Carrot Bread With Walnuts

1 loaf
1 hr

Super flavorful and crowned with walnuts, Carrot Bread has all the goodness of carrot cake disguised in a breakfast loaf. Filled with freshly grated carrots, walnuts and your favorite spices this scrumptious bread can be served all year long.

When it comes to food, potatoes lobby hard for most-popular vegetable. Not only do they make French fries, Pringles and vodka, but they also make all the other vegetables look like they aren’t even trying. Frankly, it’s not fair to the carrots. So what if saying that carrots improve your vision is actually an Old Wives’ Tale? Keeping carrots away from eyes is actually better for your sight than eating them. I know this firsthand (and first-eye) since my sister once poked me in the cornea with the sharp end of a carrot.

The vegetable savagery didn’t stop there. Before I knew it we were sparring with carrots like dueling fencers. Seeing as I had no depth perception due to the aforementioned eye poking, I was not the victor.

If life gives you the short end of the carrot stick, all is not lost. Besides doubling as makeshift weapons for sibling rivalries, carrots are great for shredding into sweet bread recipes. Take it from me, carrots are better suited for amateur baking than competitive fencing. So grab your favorite spices and a fistful of walnuts and let carrots be the shining star of the vegetable world with this scrumptious breakfast bread.

Recipe Tips and Tricks for Carrot Bread with Walnuts

Ingredient Tips

Freshly grated carrots are a must for moist carrot bread. Given that, do not buy the dry, pre-shredded carrots that have been sitting on the grocery store shelf forever. Instead, buy fresh carrots and grate them at home. It’s easy and fun (as long as you don’t grate a finger).

Olive oil, and lots of it, makes carrot bread incredibly moist. In this case, choose a mild, extra virgin olive oil for best results.

Preparation Tips

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense bread.

To toast walnuts, preheat oven to 350 degrees and bake in a single layer for 7 to 10 minutes, stirring occasionally. Cool and grind in a food processor before adding to batter.

Bake carrot bread in a 9 x 5 metal loaf pan. Glass pans require longer bake times and, therefore, are not recommended for this quick bread recipe.

To prevent walnuts from overbrowning, cover loaf with aluminum foil during the last 15 minutes of baking.

How to Store Carrot Bread

Store bread in an airtight container at room temperature up to 3 days.

Can You Freeze Carrot Bread?

Yes, you can freeze carrot bread. Just bake, cool and wrap bread first in plastic then in aluminum foil and freeze up to 3 months. Thaw overnight in the refrigerator then serve at room temperature.

I hope you enjoy this yummy recipe for Carrot Bread with Walnuts. Please leave a comment and a rating at the bottom of this blog with your thoughts. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting treat.

Finally, if you like making quick breads then you’ll love this recipe for Blueberry Lemon Bread. Soft, sweet and drizzled with a simple lemon glaze, this fresh blueberry bread is a crowd pleaser.

Recipe details

  • 1  loaf
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Carrot Bread

  • 1 1/4 cups all-purpose flour unbleached
  • 1/2 tsp sea salt fine
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 3/4 cup olive oil
  • 2 large eggs room temperature
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract pure
  • 1 1/4 cups freshly grated carrots fine
  • 1/2 cup walnuts toasted and ground
  • 1 cup walnuts halved


Carrot Bread with Walnuts

Preheat oven to 350 degrees. Coat a 9 x 5 metal loaf pan with nonstick spray then line with parchment paper leaving an overhang for ease of removal. Set aside.
In large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.
In a separate bowl, whisk oil and eggs with both sugars and vanilla until well combined.
Add grated carrots and ground walnuts to wet ingredients then stir with a wooden spoon until incorporated.
Add wet ingredients to dry and stir with a spoon until just barely combined. Note: batter will be thick, avoid overmixing.
Pour batter into prepared loaf pan and top with walnut halves. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. For best results, do not overbake.
To prevent walnuts from overbrowning, cover loaf with aluminum foil during the last 15 minutes of baking.
Place loaf pan on a wire rack to cool for 20 minutes then remove loaf from pan to cool completely before slicing.
Store carrot bread covered at room temperature up to 3 days.

Whisking Wolf
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