Carrot Lemon Bread
Moist carrot loaf brightened with zesty lemon, sweetened with sugar, perfect for breakfast or brunch, a simple, comforting treat that satisfies sweet and citrus lovers alike.
Ingredients
Instructions
- Grind lemon peel and pulp with a meat chopper or blender.
- Beat eggs in a mixing bowl.
- Add oil and sugar, mixing well.
- Add shredded carrots and lemon mixture, blending until combined.
- Sift all dry ingredients together.
- Add dry mixture to the liquid and lightly blend.
- Pour batter into two greased loaf pans.
- Bake at 350°F (175°C) for 45 to 50 minutes or until a cake tester comes out clean.
Tips & Substitutions
For a more intense lemon flavor, consider adding a teaspoon of lemon extract along with the lemon mixture. If you prefer a lighter texture, you can substitute half of the all-purpose flour with whole wheat flour. Ensure to finely shred the carrots to blend seamlessly into the batter. If you don't have vegetable oil, canola or melted coconut oil are good alternatives.
Serving Suggestions
Serve the carrot lemon bread as a delightful breakfast or snack. It pairs beautifully with cream cheese or lemon glaze for extra sweetness. For a complete meal, consider serving it alongside a fresh fruit salad or a cup of yogurt. This recipe is great for sharing, making it a perfect treat for gatherings or a brunch, similar to the beloved Grandmother Kuhn'S Butterscotch Raisin Pie.
Storage & Reheating
Allow the carrot lemon bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to three days or in the refrigerator for a week. To reheat, slice and warm in the microwave for 10-15 seconds or toast for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Lemon Bread contains roughly 657 calories, with 16g protein, 145g carbohydrates, and 4g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (83% of the Daily Value), and potassium (54% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1432mg per serving (62% of the Daily Value).
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 make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend includes a binding agent like xanthan gum to help maintain the structure of the bread.
How can I add nuts or raisins to the bread?
You can fold in 1 cup of chopped walnuts or pecans or 1 cup of raisins into the batter right before pouring it into the loaf pans. Just be sure to adjust the baking time slightly if adding extra ingredients, as they can affect the moisture level.
What can I do if my batter is too thick?
If your batter appears too thick, you can add a couple of tablespoons of milk or orange juice to loosen it. This will help achieve the right consistency for a moist bread while enhancing the flavor.
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).