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No-Fuss Carrot Bread

The BEST Carrot Bread

This fool-proof recipe for moist carrot cake is perfect for busy days!
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 SLICES
Calories: 412kcal
Author: Katherine - Yummfully

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

Calories: 412kcal | Carbohydrates: 44g | Protein: 6g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Cholesterol: 56mg | Sodium: 43mg | Potassium: 183mg | Fiber: 2g | Sugar: 22g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 9mg