Carrot Bread Recipe
This carrot bread is a classic quick bread made extra moist with grated carrots and crushed pineapple. Cinnamon and vanilla give it a warm, bakery-style flavor, and chopped nuts add a little crunch.
The recipe makes two small loaves—perfect for sharing, gifting, or slicing for breakfast and snacks.
Carrot Bread
Ingredients
- 3 eggs
- 1 1/2 cups oil
- 2 cups sugar
- 2 cups grated carrots
- 1 small can crushed pineapple, undrained
- 1 cup chopped nuts
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons vanilla
- 2 tablespoons cinnamon
Instructions
- Preheat oven to 325°F. Grease two 7×5-inch loaf pans.
- Beat eggs, oil, and sugar with an electric mixer.
- Add carrots, crushed pineapple with juice, nuts, and vanilla. Blend well.
- Gradually add flour, salt, baking soda, and cinnamon; beat until combined.
- Divide batter between pans and bake about 1 hour, until a toothpick comes out clean.
Total Cook Time: 1 hour
Equipment: two 7×5-inch loaf pans
Servings: about 8–10
Carrot Bread FAQ
Why is crushed pineapple used in carrot bread?
Crushed pineapple adds moisture and a mild natural sweetness, helping the bread stay tender and flavorful.
Can I reduce or omit the nuts?
Yes. You can reduce the nuts or leave them out entirely. The bread will still bake well and taste great.
How do I know when carrot bread is done?
The loaves are done when the tops are set and a toothpick inserted near the center comes out clean (or with just a few moist crumbs).
How should carrot bread be stored?
Wrap tightly or store in an airtight container. Keep at room temperature for up to 3 days, refrigerate for longer freshness, or freeze for up to 3 months.
Can I make this recipe as one larger loaf instead of two small loaves?
Often yes, but the baking time will usually increase. Use a loaf pan size you prefer and bake until a toothpick comes out clean.