Carrot Bread


by: Angry Asian

carrot bread


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 9

1.5 cups plus 1.5 Tbl AP flour

1/2 tbl baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

3 large eggs

1/2 cup veggie oil

3/4 cup scant sugar

2 cups finely grated carrots

1/8 tsp allspice

Nutrition Facts
Carrot Bread

Servings Per Recipe: 9

Amount per Serving

Calories: 249

  • Total Fat: 14.2 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 62 mg
  • Sodium: 246.8 mg
  • Total Carbs: 27.6 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 19.7 g
  • Protein: 3.3 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Preheat oven to 350F 20 minutes before baking.

2.  Whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice. In another bowl, mix together the eggs, oil and sugar until blended. Add the flour mixture and continue stirring/beating just until incorporated. add the carrots and continue mixing.

3.  Scrape the batter into a bread pan (9X5" loaf pan, sprayed with nonstick oil or greased). Bake for about an hour, or until the top is golden and a cake tester inserted in the center comes out clean. (mine went for about 50 minutes) Cool on wire rack for 10 minutes, then run a small spatula between the sides of the pan and unmold it onto an oiled wire rack. Wrap the loaf well in plastic wrap and allow to sit overnight to distribute the moisture. If you can't wait till the next day, it's fine, just be sure to allow the bread to cool completely before cutting.

related recipes