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Mary Anne's Moist and Nutty Carrot Loaf

Mary Anne's Moist and Nutty Carrot Loaf

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
P.Weiss

P.Weiss

This moist, dense and nutty Carrot Bread has been a family tradition for years.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch loaf pans.
  2. Sift together baking soda, salt, spices, and flour.
  3. In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.
  4. Bake at 375 degrees F (190 degrees C)for 45 minutes, or until a toothpick inserted into bread comes out clean.
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Reviews

TUNISIANSWIFE
43

TUNISIANSWIFE

1/29/2006

this is great! the modifications I made were adding vanilla (2tsp), and half brown/half white sugar. I also used 1/2 cup applesauce and 1 cup oil. I only added 1 cup of raisins, and am assuming the pineapple is to be drained. I squeezed it out very well before adding. This is a thinner consistency bread so I was concerned that raisins would sink to bottom and slightly scorch but they didn't. Sprayed with "Pam for baking" spray and they slid right out of the pan. I do like a spicier bread so added 1 teaspoon of pumpkin pie spice. I only had the small baby carrots so used 2 cups of shredded carrot. This is super moist and would make great muffins too! Could easily sub. shredded apple for the carrot.

AQUARIUS
35

AQUARIUS

7/3/2008

This is super moist and tasty! First off, I was wondering if I should use crushed pineapple with juice because someone suggested it should be drained(actually I used pineapple tidbits this time because I had it on hand. It turned out very good! You can actually see those bits and really taste pineapple). Then I checked my favourite carrot cake recipe (it's on Allrecipes, called "Sam's Famous Carrot Cake"). The recipe calls for "with juice" and also buttermilk as more liquid. So I decided to use the juice too for this loaf. I took many reviewers advice and baked @ 350F for 70 minutes. Wow! It was perfectly done! Usually if the batter has a lot of liquid, it takes me so long until the inside is done but the outside is burnt. But this time it was no problem at all! I also tried another suggestion and used half white sugar/half brown sugar. And I used half all-purpose flour/half whole wheat flour and added 1/4 cup ground flaxseed which I usually do for quick bread. Super!!

LINDSEY13
23

LINDSEY13

10/9/2006

This loaf is very good - not too sweet and very tasty. I followed the recommendations of other members and made the following adjustments: - instead of 2 cups of white sugar I used 1 cup of brown sugar and 1 cup of white sugar -instead of 1.5 cups of oil I used 1/2 cup of apple sauce and 1 cup of oil - added 2 tsp vanilla - baked for about 1 hour and 10 minutes at 350 degrees (I started off at 375 but quickly realized this would be too hot for my oven) I'll be making this one again for sure!

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