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Carrot Bread (Version 2)

This recipe is a bit different than Carrot Bread (Version 1), as you might expect. For one, it's not quite as sweet, with only brown sugar and less of it. Secondly, it has whole wheat flour, which makes it a bit heartier and slightly more savory. It's quite versatile, and tastes equally delicious with either sweet frosting or melted cheese. This recipe is a family recipe, and it happens to come from my great-aunt Judy. It's absolutely fantastic, and you should totally be thinking about making it right now. 


  • 1 cup whole wheat flour

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 1/2 teaspoon baking powder

  • 1 teaspoon salt

  • 2/3 cup brown sugar 

  • 1 cup milk (or milk substitute) 

  • 2 eggs

  • 1/4 cups (half a stick) melted and cooled butter

  • 1/2 cup chopped walnuts, optional

  • 1 cup grated carrots


  1. Preheat oven 350 degrees Fahrenheit, or about 177 degrees Celsius.

  2. Sift the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt into a large bowl. Once sifted, stir in the brown sugar. 

  3. Stir in the eggs, milk, and butter. Fold in the carrots, and optionally, the walnuts.

  4. Pour into a large greased loaf pan and bake for 45 minute to an hour. Remove and let cool before slicing.

  5. Serve any way you want! My mom likes it with butter or frosting, my dad like it plain, but personally, I think it tastes great with melted cheese (such as Havarti or white cheddar). It makes a great sweet/savory combination. Enjoy! 

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