Carrot Corn Bread
Carrot Corn Bread offers a moist, flavorful twist on traditional cornbread with the sweetness of carrots and raisins, complemented by warming cinnamon and crunchy pecans. This hearty bread is perfect for brunch, teatime, or as a side dish, appealing to those who enjoy sweet and savory baked goods.
Ingredients
Instructions
- Cream together the salad oil and sugar.
- Add the eggs and beat well.
- Sift together the self-rising cornmeal and sifted self-rising flour; add to the creamed mixture.
- Stir in the finely grated carrots, raisins, and chopped pecans; mix thoroughly.
- Pour the batter into a well-greased loaf pan.
- Bake in a 350°F oven for about 45 to 50 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a more moist bread, consider adding a bit of unsweetened applesauce or substituting some of the oil with yogurt. You can also use maple syrup or honey instead of sugar for a healthier sweetener. If you want to enhance the flavor, try adding a pinch of nutmeg or a splash of vanilla extract. Using a gluten-free self-rising flour can accommodate gluten-free diets.
Serving Suggestions
This Carrot Corn Bread is delightful on its own but can be served with a pat of butter or a drizzle of honey for added sweetness. Pair it with a light salad or a bowl of soup for a comforting meal. It also complements dishes like Cucumbers And Onions In Sour Cream nicely, making it a versatile addition to any table.
Storage & Reheating
Store any leftover Carrot Corn Bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, simply toast slices or warm them in the microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Corn Bread contains roughly 568 calories, with 9g protein, 72g carbohydrates, and 29g fat. It is an excellent source of vitamin A (58% of the Daily Value) and dietary fiber (25% of the Daily Value), and a good source of iron and protein. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen carrots instead of fresh ones?
Yes, you can use frozen carrots, but make sure to thaw and drain any excess moisture before adding them to the batter. This ensures the bread doesn't become too soggy.
What can I substitute for pecans?
If you don't have pecans, walnuts or sunflower seeds make excellent substitutes. They provide a similar crunch and pair well with the other flavors in the bread.
Is it possible to make this recipe vegan?
Yes, you can make a vegan version by replacing the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and using a plant-based oil. The bread will still be delicious and moist!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).