Carrot Honey Loaf
Honey is definitely the star of this recipe, giving this bread just the right amount of sweetness combined with the carrots. It is a wonderful spring baking recipe and Carrot Honey Loaf is perfect for breakfast or as a treat in lunchboxes. The aroma that fills your home while the bread is baking is just heavenly!
Every Spring, I look for recipes that put a twist on traditional carrot cake. We adore carrot cake and I make it often for my husband. When I came across this bread recipe, I knew we would love it. The honey acts as a sweetener, so there’s no sugar in the recipe. Wonderful flavor that is sweet from the carrots and honey. I’ll add this one to my regular spring line-up.
Carrot Honey Loaf
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)
How to make Carrot Honey Loaf?
- 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.
- Pour batter into a lightly greased 9×5-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.
This recipe was originally contributed to tasteofhome.com by Krystal Horudko of Charlottetown, Prince Edward Island, Canada. Here are some tips for making the bread.
TOH 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.
I did not have wheat flour on-hand, so I used 2 cups of all purpose flour. The recipe was delicious and so very moist.
I sent a loaf of this bread to my son in a care package recently. He called me while eating his first bite and was so thankful for the special surprise. I also included a copy of the recipe so he could make this bread again.
Carrot Honey Loaf
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
Instructions
- 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.
- Pour batter into a lightly greased 9×5-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.
Equipment
- 1 loaf pan
Notes
- 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.