This carrot bread recipe I found in the mid 1970s in Seventeen magazine. I don’t know if carrot bread was invented then or if it was a cyclic refashioning of something from the 1930s or 40s. It was hippie hip anyway.
I copied down this recipe, lo those many years ago, and it has remained my standard ever since. Over the years, I have reduced the sugar a bit and increased the walnuts from the original. It comes together very fast, so get your oven heating while you grate the carrots.
Notice that this is 100% wholewheat flour, not even part white…very groovy!
- 2.5c / 390g wholewheat flour
- 2/3c / 132g sugar
- 1t baking powder
- 1t baking soda
- 1t cinnamon
- 1/2t salt
- 3 eggs
- 1/2c / 118ml oil
- 1/2c / 118ml milk
- 2c / 100g grated carrots
- 3/4c / 95g chopped pecans or walnuts
- Preheat your oven to 350F / 177C / gas mark 4. Grease a 9″x5″x3″ loaf pan and lightly dust with flour.
- Combine the dry ingredients (1 through 6) in a mixing bowl.
- Combine the eggs, oil and milk, and add to the dry.
- Stir in the carrots and nuts.
- Pour the batter into the prepared loaf pan, and bake for 1 hour and 15 minutes. Test doneness with a toothpick or skewer which should come out clean.
- Let it cool a bit in the pan, then use a dinner knife around the edges to loosen it.
You can bake it in muffin tins and cut your baking time to about 20 minutes or so . Be sure to test with a toothpick to make sure they done through .
Remember this is a bread, not a cake, and is best served toasted with butter. Enjoy!