Wholesome Carrot Oat Bread
This carrot oat bread is a simple, wholesome treat perfect for breakfast or a snack. Made with carrots and oats, it’s moist, hearty, and easy to bake. No mixer needed—just a bowl and a whisk! Perfect for using up extra carrots and satisfying your sweet tooth.
I love baking a quick sweet bread to serve my family for breakfast or as an afternoon snack, and this carrot oat bread fits the bill perfectly.
For me, the ideal recipe is quick to prepare and delivers a satisfying result—not too sweet, mushy, dry, or greasy. If it’s wholesome and hearty, even better! This carrot oat bread checks all the boxes and has earned a spot in my personal recipe hall of fame.
I would like to share with you this carrot oat bread recipe that my family likes. It is unbelievably moist and soft.
The addition of rolled oats makes this bread wholesome and the bread stays moist for a couple of days (if it lasts that long). If you like walnuts and dried dates or raisins, adding them to this bread would be even more tasty.
Carrot Bread with Oats
Carrots are one of the most affordable vegetables, and oats add a hearty, wholesome touch. Combining the two into a sweet bread makes for a budget-friendly snack that satisfies my family’s serious sweet tooth.
This carrot oat bread recipe is so simple, I don’t need to go step-by-step like I do with my Korean recipes. The photos will show you just how easy it is to put together. No mixer required—just a mixing bowl, a whisk, and a spatula. And if you want to throw in a handful of sweet love, that’s totally up to you!
By the way, if you have extra carrots, don’t miss my Korean carrot salad recipe. It’s quick, easy, and made with just a few pantry staples. Perfect for when you want to use up those carrots in a savory way!
How to make Carrot Oat Bread
In a large mixing bowl, combine oil, sugars, eggs, vanilla and mix well.
Whisk flour, baking soda, cinnamon, nutmeg, and salt together; then add to the wet mixture.
Fold in the carrots, 1/2 cup rolled oats, walnuts and dates (if using) just until everything is combined.
Pour the batter into the prepared loaf pan and sprinkle 1 tablespoon of rolled oats on top. Bake it in the preheated oven for 1 hr or until a tester comes out clean.
Done! Looking good, right! Wait until it cools down.
I had to eat one slice as I was shooting some beauty shots on this bread. The bread crumb is very tender and moist, and the sweetness is just right. The combination of cinnamon and nutmeg enhances the flavor of carrot perfectly without overpowering.
My husband took this bread to work, and according to him, it was a hit with his coworkers. (Let’s hope he wasn’t just being nice!)
Enjoy your carrots! They’re not just for Peter Rabbit—they’re for all of us two-legged, non-rabbit folks too!
Wholesome Carrot Oat Bread
Recipe Video
Ingredients
- 1 cup (120g) flour
- 1-1/4 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 2/3 cup (160ml) oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1-1/2 cup (360ml) shredded carrots
- 1/2 cup + 1 tablespoon (90g) old fashioned rolled oats
- 1/2 cup (120 ml) chopped walnut, optional
- 1/2 cup (120 ml) dried dates or raisins, optional
Instructions
- Preheat the oven to 350˚F. Grease a 8×4 loaf pan and set it aside.
- In a mixing bowl whisk flour, baking soda, cinnamon, nutmeg, and salt together. Set aside.
- In a large mixing bowl, combine oil, sugars, eggs, vanilla and mix well.
- Add the flour mixture to the oil mixture and stir a few strokes. Fold in the carrots, 1/2 cup rolled oats, walnuts and dates (if using) just until everything is combined.
- Pour the batter into the prepared loaf pan and sprinkle 1 tablespoon of rolled oats on top. Bake it in the preheated oven for 1 hr or until a tester comes out clean.
- Cool completely on a wired rack before you slice.
Just stumbled on this recipe. Is it possible to replace the sugar with ample syrup or something else that is healthier than sugar?
For other recipes, you can replace sugar with maple syrup if you reduce the amount of other liquids in the cake or bread. Since oil and eggs are the only liquid in this recipe, I am concerned that the outcome may be too moist. I hope this explanation helps. Thank you!
Hi Holly. I tried your recipe and it was so good. This time, I want it as a muffins, but maybe the measurement is not enough for 12 muffins?
Hi Kate
I think the given amount in the recipe might make 12 muffins as long as you fill in 2/3 – 3/4 up to each cavity of the muffin tin.
Glad that you enjoyed my recipe. Hope it will turn out well as muffins, too.
Thanks.
