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Soft moist Carrot Cake Bread (no pineapple) features delicious shredded carrots, raisins, walnuts and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal bread slice is perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. This bread never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later).

Watch the video and follow the instructions below to have these charming bread ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

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Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth.

Add vanilla extract, sour cream, salt and oil. Mix everything together until combined.

In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Add dry ingredients and mix.

Add the shredded carrots, raisins, walnuts into the bowl

Gently toss them together with a spatula.

Transfer the batter to the pan.

Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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Homemade Carrot Bread (no pineapple)

Homemade Carrot Bread is perfect for sharing or enjoying a slice at a time.

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Prep Time 5

Cook Time 50

Total Time 55

Course Baked Goods, Breakfast

Cuisine American

Servings

Calories

Equipment

9" x 5" Loaf Pan

Ingredients

2 ½ cups shredded carrots
1 ¾ cups all-purpose flour 249g
¾ cup walnuts
¾ cup raisins
½ cup granulated sugar
½ cup vegetable or canola oil
½ cup sour cream (full fat) room temperature
¼ cup brown sugar
2 tsp pumpkin spice
1 ½ tsp vanilla extract
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ tsp baking powder
2 large eggs room temperature

Instructions

Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth. Add vanilla extract, sour cream, salt and oil. Mix everything together until combined. Add dry ingredients and mix. Add the shredded carrots, raisins, walnuts into the bowl and gently toss them together with a spatula.
Transfer the batter to the pan. Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.