Lemon Carrot Bread Recipe 

 Originally Written: July 23, 2013

By  Hanna Trafford

Last Updated on July 23, 2013 by Hanna Trafford

caRROT BREAD 001You may not have thought that lemon and carrots would make a delicious bread – but you really need to try it to believe that it does!

Note: you can used chopped pecans or substitute golden raisins for them.


  • 3/4 cup of softened butter
  • 1-1/2 cups of sugar
  • 3 eggs
  • 1 tablespoon of lemon juice
  • 2-1/4 cups of flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 cup of milk
  • 1 cup of shredded carrots
  • 3/4 cups of chopped pecans
  • 2 tablespoons of grated lemon peel


  1. In a large bowl,. cream butter with sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Stir in lemon juice.
  4. Combine flour, baking powder, baking soda and salt and add to the creamed mixture alternately with milk.
  5. Stir in carrots, pecans (or raisins) and lemon peel.
  6. Transfer into two greased 8 x 4 loaf pans.
  7. Bake at 350F for 40-45 minutes or until a toothpick inserted near the centre comes out clean.
  8. Cool for 10 minutes before removing from pans onto a wire rack.


Hope you will enjoy this recipe – please send me your comments, suggestions and experiences, your input is always welcomed and very much appreciated.






Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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