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!

Carrot Bread

Ingredients:
  • 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
Method:
  1. Preheat your oven to 350F / 177C / gas mark 4. Grease a 9″x5″x3″ loaf pan and lightly dust with flour.
  2. Combine the dry ingredients (1 through 6) in a mixing bowl.
  3. Combine the eggs, oil and milk, and add to the dry.
  4. Stir in the carrots and nuts.
  5. 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.

    Carrot bread in loaf pan
    Look at how it rises — twice as high as the loaf pan!
  6. 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!

carrot bread on cutting board

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