Carrot Bread II

Carrot Bread II


"A very yummy recipe that is easy to make and very tasty. It also freezes and keeps for quite awhile."


1 h 15 m servings 169 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
  2. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
  3. In a large bowl, cream together the sugar and oil. Beat in eggs. Blend this mixture into the flour mixture, stirring just to combine. Fold in the nuts. Scoop batter into prepared baking pans.
  4. Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
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  1. 15 Ratings


I liked this! It tasted just like carrot cake. Instead of baby food, I used grated carrots. Is also a pretty healthy snack!

Delicious! -- I made 2 modifications. As recommended by others, I added 1/2 cup of raisins. Also, I needed to use up some carrots, so I made my own carrot baby food. -- I microwaved a half bag ...

This was VERY moist bread (must be the baby food), and with a lot of spicy flavor. I put both walnuts and raisins in it and the texture was great. I think the recipe is written a little wrong ...