Carrot Raisin Bread Recipe (Moist & Tender 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.

Updated December 2025: This carrot raisin bread has been refreshed with a one-pan 9×5 loaf method, adjusted flour, oil, and leavening for a more even rise, plus new tips and FAQs to help prevent sinking in the center. The flavor is the same moist, carrot-cake-style loaf you love, just easier and more dependable. Originally posted October 28, 2019.

Overhead view of sliced bread on metal grate.

If you've ever had the carrot bread from Mimi's Café, this loaf will feel familiar. When I lived in Atlanta, Mimi's was one of my favorite brunch spots, and I always went straight for the warm carrot raisin bread in the bread basket. Since there isn't a Mimi's where I live now, I started testing my own version at home. After multiple rounds in my kitchen, this updated one-pan recipe is the soft, reliable loaf I keep coming back to, and the one I feel good sharing with you here.

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Before You Bake This Carrot Raisin Bread
📖 Recipe
After You Bake: Serving, Storage & Freezing
Expert Tips & Troubleshooting
FAQs
More Sweet Bread & Muffin Recipes

Before You Bake This Carrot Raisin Bread

Before you jump to the recipe card, here are a few quick things that will help your carrot bread rise well and bake evenly:

Overhead view of ingredients needed to make bread in separate bowls.

Pan size matters. This updated recipe is written for one 9×5-inch loaf pan. Grease it well and line it with a parchment paper sling so you can lift the loaf out after it cools.
Lower, slower bake. We bake at 325°F instead of 350°F so the center has time to cook through without the edges over-browning. Plan on 60-70 minutes of bake time.
Check your baking powder and baking soda. For a good rise, both need to be fresh and active. If they've been open in the pantry for a long time, it may be time to replace them.
Measure flour the "light" way. Spoon the flour into your measuring cup and level it off with the back of a knife. Scooping straight from the bag can pack in extra flour and make the bread heavy.
Don't overmix. Once the dry ingredients go into the wet, stir just until the flour disappears. Overmixing can collapse the rise and lead to a dense texture.
A tiny bit of settling is normal. This is a very moist quick bread with lots of mix-ins. A slight soft dip across the top as it cools is normal. It just shouldn't collapse into a deep trench or feel wet and gummy in the center.

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

📖 Recipe

Close up front view of finished bread on cutting board.

Carrot Raisin Bread Recipe

LaKita Anderson

This Carrot Raisin Bread Recipe bakes in one 9×5 loaf pan and comes out moist, tender, and full of shredded carrots, raisins, and walnuts. A cozy quick bread for breakfast or snacking.

4.50 from 24 votes

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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!

After You Bake: Serving, Storage & Freezing

Serving Ideas

Plain, slightly warm from the oven.
Toasted with butter or a swipe of cream cheese.
Alongside coffee, hot tea, or a chai latte.
As a sweet addition to a brunch spread with eggs and fresh fruit.

How to Store

Once completely cool, store the loaf in an airtight container or resealable bag at room temperature for 3-4 days.
For slightly longer storage, refrigerate for up to 1 week. Let slices come to room temperature or warm briefly before serving.

How to Freeze Carrot Raisin Bread

Wrap the whole loaf tightly in plastic wrap, then in foil, or wrap individual slices.
Place in a freezer-safe bag or container and freeze for up to 3 months.
Thaw at room temperature, or rewarm individual slices in the microwave or toaster.

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

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Expert Tips & Troubleshooting

Start with fresh leaveners - If your bread doesn't rise much or takes on a heavy texture, the most common issue is old baking powder or baking soda. Replace them regularly for consistent results.
Respect the pan size - This formula is calibrated for one 9×5-inch loaf pan. If your pan is smaller, don't fill it to the brim. Bake a muffin or two with any extra batter so it doesn't overflow or sink.
Don't rush the bake - Quick breads need time. If you pull it too early, the center will be underbaked and more likely to collapse as it cools. Use the toothpick test in the very center and bake until it comes out mostly clean with a few moist crumbs.
A little settling is okay - Because this loaf is loaded with carrots, raisins, and walnuts, it's normal for the top to softly settle as it cools. As long as the inside is cooked through (no gummy streaks), your texture is right where it should be, moist and tender, not dry.
For a slightly lighter crumb - If you want it even lighter, you can reduce the raisins to ¾ cup and the walnuts to ½ cup on a future bake. Fewer heavy mix-ins = a more delicate crumb.

Close up view of slice of bread on metal grate.

FAQs

Why did my carrot bread sink in the middle?

A slight dip is normal for a very moist quick bread, but a deep trench usually means the center was underbaked or there was too much batter in a too-small pan. This updated version reduces the leavening, bakes at 325°F, and is designed for one 9×5-inch loaf, which helps the center cook through more evenly. Always test doneness in the very center of the loaf.

My bread feels dense. What can I do differently next time?

Make sure to measure the flour lightly (spooned and leveled, not packed), avoid overmixing once the dry ingredients are added, and double-check that your baking powder and baking soda are fresh. Also, let the loaf cool completely before slicing. Cutting too soon can make the crumbs feel heavy and gummy.

Can I make this carrot raisin bread without nuts?

Yes. You can leave the walnuts out entirely or replace them with more raisins. If omitting nuts, you can add an extra small handful of raisins if you like.

Can I use whole wheat flour?

You can replace up to half of the all-purpose flour with white whole wheat flour. The bread will be a bit heartier and denser, but still moist and flavorful.

Can I turn this into muffins instead of a loaf?

Absolutely. Spoon the batter into a greased or lined muffin pan, filling each cup about ¾ full. Bake at 350°F for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean.

Does this bread need a glaze or frosting?

It's delicious as-is, but you can drizzle a simple powdered sugar glaze over the cooled loaf or spread slices with cream cheese if you'd like more of a carrot-cake vibe.

Close up slice of bread with butter spread on it.

More Sweet Bread & Muffin Recipes

Have you tried making this quick bread recipe? Leave a rating and comment below! I love hearing how it turned out and any creative variations you tried. Tag @simplylakita on Instagram so I can see your beautiful bread!

Comments

4.50 from 24 votes (13 ratings without comment)

Carrot Raisin Bread Recipe (Moist & Tender Quick Bread)

Before You Bake This Carrot Raisin Bread

📖 Recipe