carrot bread

by jenna on March 2, 2011

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Hi, my name is Heather Christo from heatherchristo.com, and I am Jenna’s guest blogger for the day! I am so excited and honored that Jenna asked me to contribute a recipe for Eat, Live Run, which I personally read all the time. I hope you enjoy this little recipe for Carrot bread!

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I have had a tremendous amount of carrots in my crisper for the last few weeks. I have been debating how much crudités I could bring myself to eat, when I thought about using carrots in a new way- a sweet way.

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It immediately made me think of things like squash and sweet potato. Similarly to those vegetables, I thought that carrots would make a good puree. And gently baked with some butter, they did indeed make a lovely puree. I was incredibly struck by how the carrots smelled- sweet and naturally spiced (like the smell of a baking sweet potato)!

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I decided to turn the puree into bread, and the recipe did not disappoint. I was happily surprised to see the gorgeous orange color of the bread, and the moist, tender crumb was really impressive. The top (always my favorite part) had just a touch of sugary, crispy crust- soooooo good!

If you too have an overgrown carrot supply- try this surprisingly delicious bread in place of your usual banana or pumpkin- you will be happy you did!

Carrot Bread

makes 2 loaves

2 Tbs butter

6 medium carrots, peeled and sliced into ½ “ pieces

¼ cup water

1 cup butter

3 cups sugar

3 eggs

3 cups flour

1 Tbs baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

½ tsp nutmeg

Preheat the oven to 375 degrees.

In a small pan, melt the butter.

Add the carrots to a baking dish, and pour the butter over the carrots. Toss to coat the carrots with the butter.

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Bake the bread at 375 degrees for about 15 minutes, or until the carrots are soft.

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Turn the oven down to 350 degrees.

In the bowl of a food processor, add the carrots and the melted butter. Puree with the water until the carrots are a smooth and creamy puree.

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Set the puree aside.

In the bowl of a standing mixer, cream together the butter and the sugar.

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Add the eggs.

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In a separate bowl, mix together all of the dry ingredients.

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Add half of the carrot puree and half of the dry ingredients to the mixing bowl.

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Mix until combined, and then add the rest of the carrots and the dry ingredients.

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Mix everything until it’s a well combined and creamy batter.

Prepare two loaf pans with baking spray.

Evenly divide the batter between the two loaf pans.

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Bake the bread at 350 degrees for about 1 hour, or until just cooked through in the center.

Remove from the pans quickly in order to not have it over bake.

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Let cool slightly before slicing.

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Enjoy!!

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{ 44 comments… read them below or add one }

Heather (Heather's Dish) March 2, 2011 at 5:05 am

this sounds wonderful heather! i never would have thought to bake and puree the carrots, but i can only imagine it adds a fabulous sweetness to the bread :)

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maria @ Chasing the Now March 2, 2011 at 5:05 am

I’ve never considered using carrots in a sweet bread. Great idea.

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Kristen @ That Hoosier Girl March 2, 2011 at 5:07 am

Yum! It sounds like zucchini bread’s sweeter, orange-ier cousin! Perfect excuse to turn the veggie glaring at me from the fridge into something I’m more likely to eat :)

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Blog is the New Black March 2, 2011 at 5:08 am

Love your new header! This looks great- and I LOVE the color.

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Lauren at Keep It Sweet March 2, 2011 at 5:09 am

Carrot bread is such a terrific idea!! I love the color of it.

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Jessica @ How Sweet March 2, 2011 at 5:13 am

Hmmm vegetables in bread… I might need a little more convincing. Like… a loaf in my kitchen. ;)

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Stephanie Rose March 2, 2011 at 5:15 am

this looks delish! i wonder could you make it with a white whole wheat flour?

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Estela @ Weekly Bite March 2, 2011 at 5:16 am

Looks delicious! I love Carrot Cake, so there’s no doubt in my mind I’d devour this :)

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Katrina March 2, 2011 at 5:17 am

Mmm this sounds lovely! I absolutely adore carrot cake, so I’m sure I’d like this. Great idea!

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Angela @ Eat Spin Run Repeat March 2, 2011 at 5:21 am

This looks awesome! I love carrots, so I don’t think this would last very long in my house!

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Camille March 2, 2011 at 5:42 am

This looks wonderful! Thanks for the guest recipe!

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Amy March 2, 2011 at 5:45 am

Oh yummy! I’ve got some carrots that have been waiting patiently in my refrigerator for an opportunity like this :) Can’t wait to try it!

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Hannah (Culture Connoisseur) March 2, 2011 at 5:52 am

I will be trying this. Odd, I never considered this idea before and now I’m kicking myself for having wasted 24 years without it! Thanks for the recipe!

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Justeen @ Blissful Baking March 2, 2011 at 6:16 am

I am already in love with this bread and I haven’t even tried it yet! :) I’m intrigued by the carrot puree versus the shredded carrots that are used in most carrot quick bread recipes. I’m definitely going to be making a loaf of this very, VERY soon!

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Kelly @ Laughter, Strength, and Food March 2, 2011 at 6:42 am

I have a ton of carrots in my fridge now. This is a must try! Can’t wait!

