Carrot Bread

19 Sep

I’ve always envied stick-straight perfect hair. When you have curly hair, people love to tell you, “Oh NO, trust ME, you’re SO lucky to have curly hair, blah blah blah.”

Girls with perfect hair make me feel sick. How is it possible to have straight, voluminous hair that can still look good after riding in a convertible or after three days of no washing? This just baffles me.

You know what else makes me feel a little sick? Carrots. They are one vegetable that really grosses me out. I hated them as a kid, and I still hate them to this day. So how can I bear to cook with them? How can I bring myself to make bread with them? Well this bread tastes nothing like carrots, and that’s the very best part of it.

This bread definitely reminds me of zucchini bread. It is ultra-moist and filled with tasty cinnamon. (And just in case you forgot, it doesn’t taste like nasty vegetables!) It’s a sweet bread, and since this recipe makes for 2 loaves, feel free to share with a friendly neighbor or hoard it all for yourself. I won’t judge.

Start with your eggs and sugar.

Whip ’em up real good.

Add your dry ingredients to your wet ingredients.

Mix ’em real gently.

Fold in your carrots. (Don’t gag!)

Divide the batter between your two pans.

Bake until golden and crisp on top. Test with a knife if ya want. No jiggles allowed!

Cut into slices and feed those hungry masses.

Carrot Bread

Makes 2 loaves


4 1/2 cups carrots
4 eggs, room temperature
2 1/2 cups white sugar
1 1/4 cup oil
1 tablespoon vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon


Preheat the oven 325 degrees F. Grease two loaf pans with butter or nonstick baking spray.

Peel and dice (or grate) the carrots. Set aside.

Combine the eggs and sugar in the bowl of a standing mixer. Whip for 3 minutes until light in color. Add the oil and vanilla, and beat to combine.

In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.

Add the dry ingredients to the wet ingredients and mix by hand just until combined. Do not overmix. Fold in your carrots.

Divide batter equally between loaf pans, and bake for 60 to 70 minutes. Bread should not be jiggly in the center, and a knife inserted in the center should come out clean. Allow to cool in pans before removing and slicing.

Adapted from BYU’s SDA Cookbook (2005 edition)

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