Carrot Bread — Foster's Supermarket
Carrot Bread

by Chef Tanya Foster

This quick and easy carrot bread recipe is perfect for novice bakers and can be made and enjoyed by the whole family!

Prep Time: 20 minutes
Cook Time: 1 Hour and 5 mins
Serving: 6-8


2 c. All Purpose Flour
1 c. White Sugar
1 ½ tsp. Baking Soda
2 tsp. Cinnamon
2 ½ c. Fresh Grated Carrots
3 Eggs
¾ c. Vegetable Oil
¼ c. Milk
1 Tbsp. Vanilla


Pre-heat oven to 350 degrees.
One large mixing bowl add all dry ingredients. Add grated carrots and still to coat. Stir in the oil
and add the eggs one at a time and stir. Fold in the milk and vanilla.
I like to use a piece of parchment paper at the bottom of the loaf pan and spray with Pam-spray.
Pour the batter in the loaf pan and place in the middle of the oven. Try not to open the oven until the
bread is done cooking. After 1 hour you can use a cake tester or toothpick and check the bread for
doneness. If clean you can remove from the oven or it a little tacky leave in the oven for another 5
minutes. Once you take the bread out of the oven allow to cool in the pan for about 30 minutes before