Carrot Bread

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Preparation info

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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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A rich bread, slightly sweet, suitable for Sunday brunch.


  • 1Β½ packages active dry yeast or ΒΎ ounce fresh yeast
  • ΒΌ cup lukewarm water
  • 3Β½ to 4 cups all-purpose flour
  • β…” teaspoon salt
  • 1 cup granulated sugar
  • Β½ cup brown sugar
  • 2 eggs, beaten
  • 2 cups shredded carrots
  • β…“ cup cooking oil
  • Β½ cup chopped walnuts


Dissolve the yeast in the lukewarm water and set aside.

In a large bowl, combine 3Β½ cups of the Hour, salt and sugar. In a separate bowl, combine the beaten eggs, shredded carrots, cooking oil, and chopped nuts. Mix well and add the yeast mixture, then knead into a round ball, using the remaining Β½ cup flour, if necessary.

Place the dough in a greased bowl, cover with a damp cloth, and set aside in a warm place to allow the dough to rise.

Just before rising time is over, soak 2 clay pots, tops and bottoms, in water for 15 minutes.

Punch the dough down and reshape into 2 round loaves.

Place a small piece of aluminum foil on the bottom of each presoaked pot to prevent sticking.

Place the loaves in the pots, cover with the lid and allow to rise until nearly doubled in bulk.

Place the covered pots in a cold oven.

Set the temperature at 450 degrees.

Bake about 50 minutes, until a finger thump on the bread's surface sounds hollow.

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