So, after the marshmallow shock of last week (which actually turned out well!) I decided to give us all a break this week. Especially Tom, since Father’s Day is this weekend.
So I made a nice Carrot Bread!
AuthorRetroRuth
From The Queen's Book, 1967
Tested Recipe!
[cooked-sharing]
Mix oil, sugar, and eggs. Sift dry ingredients and add to sugar mixture. Add carrots and nuts. Add vanilla. Bake at 350 degrees until toothpick comes out clean, about 50 minutes. This makes a 9-inch loaf pan or 2 smaller loaves. Very good!
Ingredients
Directions
Mix oil, sugar, and eggs. Sift dry ingredients and add to sugar mixture. Add carrots and nuts. Add vanilla. Bake at 350 degrees until toothpick comes out clean, about 50 minutes. This makes a 9-inch loaf pan or 2 smaller loaves. Very good!
Notes
This recipe is from a church cookbook called The Queen’s Book from Saginaw, Michigan. And this is also a good illustration of how mainstream or company advertised recipes can become “Grandma’s Carrot Bread”. Since the brand Wesson is actually named as the kind of oil used in this recipe, it’s pretty obvious that this is from the Wesson test kitchens. Which shouldn’t take anything away from this one, because the Wesson test kitchen was a solid bunch who methodically turned out great recipes.
Also, how about that action shot! Tom was able to be my photographer for this one, so I wasn’t stirring and taking pictures at the same time as I normally do.
Mmmm…carrots.
This recipe also helped to deplete our rather large bag of carrots that we get weekly from our CSA. After this summer, I’m expecting all of us to never need glasses again.
This was a nice, sturdy loaf that depanned well and smelled amazing! TJ actually hovered around the oven and made yummy sounds while it was baking.
Which got me to thinking. I’ve tried carrot cake before in my rabbit cake pan and it didn’t turn out very well. But after my success this year with banana bread lamb, maybe I should be making carrot bread in the pan instead of carrot cake!
“This is so good. It tastes just like carrot cake.”
The Verdict: Carrot Cake Bread
From The Testing Notes –
This is a really good, sturdy carrot cake, but not a bread that you can make sandwiches with like Peanut Butter Bread. (Unless you want to make a cream cheese sandwich. In which case, make sure you have me over.) Definitely more on the “cake” side of quick bread. Both Tom and the kids loved it a lot, and our loaf was decimated in a short period of time. The loaf was moist, good carrot flavor, cut well, and kept the loaf shape. It didn’t crumble into oblivion when you sliced it, which was really nice. Overall, a winner!
Hi, approximately how many minutes did you bake? I also have lots of carrots 🙂 Thanks, love the recipes!!
This sounds basically like the recipe I use for zucchini bread but, you know, with carrots. I usually have plenty of carrots on hand so I am definitely going to try this one at some point! Fun recipe!
Glad you liked it! I have lots of zucchini right now, so I think I am going to remake this with zucchini! Thanks for the idea. 🙂
Hi! I baked for about 53 minutes, so I would start checking after 50. Good luck!
The bread looks fabulous and I love your loaf pan! Tom’s sporting that beard well too — quite dapper!
Off to grate some (a-little-old-and-rough-around-the-edges) carrots that I need to use up now or never!
This would also be wicked with a little tiny drizzle of cream cheese frosting. I think I’ll have to bake one of these tonight…
This looks like it would be great with a handful of raisins thrown in. Definitely going to throw a loaf or two at my brother, who is a carrot cake fiend.
♥️
I just love the seashell arrangement with the mid century colors. You guys have the best style!
Thank you so much, Kerry Jean! You are so sweet. 🙂
I’m trying to figure out if there’s a difference between carrot bread and carrot cake aside from what pan you pour it into. (Same for banana.) What do you think?
Can you substitute applesauce for some/all of the oil? How does it come out?