Carrot Bread


Carrot Bread

Recipe Courtesy Chef Bryan Woolley


  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2/3 cup vegetable oil
  • 1 1/2 cups flour
  • 3/4 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp freshly grated nutmeg
  • 1/2 tsp salt
  • 1 1/2 cup grated raw carrots
  • 2 tbsp freshly grated ginger
  • 1 cup chopped toasted walnuts
  • 3/4 cup golden raisins


  1. Grate carrots and ginger and set aside.
  2. In a large bowl combine eggs, sugars, and vegetable oil. Mix together.
  3. Add grated carrots and ginger to the egg mixture, mix to combine and set aside.
  4. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Whisk together to combine.
  5. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the walnuts and golden raisins.
  6. Spray your chosen bread form pans (9×5 loaf pan, muffin tins, smaller loaf pans) with vegetable spray and spoon batter into the pans.
  7. Bake in a 350 degree oven until a toothpick comes out clean. Time will depend on the size and shape of you pans.
  8. Remove from oven and let bread cool in pan for about 10 minutes. Transfer to a wire rack and cool completely. Serve and Enjoy!


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