Cinnamon Carrot Bread

I thought this turned out tasting great. Since I didn’t have sunflower seed oil, I substituted olive oil. Also, I used almost 2 cups of shredded carrots instead of only one. I couldn’t resist trying it right after it cooled a bit. Yummy!

Tasty!

This is an old recipe from when we got the TV guide in the mail and they had a stars recipe each week. This was Jill St Johns. I lost it and am so happy to see it here! My bread was super moist and the only thing I did different was toasting the pecans which wouldn't change the moisture of it. I also have a new electric oven so I would say to the people who had a dryer bread it is because ur oven may be baking too hot. I have had it where it wasn't as moist and I have to tell u I prefer it that way! lol. I may bake my next one longer because u also get a crispier brown sugary crust all around if u overbake it. This one here was as moist as a cake and I don't think it was meant to be that way. It was however very good and I do believe using the sunflower oil does make a difference. I doubled the recipe and am going to freeze it and give it to my sister. She loves this kind of thing. Next bake will be at 375 instead of 350! Oh I did add 1/2 teaspoon more of cinnamon because I like it!

This is a great recipe! Just took them out of the oven and had them for breakfast. The batter was very thick, but I refrained from adding milk and I'm glad I did. I put them in a 12-muffin tin for just under 30 mins at the suggested temp. Didn't have sunflower seed oil, so I used canola oil. Also, I ran out of white sugar - used just under 1/2 cup of that, then close to 3/4 cup brown sugar. I think I'll stick to those measurements next time because the muffins really are SO good. Also added a dash of ginger, chinese 5-spice and nutmeg. Didn't have any pecans, but used between 1.5 - 2 cups grated carrots. The only thing I would consider changing for next time is possibly adding even more carrots. Thanks so much for such a delicious muffin recipe!

This is very tasty. I made it healthier by adding raisins (soaked in a little plain water to plump back up); reduced flour to 1 1/2 cups, and 1/2 cup of that was a wheat germ/milled flaxseed combo; & used 1/4 c. canola oil and 1/2 c. applesauce for the oil. I also think the method for putting this bread together can be improved; I sifted my dry ingredients together first, and added my eggs to the wet ingredients before adding dry ones in (saves a bowl, and it's just plain right to sift your dry ingredients to avoid clumps of baking powder etc.) I do not, however, taste any cinnamon. In fact the dominant taste here is the juicy raisins, which are great, but were not in the original recipe. So minus half a star for the method being kind of silly, and minus another half for just not enough flavor without making changes of your own. It deserves all 4 stars for holding up to the "healthy changes" though. I'd probably double the cinnamon if I tried again :)

what makes this a carrot "bread" instead of a carrot "cake" is that this has a little less sugar and twice the amount of flour than cake (making this more dense and less sweet.) 2 cups of flour still seems like too much flour. I cut it to 1 1/2 cups and thats perfect (doesnt make the bread sooo dense.) other than that, this is a good recipe. serve slices with butter if you want a "bread" , serve w/ cream cheese frosting if you are wanting a "cake!"