Carrot Raisin Bread Recipe

Close up front view of finished bread on cutting board.

4.50 from 24 votes

Carrot Raisin Bread Recipe

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.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Bread, Breakfast, Snack

Cuisine: American

Keyword: carrot raisin bread, carrot raisin bread recipe

Servings: slices

Calories: 465kcal

Author: LaKita Anderson

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.

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