This Healthy Carrot Bread recipe will blow you away. It’s made with 100% whole-wheat flour, is naturally sweetened with honey, and is full of nutrient-packed carrots. Tender, moist and incredibly flavorful, you’d never know this carrot bread was good for you! 

Photograph of someone picking up a slice of carrot bread off of a cutting boardI recommend enjoying a slice (or two) slightly warmed. Warming the bread just a bit brings out the flavors of the brown butter and spices. And if you want to take it to heaven-on-earth status, a slather of butter does the trick nicely.

I also like to enjoy this healthy carrot bread with a cup of coffee (I love Chemex) or my creamy Pistachio Coffee

How to make carrot bread

This healthy carrot bread recipe is a categorized as a quick bread recipe. Think banana bread—it’s that easy. 

Step 1

Whisk together dry ingredients (whole wheat pastry flour, ginger, cinnamon, baking soda, salt and nutmeg)

Step 2:

Brown butter in a skillet over medium heat; pour into a large bowl and cool slightly. 

Photograph of brown butter being poured into a large glass bowl

Step 3:

Add wet ingredients (honey, eggs, buttermilk, vanilla) to browned butter and whisk to combine. 

Step 4:

Stir carrots and pecans into butter mixture. 

Photograph of shredded carrots and chopped pecans in a bowl with wet ingredients

Step 5:

Add dry ingredients to wet ingredients and mix just until combined. 

Step 6:

Transfer batter to a loaf pan lined with parchment; lightly smooth top and sprinkle with turbinado sugar and chopped pecans (optional)

Step 7:

Bake carrot bread until a toothpick inserted in the center comes out clean; let cool in pan 10 minutes. 

How to Make Carrot Muffins

You can easily bake this carrot bread into muffins, here’s all you need to do:

  1. Heat oven to 400°F and line standard muffin tins with paper liners.
  2. Divide batter between muffin cups, sprinkle turbinado sugar and chopped pecans over batter.
  3. Bake muffins until golden brown and a toothpick inserted in the centers come out clean; 12–15 minutes.
  4. Let muffins cool in pan 5 minutes then transfer to wire rack to cool completely.

Photograph of carrot bread in a loaf pan set on a cutting board with a slice cut into it

Variations

  • Olive Oil Carrot Bread: Swap the browned butter for olive oil (use ½ cup) 
  • Carrot Cake Bread: Add some golden raisins (about a ¼ cup) to the batter, skip the pecans and sugar on top and instead opt for a cream cheese glaze
  • Carrot Apple Bread: Replace half of the shredded carrots with shredded apple. 
  • Carrot Zucchini Bread: Replace half of the shredded carrots with shredded zucchini. 

Overhead photograph of carrot bread set on a cutting board with a few slices laying off to the side
MAKE THIS HEALTHY CARROT BREAD VEGAN!

Use Olive Oil

  • Use ½ cup olive oil instead of butter. 

Use vegan buttermilk

  1. Combine ⅓ cup unsweetened almond or soy milk with 1 teaspoon white vinegar.
  2. Let the mixture rest for 5–10 minutes until curdled.
  3. Use as directed in the recipe.

Use a flax or chia egg

  1. Grind 2 tablespoons flax or chia seeds in a spice grinder.
  2. Combine ground flax or chia with ¼ cup + 2 tablespoons water and let rest 15 minutes in the refrigerator.
  3. Use as directed in the recipe.

Use brown sugar

  • Use ½ cup packed brown sugar in place of the honey.
  • If you want to keep it naturally sweetened you can also use coconut sugar (increase to ¾ cup) or pure maple syrup instead. 
Photograph of someone picking up a slice of carrot bread off of a plate stacked with slices of bread
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Photograph of carrot bread in a loaf pan set on a cutting board with a slice cut into it

Whole Wheat Browned Butter Carrot Bread

  • Author: Lauren
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1¼ hours
  • Yield: 10 slices or 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Tender, moist and incredibly flavorful, this delicious carrot bread recipe is a must-try!


Ingredients

Scale
  • ½ cup unsalted butter (1 stick)
  • 2 cups whole wheat pastry flour (8¼ ounces; 232 grams)
  • 2 ¼ teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ cup honey
  • 2 eggs
  • ⅓ cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 2 cups shredded carrots
  • ½ cup pecans, toasted and chopped (optional)
  • 1 tablespoon each chopped pecans and turbinado sugar (optional)

Instructions

Heat oven to 350°F.

Coat a 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray.

Whisk together flour, ginger, cinnamon, baking soda, salt and nutmeg; set aside.

Melt butter in a skillet over medium heat. Continue cooking, swirling pan constantly, until butter is dark golden brown and has a nutty aroma, 1–3 minutes. Transfer browned butter to a large bowl, scraping any brown solids at the bottom of the pan into the bowl, and let cool slightly.  

Add honey, eggs, buttermilk, and vanilla to brown butter and whisk until smooth; stir in carrots and pecans.

Add the flour mixture butter mixture and mix just until combined. Scrape batter into prepared pan, smooth top and sprinkle with 1 tablespoon chopped pecans and turbinado sugar, if using. Bake carrot bread until top is dark golden brown and a toothpick inserted in the center comes out clean, 45–50 minutes, rotating halfway through baking.

Let carrot bread cool in pan on wire rack 10 minutes. Turn bread out and let cool completely on wire rack.



Notes

Make carrot bread muffins:

  • Heat oven to 400°F. Line muffin tins with paper liners; divide batter between muffin cups.
  • Bake muffins until golden brown and a toothpick inserted in the centers come out clean; 18 minutes.
  • Let muffins cool in pan 5 minutes then transfer to wire rack to cool completely.

Nutrition

  • Serving Size: 1 slice
  • Calories: 287
  • Sugar: 16g
  • Sodium: 219mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 57mg

Keywords: Carrot Bread, Carrot Bread Recipe, Healthy Carrot Bread

Recipe Card powered byTasty Recipes

 Yum

Two photos of browned butter arranged in a long pin with text overlay.

Share it with the world

Pin

About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

Learn More

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. Hi, this recipe looks great! To use buttermilk I would have to by a quart, and I might not get around to using the rest. Can I use plain yogurt instead?

    1. Hi Vince, great question! Do you have regular milk on hand? If so, I would recommend making a quick buttermilk with your regular milk. To do this, combine 1/3 cup milk with 1 1/2 teaspoons white vinegar, let the mixture sit 10 minutes then use as directed in the recipe. If you do not have regular milk on hand, I think you could make it work with yogurt. I have not tested this, so I cannot say for certain, but I can’t see why it wouldn’t work!

      I hope that helps!