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. You’ll want to add this one to your regular spring line-up.
Carrot Honey Loaf
What’s needed:
- 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° Fahrenheit. 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-inch 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.
Looking for more delicious quick bread and muffin recipes, check out these favorites:
- Sweet Potato Streusel Muffins
- Jamaican Banana Bread
- Banana Nut Muffins
- Lemon Yogurt Bread
- Chocolate Chip Zucchini Bread
I know you’ll love this Carrot Honey Loaf. It is a great way to usher in Spring. Join me and other home bakers to receive NEW recipes sent right to your inbox. Simply enter your email address in the SUBSCRIBE BOX and you’ll hear from me soon!
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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.