Moist Homemade Carrot Bread with Warm Spices

I’ve always had a soft spot for this carrot bread recipe because it feels like the perfect balance between comfort and simplicity. Whenever I have extra carrots in the fridge, this is the first thing I think of baking.

I love how the carrots melt right into the batter, making the loaf incredibly moist without feeling heavy. The warm spices fill my kitchen with that cozy, familiar smell that instantly makes the day feel slower and calmer. This carrot bread recipe is one of those reliable bakes I turn to when I want something homemade but not fussy.

It works just as well for a quiet breakfast with coffee as it does for sharing with friends. Every slice feels comforting, lightly sweet, and full of real, honest flavor.

Why You’ll Love This Recipe

Pro Tips

1. Finely grate the carrots so they blend smoothly into the batter.
2. Measure flour correctly by spooning and leveling, not packing.
3. Use room-temperature eggs for better mixing.
4. Don’t overmix the batter to keep the bread tender.
5. Line the loaf pan with parchment for easy removal.
6. Check doneness with a toothpick inserted in the center.
7. Let the bread cool before slicing to avoid crumbling.
8. Store fully cooled bread to maintain moisture.

FAQs

Can I use pre-shredded carrots?
Freshly grated carrots work best, but pre-shredded can be chopped finer if needed.

Is this carrot bread very sweet?
It’s lightly sweet, closer to a breakfast loaf than a dessert cake.

Can I add nuts or raisins?
Yes, both work well and add texture without changing the base recipe.

Why is my bread dense?
Overmixing or too much flour can make the loaf heavy.

Can I freeze carrot bread?
Yes, wrap it tightly and freeze for up to three months.

Carrot Bread Recipe

This carrot bread recipe is soft, moist, and gently spiced for a cozy homemade treat.It’s easy to bake and perfect for everyday snacking or breakfast.

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Ingredients Method Notes

Ingredients

  

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 ½ cups finely grated carrots

Method

 

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix eggs, sugar, oil, and vanilla until smooth.
4. Stir the dry ingredients into the wet mixture until just combined.
5. Fold in the grated carrots gently.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 50–60 minutes, until a toothpick comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a rack to cool fully.

Notes

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for longer freshness or freeze slices individually.
• Add chopped walnuts or pecans for extra texture if desired.