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Carrot Bread (Version 1)

My mother inherited several boxes of old handwritten family recipes and old newspaper clippings of recipes from my great-grandmother. This particular recipe is an old newspaper clipping, and what's funny is it's called "Spicy Carrot Bread" even though the only spice used is cinnamon. It's actually quite sweet! Because only white sugar is used, the edges get a little bit caramelized, so my mom and I always go for the corner pieces whenever one of us makes this bread.  Toasted with butter for a sweet breakfast or smeared with frosting for dessert, this carrot bread is sure to satisfy your sweet tooth! 


  • 1 cup grated carrots 

  • 2 eggs

  • 1 cup granulated sugar

  • 3/4 vegetable or canola oil

  • 1 1/2 cups all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1/2 cup chopped nuts (optional)


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

  2. Mix the grated carrots, eggs, sugar, and oil together in a large bowl. Add remaining ingredients, stir to combine.

  3. Pour batter into a large greased loaf pan or two small greased loaf pans. Bake for 45 minutes, rotating halfway.

  4. Remove from oven and allow to cool at least 10 minutes before slicing. Seriously, your lovely loaves might collapse if they don't cool enough. Once cool, serve plain, buttered, or any which way you like. Enjoy! 


Frosting Fiend

All right, I may have a bit of a sweet tooth. Not a bad thing. If you do too, then check out my Overnight Cinnamon Buns recipe for an excellent cream cheese frosting that pairs wonderfully with this carrot bread! If you have any other tips or ideas on how to jazz up this carrot bread, tag me on Instagram or send me an email! Feedback and suggestion are always welcome. 

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