Here is a delicious recipe that I modified from a meat-based dinner. The crock cooker makes cooking it really simple. It can be served alone, with rice, or with soft tortillas that have been steam-cooked. It is delectably creamy. Also works well as a samosa filling. It has a wonderful peppery heat to it.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- ¾ cup sunflower seed oil
- ¾ cup white sugar
- ¼ cup packed brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 2 large eggs, beaten
- 1 cup grated carrots
- ½ cup chopped pecans
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 Degrees C). Grease and flour a 9×5-inch loaf pan.
- Beat sunflower oil and both sugars with an electric mixer in a large bowl until well combined.
- Sift flour, baking powder, baking soda, cinnamon, and salt together into a bowl. Gradually stir dry ingredients into wet ingredients. Stir in beaten eggs until combined. Mix in carrots, pecans, and vanilla. Pour batter into the prepared pan.
- Bake on the middle rack of the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely.
Reviews
I made it. Added nutmeg, and cardamom with chocolate chips also. It was amazingly delicious
This was definitely yummy, but just a little on the sweet side for me. I had to use gluten free flour & canola oil (I couldn’t find sunflower seed oil). The bread had a nice crunch to the crust and nice and moist inside. It has a really nice “carrot cake ” flavor. I would definitely make again, maybe just cut the back the sugar a bit.
My husband thinks that this bread is great, but I plan to work on it a bit. I find it too oily and too sweet. Next time I’ll reduce oil and sugar and perhaps add another egg to see if it holds together better. I added some nutmeg, and we both agreed that the flavour was great.
I thought this turned out tasting great. Since I didn’t have sunflower seed oil, I substituted olive oil. Also, I used almost 2 cups of shredded carrots instead of only one. I couldn’t resist trying it right after it cooled a bit. Yummy!
This bread was delicious, exactly what I was looking for when searching for a quick bread my 8 & 3 year old can help make. They mixed the ingredients while I grated the carrots and then mixed it again. Perfect recipe for cooking with kids. We brought this to our great grandmothers house for lunch and she loved it! Will definitely make this again.
I was HIGHLY suspicious of the batter/dough that I ended up with, but the bread turned out a really wonderful texture and the flavor is also quite good. Very subtle spice flavor. Though I don’t notice the carrot at all. if you want a strong carrot flavor, definitely add much more. I used vegetable oil instead of sunflower seeds oil, otherwise followed the recipe exactly. I highly recommend giving it a try!
I’m not sure why, but mine came out very raw in the middle after an hour even in dark pans. Could use 1 hour 15 to 1.5 hours. Kids loved it though. Mixed in some white chocolate chips for New Years Day.
Tasty!
This is an old recipe from when we got the TV guide in the mail and they had a stars recipe each week. This was Jill St Johns. I lost it and am so happy to see it here! My bread was super moist and the only thing I did different was toasting the pecans which wouldn’t change the moisture of it. I also have a new electric oven so I would say to the people who had a dryer bread it is because ur oven may be baking too hot. I have had it where it wasn’t as moist and I have to tell u I prefer it that way! lol. I may bake my next one longer because u also get a crispier brown sugary crust all around if u overbake it. This one here was as moist as a cake and I don’t think it was meant to be that way. It was however very good and I do believe using the sunflower oil does make a difference. I doubled the recipe and am going to freeze it and give it to my sister. She loves this kind of thing. Next bake will be at 375 instead of 350! Oh I did add 1/2 teaspoon more of cinnamon because I like it!
Loved it! I will be making this again.
made this without the nuts & added 1/3 cup apple sauce – delicious
Never thought of doing carrot cake as a loaf cake before! This cake/bread came out moist with a nice crispy crust, which I LOVE. The only changes I made was using all brown sugar, adding extra spices, and adding an extra cup of carrots. It turned out dense, but light (if that makes sense). Next time, I will try it with a cream cheese frosting 🙂
I don’t understand why this is called a batter when the consistency was far more like cookie dough. I was perplexed by the texture after mixing all the ingredients as prescribed, but after adding 1 cup milk! and baking as directed, it came out great.
Substituted vegetable oil (no sunflower seed oil in our little town), and walnuts for pecans. Made it in mini loaf pans, and put two pans in the oven at a time, 30 minutes. Noticed that after the last two mini loaves cooled, the parchment paper slings had an oily shadow. I don’t know if that was because they were waiting longer to go in the oven or because they were from the bottom of the bowl.
Well this is a wonderful recipe, but I must confess I made several changes and additions just for fun and because I am on a low-carb diet as well. I used Swerve Brown and white sugars, 1/2 cup unsweetened applesauce, 1/2 cup canola oil, nearly 3 cups of carrots ground fine and 1/2 cup of unsweetened coconut-also ground fine. It made big beautiful loaf and I iced with Cream Cheese Frosting using Swerve Confectioners Sugar. What a treat!!! The pecans made it extra special. Could easily be a Holiday Dessert!
I left out the pecans and added an extra half cup of carrots instead, since pecans are definitely not something we usually keep in the house and if I put them in, easily half my family would not want to eat it, and put in a little more cinnamon, as well as swapped the sunflower oil for canola oil (I am not even sure where I would find sunflower oil), and it turned out perfect. Everyone in my family loved it (save the seven year old who notoriously dislikes baked goods of any kind) and said that we should add the recipe to our list of family favourites to make more often. Would definitely make this again.
7 2 17 … Ihttp://allrecipes.com/recipe/6702/cinnamon-carrot-bread/ … guess I expected more. It tasted fine, but nothing special. I made this the next day … http://allrecipes.com/recipe/161788/nicoles-winter-carrot-zucchini-bread/ … subbed all carrots. ‘Wasn’t crazy about it either, but I liked this one – Cinnamon Carrot Bread better.
I used vegetable oil and added a bit of milk to thin it out a bit as batter was very thick.
I viewed EKRUDERT’s suggestion for the cream cheese layer inside, and it AMAZING! It’s essentially a cheesecake layer inside the bread. I added 1/4 cup sugar to the cream cheese instead of a 1/2 cup, and it was perfect, but more would be too sweet. I added 1/4 cup more sugar to the bread, and it made it perfect. Before, it was not sweet enough, and this made it perfect. Got many requests to make it again.
This is an extremely dry bread
The basic recipe is a very good base for a tasty carrot bread. I read several reviews before making it the first time, and I used many of the modifications suggested. I doubled the carrots and added more cinnamon. The second time I made it, I added 1/2 of a can of drained, crushed pineapple, which makes this bread taste more like a carrot cake. It’s delicious! I’ve been using this recipe for 4 years now. Thank you for sharing it!