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Carrot Bread

 Carrot Bread
This lovely moist quick bread from Connie Simon of Reed City, Michigan is flecked with crunchy walnuts and colorful shredded carrot. "For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple," Connie says.
10 ServingsPrep: 15 min. Bake: 50 min. + cooling


  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup unsweetened applesauce
  • 1/2 cup egg substitute
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup shredded carrot
  • 1/4 cup chopped walnuts


  • Coat an 8-in. x 4-in. loaf pan with cooking spray and dust with
  • flour; set aside. In a bowl, combine the sugar, flours, baking
  • powder, baking soda, salt and cinnamon. In another bowl, combine the
  • applesauce, egg substitute and vanilla; stir into dry ingredients
  • until just moistened. Fold in carrots and walnuts.
  • Pour into prepared pan. Bake at 350° for 50-55 minutes or until a
  • toothpick comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack. Yield: 1 loaf (10 slices).
Nutritional Facts: One slice equals 182 calories,

2 of 2

Carrot Bread (continued)

Nutritional Facts: 2 g fat (trace saturated fat), 0 cholesterol, 439 mg sodium, 38 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.