Carrot Nut Bread

Susan Feliciano


Try to use ground or very finely chopped nuts in this recipe. I grind mine in a bullet blender, with pulses. They are not ground as fine as nut butter. It makes the flavor quite different from regular chopped nuts.

This bread tastes as good as (or better than) the carrot bread at Mimi's Café, but I do not know if it is the same recipe. This one originated from an old Joy of Cooking cookbook, and has been modified through the years to suit my tastes.

★★★★★ 1 vote
1 loaf
20 Min
1 Hr


1 c
whole wheat flour
1/2 c
all purpose flour
1 1/2 tsp
baking soda
1/4 tsp
3/4 c
raw or granulated sugar
2 large
eggs, beaten
1/2 c
vegetable oil
1/2 c
apple butter
1 tsp
1/2 tsp
1 1/2 c
finely grated carrots
1 1/2 c
ground pecans or walnuts


1Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan.
2Sift together into a large bowl the flours, baking soda, and cinnamon. Add in the sugar, eggs, oil, apple butter, vanilla, and salt.
3With a few swift strokes, blend in the carrots and pecans or walnuts. Turn into prepared pan.
4Bake about 1 hour, until loaf springs back when lightly touched. Cool in the pan 10 minutes, then turn out onto a rack for further cooling.
5This bread may be iced on top with cream cheese frosting and sprinkled with nuts.

About Carrot Nut Bread

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #walnuts, #pecans