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Jillian @ Reshape Your Life March 2, 2011 at 7:03 am

I would have never thought to make bread with carrots! Then again I’m not very creative with carrots lol. Awesome post Heather!

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Briana March 2, 2011 at 7:09 am

I have a ton of carrots in my fridge that need to be used! Thanks for the great recipie! (And this bread is good for you right? Since there are veggies involved ;))

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Sabrina @ Radioactive Runner March 2, 2011 at 7:25 am

Carrot bread… who would have thought?! It does look pretty good though!!

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Jenny March 2, 2011 at 7:28 am

I have a fridge full of carrots needing to be sweetened up! Thanks for sharing this recipe!

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notyet100 March 2, 2011 at 7:30 am

this looks so flavourful,..

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Angharad March 2, 2011 at 7:36 am

Genius! I make a butternut squash bread the same way but for some reason carrots never occurred to me! Lovely.

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Coco March 2, 2011 at 7:46 am

HOLY YUM

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Current Instincts March 2, 2011 at 8:04 am

Those carrots look beautiful! And I bet they taste beautiful too in bread form.

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Michelle March 2, 2011 at 8:13 am

Looks delicious. I LOVE zucchini bread, so I bet I’d love this, too.

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britt March 2, 2011 at 8:29 am

this looks so good!! i too have a ton of carrots from a trip to the farmers market but never thought of using them for bread. great idea!

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Sonia (the Mexigarian) March 2, 2011 at 8:35 am

LOL. Carrot bread and carrot cake were on the tip of my mind the other morning when I realized I had about 2 lbs of carrots sitting in my fridge plus the jar of carrot puree I made. Thanks for the recipe. Couldn’t have come at a better time.

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Natalia - a side of simple March 2, 2011 at 8:45 am

I’m not one for mixing vegetables and bread/cakes/desserts but you’ve got me convinced with those glazed carrots, Heather. Thanks for sharing!

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Baking 'n' Books March 2, 2011 at 8:51 am

I’ve been needing to make a Carrot Cake lately! Stuck on the bananas still…never go out of style ;)

Seems like a lot of sugar and butter -but 2 loaves right? I LOVE the color – unexpected!

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Stephanie @ Live Cook Love March 2, 2011 at 9:05 am

I’ve never thought of doing this! What a great idea! The carrots straight out of the oven with butter sound great too, I am going to have to try both! Great post!

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Jess March 2, 2011 at 9:24 am

great twist on quick bread!

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Mr & Mrs P March 2, 2011 at 9:25 am

This looks great!!!!

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French Heart March 2, 2011 at 10:08 am

Love the color. Today is ‘Read Across America Day’ I’ll need that carrot bread for my eyesight as read through my stack of books, thanks!

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Lindsey @ Gingerbread Bagels March 2, 2011 at 10:55 am

I love carrots, they’re my favorite vegetable but I’ve never thought of making carrot bread before. It looks so beautiful and flavorful! :)

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Beth @ DiningAndDishing March 2, 2011 at 10:59 am

Great recipe! I checked out Heather’s blog – she pretty much has the life of my dreams :).

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Emily @ Savory and Savage March 2, 2011 at 11:09 am

The bread looks delicious!

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Mauimandy@The Grains of Paradise March 2, 2011 at 11:09 am

So pretty! What a great idea :)

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duffy March 2, 2011 at 11:34 am

REALLY 3 cups of sugar? I get it’s 2 loaf pans, but is it possible to bring this down at all?

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Averie (LoveVeggiesAndYoga) March 2, 2011 at 11:46 am

Heather the bread looks great!

I just recently made No Bake Oatmeal Raisin Carrot Cake bites. I love carrot cake and the flavors and I would love this bread.

Jenna, hope your move is going okay!!! :)

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Melomeals: Vegan for $3.33 a Day March 2, 2011 at 12:04 pm

this looks fantastic! I love the cooked pureed carrot.. I always make mine with shredded raw carrot

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chelsey @ clean eating chelsey March 2, 2011 at 12:13 pm

That looks fantastic! I love carrots/carrot cake, so I am sure I would love this too!

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Alexia @ Dimple Snatcher March 2, 2011 at 3:50 pm

I ABSOLUTELY love this. At first I was confused and thought you meant banana bread and I was like “been there, done that,” but finally my brain caught up and I was like, “Ohhhhh.” Lovelovelove this :)

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melissa March 4, 2011 at 9:38 am

made this yesterday and it was soooooo delicious – have to admit, it seemed (and tasted) more like carrot cake to me but i’m not complaining (and neither is my husband or friends who i shared with!) such a vibrant color and more importantly, so good!!!

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keep on cookin... April 24, 2012 at 5:17 pm

You dont say how much butter to add at the 2 diferent times you call to “Add the butter”. Am I adding a cup to the carrots when they bake, and adding the 2TBSP to the mix..or other way around???

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Valerie Lin September 11, 2012 at 8:20 am

Love this! I adjust the recipe to include more carrots, brown sugar and a different blend of spices (check out my version at http://www.valsbakedgoods.com//2012/09/11/carrot-bread/. AMAZING! Thank you for the inspiration and base for my own recipe. Truly delicious.

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