This lovely carrot raisin yeast bread is carrot cake in bread form! Delicious eaten out of hand and makes fabulous toast. Left-overs are perfect for delicious French toast, or turn them into bread pudding muffins!

Carrot raisin yeast bread sliced on a cutting board.

This carrot raisin bread channels all the flavours of carrot cake in a yeast bread. It would be a lovely bread to have sitting on the counter over the Easter holiday, handy for anyone to grab a slice or toast up for breakfast.

Perhaps the best thing about this bread is the delicious things you can make with any leftover bread! See below for how to use this bread for French Toast or Bread Pudding Muffins!

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Ingredients and substitutions

A few notes about the key ingredients …

Carrots – You’ll need one medium to large carrot for this bread. The carrot is par-cooked, just enough to remove the raw flavour, but with still enough firmness to grate with a box grater.

Raisins – You can use any type of raisin you like. I’ve used Thompson raisins here. Sultanas are another fine option, or even golden raisins. A mixture of raisins is also just fine.

Walnuts – Walnuts are the typical “carrot cake” nut, but pecans would also be fine. You can also omit the nuts completely for a nut-free bread.

Yeast – You can make this bread with either Active Dry Yeast or Instant Yeast.

How to make carrot raisin yeast bread

This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.

Carrot raisin bread dough on a work surface.
1

Prepare the dough and remove it to a work surface. Form into a ball, cover and rest 30 minutes.

Dough rolled out into a rectangle.
2

Roll the dough into a rectangle.

Dough sprinkled with cinnamon and sugar.
3

Sprinkle with sugar and cinnamon.

Dough sprinkled with raisins and walnuts.
4

Scatter the raisins and walnuts over the top.

Rolling the dough up jelly roll style.
5

Roll up jelly-roll style from the long side.

Dough roll sliced down the centre.
6

Use a sharp knife to cut down the centre, leaving the far end attached.

Twisting the dough strands together.
7

Twist the two dough strands together.

Twisted dough in the loaf pan.
8

Transfer to a greased loaf pan, cover and let rise. Bake and enjoy!

Carrot raisin yeast bread sliced on a cutting board.

Uses for leftover carrot raisin yeast bread

French Toast – Turn this lovely bread into the most delicious French Toast ever! Simply mix together 1/2 cup of milk and 1 egg for every 2 slices of French toast that you want to make. Add nice thick slices to the mixture and let stand several minutes, turning once or twice. Cook in a non-stick skillet over medium heat until golden on both sides. Enjoy with some maple syrup.

Bread Pudding Muffins – For delicious Bread Pudding Muffins, start with 4 thick slices of this Carrot Bread and cut into cubes. Add to a bowl with 2 large eggs, 3 Tbsp sugar and 1 cup half-and-half (10%) cream. Allow to stand 30 minutes, then spoon 1/2 cup into each muffin tin cup, pouring any remaining liquid over the top. Bake at 325°F. oven for 40-45 minutes. Serve warm with a drizzle of maple syrup.

Carrot Bread French Toast and Carrot Bread Pudding Muffins

Making ahead, storing and freezing

If you’d like to make this bread ahead for a special occasion, the best option is to bake, cool and freeze. Bread freezes beautifully and it’s a great way to lock in the fresh-baked freshness.

Thaw bread on the counter, still wrapped in the wrapping or plastic it was frozen in.

Store baked bread at room temperature in an airtight container or bread bag for up to 3 days.

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Carrot raisin yeast bread sliced on a cutting board.

Get the Recipe: Carrot Raisin Yeast Bread

This delicious yeast bread channels the flavours of carrot cake, with carrot, raisins, walnuts and cinnamon. Great eaten out of hand, make fabulous toast or use it for delicious French toast!
5 stars from 3 ratings
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Prep Time: 25 minutes
Cook Time: 40 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 35 minutes
Yield: 12 servings

Ingredients

  • 1 large carrot, peeled
  • 3/4 cups lukewarm water, about 105F
  • 1 Tablespoon Active Dry or Instant yeast
  • 2 1/2 Tablespoons white granulated sugar, plus more for sprinkling
  • 1 teaspoon fine table salt
  • 2 Tablespoons vegetable oil, or a similar neutral cooking oil
  • 1 teaspoon ground cinnamon, plus more for sprinkling
  • zest of 1/2 orange
  • 2 1/2 – 3 cups all-purpose flour
  • 1/2 cup raisins, plumped in hot water and patted dry (see notes)
  • 1/4 cup walnuts, chopped

Instructions
 

  • Grease or spray an 8×4-inch loaf pan with cooking spray and set aside.
  • Cut the peeled carrot in half crosswise into two pieces. Cook the carrots in a pot of boiling water until just fork-tender, about 3-5 minutes. Drain and immediately rinse with cold water to stop the cooking. Use a box grater to grate the carrot. Measure out the 1 cup needed and set aside.
  • In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine the lukewarm water and yeast. Stir and let stand for about 5 minutes. Stir in the carrots, white sugar, salt, oil, cinnamon, orange zest and 2 1/2 cups of the flour.
  • Mix with a kneading hook until the flour is moistened. Begin adding the remaining 1/2 cup of flour, a couple of tablespoons at a time, until the dough cleans the bowl and wraps the kneading hook. Continue kneading with the kneading hook for 8-10 minutes, adding a bit more flour if necessary, until you have a soft, moist dough. Remove the dough to a floured surface and form the dough into a ball. Cover with a floured, clean towel and let rest for 30 minutes.
  • Gently deflate the dough. With a rolling pin, roll the dough into a rectangle about 10×16 inches. Sprinkle the dough with a bit of cinnamon and white sugar, then scatter the plumped and dried raisins and walnuts over the top.
  • Starting with the long edge, roll the dough up jelly-roll style and pinch the seam together. With a sharp knife, slice down the centre of the roll, starting about 1 inch from the end, but slicing all the way through to the other end. (See the step-by-step photos if this step isn't clear.)
  • Twist the two strands together ("braid") and pinch together the loose end. Rearrange the twisted dough and push in from the ends to shorten the loaf so it will fit into the loaf pan, then transfer to the loaf pan.
  • Spray a piece of plastic wrap and place it over the loaf pan, sprayed side down. Allow the loaf to rise until it just crests the side of the pan, about 1 hour. (It may take more or less time in your kitchen. Watch the loaf and not the clock :)
  • Preheat oven to 350F (non-convection/not fan-assisted).
  • Bake in preheated oven for 35-40 minutes, checking the loaf after about 25 minutes of baking and covering loosely with aluminum foil if it is sufficiently browned at that point. The bread will colour early, but the loaf will need 35-40 minutes in the oven to cook through. If you have an instant-read thermometer, the internal temperature should reach 195F. Let the bread cool in the pan on a cooling rack for 10 minutes before removing from the pan and allowing to cool completely before slicing.
  • Store bread in an airtight container for up to 3 days or wrap well and freeze for up to 3 months.

Notes

To plump raisins: Place raisins in a bowl. Cover completely with hot water and let stand 15 minutes. Drain and pat dry.
Tips!
Leftover carrot raisin bread makes fabulous French Toast! See the details above this Recipe Card. You’ll also find details for turning this leftover bread into bread pudding muffins.
You’ll find step-by-step photos above this Recipe Card that you might find helpful when making/shaping this bread.
Cuisine: American, Canadian
Course: Bread
Author: Jennifer Maloney
Serving: 1serving, Calories: 162kcal, Carbohydrates: 28g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Sodium: 201mg, Potassium: 112mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1003IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg
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