Carrot Honey Loaf Recipe

4.5 3 2
Carrot Honey Loaf Recipe
Carrot Honey Loaf Recipe photo by Taste of Home
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Carrot Honey Loaf Recipe

Read Reviews
4.5 3 2
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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    Reviews forCarrot Honey Loaf

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    MY REVIEW
    mom2lauren User ID: 7407229 287036
    Reviewed Apr. 23, 2018

    "I’m a Volunteer Field Editor. I tried this because I’ve lots of carrots in the fridge and the contributor is a fellow Maritimer! It turned out wonderful. I subbed in applesauce for 1/2 the oil and it’s nice and moist. I have to disagree with the other 2 reviews below- one states the nutmeg MUST be freshly grated in order for the recipe to be successful, and the other states it’s not a very sweet bread. I used ground nutmeg and it’s still great and also found that it is plenty sweet for our tastes. Don’t let those reviews deter you from trying it out!"

    MY REVIEW
    robbrd User ID: 1292786 286375
    Reviewed Apr. 9, 2018

    "I thought I'd give this recipe a go. I didn't see the note in the comments to use freshly grated nutmeg but I could taste the nutmeg. I sampled a little piece warm from the oven and it was good. I liked it better cooled with butter. I didn't try toasting it. Everyone that has tried it here seems to like it but it has been noted it isn't an overly sweet bread like banana bread. If you expect sweetness, you may be disappointed with the lack of it. A nice change from the normal quick breads."

    MY REVIEW
    Krystal User ID: 9439060 285321
    Reviewed Mar. 19, 2018

    "Just a quick note for this loaf to be a great success, FRESHLY GRATED nutmeg is a must! You can also add in 1/8tsp cardamon, 1/4 tsp cloves and 1/2 tsp ginger for a chai flavour."

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