Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Spiced Carrot Bread

Spiced Carrot Bread

Spring in Austin can mean unpredictable weather: one day it is a sunny margarita-sipping kind of town and the next day you could be bundled up in a sweater hiding inside from a frigid downpour.  Spiced Carrot Bread makes use of carrots, which are locally available all spring, to create a nutritious and hearty breakfast bread that will give you the energy to brave chilly, wet spring downpours.


  • 1 cup packed dark brown sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup vegetable oil
  • 2 cups whole wheat flour
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups grated carrots
  • 1/2 cup pecans, chopped
  • 1/2 cup raisins, plumped


  1. Beat sugar, eggs, vanilla, and oil in a large bowl.
  2. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Gradually add the dry ingredients to the wet ingredients and combine thoroughly.
  4. Add ginger, cinnamon, carrots, pecans, and raisins into the batter.
  5. Pour batter into prepared pan.
  6. Pour the batter into a greased loaf pan and place it in a preheated oven. Bake at 350 degrees Fahrenheit for 60 minutes.
  7. Allow to cool for about 30 minutes before slicing and serving.

© Copyright 2012 Coseppi Kitchen and Coseppi Partnership (Taylor Cook and James Seppi). All Rights Reserved.