Moist Carrot Bread Recipe
Ingredients
All-purpose flour – 2 cups (250g)
Grated carrots – 2 cups (200g)
Granulated sugar – ¾ cup (150g)
Brown sugar – ¼ cup (50g) (optional for extra depth)
Eggs – 2 large
Vegetable oil – ½ cup (120ml)
Plain yoghurt or buttermilk – ½ cup (120ml)
Baking powder – 2 tsp
Baking soda – ½ tsp
Ground cinnamon – 1 tsp
Nutmeg – ¼ tsp
Vanilla extract – 1 tsp
Salt – ¼ tsp
Chopped walnuts or raisins – ½ cup (optional)
Instructions
In a large bowl, mix the eggs, oil, sugars, yoghurt, and vanilla until smooth.
Add the grated carrots and stir to combine.
Sift in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gently mix until just combined — do not overmix.
Fold in nuts or raisins if using.
Pour the batter into a greased loaf pan (9x5 inch / 23x13cm).
Bake at 180°C (350°F) for 50–60 minutes or until a toothpick comes out clean.
Allow to cool before slicing.
Tips:
For extra moisture, add ½ cup (120g) crushed pineapple (drained).
You can glaze with a cream cheese drizzle or serve plain.
