Sweet Carrot Bread




Sweet Carrot Bread

I recently realized that I really enjoy baking bread! I find the whole experience very therapeutic and calming. All the kneading and waiting for the dough to rise really lets you sit back and enjoy the process!

Like most people I was also very scared of yeast! My initial trials were always a failure! Something would just go wrong every time! Dough wouldn’t rise or the bread would turn flat!! I decided not to give up so easily… I read up a few helpful articles on bread making and yeast, took a deep breath and took on the task of mastering yeast!

Surprise! It really is not that difficult!! Baking bread is easy and fun 🙂 After biting into a crusty slice of my first perfect golden loaf of bread, store bought bread never tasted the same! Ever since my fascination of bread began I feel terrible when I reach out to a packet of regular sandwich bread in grocery stores. After thinking about it a lot I have now decided that I am going to make my own bread from now on! I can bake 2 loaves of bread together in my oven and it can last for almost a week for my family. We don’t’ really eat so much bread but for occasional sandwiches and soup or salad accompaniment I can easily bake my own bread!

In India we have a soft corner for breads which are sweet 🙂 My husband and daughter love the traditional sweet white bread from our local bakeries. Soft, fluffy white bread fresh from your neighboring ‘Iyengar Bakery’ is every family’s favorite in Bangalore, especially paired with a cup of south Indian ‘filter coffee’! I bake my bread with a combination of whole wheat flour and all purpose flour sweetened with some brown sugar.

Today I am baking a beautiful loaf of carrot bread! This loaf is naturally sweet from carrots but I sweetened it further with some more brown sugar. It’s so moist and sweet that It is almost like a carrot cake! Once again very very simple to make, vegan and healthy! It has LOTS of carrots so this is a perfect way to get more vegetables into your diet. My daughter loved it plain as its sweet and rich with carrot flavor!

Don’t be afraid of yeast!! Make bread 🙂

Give this recipe a shot and you will know what you have been missing out on all these days!

This also happens to be my first entry for a Blog event! I am sending this Carrot Bread as my entry for Monthly Mingle where the theme is Yeast. Monthly Mingle is brain child of Meeta of  ‘What’s For lunch Honey’ and the August edition is hosted by Kulsum of  ‘Journey Kitchen’.



Carrots for the bread



Sweet sticky dough



What a beautiful loaf!



Golden and crusty!



moist and sweet!



almost like a carrot cake!


[typography font=”Cantarell” size=”24″ size_format=”px” color=”#b36f98″]Ingredients:[/typography]

  • 2 ½ cups of whole wheat flour
  • 2 ½ cups of all purpose flour
  • 4 cups of grated carrots
  • 1/2 or 3/4 cup of brown sugar
  • ¼ cup of olive oil
  • 1 tsp salt
  • 2 tbsp active dry yeast


Place the active dry yeast in a clean bowl and pour warm water mixed with a spoon full of brown sugar. Let it sit while you get the rest of the ingredients ready.

Peel and grate the carrots.

In a large bowl combine flour, sugar, salt and mix well. Now add the carrots and toss everything together. By this time the yeast will be frothy and ready to use. Pour the yeast with the liquid into the carrot flour mixture and mix everything together. Add more water as required to make a soft dough. Knead the dough well and add the olive oil into it. Make sure the dough is still slightly sticky and soft. This will help it rise easily.

Cover with a clean wet cloth and let it sit in a warm place till it doubles in size. Time to rise totally depends on the weather. In Bangalore it’s right now warm and sunny and my dough was doubled in just about an hour in the afternoon sun!

Knead the dough once again. You can oil your hands lightly to prevent sticking. Divide it into two and place them in the bread loaf pans. Cover them once again with a wet cloth and leave for 15 to 20 minutes.

Bake them in a preheated oven at 190C for about an hour (that’s how much time it took for me to bake 2 loaves to bake. When it’s done, the loaf should sound hollow when tapped. Cool on a rack. Wait for it to completely cool before you cut it.

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  • Molly

    how many servings do you think this makes?

  • Nisha Thomas

    Can I use a microwave to make this? I dont have a baking oven 🙁

  • Mary

    I found your recipe while looking for something to do with the left overs from the juicer. We make carrot juice every other day and I have been using it as fertilizer in my plants but always wished I could incoparate in our daily food. It worked when I put it in the cooked rice but I wanted to try it in bread and your recipe worked great, it was easy and my family loved it. Thank you!!

  • Stacy Egan

    Thank you very much for sharing this recipe. I found it yesterday looking for healthful, low-calorie carrot cakes and breads, and the abundance of high-sugar and high-fat recipes (all were recipes for quick-breads) made me want to give up until I found yours! The secret does indeed appear to be in the yeast. This morning I cut your recipe in half and with a couple minor modifications (1T olive oil instead of 2T, 1 1/2c whole wheat flour + 1c bread flour, 2t instant yeast instead of 1T active dry yeast, 5T brown sugar) and used my bread machine’s Dough setting to process the dough. The bread machine requires liquid ingredients first. I used 1/2c + 1T water (to make up for 1T less oil). When the machine was done, I turned out the dough onto a floured board, kneaded lightly (it was a bit sticky, but the light bit of flour helped), and shaped it into a lightly greased loaf pan. I covered with a cloth and let it rise for an hour. I baked 15 minutes at 400F, then 30 minutes at 350F. It sounded hallow when tapped, so I removed it from the pan and let it cool on a rack. It turned out perfectly!! I just had a slice of it and it has just the right hint of sweetness, I love it! I’ve done the nutritional analysis, and it comes to essentially 2 calories per gram (so one slice is about 100 calories, depending on how thick you slice it). I expect it will become a staple snack in my home.

