Carrot Bread Recipe

AuthorSteve Nubie
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Unlike carrot cake which is so popular, this is a carrot “bread.”  It’s a very healthy choice and you can make it from start to finish in your bread machine.  Of course. you’ll need some carrots and they’ll need to be shredded in a food processor or with a hand-held grater. Most of the carrots are incorporated into the batter with some in reserve as a topping.

This is also a batter or cake bread.  This means that either baking soda or baking powder in combination take the place of yeast as a rising element.  As a result, this type of bread does not require a rising cycle because the bread rises in the oven or bread machine during the baking cycle.  If your machine does not have a cake bread or batter bread setting you can use a setting like a pizza or pasta dough setting to make the batter or the basic dough setting but remove the dough before the rising cycle begins.

To finish in the oven, you can pour the batter into a buttered bread pan and bake for 45 minutes at 425 degrees Fahrenheit.  The classic test for doneness is to insert a knife or wooden skewer into the center of the loaf and if the inserted object emerges dry, it’s done.  If it emerges wet, continue to bake for another 10 minutes either in the bread machine or the oven. 

INGREDIENTS:
 3/4 cup of oil (canola, sunflower seed oil, vegetable oil)
 2 eggs
 ½ teaspoon of vanilla extract
 1 pinch of salt
 2 teaspoons of baking powder
 1 teaspoon of baking soda
 ¾ cups of white sugar
 1/3 cup of packed brown sugar
 2 cups of all-purpose flour
 1 cup of grated carrots plus additional ¼ cup of grated carrots for topping
 ½ cup of chopped pecans or nuts of your choice
DIRECTIONS:
1

Add all of the ingredients to the bread pan as indicated in the “ingredients” list and select the cake bread or batter bread setting for a 1-pound loaf, medium crust.

2

Remove from the bread pan and let rest in the bread pan for 10 minutes and then turn out onto a wire rack or cutting board and slice and serve.

Ingredients

INGREDIENTS:
 3/4 cup of oil (canola, sunflower seed oil, vegetable oil)
 2 eggs
 ½ teaspoon of vanilla extract
 1 pinch of salt
 2 teaspoons of baking powder
 1 teaspoon of baking soda
 ¾ cups of white sugar
 1/3 cup of packed brown sugar
 2 cups of all-purpose flour
 1 cup of grated carrots plus additional ¼ cup of grated carrots for topping
 ½ cup of chopped pecans or nuts of your choice

Directions

DIRECTIONS:
1

Add all of the ingredients to the bread pan as indicated in the “ingredients” list and select the cake bread or batter bread setting for a 1-pound loaf, medium crust.

2

Remove from the bread pan and let rest in the bread pan for 10 minutes and then turn out onto a wire rack or cutting board and slice and serve.

Carrot Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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