Carrot Cake Quick Bread is a delightful and easy-to-make recipe that combines the sweetness of carrots with hints of warm spices. This quick bread is a fantastic treat for any time of the day. Whether you enjoy it for breakfast, a snack, or dessert, every bite is a little piece of happiness!

Why Make This Recipe

Making Carrot Cake Quick Bread is a great choice for several reasons. It’s simple and quick, making it perfect for busy days. Plus, it’s a great way to use up those extra carrots sitting in your fridge. This bread is moist, flavorful, and loved by both kids and adults! You’ll want to make it again and again.

How to Make Carrot Cake

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped nuts (optional)

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in grated carrots, pineapple, and nuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to Serve Carrot Cake

Serve Carrot Cake Quick Bread warm or at room temperature. It’s delicious on its own, but you can also enjoy it with cream cheese spread or a cup of tea. Perfect for breakfast or as a snack!

How to Store Carrot Cake

Store your Carrot Cake Quick Bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and keep it in the fridge for up to a week. For longer storage, freeze it for up to 3 months.

Tips to Make Carrot Cake

Make sure to grate the carrots finely for a smoother texture.
You can toast the nuts beforehand for added flavor.
If you want a sweeter bread, add an extra tablespoon of sugar.

Variation

You can add raisins or coconut flakes to the batter for a fun twist. Feel free to experiment with different spices like allspice for extra warmth.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a healthier option.

2. Can I make this bread without eggs?
Yes, you can use applesauce or a flaxseed egg as a substitute for eggs.

3. How can I make this bread gluten-free?
Use a gluten-free all-purpose flour blend to make this recipe gluten-free. Adjust the baking time as needed.

Carrot Cake Quick Bread