Carrot Raisin Bread Recipe (Moist & Easy Quick Bread)

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This Carrot Raisin Bread Recipe bakes up into a moist, tender quick bread that's full of shredded carrots, plump raisins, and crunchy walnuts. It's lightly spiced, just sweet enough, and perfect for breakfast, brunch, or an afternoon snack with coffee or tea. If you've ever had the carrot raisin bread from Mimi's Cafe, this is my from-scratch version of that legendary bread basket staple.

Updated February 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted October 28, 2019.

Overhead view of sliced bread on metal grate.

There used to be a restaurant in Atlanta that I went to for brunch whenever I could, and the thing I looked forward to most wasn't even on the menu, it was the bread basket. Specifically, the carrot raisin bread that came tucked inside. It was soft, warmly spiced, just a little sweet, and absolutely the best quick bread I had ever eaten. When I moved away from the city, I genuinely missed it. So I went home to my kitchen and figured out how to make it myself.

This Carrot Raisin Bread is my version, tested and approved in my own kitchen, adjusted until it came out exactly right. It's moist and tender with that perfect crumb, warmly spiced with cinnamon and nutmeg, and full of soft raisins and shredded carrots in every slice. And the best part? You don't need a mixer. One bowl, simple pantry ingredients, and about an hour of your time.

This bread is wonderful as a breakfast treat, a snack with your afternoon coffee, or wrapped up and given as a homemade gift. Let's get started!

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Why You'll Love This Carrot Raisin Bread Recipe
Ingredients
Expert Tips
📖 Recipe
What to Serve with Carrot Raisin Bread
Make-Ahead & Storage
Variations & Substitutions
Frequently Asked Questions
More Sweet Bread & Muffin Recipes
Did You Make This Recipe?

Why You'll Love This Carrot Raisin Bread Recipe

No Mixer Required - everything comes together in one bowl with just a whisk and a spatula. Simple and low-effort from start to finish.
Incredibly Moist and Tender - the oil in this recipe keeps the bread soft for days, making it perfect for baking ahead and enjoying all week.
Freezer-Friendly - this bread freezes beautifully, so I always make two loaves, one for now and one to pull out whenever you need it.
Naturally Sweetened Depth - a touch of molasses alongside the sugar adds a warm, caramel-like depth of flavor that makes this bread something special.

Ingredients

Here's everything you'll need to make this recipe.

All-Purpose Flour gives this bread its structure. Measure carefully, spoon the flour into your measuring cup, and level it off. Too much flour from scooping directly will make the bread dense.
Shredded Carrots are the star of the show. Use freshly shredded carrots rather than pre-shredded from the bag. Fresh carrots have more moisture, which keeps the bread tender. A box grater works perfectly. No need to squeeze out the moisture; you want it in the batter.
Raisins add pockets of natural sweetness throughout the bread. They soften beautifully as the bread bakes and become almost jammy inside. If your raisins are particularly dry, soak them in warm water for 10 minutes before adding, then drain them.
Vegetable Oil (rather than butter) is what makes this bread so moist. Oil stays liquid at room temperature, which means the bread stays tender even after a day or two on the counter.
Molasses adds a deep, warm richness to the flavor that makes this bread taste like something truly homemade. You only need a small amount, but it makes a big difference. If you don't have molasses, you can substitute dark brown sugar.
Warm Spices - cinnamon and nutmeg give this bread its signature cozy flavor. Don't skip the nutmeg; it's subtle but adds depth.
Walnuts are optional but wonderful. They add a bit of crunch and a toasty flavor that complements the sweetness of the carrots and raisins. Leave them out if you have a nut allergy or preference.

👉🏾 See the recipe card below for exact quantities and full instructions.

Expert Tips

Here are my best tips for making this recipe turn out perfectly every time.

Use fresh carrots, not pre-shredded. Freshly grated carrots have more moisture and a finer texture that incorporates into the batter much better than the thick, dry shreds you get from a bag.
Don't overmix the batter. Stir until the flour just disappears. Overmixing is the number one cause of tough, dense quick bread.
Let it cool before slicing. I know it's hard to wait, but slicing the bread before it has cooled completely will cause it to fall apart and look crumbly. Give it at least 20 to 30 minutes on a wire rack first.
Make two loaves and freeze one. This recipe makes two loaves, and the second one freezes beautifully. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight on the counter.
Your toothpick test is your best friend. Oven temperatures vary, so start checking at the 50-minute mark. Every oven is a little different, and your bread may need a few extra minutes.
Soaking dry raisins helps. If your raisins have been in the pantry for a while and feel dry, soak them in warm water for 10 minutes before adding them to the batter. This plumps them back up so they're juicy and soft in the finished bread.

