8600 Old Georgetown Road | Bethesda, MD 20814

Carrot "Cake" Bread

Prep time: ~10 minutes | Cooking time: 70 minutes

This recipe is a family favorite; the whole house smells like holiday time due to the cinnamon, cloves and nutmeg. The recipe is from Jane Brody’s Good Food Cookbook. To make things easier, I buy a bag of grated carrots; double the recipe using the whole bag.


- ¾ cup sugar
- 1 ¼ cups water
- 1 cup raisins
- 2 cups finely grated carrots (4 medium/large)
- 1 tablespoon butter or margarine

- 1 teaspoon ground cloves
- 1 teaspoon cinnamon

- ½ teaspoon nutmeg
- 1 cup chopped nuts (walnuts or pecans)
- 1 ¼ cups whole wheat flour
- 1 ⅛ cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt, if desired


1. In medium sauce pan, combine sugar, water, raisins, carrots, butter or margarine, cloves, cinnamon, and nutmeg. Bring the mixture to a boil over moderately high heat, reduce the heat, and simmer the mixture for 5 minutes. Cover the pan, and let the mixture rest for 12 hours (refrigeration is not necessary).
2. In a medium bowl, combine the nuts, whole-wheat and all-purpose flours, baking powder, baking soda, and salt. Add this to the carrot mixture after the carrot mixture has rested, stirring just to combine the ingredients. Divide the batter between two oiled loaf pans (9 x 5 x 3 inches)
3. Bake the cake in a preheated 275° degree oven for 1 hour and 10 minutes.

Makes roughly 36 servings (½ inch slices).

Nutrition Information (Per serving)

Calories: 88
Fat (g): 3
Cholesterol (mg): 1
Carbohydrates (g): 15
Fiber (g): 1
Protein (g): 2
Sodium (mg): 8

-Submitted by Patricia Guay-Berry, RD, Clinical Nutrition Manager.