Best 5 Quick Easy Carrot Bread Recipes

**Carrot Bread: A Sweet and Wholesome Treat**

Carrot bread is a classic quick bread that is moist, flavorful, and packed with shredded carrots. It is a popular choice for breakfast, brunch, or snack time, and can also be served as a dessert. Carrot bread is a great way to use up leftover carrots, and it is also a good source of vitamins, minerals, and fiber. This article provides three delicious carrot bread recipes that are sure to please everyone. The first recipe is a classic carrot bread recipe that is made with simple ingredients and is easy to follow. The second recipe is a healthier version of carrot bread that is made with whole wheat flour, honey, and yogurt. The third recipe is a decadent carrot bread recipe that is made with cream cheese frosting. No matter which recipe you choose, you are sure to enjoy this sweet and wholesome treat.

Here are our top 5 tried and tested recipes!

CARROT BREAD

Carrot Bread image

This lovely, moist quick bread from is flecked with crunchy walnuts and colorful shredded carrot. For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple. -Connie Simon, Reed City, Michigan

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (12 pieces).

Number Of Ingredients 12

Ingredients

1 cup sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, room temperature
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup shredded carrot
1/4 cup chopped walnuts

Steps:

Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 160 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

CARROT CAKE QUICK BREAD

Carrot Cake Quick Bread image

This treat boasts the flavors of carrot cake in a quick bread form. It's bursting with carrots, walnuts, cinnamon and nutmeg and is finished off with sweet cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 16

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups coarsely shredded peeled carrots (3 medium)
1/3 cup finely chopped walnuts
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons butter, softened
3/4 cup powdered sugar
1/4 teaspoon vanilla

Steps:

Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and walnuts. Divide batter evenly between pans.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen loaf. Remove from pans to cooling rack. Cool completely, about 1 hour.
In small bowl, beat Frosting ingredients with spoon until smooth. Frost tops of loaves. When ready to serve, cut into slices. Cover and refrigerate any remaining bread.

Nutrition Facts : Calories 260, Carbohydrate 30 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 18 g, TransFat 0 g

CARROT BREAD

Carrot Bread image

A yummy, moist bread. If you substitute applesauce for oil in baking, don't do it on this one. I tried it, and it wasn't nearly as good.

Provided by Jo Ann L

Categories Quick Breads

Time 1h30m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups finely grated carrots
1/2 cup chopped walnuts
3/4 cup raisins

Steps:

Beat eggs.
Add sugar and oil and beat thoroughly.
Combine dry ingredients and add to egg mixture; beat well.
Stir in carrots, nuts and raisins.
Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

QUICK & EASY CARROT BREAD

Quick & Easy Carrot Bread image

A great short-cut recipe using Bisquick. I found this recipe a few years back in a cookbook published by my family's church. I use it whenever I have family staying for a weekend. It's great for brunch or snack.

Provided by DallasDiva22

Categories Quick Breads

Time 1h20m

Yield 1 LOAF

Number Of Ingredients 10

Ingredients

2 1/3 cups Bisquick baking mix
1 1/2 cups carrots, shredded, lightly packed
3/4 cup sugar
1/3 cup nuts, chopped
1/4 cup sour cream
1/4 cup vegetable oil
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
3 eggs

Steps:

Heat oven to 350 degrees.
Grease bottom only of loaf pan, 9x5x3 inches.
Mix all ingredients; beat vigorously 30 seconds.
Pour into pan.
Bake till wooden pick inserted in center comes out clean, 50-55 minutes.
Cool 10 minutes; loosen sides of loaf with knife or metal spatula.
Remove from pan.

PINEAPPLE CARROT QUICK BREAD

Pineapple Carrot Quick Bread image

You won't need to grate carrots by hand for this recipe, because the wet ingredients are combined in the blender.

Provided by CLAREKOE

Categories Desserts Cakes

Time 1h40m

Yield 12

Number Of Ingredients 11

Ingredients

1 (8 ounce) can crushed pineapple, drained
1 cup sliced carrots
¾ cup packed brown sugar
3 eggs
⅓ cup orange juice
¼ cup vegetable oil
3 ⅓ cups all-purpose flour
1 ½ cups rolled oats
½ cup chopped walnuts
5 teaspoons baking powder
1 teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan.
In a medium bowl, stir together the flour, rolled oats, nuts, baking powder and salt. Combine the pineapple, carrots, brown sugar, eggs, orange juice and oil in the blender. Blend at medium speed for about 30 seconds. Pour blended ingredients into the bowl with the dry ingredients, and mix until all of the dry ingredients are absorbed. Pour the mixture into the prepared pan.
Bake for 75 to 80 minutes in the preheated oven. Cool for 10 minutes before removing from the pan to cool completely on a wire rack. Cool completely before slicing and serving.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 52.7 g, Cholesterol 46.5 mg, Fat 10.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 427 mg, Sugar 17.5 g

Tips:

Use fresh carrots: Fresh carrots have a sweeter flavor and more nutrients than store-bought ones. If you can, try to use carrots from your garden or a local farmer's market.
Grate the carrots finely: This will help them distribute evenly throughout the bread and give it a more uniform texture.
Don't overmix the batter: Overmixing can make the bread tough. Mix just until the ingredients are combined.
Use a loaf pan that is at least 9x5 inches: This will give the bread enough room to rise and prevent it from overflowing.
Bake the bread until a toothpick inserted into the center comes out clean: This will ensure that the bread is cooked through.
Let the bread cool completely before slicing: This will help it hold its shape and prevent it from crumbling.

Conclusion:

Carrot bread is a delicious and nutritious quick bread that is perfect for breakfast, lunch, or a snack. It is easy to make and can be enjoyed by people of all ages. With its moist texture, sweet flavor, and crunchy walnuts, carrot bread is a classic recipe that is sure to please everyone.