped walnuts
• 1-2 tsp brown sugar

Instructions

 

• Preheat your oven to 360F.
• Prepare your bread loaf pan by lightly greasing it with avocado oil, or an oil of your choice.
• Crack the eggs into your mixing bowl.
• Add the sugar to the eggs and start to beat them together on a medium speed. Then increase to a higher speed when you can. Beat until the color starts to lighten, about 4 minutes total.
• While you are beating the eggs, in a small bowl combine the flour, salt, baking powder, cinnamon and all spice. Quickly mix together with a fork.
• Once the egg mixture is done, slowly drizzle the oil into the egg mixture and mix until combined.
• Add the vanilla extract to the egg mixture and mix until combined.
• Add the flour mixture to the egg mixture and mix gently until just combined.
• Add the shredded carrots and mix until combined.
• Add the walnuts and mix until combined.
• Mix by hand quickly to make sure everything is incorporated, then add the mixture into your bread loaf pan.
• Sprikle the top with 1-2 tsp of brown sugar.
• Bake for 60-70 minutes, until a butter knife or skewer comes out clean.
• Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely.
• Store any leftovers in an airtight container. The bread will last for about 2 days at room temperature and 5-7 days in the refrigerator. If you wanted to make it in advance you could freeze it for up to 3 months.

Carrot Bread Recipe

This is a delicious bread to make for breakfast or brunch! A great alternative to banana bread, and it is dairy free!

Print Recipe Pin Recipe

Equipment

• Bread Loaf Pan (preferably glass)

Ingredients

  

• 3 large eggs
• 1 cup sugar minus
• 1 1/2 cup flour plus
• 3/4 tsp salt
• 1 1/2 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp all spice
• 1 cup avocado oil
• 2 tsp vanilla extract
• 2 cups shredded carrots
• 1/2 cup chopped walnuts
• 1-2 tsp brown sugar

Instructions

 

• Preheat your oven to 350F.
• Prepare your bread loaf pan by lightly greasing it with avocado oil, or an oil of your choice.
• Crack the eggs into your mixing bowl.
• Add the sugar to the eggs and start to beat them together on a medium speed. Then increase to a higher speed when you can. Beat until the color starts to lighten, about 4 minutes total.
• While you are beating the eggs, in a small bowl combine the flour, salt, baking powder, cinnamon and all spice. Quickly mix together with a fork.
• Once the egg mixture is done, slowly drizzle the oil into the egg mixture and mix until combined.
• Add the vanilla extract to the egg mixture and mix until combined.
• Add the flour mixture to the egg mixture and mix gently until just combined.
• Add the shredded carrots and mix until combined.
• Add the walnuts and mix until combined.
• Mix by hand quickly to make sure everything is incorporated, then add the mixture into your bread loaf pan.
• Sprikle the top with 1-2 tsp of brown sugar.
• Bake for 60-70 minutes, until a butter knife or skewer comes out clean.
• Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely.
• Store any leftovers in an airtight container. The bread will last for about 2 days at room temperature and 5-7 days in the refrigerator. If you wanted to make it in advance you could freeze it for up to 3 months.