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1 cup sliced carrots (about 1 can (14.5 ounces) or 2 to 3 fresh carrots)
⅔ cup packed brown sugar
1 egg, lightly beaten
1 cup 1% or nonfat milk
1 teaspoon cinnamon
2 cups baking mix (biscuit or pancake mix)
¾ cup raisins or other dried fruit (optional)


  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F. Lightly grease a 9x5-inch bread pan. If making muffins, lightly grease muffin tin.
  3. Cook carrots until they are very soft.
    Fresh - Steam or boil.
    Frozen - Follow package directions or microwave, steam or boil.
    Canned - Rinse and drain.
  4. Mash carrots well with a fork or potato masher, or use a blender or food processer to puree until smooth.
  5. In large bowl, mix carrots with brown sugar, egg and milk until well blended. Add remaining ingredients and mix well.
  6. Pour batter into prepared bread pans or fill 12 muffin cups about 2/3 full.
  7. Bake bread for 50 minutes or muffins for 18 to 20 minutes, until a toothpick inserted in center comes out clean.
  8. Let cool slightly then remove from pans. Cool completely then store in an air-tight container at room temperature.



  • Try other seasonings such as pumpkin pie spice.
  • No baking mix? Use Food Hero Master Mix instead.
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12 slices or muffins
Prep time:
20 minutes
Cooking time:
60 minutes
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