Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
This sweet carrot walnut bread is delicious, moist and has a lovely but subtle crunch. Toasted with a smidge of butter (or a slather if you’re like my mum 🤫), topped with cream cheese icing or just eaten as is. However you serve this loaf, you won’t be disappointed. Sweet loaves and breads are so versatile. Serve them for breakfast, brunch, an afternoon snack or even to kill the sweet tooth craving after dinner. Anytime works!
This sweet carrot walnut bread is so easy to make. There is no need for any fancy equipment – a bowl, whisk and grater should do the trick. It is literally a matter of whisking the wet ingredients into the sifted dry ingredients. Transferring to the pan and baking. It couldn’t be simpler than that!
Carrot Bread Benefits
Carrots: Providing extra moisture and natural sweetness, carrots are an excellent addition to baked treats. Not to mention the extra hidden vitamins and minerals.
Waste-free: This carrot bread is a great way to use up old carrots in the fridge. Their sweetness is increased when cooked. So even older carrots that have become a little bitter are fine to use for this recipe.
Walnuts: Of all types of nuts, walnuts are way up there for their health benefits. They are rich in antioxidants and a good plant source of Omega-3, just to mention a couple of reasons to include them in your diet. And what better way than to add them to a sweet carrot bread.
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Carrot Walnut Bread Nutritional Information
The figures used in the carrot bread recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
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Sweet Carrot Walnut Bread
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- ½ cup walnuts
- 240 grams flour - plain, all purpose (approx. 1½ cups)
- 1 tsp baking powder
- 1 tsp bicarb soda
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp ginger - ground
- ¼ tsp salt
- 2 eggs
- 180 ml oil - mild flavoured
- 1 tsp vanilla extract
- 1 ½ cups carrot - finely grated
Instructions
- Preheat the oven to 200°C | 180°C fan forced. Spread the walnuts on a baking tray and bake for approximately 5 minutes, or until lightly toasted. Remove from the tray and roughly chop.
- Reduce heat to 180°C | 160°C fan forced. Lightly grease and line a 24x13cm loaf pan.
- Sift flour, baking powder, bicarb, sugars, spices and salt into a medium bowl. Add the walnuts.
- Whisk the eggs, oil, vanilla and carrot into the dry ingredients, until well combined.
- Pour the mixture into the prepared pan and bake for 40-50 minutes, or until cooked through. Note that the time can be quite variable depending on how fine the carrots were grated and how much juice they had. When a skewer comes out clean it is ready.Leave in the pan for 10 minutes before transferring to a cooling rack. Let the bread cool before cutting. The warmer it is when you cut, the more likely it is to crumble.
Nutrition
*Nutrition and calorie figures are estimates only.
