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Carrot Bread II

Carrot Bread II

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet


  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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Honor Ross

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 of baby carrots in salted water until very soft, then mashed them with a mixer. (This was a little messy.) I will definitely make this recipe again but next time I will use a food processor or blender to mash up the carrots.


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 though. I only made one loaf with the amounts given, and I think I'd use a little more salt in it (but I'm a salt freak, so that might be completely subjective). But all in all, GREAT STUFF!