Carrot Raisin Bread


Carrots are a vegetable staple full of nutrition and color. A carrot quick bread can be made any time of year, and is a welcome variation from our beloved banana bread. I love to make quick breads for breakfast and snaking.  They also make perfect gifts for the holidays or any occasion.  This was my final result for my carrot raisin bread.  I came upon the idea after having the carrot, raisin, and walnut bread at Mimi’s Cafe. I tried several recipes, before just creating my own.  This carrot bread has a rich beautiful color and is very moist. Roasted walnuts would have also been a great addition, but I decided to just go with raisins on this loaf.

recipe photo

Carrot Raisin Bread

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
loading gifLoading...


1 1/2 cups finely shredded carrots
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup sugar
1 egg
1/2 cup vegetable oil
1/2 cup raisins
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup roasted walnuts (optional)
2 tablespoons molasses (optional, will deepen the color)


Preheat oven to 350 degrees. Grate carrot and add to large mixing bowl. Add sugar, molasses, salt, eggs, and oil. Mix very well.

Now sift together flour, baking soda, baking powder, cinnamon, and nutmeg. Stir together until just combined. Then stir in raisins and walnuts.

Bake in a loaf pan for 50-60 minutes, or until bread passes the toothpick test.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

Share the Love

facebook logo twitter logo Pinterest Logomail icon

  28 Responses to “Carrot Raisin Bread”

  1. AmyRuth — September 3, 2009 @ 8:49 pm

    Yumm, sounds yummy. I love carrot cake so this would probably be a hit at my house. Looks good. Do you think it would be good with some whole wheat flour in the mix?
    .-= AmyRuth´s last blog, Espresso Cheesecake Brownies ~ TWD =-.

    • Angie — September 3, 2009 @ 9:00 pm

      I think it would work with 1/2 and 1/2, and then add the roasted walnuts.

  2. holly aka burgers in the kitchen — September 3, 2009 @ 7:51 pm

    I didn’t think the picture did it justice. Maybe a bigger picture of the loaf or with butter or cream cheese on the slice

  3. Jen @ MaplenCornbread — September 3, 2009 @ 7:53 pm

    This looks GREAT!!!!
    .-= Jen @ MaplenCornbread´s last blog, Espresso Brownie Cheesecake =-.

  4. Amy J — September 3, 2009 @ 8:05 pm

    Looks good.
    .-= Amy J´s last blog, Pumpkin pecan ice cream… fall is coming fast! =-.

  5. Patricia — September 3, 2009 @ 8:40 pm

    I think the bread looks awesome. I think if you’re going for presentation alone, then maybe adding the butter or cream cheese with a knife is good too.
    I don’t always think of those things when taking my pix either. But it does look good.
    .-= Patricia´s last blog, Chicken Alfredo with Green Beans =-.

  6. Short and Bald — September 3, 2009 @ 9:44 pm

    Your cooking is always warm and welcoming. I can see how beautiful you are as a person from your cooking. Thanks for the post~
    .-= Short and Bald´s last blog, Short’s Kitchen: Chive Pancake =-.

  7. Kim (@ Paper Apron) — September 3, 2009 @ 10:13 pm

    This bread just gets me excited about fall. I think I’ll be craving this when I wake up in the morning.

  8. [email protected] — September 3, 2009 @ 10:39 pm

    Sounds delicious! I usually bake a bit more in the fall, and I’m putting this on my “must make” list… 🙂
    .-= [email protected]´s last blog, Delicious Cheese =-.

  9. Jacque — September 3, 2009 @ 10:56 pm

    I’m pretty sure I would like this a lot. Looks fantastic!
    .-= Jacque´s last blog, Pistachio with Golden Raisin Biscotti =-.

  10. Kelly at Crock Tease — September 4, 2009 @ 6:16 am

    I like that it looks so carrot-y. Most carrot cakes just look like they have a bit of carrot stirred in. Looks like a keeper recipe.
    .-= Kelly at Crock Tease´s last blog, Kale Bruschetta with Manchego Cheese: Upgrading Leftovers to First Class =-.

