Carrot Bread

Maggie May Schill


Often times my choices in cooking and baking for a week is distinctly controlled by what my husband happens to randomly drag home with him. This week, for reasons beyond my own common sense, my husband brought home nearly five pounds of carrots. So enjoy my recipe for Carrot Bread...

pinch tips: Perfect Bacon Every Time





20 Min


55 Min




2 c
all purpose flour
3/4 c
2 tsp
cinnamon, ground
1/4 c
packed light brown sugar
2 large
1/4 tsp
2 tsp
baking powder
1 tsp
baking soda
1 1/2 c
fresh grated carrots
1/3 c
whole milk
1/4 c
butter, softened
3 Tbsp
whipped cream cheese
1/2 tsp
vanilla extract
2 Tbsp
quality bourbon
1/2 c
golden raisins (optional)

Directions Step-By-Step

1-Preheat oven to 350'F

2-Grate your carrots to the finest possible grate. Add your bourbon to the grated carrots and mix completely.

3-Add your raisins to your grated carrots and set aside for later use.

4-Grease and flour 2 large loaf pans, or 3 small loaf pans.

5-Sift together in large mixing bowl: Flour, cinnamon, baking powder, baking soda and salt.

6-In a second mixing bowl, cream together butter with brown sugar and white sugar until completely combined.

7-Combine sugar mixture to flour mixture and mix completely. It should look like a sandy mixture when completely combined.

8-In yet another mixing bowl: add your eggs, milk, vanilla extract and whipped cream cheese. Beat together until completely combined.

9-Slow add wet mixture to dry mixture until completely incorporated.

10-Fold in carrot and raisin mixture.

11-The finished batter should be just ever so slightly thicker than cake batter.

12-pour into pans evenly and bake for about 55 minutes, or until a toothpick comes out clean.

13-Let the loafs cool in their pans for about 20 minutes, then turn them out onto a wire rack to finish cooling.


About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids