This Carrot Bread is not very sweet. Because I stared baking it for my then very young children as a substitute for bread, and I didn’t want it sweet at all. Today I added Sugar, and you may wish to add even more Sugar to make it properly sweet cake, but I like to eat it with jam, honey, peanut butter, etc. If you are a fan of Carrot Cake, try my ‘My Legendary Carrot Cake’ recipe as well.

Cake Tin

Loaf Tin


60g Butter *softened
*Note: If you use Unsalted Butter, add 1 pinch of Salt
1/4 cup Caster Sugar
2 Eggs *at room temperature
1 Carrot (150g) *finely grated
1 cup Self-Raising Flour
1 teaspoon Ground Cinnamon *optional
1/2 cup Milk

  1. Preheat oven to 170C. Lightly grease a loaf tin or line with baking paper.
  2. Beat soften Butter and Sugar together in a large bowl until creamy. Add Eggs one at a time, beating well. Add the finely grated Carrot and mix, add Flour, Cinnamon and Milk, and mix well.
  3. *Note: You can add some Sultanas (OR Raisins) and Walnuts to it.
  4. Spoon the mixture into prepared loaf tin smoothing top. Bake for 50 minutes or until cooked through.