Carrot breads

Carrot bread is a type of bread that can be prepared with grated carrots or carrot juice. The baking time can vary and depending on the amount of juice used, the end result can be a delicious and moist bread.


What ingredients does it contain?

Carrot bread may have an orange color derived from the amount of juice or grated carrots. Additional ingredients used in its preparation may include zucchini, brown sugar, buttermilk, eggs, milk, nutmeg, nuts, raisins and ginger.

Carrot bread recipes

The key to preparing traditional carrot bread is to find a subtle balance between nutmeg, cinnamon and ginger, as they all have strong flavors and if we overdo it with any one of them, we ruin the recipe.

These breads can be prepared as sourdough and multigrain bread. It can be eaten plain, served with butter, or topped with glaze. It can also be served as a means to increase vegetableintake in a diet.

What’s the secret to fluffy bread?

Getting a soft homemade carrot bread can sometimes be a difficult task, with many people getting a bread that is hard, chewy, or too dry. That’s why today we bring you some tips to help you get better results.

Choosing a good flour

Choosing a quality flour is essential to get excellent results, besides that you have to keep it safe from moisture, light and odors.

The easiest if you are starting in this world of baking, is to choose wheat flour because it has a lot of proteins that when mixed with water give rise to gluten, which makes homemade bread is fluffier.

The good kneading

This process needs to mix the ingredients well , for best results it is essential that we start kneading the dry ingredients (flour, yeast, salt or sugar) and then the wet ingredients (milk, eggs, water, sourdough, as required by the recipe).

We must mix the ingredients and let stand for 15 minutes. Then start to knead making folds with the dough on itself, once we notice that it is elastic, has a smooth appearance and when stretching it does not break or crack, we can say that it is ready.

The fermentation of the bread

For a bread to last a long time on your table, it must ferment for a long time. From experience, a short fermentation makes the bread hard in 3 hours and inedible.

The right thing to do is to ferment the bread 2 or 3 times. The first rising can take between 15 minutes and several hours depending on the type of bread. After shaping the bread, it must be left to rest so that during the final fermentation the dough swells due to the carbon dioxide gas it forms.

The sourdough

If we want a bread with a special taste, smell and texture; it is essential that we keep the dough from the previous baking. It can be preserved in liquid form or as separate pieces of dough before baking.

The result of using sourdough is a tasty breadcrumb, more moist and denser than the rest; with a fairly thick, aromatic and crunchy crust.


It is essential to preheat the oven for at least 15 minutes and use a suitable container to cook the bread and keep its moisture, usually metal.

The ideal would be to bake our bread in a clay or stone oven, but don’t worry, with a home oven and the recommendations we have given you above will be enough.