I really enjoy your website. As the mom of a Korean American child, we are always looking to incorporate more Korean dishes and flavors into our cooking. Your combination of Korean and more western dishes is always helpful and inspiring. I’m definitely going to try this one as well as the chicken bulgogi.
Hi Dawn,
Thanks for your comment. I am also a mother of Korean American children. My kids grew-up eating multi-cultural food in their childhood. I do cook a lot of Korean dishes, but also make variety of dishes and baked goods from other countries as well, since we have lived in many different countries in overseas. Now they are college students, and they appreciate the exposure they had as a kid and being so proud of it. Your kids will appreciate you as you try to introduce two completely different cuisines in their everyday life. Keep up the good work!
Great recipe! I’ve made it a few times over the years and it’s always quick, easy and delicious.
I might try to adapt it to make it a bit healthier though… perhaps maple syrup instead of sugar.
Glad to hear you liked it. Thank you!
Just made this tonight for a special bfast tomorrow morning to celebrate another month of social distancing due to the virus! Ha. It looks outstanding and my house smells incredible. Used raisins and walnuts and sprinkled some more oats on top as suggested. Toothpick came out perfectly clean after baking at the recommended 350f, for 35 mins. Thanks for a great recipe! Love hearty and nutritious loaves like this one! Can’t wait to delve in!
Hi i just made this carrots and oats bread following your recipe…..I must I say I love the way it came out sooo moist…
thanks great recipe
Thank you! The bread is just amazing and baked through very good, added a bit of almonds on top together with the oats. Such a good recipe!
Yesssss! I made this today for our family and everyone loved it. My 15 month old lost his mind for it! It’s a little more sugar than I normally give him, but a delicious treat with loads of carrots (I added almost another full cup) seemed like a good splurge during this insanely long winter. Thank you!
Oh man. I came upon this recipe by fluke cus I had a bunch of chopped carrots (chopped in the food processor for dumpling filling)… And it is so good! I love that you can do the entire recipe by hand + whisk/spatula and the taste is sooooo good. I did sub in 1/4 c multigrain flour in the 1c flour bit and used just 1t baking soda (I’m so anal about tasting baking soda in my baked goods!) and took your suggestion of walnuts and raisins. Husband and both toddlers loved it! Thanks for sharing.
This was so good! Thanks for sharing! Why family loved how moist it was! We used whole wheat flour and coconut oil instead and also added raisins, dates, and a sprinkle of ginger powder and cloves. Next time I’d cut back on the sugar even more, but it was delicious!
Delicious. I used whole wheat flour instead and it was very hearty and one slice for lunch with soup was a perfect lunch.
Great, whole wheat flour is perfect way to add wholesomeness in the bread. Glad that you liked it.
This recipe is delicious, thank you! I used a cup of carrots and added walnuts; will probably add more carrots next time. When it had dried out a little bit (but not much!) by the end of the week, it was amazing warmed up & slathered with a little butter.
I’d like to try the same recipe as muffins!
its look really beautiful thanks for sharing
Look at that bread! I love it, packed full of oats and carrots!! It looks fabulous, I love the texture. 🙂
This bread looks really awesome! Can’t wait to try the receipe mysef. Thanks and keep up the good work 🙂
Thanks! Hope you can give this a try. It is really tasty bread.
Hi Holly, I just wanted to say I made this carrot oat bread today and it was a home run with my kids! You described it perfectly… it’s not too sweet. it’s moist and tender and the flavors really come out while eating. I was in a rush to make it for their after school snack. I put it in a round cake pan because I couldn’t find the loaf pan and I believe it was done in 40 min? maybe 35 min. I think they would have finished it this afternoon if I didn’t limit them to one serving. They want to make it for me for mother’s day. Thank you for sharing this recipe.
That is wonderful, Holly! I’m so happy to hear that your kids loved this bread. I know it is so easy to finish one loaf of bread quickly. This kind of bread doesn’t last to a next day in my household. It is so sweet that your kids want to make it for mother’s day. Great kids!
I wonder how this would taste if I subbed the regular flour for oat flour? I love the way this bread looks!
You can, but oat flour doesn’t have any gluten (if milled properly), so it will affect with the rising and create denser and gummy texture if using oat flour only. You might need to add more leavener and/or mix with other types of flour, such as rice flour, etc.
Yummy! This looks healthy and delicious! I love moist fresh bread.
Just had to make that tonight. It was fabulous, and how refreshing to have a bread recipe that made only one loaf; ingenius idea. But that is more like a carrot cake minus the frosting. It was far too decadent for a simple breakfast loaf. Thanks so much. Love all the recipes I try of yours, and I have tried a lot.