This simple Carrot Spice Bread is filled with flavorful spices and three full cups of shredded carrots for an unbelievably moist and tender loaf.
One of my favorite breakfasts is a delicious quick bread or homemade muffins served with yogurt, fresh fruit, eggs, and breakfast sausage. It is just such a fresh, satisfying, and balanced breakfast! Like my olive oil banana bread or cinnamon zucchini bread, this spiced carrot quick bread would be amazing with this kind of breakfast.
Plenty of shredded carrots give this bread wonderful moisture for its soft crumb texture. The ground cinnamon, ginger, and cloves make it taste just like a flavourful carrot cake
For more recipes with shredded carrots that are perfect for Easter, be sure to check out my carrot cupcakes with cream cheese frosting or these tender and flavorful carrot muffins!
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⭐️ Why You Need to Make This Recipe
- Perfect for Breakfast or a Snack. This loaf is great served alongside yogurt or a savory breakfast.
- Moist and Tender. 3 full cups of shredded carrots add tons of moisture to this incredible loaf.
- 1 Bowl Recipe. You can whip up the batter in one bowl which makes for a simple cleanup!
🧈 Ingredients
Here are the ingredients needed to make this old-fashioned carrot bread recipe.
- Oil - I typically use avocado oil, but any kind of neutral-flavored cooking oil would work well in this recipe. I think you could even use olive oil.
- Carrots - I like to finely grate the carrots to make for the best texture but you could use the larger grate setting if preferred.
- Milk - You can use any kind of milk or dairy-free milk in this recipe.
- Spices - A flavorful blend of ground cinnamon, ginger, and cloves gives that classic spiced carrot cake flavor.
- Add-ins: You could add chopped nuts or raisins to this loaf if desired.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the oil, brown sugar, eggs, and vanilla extract.
Step 2: Stir in the shredded carrots and milk.
Step 3: Add the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
Step 4: Stir just until the flour is incorporated. Do not overmix! Pour into a loaf pan greased and lined with parchment paper.
Bake in a preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 15 minutes before lifting out using the overhanging parchment paper. Let cool on a wire rack completely before slicing for easy slicing.
💡 Top Tip
Ensure the loaf is fully cooked through before removing from the oven. Check it after 45 minutes with a tester (toothpick). If batter still comes out on the tester, add 5 minutes at a time until fully baked.
❓ Recipe FAQs
Yes! I didn't include an icing because I wanted the sugar levels kept lower but this carrot loaf would be amazing topped with cream cheese frosting!
I have not tested this recipe with gluten-free ingredients, but let me know if you try it.
Yes, seal the loaf tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Store the loaf in an airtight container at room temperature for up to 4 days.
🐣 More Easter Recipes
Looking for other recipes to make this Easter? Try these next:
If you tried this Spiced Carrot Loaf or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Carrot Spice Bread
Equipment
- 9x5-inch loaf pan
- non-stick cooking spray
- parchment paper
- mixing bowl
- measuring cups & spoons
- whisk
- box grater
Ingredients
- ½ cup neutral-flavored cooking oil
- 1 cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups shredded carrots
- ¼ cup milk
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat the oven to 350℉. Spray a 9x5-inch loaf pan with non-stick spray before lining with a piece of parchment paper the same width as the pan with the paper edges left to hang over the sides of the pan.
- In a large mixing bowl, whisk together the oil, brown sugar, eggs, and vanilla. Stir in the shredded carrots and milk. Add the flour, baking soda, baking powder, spices, and salt and stir just until no streaks of flour remain. Do not overmix!
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack to finish cooling before slicing. Enjoy!