📖 Recipe

Close up front view of finished bread on cutting board.

Carrot Raisin Bread Recipe

LaKita Anderson

This moist carrot raisin bread recipe comes together in one bowl with no mixer needed. Easy, tender, and packed with warm spices, a Southern kitchen staple!

4.50 from 24 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 10

Total Time 1 30

Course Bread, Breakfast, Snack

Cuisine American

Servings slices

Calories 465 kcal

Equipment

1 loaf pan
1 Large mixing bowl and whisk (or stand mixer with whisk attachment)
1 medium mixing bowl
1 Rubber spatula or spoon

Ingredients

Dry ingredients:
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
Wet ingredients:
¾ cup vegetable oil
1 cup plus 2 Tablespoons granulated sugar
3 large eggs
¼ cup molasses
½ teaspoon vanilla extract
Mix-ins:
1 cup shredded carrots (from about 2 medium carrots)
1 cup raisins
¾ cup chopped walnuts

Instructions

Prep the pan and oven. Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with a parchment paper sling, leaving some overhang on the long sides for easy removal.
Mix the dry ingredients. In a medium bowl, whisk together the 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt until well combined.
Mix the wet ingredients. In a separate large bowl, add the ¾ cup vegetable oil, 1 cup + 2 tablespoons sugar, 3 eggs, ¼ cup molasses, and ½ teaspoon vanilla extract. Whisk (or use an electric mixer) until smooth and slightly thickened.
Add carrots, raisins, and walnuts. Stir in the 1 cup shredded carrots, then fold in the 1 cup raisins and ¾ cup walnuts until evenly distributed throughout the batter.
Combine wet and dry. Add the dry ingredient mixture to the wet ingredients. Gently fold just until the flour disappears and no dry streaks remain. The batter will be thick and full of mix-ins, avoid overmixing.
Fill the pan. Pour the batter into the prepared loaf pan and smooth the top into an even layer. The pan should be about two-thirds to three-quarters full.
Bake. Bake at 325°F for 60-70 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs (no wet batter). Start checking around 60 minutes and add time as needed.
Cool and slice. Let the carrot bread cool in the pan for 10-15 minutes, then use the parchment to lift it onto a wire rack. Cool completely before slicing.

Notes

This recipe is updated for one 9×5-inch loaf with a lighter, more stable crumb and a more even rise.
For the best texture, use fresh baking powder and baking soda, and measure flour by spooning and leveling, not scooping.
Avoid overmixing once the dry ingredients are added; stir just until combined for a tender crumb.
A slight, gentle settling across the top as the loaf cools is normal for a moist quick bread with lots of mix-ins. It should not collapse into a deep trench or feel wet in the center.
Store cooled bread in an airtight container at room temperature for 3-4 days, or refrigerate up to 1 week.
To freeze, wrap the loaf (or slices) tightly and freeze up to 3 months. Thaw at room temperature.
Loved the original version? The batter from the older recipe works best divided between two 8×4-inch loaf pans baked at 350°F for about 40-45 minutes, or until a toothpick near the center comes out mostly clean.

Calories: 465kcalCarbohydrates: 60gProtein: 6gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 14gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 56mgSodium: 326mgPotassium: 412mgFiber: 3gSugar: 27gVitamin A: 2222IUVitamin C: 2mgCalcium: 66mgIron: 3mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword carrot raisin bread, carrot raisin bread recipe

Tried This Recipe?Leave a comment below or tag @simplylakita on social!

What to Serve with Carrot Raisin Bread

Here are some of my favorite ways to serve this bread.

Warm with salted butter, the simplest and best way to enjoy a freshly baked slice.
With cream cheese spread for a slightly tangy contrast to the sweet bread.
Alongside a cup of coffee or tea as a breakfast treat, paired with a full brunch spread.
As an afternoon snack alongside a comforting dessert plate.

Make-Ahead & Storage

Make-Ahead

This bread is an excellent make-ahead recipe. You can bake both loaves up to 2 days before you plan to serve them. In fact, the flavor actually improves overnight as the spices meld and the bread settles. Wrap the cooled loaves tightly in plastic wrap and store at room temperature until ready to serve.

Storage & Reheating

Store leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 1 week. The bread stays moist beautifully because of the oil in the recipe. For longer storage, wrap tightly in plastic wrap followed by a layer of aluminum foil and freeze for up to 3 months. To reheat, warm individual slices in the microwave for 15 to 20 seconds or toast lightly in a toaster for a slightly crisp exterior.

