This fool-proof recipe for moist carrot cake is perfect for busy days when you want a sweet treat without the hassle of having to bake a complicated dessert. It’s a fall favorite, but perfect for any time of the year. Fresh carrots never tasted this good!
Ingredients for Moist Carrot Bread
- All-purpose flour
- Sugar
- Baking soda
- Ground cinnamon
- Ground cloves
- Ground nutmeg
- Ground ginger
- Grated carrots
- Eggs
- Vegetable oil
- Milk
- Vanilla
- Chopped pecans
How To Make Easy Carrot Bread
- Grease and flour a loaf pan and preheat the oven to 350 F.
- In a medium bowl, whisk the dry ingredients together (flour, sugar, baking soda, and spices).
- In a separate large bowl, mix the wet ingredients (shredded carrots, eggs, oil, milk, and vanilla).
- Stir the dry ingredients into the wet with a wooden spoon just until combined. Do not overmix the batter.
- Gently fold in the chopped pecans.
Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
Can I Make This Loaf Ahead of Time and How Do I Store It?
This loaf keeps very well at room temperature when stored in an airtight container for up to 3 days, so you can make it in advance.
How To Tell If The Loaf Is Done Baking?
When you insert a long toothpick in the center of the bread, it should come out clean. No wet batter. A few moist crumbs are ok.
No-Fuss Carrot Bread: Easy Mix & Bake For Busy Cooks
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Wooden spoon or spatula
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp salt
- 2 ½ cups carrots, peeled and grated
- 3 large eggs
- ¾ cup vegetable oil
- ¼ cup 2% milk
- 1 tsp vanilla
- ¾ cup chopped pecans
Instructions
- Grease and flour a loaf pan and preheat the oven to 350 F.
- In a medium bowl, whisk the dry ingredients together: flour, sugar, salt, baking soda, and spices.
- In a large bowl, mix the wet ingredients: shredded carrots, eggs, oil, milk, and vanilla.
- Stir the dry ingredients into the wet, using a wooden spoon, just until combined. Do not overmix the batter.
- Gently fold in the chopped pecans.
- Pour batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
Nutrition
Frequently Asked Questions
What is The Best Sugar To Use for Carrot Bread?
Any sugar of your choice will do. White, light brown, dark brown, or coconut sugar.
Can I Add Other Nuts or Dried Fruit?
You can add the nuts of your choice. Walnuts work well too. Raisins, dried cranberries, or chopped apples can add extra flavor or texture to the bread.
How Can I Make This Recipe Gluten-Free?
Replace all-purpose flour with gluten-free flour in a 1:1 ratio.
Can I Make It Without Eggs For a Vegan Version?
Try using vegan eggs instead: substitute every regular egg with 1 tbsp of ground flaxseed mixed with 3 tbsp water. Let this mixture stand for 10-15 minutes before using it in the recipe.
Is It Necessary To Peel The Carrots?
If you are sure your carrots are very clean, don’t peel them. For a smoother-texture bread, I recommend peeling the carrots.
Can I Make Muffins With This Batter?
Yes, you can. The baking time for muffins is about 25-30 minutes, so be aware of that.
What If I Don’t Have All The Spices?
You can use pumpkin pie spice instead, or just add the ones you have on hand of the ones listed. It’ll be delicious as well.
