baked carrot bread ready to be served

Carrot Cake Bread

  • 90 mins
  • 12 servings
  • 430 kcal per serving


    • Quaker Oats 250g
    • Milk of your choice 250ml
    • Vegetable oil 125ml
    • Vanilla 1 tsp
    • Plain flour 250g
    • Wheat flour 150g
    • Brown sugar 100g
    • Baking Powder 1 tbsp
    • Baking Soda 1/2 tsp
    • Ground Cinnamon 1/2 tsp
    • Salt 1/2 tsp
    • Shredded carrots (about 3 medium) 300g
    • Raisins 100g
    • Chopped walnuts 100g
    • Eggs, lightly beaten 2


  • Heat oven to 180°C. Lightly spray bottom only of (2) 80mm loaf pans or (1) 115mm loaf pan with cooking spray or grease lightly.
  • Combine oats and milk in medium bowl; mix well. Let stand for 10 minutes. Add eggs, oil and vanilla; mix well.
  • In large bowl, combine flour, whole-wheat flour, sugar, baking powder, baking soda, cinnamon and salt; mix well.
  • Stir in carrots, raisins and walnuts.
  • Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix)
  • Pour batter into prepared pans.
  • Bake for 45 to 55 minutes (80cm pans) or 60 to75 minutes (115 cm pan) or until wooden pick inserted in center comes out clean and crust is golden brown.
  • Cool in pan on wire rack for 10 minutes.
  • Remove from pan. Cool completely.
  • Store tightly wrapped.
baked carrot bread ready to be served
Traditional Wholegrain Oats View product


Throw open the cupboard of possibility, the freezer of anything goes. Add a splash of this, a sprinkle of that, and a good dollop of winging it. Go Forridge.