Recipe: Carrot Hazelnut Quickbread

Once a week John asks me to make him carrot cake. No joke. The dude is obsessed. Every year I make him carrot cake for his birthday because it is a special occasion baked good (i.e. it takes a lot of time to make). However, I think I’ve come up with a good compromise – this carrot cake inspired quick bread. Plus I incorporated hazelnuts into it too, another one of John’s favorite foods.

Domestocrat’s Carrot Hazelnut Quickbread
2 cups AP flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon (I use King Arthur’s Vietnamese cinnamon)
1 tsp. nutmeg
1 tsp. grated ginger
1 cup vegetable oil
1/2 coconut oil
2 eggs
2 tsp. vanilla
1.25 cup sugar
2 tbsp. honey
3 cups shredded carrots
1/2 cup chopped hazelnuts (I used the last of the ones we got on our honeymoon from Oregon)

First combine all of the dry ingredients together then mix in all of the wet ingredients.


When the batter is thoroughly mixed together, add in the shredded carrots.


Lastly, mix in the chopped hazelnuts. You could basically use any nut you like in this bread (walnuts or almonds would be very nice) but we had hazelnuts and John loves them so I opted for those.


Pour the batter into a greased loaf pan. Bake on 350 degrees for an hour, rotating once at the halfway point, or until a toothpick inserted in the center comes out clean.


This bread has a crunchy outer crust and was moist and tender inside. The carrots are subtle but, paired with the cinnamon and nutmeg, really reminded us of carrot cake. The hazelnuts added a perfect savory crunch. This bread was great for breakfast with a cup of tea. Here’s hoping this with hold John over until his next birthday!


Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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