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carrot bread with walnuts. side view of sliced loaf so you can see the moist inner crumbs. bread is topped with yellow and orange flowers.
Heather Wolf

Carrot Bread with Walnuts

5 from 12 votes
This super flavorful Carrot Bread with Walnuts has all the goodness of carrot cake disguised in a breakfast loaf. Filled with grated carrots, toasted walnuts and all your favorite spices, this scrumptious bread can be served all year long.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 loaf
Course: Breads and Rolls
Cuisine: American
Ingredients Equipment Method

Ingredients
  

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 extra virgin
  • 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

Equipment

  • 9 x 5 metal baking pan

Method
 

Carrot Bread with Walnuts
  1. 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.
  2. In large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.
  3. In a separate bowl, whisk oil and eggs with both sugars and vanilla until well combined.
  4. Add grated carrots and ground walnuts to wet ingredients then stir with a spoon until incorporated.
  5. Add wet ingredients to dry then stir with a spoon until just barely combined. Note: batter will be thick, avoid overmixing.
  6. Pour batter into loaf pan then top with walnut halves.
  7. 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. Note: to prevent walnuts from overbrowning, cover loaf with aluminum foil during the last 15 minutes of baking.
  8. Place loaf pan on a wire rack to cool for 20 minutes then remove loaf from pan and cool completely before slicing.
  9. Store carrot bread covered at room temperature up to 3 days.