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Easy Homemade Carrot Bread

Jessica T. Brown
A moist, flavorful loaf filled with shredded carrots, coconut, cherries, raisins, and walnuts, lightly spiced with cinnamon.
Perfect for breakfast, snacks, or dessert, this quick bread is easy to prepare and deliciously wholesome
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Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices

Equipment

  • 1 Large mixing bowl
  • 1 whisk or hand mixer
  • 1 9×5-inch loaf pan
  • 1 Wire cooling rack
  • Measuring cups and spoons

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs beaten
  • ½ cup vegetable oil
  • ½ cup milk
  • 2 cups shredded carrots
  • 1 3.5 oz package flaked coconut
  • ½ cup maraschino cherries chopped
  • ½ cup raisins
  • ½ cup chopped walnuts

Instructions
 

  • Prepare Pan and Oven: Preheat your oven to 350°F (175°C).
    Lightly grease a 9×5-inch loaf pan with butter or nonstick cooking spray and set aside.
    This ensures the loaf won’t stick and will release easily after baking.
  • Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, white sugar, baking powder, baking soda, ground cinnamon, and salt.
    Use a whisk or spoon to combine thoroughly, making sure the leavening agents and spices are evenly distributed for a uniform rise and flavor.
  • Combine Wet Ingredients: In a separate medium bowl, beat together the eggs, vegetable oil, and milk until smooth.
    This mixture adds moisture and richness to the loaf while helping the dry ingredients incorporate seamlessly.
  • Integrate Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined.
    Be careful not to overmix, as overmixing can create a dense, heavy loaf instead of a tender, fluffy texture.
  • Fold in Add-Ins: Carefully fold in the shredded carrots, flaked coconut, chopped maraschino cherries, raisins, and walnuts.
    Ensure the ingredients are evenly distributed without crushing the fruits or nuts, preserving their texture and flavor.
  • Pour and Bake: Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
    Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
    If the top browns too quickly, tent loosely with aluminum foil.
  • Cool and Serve: Remove the loaf from the oven and let it rest in the pan for 10 minutes.
    Then transfer to a wire cooling rack to cool completely.
    Slice and serve, enjoying the moist, flavorful bread with coffee, tea, or as a wholesome snack.

Notes

  • Use fresh or frozen shredded carrots; drain excess liquid from frozen carrots before adding.
  • For added sweetness, lightly soak raisins in warm water or orange juice for 10 minutes.
  • Maraschino cherries add sweetness and color; ensure they are chopped to avoid large chunks.
  • Lightly grease and flour the pan to prevent sticking; alternatively, use parchment paper.
  • Do not overmix the batter to maintain a tender and moist crumb.
  • Let the loaf cool completely before slicing to preserve its structure.
  • Optional: add ½ teaspoon ground nutmeg for a warm, spiced flavor.