breads recipes

Carrot Bread


190 g (1 cup and 5 tablespoons) all-purpose flour

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg (optional)

⅛ teaspoon salt (optional)

2 and ½ teaspoons baking powder

2 large eggs, room temperature

155 g (¾ cup) granulated sugar

110 g (½ cup) olive oil

1 teaspoon vanilla extract (optional)

230 g (2 cups) grated carrots

60 g (½ cup) walnuts, roughly cut into small pieces.


Preheat the oven to 350°F (177°C). Grease an 8 ½ * 4 ½ inch loaf pan and line the bottom and sides with parchment paper.

In a medium bowl, mix together the flour, cinnamon, nutmeg, baking powder, and salt (if using). Set aside.

Roughly chop the walnuts and set aside.

Peel and grate the carrots, set aside.

In a large bowl, whisk together the sugar and eggs for about 45 seconds until just combined.

Stir in the olive oil and vanilla extract until just combined.

Add the flour mixture in two batches, stirring until just combined. Use a whisk for the first batch and a spoon/spatula for the second.

Stir in the grated carrots and walnuts.

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Allow the loaf to cool completely in the pan for at least 1 hour before slicing.


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