This Soft and moist Carrot Bread is such a delight to to see on our table. Be it for breakfast, snack or tea time, this will never fail to fill that hungry stomach. It is quite dense and heavy, but at the same time soft and moist. You maybe tired of hearing soft and moist but there is really no other words to describe it in a very simple understandable way.
I love the idea of sneaking veggies in baked goods, quite clever if I may say not to mention delicious. Some may not even have a strong taste in terms of how it influence the baked goods, think about Zucchini and Carrots. I find these two vegetables to have very low effect in taste when added in bead, muffins or cake, but they do have a huge contribution in terms of the texture of the bake products. Vegetables in baked products, whether grated or puree add a lot of moisture to the batter, thus produce a soft and moist (and I said it again). These vegetables has so much water in it that some recipe requires a light squeezing to remove some of the water, while some uses the vegetable as is (grated or puree). This recipe uses a finely grated Carrots as is, no squeezing required. The Carrot gave a lot of moisture, along with yogurt and oil.
What are the Ingredients for Carrot Bread
- All-Purpose Flour – basic flour is more than enough to give the structure for the bread
- Baking Powder& Baking soda – Leavening agents. Because this makes a heavy wet batter, we need both to help the bread rise nicely.
- Salt – Always recommended to add salt
- Eggs – Helps with the structure of the bread. make sure to use room temperature egg, not straight from the refrigerator. Take it out of the refrigerator at least 30 minutes before using or submerge in a warm water for 5 – 10 minutes
- Plain Greek Yogurt – Greek yogurt are thicker, regular yogurt will make a more runny batter
- Flavorless Oil – This makes the bread soft and moist even when kept in the refrigerator.
- Pure Vanilla Extract – For flavoring, if you do not have it, then skip it. Add cinnamon powder instead, about 1/2 teaspoon (more or less depending on your tolerance of cinnamon flavor)
- Brown Sugar – Brown sugar produces a more moist bread because the sugar itself has more moisture than granulated sugar.
- Shredded Carrots – do not packed in the measuring cup. Lightly add whatever fits without pushing it down
- Cream Cheese Frosting – Homemade or store-bought are fine
How to Make Carrot Bread
This is a quick bread recipe which means this will follow the basic steps for a quick bread. Those are mixing the wet and dry ingredients separately and then combining them both. You can easily make this in one bowl if you want the clean up to be a bit easier, save one bowl to wash. Here is a quick rundown of the steps, the details can be found in the instructions section below.
- Mix Dry Ingredients
- Mix Wet Ingredients
- Wet + Dry Ingredients
- Optional Add-In. Add nuts and/or dried fruits
- Pour in the Pan. You can bake this in a round, square or muffin pan. Baking time will vary
- Cool – Always let it cool a bit before slicing, this wait time will make the bread texture better
- Optional Frosting – You can serve this as is or with cream cheese frosting
- 1 and 1/2 cups (190g) All-purpose flour (spoon & leveled)
- 1 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 large Eggs, at room temperature
- 1/3 cup (80g) Plain Greek Yogurt, at room temperature
- 1/2 cup (120ml) Flavorless Oil
- 1 teaspoon Pure Vanilla Extract
- 2/3 cup packed light or dark brown sugar
- 1 1/2 cups (200g) peeled and Shredded Carrots (about 1 1/2 large carrots) – do not packed in the measuring cup. Lightly add whatever fits without pushing it down
- Cream Cheese Frosting – optional
Cream Cheese Frosting
- 4 oz (1/2 box) Cream Cheese, softened at room temperature
- 2 tablespoon unsalted Butter at room temperature
- 1/2 cup of Icing Sugar – sifted to remove lumps
- 1/2 teaspoon of pure Vanilla Extract
- 1/8 teaspoon of Salt
- 1/4 cup chopped Walnuts or Pecans
- 1/4 chopped Raisins, or Dried Cranberries
- Plain Greek Yogurt – Substitute with unsweetened Apple Sauce or regular plain yogurt. The batter will slightly runny
- Vanilla Extract – Substitute with 1/2 teaspoon of Cinnamon Powder or All-Spice
- Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan or line the pan with parchment paper
- Dry Ingredients: Whisk the flour, baking powder, baking soda, salt, cinnamon If using) together in a large bowl until combined. Set aside.
- Wet Ingredients: In a medium bowl, whisk the oil, eggs, brown sugar, yogurt, vanilla, and carrots together until combined.
- Wet + Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently whisk until just combined.
- Optional Add-In: Fold in the nuts/add-in. Batter will be semi-thick.
- Pour in the Pan: Spread the batter into prepared loaf pan. Bake for 45 – 50 minutes. Baking times vary, so it is more or less. Check at 45 minutes. The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Remove the bread from the oven.
- Factors Affecting Baking Time: Oven temperature. moisture level of sugar (dry brown sugar has less moisture, so use a nice moist brown sugar), amount of grated carrots (this could vary slightly on how you measure the carrots), type of yogurt (regular yogurt are more watery compared to greek yogurt)
- Cool completely in the pan set on a wire rack before removing and frosting.
- Optional Frosting: Using an electric mixer beat together the butter and the cream cheese (speed 2 KitchenAid) until combined and smooth, around 3 minutes. Starting with low-speed and increasing to medium speed, add the icing sugar, salt and vanilla extract, then beat until smooth and well-combined, around 5 minutes or until smooth, fluffy and no more lumps from icing sugar.
- Storing without frosting: Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.
Makes 1 9-inch loaf
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