Close up front view of sliced bread on wooden cutting board.

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Variations & Substitutions

This recipe is flexible, here are some easy ways to make it your own.

Make It Into Muffins - pour the batter into a greased or lined muffin tin, filling each cup about ¾ full. Bake at 350°F for 20 to 25 minutes. This recipe makes about 18 muffins.
Swap Oil for Butter - you can use melted butter in place of vegetable oil for a richer flavor. The texture will be slightly different, a bit more tender and less uniformly moist, but still delicious.
Add Cream Cheese Frosting - spread a simple cream cheese frosting over the cooled loaf for a more indulgent treat that's perfect for brunch or a special occasion.
Use Coconut Instead of Walnuts - fold in ½ cup sweetened shredded coconut for a tropical variation that pairs beautifully with the carrots.
Leave Out the Raisins - if you're not a raisin fan, simply leave them out. The bread is still delicious and moist with just the carrots and walnuts.

Close up view of slice of bread on metal grate.

Frequently Asked Questions

Why did my carrot bread sink in the middle?

Sinking in the middle is usually caused by underbaking, opening the oven door too early, or leaveners that have expired. Make sure your baking powder and baking soda are fresh (check the dates on the cans), and don't open the oven until the bread has baked for at least 45 minutes.

Can I make this into muffins?

Absolutely! Fill greased muffin cups about ¾ full and bake at 350°F for 20 to 25 minutes. Check doneness with a toothpick, it should come out clean. This recipe makes about 18 muffins.

Can I use butter instead of oil?

Yes, you can substitute melted butter for the vegetable oil in equal amounts. The flavor will be slightly richer, but the texture may be a bit more crumbly compared to the oil version. Oil creates a more uniformly moist loaf that stays soft longer.

How do I know when the bread is done?

Insert a toothpick into the center of the loaf, it should come out clean or with just a few moist crumbs. The top should spring back when gently pressed, and the edges of the loaf will begin to pull away from the sides of the pan.

Can I leave out the walnuts?

Yes, absolutely. The walnuts are optional. The bread is just as moist and delicious without them. If you want some crunch without nuts, you could fold in a small handful of sunflower seeds instead.

Can I use shredded carrots from a bag?

Freshly shredded carrots are strongly recommended. Pre-shredded carrots from the bag are thicker and drier, which affects both the texture and moisture level of the finished bread. A box grater takes only a few minutes and makes a noticeable difference.

How long does this bread keep?

Wrapped tightly, this bread keeps well at room temperature for up to 1 week. For longer storage, freeze it for up to 3 months.

Can I freeze carrot raisin bread?

Yes! This bread freezes beautifully. Let it cool completely, wrap tightly in plastic wrap, then wrap again in aluminum foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature.

What can I substitute for molasses?

If you don't have molasses, substitute an equal amount of dark brown sugar (add it to the sugar already in the recipe and reduce slightly) or use honey. The flavor will be slightly different but still wonderful.

Why is my bread crumbly when I slice it?

Crumbling usually means the bread was sliced before it was fully cooled. Quick breads need at least 20 to 30 minutes to cool and set before slicing. If you slice too soon, the structure hasn't fully set, and the slices will fall apart.

What makes carrot raisin bread moist?

Using vegetable oil instead of butter keeps this bread tender at room temperature for days. Oil stays liquid when cool, while butter solidifies and can make the crumb dry over time. The moisture in fresh-grated carrots also helps.

What's the difference between carrot bread and carrot cake?

Carrot cake typically has more sugar, a higher fat content, and is topped with cream cheese frosting. Carrot raisin bread is less sweet, more tender, and works as a breakfast or snack bread rather than a dessert.

Is this similar to Mimi's Cafe carrot raisin bread?

Yes! This recipe was inspired by the carrot raisin bread from Mimi's Cafe in Atlanta. That warmly spiced, soft, slightly sweet quick bread that came in their bread basket. This is my homemade version, perfected over years of testing.

Close up slice of bread with butter spread on it.

More Sweet Bread & Muffin Recipes

Did You Make This Recipe?

If you give this carrot raisin bread a try, I'd love to know what you think! Leave a star rating and comment below. Your feedback genuinely helps other home bakers find this recipe. Share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. Happy baking!

Comments

4.50 from 24 votes (13 ratings without comment)

Carrot Raisin Bread Recipe (Moist, Tender & No Mixer Needed)

Why You'll Love This Carrot Raisin Bread Recipe

Ingredients

Expert Tips

📖 Recipe