Do you love carrot cake but are looking for something not so sweet and rich? Then try this carrot nut bread recipe. It has all the flavors of a nut-filled carrot cake but without the frosting and not as sweet.

There are two cups of carrots in this recipe so the bread is dense and moist. The grated carrots make this bread attractive and of course, both carrots and nuts are good for you. Think of this as a healthier version of a carrot cake.

If you like the taste of a cream cheese frosting topped carrot cake but would like to serve something different, whip a little honey into some cream cheese and sandwich it between two slices of this carrot bread. (If you add enough honey, the filling will be almost like frosting and your carrot bread will be like carrot cake—without all the work.)

This carrot nut bread freezes well. We think this will become one of your favorite recipes.

2 cups grated carrots
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon

3 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup milk
3/4 cup chopped walnuts


Preheat the oven to 350 degrees. Prepare two medium loaf pans by greasing and dusting with flour or lining with parchment paper.

1. Grate and measure the carrots and set aside.
2. Mix the dry ingredients together in a large bowl.
3. Whip the eggs together in a medium bowl. Stir the sugar in and then add the oil, extract, and milk.
4. Make a depression in the dry ingredients and add the wet mixture along with the carrots and nuts. Mix with a spatula until combined.
5. Divide the batter between the two loaf pans. Bake on the top shelf of the oven for 45 to 50 minutes or until the loaves test done when a toothpick is inserted in the middle of the loaves. Remove the loaves from the pans and cool on wire racks.

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