Handwritten recipe card for Carrot Bread
by: salvagedrecipes

Carrot Bread with Coconut and Raisins

Carrot Bread
Carrot Bread became especially popular in mid-20th-century American kitchens when home bakers embraced vegetable-based quick breads for their moisture and natural sweetness. Similar in spirit to carrot cake but baked in loaf form, this bread combines grated carrots, warm cinnamon, coconut, raisins, and currants for a rich texture and gently spiced flavor. The use of oil instead of butter creates an exceptionally tender crumb, while the dried fruits add bursts of sweetness throughout. It’s beloved for its hearty, comforting character and its ability to feel both wholesome and indulgent at the same time.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course bread
Cuisine American
Servings 12
Calories 410 kcal

Ingredients
  

  • ½ cup raisins
  • ½ cup currants
  • ½ cup water
  • 2 cups carrots (grated )
  • ¼ cup nuts (chopped, walnuts or pecans)
  • 1 cup coconut (shredded )
  • 2 cups all-purpose flour (divided)
  • 3 eggs
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil (such as Wesson oil)
  • 2 tsp baking soda
  • 3 tsp ground cinnamon
  • ¼ tsp salt
  • 1 tsp vanilla extract

Instructions
 

Step 1: Prepare the Dried Fruit

  • Place raisins and currants in a small saucepan with 1/2 cup water.
  • Bring to a gentle boil and cook until the water is absorbed.
  • Remove from heat and let cool completely.

Step 2: Prepare the Carrot Mixture

  • Grate enough carrots to measure 2 cups.
  • Place carrots in a large mixing bowl.
  • Add chopped nuts and shredded coconut.
  • Stir in the cooled raisins and currants.

Step 3: Mix the Wet Ingredients

  • In another bowl, add 3 eggs.
  • Beat with an electric mixer until light and slightly foamy.
  • Add sugar, oil, and vanilla.
  • Beat until well combined.

Step 4: Combine Dry Ingredients

  • Add 1 cup flour, baking soda, cinnamon, and salt to the wet mixture.
  • Mix until incorporated.
  • Add the remaining 1 cup flour and mix just until combined.

Step 5: Combine and Pour

  • Add the carrot mixture to the batter.
  • Stir gently until evenly distributed.

Step 6: Prepare Pans

  • Grease two small loaf pans.
  • Line bottoms with parchment paper if desired.

Step 7: Bake

  • Pour batter evenly into prepared pans.
  • Bake at 350°F for about 50 minutes.
  • Test with a toothpick inserted in the center; it should come out clean.

Step 8: Cool

  • Allow loaves to cool in pans for 10 minutes.
  • Remove and cool completely on a wire rack before slicing.

Tips

  • Add 1/2 tsp nutmeg for deeper spice flavor.
  • Substitute brown sugar for half the white sugar for a richer taste.
  • Replace nuts with sunflower seeds for a nut-free option.
  • Add crushed pineapple (well drained) for extra moisture.
  • Top with a light cream cheese glaze after cooling.
  • Use whole wheat flour for half the flour for a heartier loaf.
  • Toast coconut before adding for enhanced flavor.

Nutrition

Calories: 410kcalCarbohydrates: 52gProtein: 6gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 210mgPotassium: 260mgFiber: 3gSugar: 32gVitamin A: 5200IUVitamin C: 3mgCalcium: 45mgIron: 2mg
Keyword carrots, classic recipes, comfort food, homemade, loaf bread, quick bread, vintage baking, warm spices
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