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Carrot Honey Loaf

Total Time

Prep: 20 min. Bake: 1 hour


1 loaf (16 slices)

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


  • 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 7 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.

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.
  • Nutrition 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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    Average Rating:
    • Lisa
      Feb 23, 2021

      This bread was delicious. I followed the exact recipe without any adjustments or changes, baked for exactly 1 hour. My family loved it! Thank you for sharing.

    • Shelly
      Sep 5, 2020

      Love this recipe! I combined sweet potato baby food and oil to make the 3/4 cup of oil. Everything else as written. I love that is is not too sweet.

    • susanrukes
      Jun 29, 2018

      Not a fan. I was expecting this to have the flavor of carrot cake or spice cake, but it did not. It wasn't sweet enough and while it had enough of the spices that were there, something was definitely missing. The top also burned which didn't help. We will eat it rather than throw it out, but I think it's going to need cream cheese.

    • i_like_pie
      Jun 15, 2018

      We really enjoyed this recipe; it has great flavor without depending on overly sweet taste. I made as is except I didn't have enough honey, so I used 1/4 c honey, 1/4 c light corn syrup, and 1/4 c molasses. It made 2 mini loaves (foil pans from store) and one slightly larger mini loaf (pan I had at home) that baked 30-35 minutes. I also added raisins to part of the batter, but most of the family ate the part without and enjoyed them. We also liked them warm with butter as one other reviewer suggested. I would like to try to replace the oil (or part of it) with the applesauce next time, also has suggested by another reviewer. Thanks for a great recipe!

    • mom2lauren
      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!

    • robbrd
      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.

    • Krystal
      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.