Carrot Honey Loaf Recipe
Carrot Honey Loaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
As a busy health-care professional and mom, one of the most meaningful gifts I give to the people I love is my time and skills in the kitchen. I have been baking since I was 7 years old and while I still am an avid baker, raising three children, caring for three dogs and working full-time leaves me with little energy! My family appreciates all my efforts and this is a favorite extra "gift" I give people for special events like a housewarming or welcoming a new baby. It is especially good toasted with butter. —Krystal Horudko, Charlottetown, Prince Edward Island, Canada
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 2 large eggs, room temperature
  • 3/4 cup canola oil
  • 3/4 cup honey
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups grated carrots (about 3 large carrots)

Directions

Preheat oven to 350°. Combine eggs, oil, honey and vanilla; beat until smooth. In another bowl, whisk next seven ingredients for 30 seconds. Stir flour mixture into egg mixture just until combined. Add carrots; mix well.
Pour batter into a lightly greased 9x5-in. loaf pan; bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool 10 minutes before removing to a wire rack. Yield: 1 loaf (16 slices)

Test Kitchen tips
  • The honey flavor really comes through here, so be careful—if you're using a strongly flavored honey, as it may overpower the other ingredients.
  • This light and tender bread keeps well at room temperature but it can be chilled to help extend its life a day or two longer. It also freezes well for up to six months.
  • Originally published as Carrot Honey Loaf in Taste of Home April/May 2018

    Nutritional Facts

    1 slice: 212 calories, 11g fat (1g saturated fat), 23mg cholesterol, 173mg sodium, 26g carbohydrate (14g sugars, 2g fiber), 3g protein.

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    • 2 large eggs, room temperature
    • 3/4 cup canola oil
    • 3/4 cup honey
    • 2 teaspoons vanilla extract
    • 1 cup all-purpose flour
    • 1 cup whole wheat flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • 2 cups grated carrots (about 3 large carrots)
    1. Preheat oven to 350°. Combine eggs, oil, honey and vanilla; beat until smooth. In another bowl, whisk next seven ingredients for 30 seconds. Stir flour mixture into egg mixture just until combined. Add carrots; mix well.
    2. Pour batter into a lightly greased 9x5-in. loaf pan; bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool 10 minutes before removing to a wire rack. Yield: 1 loaf (16 slices)

    Test Kitchen tips
  • The honey flavor really comes through here, so be careful—if you're using a strongly flavored honey, as it may overpower the other ingredients.
  • This light and tender bread keeps well at room temperature but it can be chilled to help extend its life a day or two longer. It also freezes well for up to six months.
  • Originally published as Carrot Honey Loaf in Taste of Home April/May 2018

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