  11. Jessie — September 4, 2009 @ 7:50 am

    I love quick breads, raisin breads is one of my favorites. I have to say I’m not too crazy about carrots but after seeing your bread, I am going to give this one a shot 🙂
    .-= Jessie´s last blog, Grilled Corn and Steak Chipotle Chowder =-.

  12. Alta — September 4, 2009 @ 7:52 am

    Sounds delicious! As for the pic, I would suggest trying to get a lower angle, like 45 degrees from the plate maybe? I like the idea already suggested about adding some butter or cream cheese, and maybe leave the knife in the shot? Some thoughts. I always am stumped when it comes to composition, and then I see lovely pics and go “duh, that looks so great! Why don’t I do that?”

  13. grace — September 4, 2009 @ 12:44 pm

    well, if i’m gonna grate carrots, there’s going to be a carrot cake with cream cheese frosting involved. however, if i have any left over, this is a lovely alternative. 🙂
    of course i love your blog title–great minds think alike, as i’m sure you know. 🙂
    .-= grace´s last blog, banana bar bungle =-.

  14. Juliana — September 4, 2009 @ 2:26 pm

    Oh! This cake looks so yummie…carrot and raisin, and the color is just so pretty!
    .-= Juliana´s last blog, TWO LOAVES OF BREAD =-.

  15. Rachel — September 4, 2009 @ 5:32 pm

    Okay – now it feels like fall (my favorite season). Looks great!

  16. Elin — September 5, 2009 @ 1:16 am

    Hi SGG, are Top 9 , top of the cream no doubt 🙂 Thanks for sharing the recipe 🙂
    .-= Elin´s last blog, Pillow Dumplings =-.

  17. Divina — September 5, 2009 @ 4:14 am

    That looks delicious. I think my nephew would eat this one without him knowing that there’s carrot in it.
    .-= Divina´s last blog, Chilled Avocado and Cucumber Soup =-.

  18. Natasha - 5 Star Foodie — September 5, 2009 @ 7:15 am

    I’ve never had a carrot bread, sounds fantastic, a must try!
    .-= Natasha – 5 Star Foodie´s last blog, Hatch Chile and White Cheddar Mini Corn Muffins =-.

  19. [email protected] — September 5, 2009 @ 10:34 am

    Oh that looks delicious!With or without cream cheese frosting, this is one of my favorite bread!I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!
    .-= [email protected]´s last blog, International Bacon Day =-.

  20. darlene — September 5, 2009 @ 3:40 pm

    how much molasses in the recipe?

    • Angie — September 5, 2009 @ 4:01 pm

      Thanks, I corrected the recipe.

  21. Michele — September 6, 2009 @ 10:14 am

    This looks delicious! I love carrot cake but I never thought of making a bread — less guilt =)
    .-= Michele´s last blog, Easy Chicken & Green Chili Casserole (GF/CF) =-.

  22. Gourmet Brownies — September 8, 2009 @ 2:53 pm

    If only other webmasters would do what you have done and build a really worthwhile site on the subject. Most of them load the pages with junk, but this is exactly what I was looking for – Carrot Raisin Bread | Southern Grace Gourmet. Thank you from a very grateful Carrie Mason

  23. cubrikaska — October 8, 2009 @ 7:13 pm

    Es simplemente incomparable topic

  24. Nicole — February 17, 2010 @ 3:41 pm

    Made this today to take to my parent’s this weekend. I know my family will enjoy it. Thanks for sharing!
    I also made your Zucchini bread. 🙂
    You always have the most delicious recipes!

  25. Stephen — December 4, 2010 @ 3:42 pm

    I’ve made this a few times- once replacing the egg with a banana (I was all out of eggs). It was GREAT, so now I’ve added the egg back in and kept the banana. It adds some nice complexity to the flavor. I’ve also added craisins to the recipe and they’re great. I haven’t tried molasses, but it would probably be great. This is a fairly dense loaf, so a little goes a long way. That being said, it’s been a great breakfast-on-the-go! One slice is pretty nutritious and fills you up for a long time. Thanks for the recipe! It’s very simple and will remain a staple recipe in my kitchen 😀

Leave a Comment

Featured In

Media Banner


Insta Banner

get free weekly recipes via email: