This easy carrot bread recipe is moist, warmly spiced, and packed with shredded carrots and crunchy walnuts. Made with applesauce to keep it soft and flavorful, this homemade quick bread is perfect for breakfast, snacking, gifting, or freezing for later.
If you love banana bread and other simple quick breads, this carrot loaf is another cozy recipe that works just as well for lunchboxes and field meals as it does for Easter brunch!
I love making a big batch of this carrot bread recipe. Since it makes two loaves, it’s perfect for sharing with neighbors, tucking into the freezer, or turning into mini loaves for gifting.
And if you’ve got carrots sitting in the fridge that need a purpose?
Problem solved.
Why You’ll Love This Carrot Bread Recipe
- Makes two loaves - one for now and one for later. Or if you have teens in your household, two for now. 😉
- Applesauce helps keep the bread soft and moist
- Perfect for breakfast, snacks, or coffee breaks
- Easy to freeze
- Can be made into muffins or mini loaves
- Great for spring baking, Easter brunch, or gifting
A Farmhouse Style Quick Bread
Quick breads are always a favorite around our house. They’re easy to make, easy to pack, and perfect for busy seasons.
This carrot bread has all the cozy flavor of carrot cake, but in a simpler, everyday loaf that feels right at home next to your morning coffee.
I actually adapted this recipe from an old family cookbook recipe.
The original version called for a full cup of oil and while I’m definitely not afraid of butter or oil in baking, I also love finding small ways to lighten things up without sacrificing flavor.
That’s where the applesauce comes in.
It helps keep the bread moist and tender while replacing some of the oil. Trust me, nobody is going to complain about the texture here.
Ingredient Notes
- Carrots: Freshly grated carrots work best and give the bread the perfect texture and moisture.
- Applesauce: Unsweetened or sweetened applesauce both work fine here.
- Walnuts: Pecans can easily be substituted if that’s what you have on hand.
- Oil: Use a neutral oil like vegetable or canola oil.
Tips for Making Carrot Bread
- Don’t overmix the batter once the flour is added. Stir just until combined.
- A box grater works perfectly for shredding carrots, but a food processor makes quick work of it if you’re making multiple loaves.
- To test doneness, insert a toothpick into the center of the loaf. If it comes out with just a crumb or two, it’s ready.
- If the tops begin browning too quickly, loosely tent with foil during the last part of baking.
Can I Make This Into Muffins?
Yes! Who am I to stand in the way of muffins?? This recipe works beautifully as muffins or mini loaves.
- Muffins: Bake at 350 degrees for approximately 18–22 minutes.
- Mini loaves: Reduce bake time and begin checking around 30–35 minutes.
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How to Store Carrot Bread
This carrot bread keeps well for several days, which makes it great for meal prep and busy weeks.
- Store covered on the countertop for up to 4 days
- Refrigerate for up to 1 week
- Freeze tightly wrapped loaves for up to 3 months
If you’re hosting Easter brunch or feeding a crowd, you can absolutely bake this ahead of time and freeze it until you need it.
Slices of carrot bread on parchment paper.
FAQ
Can I Freeze Carrot Bread?
Yes! Let the loaves cool completely, then wrap tightly in plastic wrap and freeze for up to 3 months.
Can I Use Pre-Shredded Carrots?
Freshly grated carrots work best because they’re softer and contain more moisture than store-bought shredded carrots.
Why Is My Carrot Bread Dense?
Overmixing the batter or adding too much flour can make quick breads dense. Stir gently and measure flour carefully.
Do I Need to Peel the Carrots?
I recommend peeling them for the best texture.
More Easy Quick Bread Recipes
If your family loves homemade quick breads, here are a few more favorites to try next:
Ways to Serve Carrot Bread
- Warm with butter
- With coffee for breakfast
- Packed in lunches
- Toasted with cream cheese
- As part of Easter brunch
- Wrapped as a neighbor gift
Recipe
Carrot Bread
Ingredients
Method
- Preheat oven to 350 degrees.
- In a large bowl, combine 2 cups sugar, ½ cup vegetable oil, 3 eggs, ½ cup applesauce, 1 teaspoon vanilla extract and 2 cups grated carrots.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, ½ teaspoon baking powder, ½ teaspoon salt and 1½ cups walnuts
- Add the dry ingredients to the carrot mixture and stir just until combined.
- Grease two 9x5 loaf pans and divide the batter evenly between the pans. Sprinkle with reserved walnuts.
- Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.Allow loaves to cool before slicing.
Farm Girl Tips
- This recipe can be made into muffins or mini loaves.
- Pecans can be substituted for walnuts.
- Additional applesauce can be substituted for the oil if desired, though the texture may be slightly different.
Storage
- Store covered at room temperature for up to 4 days.
- Refrigerate for up to 1 week.
- Freeze tightly wrapped loaves for up to 3 months.
Jane Nelson says
Great flavor, but I dont care for walnut so subbed in drunken raisins instead. Yum!
Deanne Frieders says
Substitutions are awesome!!
Soniya says
This looks and sounds so delicious and inviting 👌..I have all the ingredients to make it tomorrow
Deanne Frieders says
Sounds perfect!
Bintu | Recipes From A Pantry says
Love the sound of this - it sounds absolutely delicious and flavourful. A great way to get the kids eating carrots too.
Pam Greer says
I'm so glad you subbed applesauce for all that oil! This is so much healthier and one of our favorite snacks!
Erika says
This carrot bread looks so moist and flavorful. It is such a great way to use fresh carrots!
Jessica Formicola says
This bread is incredible! So moist and delicious, we will definitely be making this often!
Bintu | Recipes From A Pantry says
Love the sound of this - it sounds absolutely delicious and flavourful. A great way to get the kids eating carrots too.
Pam Greer says
I'm so glad you subbed applesauce for all that oil! This is so much healthier and one of our favorite snacks!
Erika says
This carrot bread looks so moist and flavorful. It is such a great way to use fresh carrots!
Jessica Formicola says
This bread is incredible! So moist and delicious, we will definitely be making this often!