Recipe by Rivky Kleiman

Best-Ever Carrot Loaf

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Parve Parve
Easy Easy
10 Servings
Allergens
50 Minutes
Diets

This carrot loaf is a winner whether you are preparing in advance or find yourself in a bind and need a quick, no-mess side dish. It yields a perfect loaf every time … and guaranteed you will have no leftovers.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Main ingredients

Directions

Prepare the Carrot Loaf

1.

Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).

2.

Using a wooden spoon, combine all ingredients in a large bowl. Pour into a greased loaf pan.

3.

Bake 45 minutes or until a toothpick comes out almost clean.

Tips:

If you’re really short on time, you can use a bag of shredded carrots.

Variation:

This recipe works very well with shredded zucchini, too.

Credits

Photography: Daniel Lailah Food Styling: Amit Farber

Best-Ever Carrot Loaf

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rivki
rivki
1 month ago

I make these into individual muffins and they are a big hit. I make a ton at a time and stick them in the freezer and always have a side dish ready to go. the ind portions also mean I can take out as many as I need!

Atara
Atara
1 month ago

Lovely recipe and easy to make. Although bake time was much longer than written, I turned up the temperature after some time, I wasn’t sure why it’s written only 325. Also mine didn’t look so smooth on the outside, but despite all this it was delicious !

Chana Fox
Admin
Reply to  Atara
1 month ago

Hi Atara,
Every oven is a little different. I’m glad it turned out delicious either way!

-Chana Tzirel from Kosher.com

Esther Leah
Esther Leah
2 months ago

I make this for my husband. I also add chopped walnuts and craisins. This is his favorite. (For Rosh Hashanah I will leave out walnuts). Easy to make and very freezable. Thanks and Shana Tova.

Chana Fox
Admin
Reply to  Esther Leah
2 months ago

Hi Esther,
Great adjustments. I love how you personalize this for your husband. Sounds awesome! Shana Tova to you as well!
-Chana Tzirel from Kosher.com

Esther T.
Esther T.
5 months ago

Hi Rivki Kleiman, My favorite recipe for at least 10 years! FYI isn’t this Brynie Greisman’s recipe down to every detail originally in Mishpacha?

Avigael Levi
Admin
Reply to  Esther T.
5 months ago

Hi Esther! I’m passing along this message from Rivky:
“I’m so glad this is one of your favorite recipes!  
I am the columnist that submitted this recipe to Mishpacha’s Family Table many years ago.  ( It originates from a recipe that I got from my mother and have been making it for over 35 years) I hope you continue to enjoy it for many more years.”

Ilana Schild
Ilana Schild
9 months ago
Leah Goldman
Leah Goldman
3 years ago

question do you grate the carrots on small holes or big holes of grater (more like shredding)

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Raquel
Raquel
Reply to  Leah Goldman
3 years ago

I think you can do whichever you prefer, I personally would do smaller holes so they wouldn’t be as noticeable but it’s up to you!

Chaya Stamm
Chaya Stamm
4 years ago

Muffins? Can I make this into muffins? How long would they need?

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Raquel
Raquel
Reply to  Chaya Stamm
4 years ago

I don’t see why not, but I’ve never tried it so I don’t know how long it would need. I would start with 7 minutes and move up with 2-3 minute increments until they are done.

Bashi
Bashi
2 years ago

Was absolutely delicious!! Was a perfect side dish that was so easy to throw together last minute!
Made the zucchini variation as well and was also absolutely delicious!
Thank you!

Malky Soffer
Malky Soffer
2 years ago

Delicious!!

Ella Kariyev
Ella Kariyev
2 years ago

can I freeze this? how big of a loaf pan should I use?

Raquel
Raquel
Reply to  Ella Kariyev
2 years ago

Yes you can freeze it and an average 9×5 loaf pan.

miriam
miriam
2 years ago

do you think i can substitute the flour for potato starch and make it for pesach or too risky?

Tova
Tova
3 years ago

Was just ok. And came out more brown looking than the picture.

Raizy Jawitz
Raizy Jawitz
3 years ago

What size loaf pan is required?

Bayla Meltzer
Bayla Meltzer
3 years ago

Absolutely delicious and easy to throw together. Like other reviewers I also cut back on the sugar to 2/3 cup and it was perfect.

Leah Gottheim
Admin
3 years ago

I made this several times and it was great every time! I used whole wheat flour. I didn’t find it overly sweet, it tasted like a regular carrot kugel. It’s very easy to make. Five stars.

Chaya Stamm
Chaya Stamm
4 years ago

Good but WAY too sweet The flavor and texture were god except that it was a bit too much like eating sugar. I had already cut it down by about 1/5, I’ll try again with only 2/3 cup.

Tzippy
Tzippy
6 years ago

Delicious! We really like this. My husband, who doesn’t always remember which recipe I’m referring to, remembers this one. So delicious! I cut down on the sugar and use whole wheat flour.

Chaia Frishman
Chaia Frishman
Reply to  Tzippy
6 years ago

Perfect for Rosh Hashana.

Aliza
Aliza
6 years ago

Great recipe! We love this recipe! So easy to throw together and always delicious. We’ve made it in a loaf pan, round pan and muffins and it always comes out great. Perfect as a sweet side for a shabbos meal.

Chaia Frishman
Chaia Frishman
Reply to  Aliza
6 years ago

Yum! Carrot loaf is amazing. Is it very sweet?