  • jyothi

    Hi Chinmayie,

    What is the size of your loaf pan/tin? The bread that i baked came just like this carrot bread – with the dense compactness as in the bottom. Should I have kneaded it more?

  • zoe

    this looks soo tasty. im a heath nut, but I’v been craving carrot cake. i searched for healthier alternatives and this is the best one yet!

  • chris

    i’ve never understood people that won’t bake yeast breads. when i work with yeast i feel like i’m creating my own tiny universe, growing, and alive with bubbles!

  • DV

    Hi Chimmayie, Your carrot bread (or can I say cake) looks awesome!!! I have just started experimenting with my oven and my carrot cake was so bitter. I understand your quantities (increased) of carrot would have helped 🙂 It’s Eggless and Low-fat with no butter at all!!! I’m gonna try this soon….

    This is my first time on your website and you really have a wonderful collection of recipes 🙂 Kudos! 🙂

  • Lindsey@Lindselicious

    Oh this bread looks awesome! I am totally still scared of yeast too, glad your bread came out great!

  • Baker Street

    Yeast is not my best friend. I love quick breads. Easy peasy to make and easier to fit it to the daily schedule.

    Your bread however looks moist and delicious. No better way to start the day i say.

    I usually add a hint of cinnamon to make my carrot bread a tad more special.

  • Sanjeeta kk

    Love the beautiful carroty loaf! Will surely make a scrumptious breakfast treat.

  • Nami | Just One Cookbook

    How do you know I love carrot bread. 😉 This is a great way for kids to feed bunch of carrots instead of sugary bread (but hard to resist). Thanks for sharing delicious recipe!

  • Jesse @ Happy Go Lucky Vegan

    This looks so, so good! I love the few ingredients you used – so natural and yummy!

  • Anita Menon

    I like this healthier take with carrots. I love making bread and it is one of my favourite baking things to do.

    The carrot bread looks wonderful

  • Lubna Karim

    I like carrots in cake…..cake looks extremely drool worthy…..

  • kankana

    I get impatient a lot! but i like the part when it’s baking and the house gets filled with the smell. Yeast and Me are not yet buddies .. still on ‘breaking the ice’ part 😀 This bread looks so perfect and great flavor choice!

  • Lindsay @ Pinch of Yum

    Great idea! I have zucchini bread in the oven right now, but why not add carrots?! Yum!

  • Xiaolu @ 6 Bittersweets

    I’ve never made carrot bread before — only carrot cake with lots of frosting. This looks hearty and healthier and like something I want to snack on =).

  • anh

    a carrot bread with yeast! So pretty and delicous!

  • Priyanka

    Have recently started liking carrots…
    I need to definitely try this again

  • Peachie

    What a good looking loaf of bread! I love the use of whole wheat flour to make it all the more healthy! lovely!

  • Jackie

    Love this! I wanna make this in muffin form, so beautiful!

  • Natalie B

    This looks wonderful! I’m curious as to how much water we’re suppose to disolve the yeast in. I didn’t see a measurement listed, but I may have missed it?

    • Chinmayie

      Hey Natalie! I don’t have any measurements listed as I don’t really measure anything while making a dough 🙁 sorry! I would say disolve the yeast in about a cup of water approximately. After adding the carrot and the yeast mixture to the flour, you will just have to keep adding water and stirring it with a wooden spoon till it all comes together, and then just knead it into a soft dough. I really don’t know the exact amount of water used here!

  • Tanvi@SinfullySpicy

    What a pretty loaf girl..I m drooling at 9 in the morning thinking how nice few slices would be for breakfast 😉 My husband is a HUGE HUGE fan of carrot cake and this recipe is perfect for those days when I wanna cut down the sugar & calories. Baking is addictive..I have been able to control myself for over 3 weeks now but I think I m baking something soon!

    Re: You can surely use anardana in vegetables/beans ..see this chickpea recipe I posted. http://sinfullyspicy.com/2011/05/02/khatte-chole-aur-bhature/ .I love it with potatoes too..it just adds a tang! I think u ll like it!

    • Chinmayie

      Thank you so much Tanvi! I don’t know where I can find anardana in Bangalore… I have never seen then anywhere but I am very curious to try! I LOVE tangy vegetables so will have to look for these 🙂

      I have been snacking on slices of this bread all day today! To make it sweeter I had it with chocolate sauce (for dessert after lunch 😉 ) and with mango preserve!! Tomorrow morning we’ll have it with eggs i guess. It’s really tasty! If you like sweet bread this is for you!!

  • Shruti

    Wow that loaf of bread is tempting me! Are you trying to lure me into eating bread here? I am waiting for september when hopefully I can start baking my own bread(gluten-free month for Aug) And I am definitely waiting for your recipe of plum-cake.

  • mansoor

    hi chinmayie,
    this sounds very good, and i want to try it out. but i have a question. what is the difference between whole wheat flour and all purpose flour? i live in india, so what should one ask for at the store?

    • Chinmayie

      Hey Mansoor! Whole wheat flour is atta and all purpose flour is maida 🙂 You can make it with all atta or all maida too but i used both for a nice balance between health and taste 🙂 Please let me know how you like it!

  • Rose of Magpies Recipes

    Wow this is spectacular!I love carrot cake and carrot bread must be divine!

  • Meeta

    Looks absolutely sensational. Love carrot in cakes and breads. Thanks for joining us at the Monthly Mingle – hope to see you often!

  • Kulsum at JourneyKitchen

    such a beautiful beautiful loaf of bread! I agree baking and making bread is therapeutic, I only wish I had more time doing it. Thanks for mingling with us!

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