If you’re looking for an easy and cozy treat to go with your morning coffee, this carrot bread is it. I love this recipe because I pretty much always have the ingredients on hand, and it comes together without much effort. No fancy tools or complicated steps. Just simple, wholesome ingredients and a loaf pan.
I purposely didn’t make this bread overly sweet. It’s just the right balance. Lightly spiced, nutty, and full of fresh grated carrots. And the texture? Moist, tender, and totally satisfying.
It’s one of those recipes that makes your whole kitchen smell amazing while it bakes. And once it’s out of the oven, good luck waiting for it to cool before slicing into it. This bread is perfect in the morning with a hot cup of coffee, or as a quick snack during the day. Honestly, I could eat this all week and never get tired of it.
Carrot Bread
This easy carrot bread is soft, moist, and not overly sweet.
Ingredients
- 1 3/4 cup all purpose flour
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 3 eggs
- 1/2 cup brown sugar
- 1 tbs vanilla extract
- 1 cup olive oil plus more for greasing pan
- 1 cup chopped pecans
- 2 cups peeled and grated carrots
Instructions
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Preheat your oven to 350°F. Lightly grease a loaf pan with nonstick spray or oil.
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In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg.
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In a separate bowl, crack the eggs and add the brown sugar and vanilla extract. Whisk until smooth, then slowly pour in the olive oil while continuing to whisk.
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Stir in the chopped pecans and grated carrots.
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Pour the wet mixture into the dry ingredients and gently mix until just combined. Do not overmix.
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Pour the batter into the prepared loaf pan. Bake for about 50 minutes. After 30 minutes, cover the top loosely with foil to prevent over-browning.
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The bread is ready when a toothpick inserted into the center comes out clean. Let it cool, then slice and enjoy.