Sweet Potato Carrot Bread

Okay so I don’t want to sound like I’m bragging, so I’ll keep this short. Ready?


Alright, done. See? That wasn’t so bad. Now, on to the good stuff. Remember last week I told you I fulfilled my first official paid baking order? Well, I’ve been contemplating whether or not to post some pictures of the cupcakes on here because I won’t be posting the recipe. Why, you ask? Because the recipe wasn’t mine and I didn’t adapt it in any way. I would feel silly simply copying and pasting another blogger’s creation onto my site. I really wanted to show you all how the vanilla cupcakes turned out though, so I’ll just tell you that I used Cupcake Project’s Ultimate Vanilla Cupcake recipe and boy did it deliver. Oh.my.gosh. They really are the ultimate cupcakes.

Ultimate Vanilla Cupcakes

The buttercream was just a simple vanilla buttercream, but I added some vanilla beans to it that I had left over from the cupcake batter. I also tinted it a pretty purple color. In case you’re wondering, I used a Wilton 2D tip to pipe the buttercream and the brown liners are from Country Kitchen SweetArt. Anyways, I was pretty darn proud of how they came out!

Sweet Potato Carrot Bread

Now on to this week’s recipe. Holy cow bells. This was just something I quickly whipped up yesterday and honestly, I didn’t have high expectations for it taste-wise. I really just wasn’t sure how well all the ingredients would work together. Now you know how much I love desserts and I consistently burn my mouth by not letting things cool when they’ve come straight out of the oven. Will I ever learn? The answer is no. But guess what? You won’t believe this. Not only did I not taste this fresh out of the oven, but I also let it sit ALL NIGHT AND DAY without tasting it. I got home from work this evening and decided I should take some photos of it before I cut into it to taste it. So I drizzled some maple glaze all over it and snapped a few pics. I finally took a bite and ohmygoodness. KICK, KICK, KICK. That’s me kicking myself! How could I have let this glorious masterpiece of sweet potatoes and carrots sit all by its lonesome for 24 hours?? Such a sad story. I’m ashamed of myself. I think, however, if you try this for yourself you will be able to forgive my food negligence.

Sweet Potato Carrot Bread

Sweet Potato Carrot Bread

Serves 12
Meal type Bread, Dessert
Sweet potato carrot bread with a maple glaze



  • 1 1/2 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup brown sugar (packed)
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup sweet potato (peeled and shredded)
  • 1 cup carrots (peeled and shredded)


  • 1 cup powdered sugar
  • 1/2 cup maple syrup
  • 1/2 teaspoon vanilla extract


1. Preheat oven to 350 degrees. Grease the bottom of an 8x4 loaf pan.
2. In a large bowl, mix flour, baking powder, cinnamon and salt.
3. In a medium bowl, mix brown sugar, oil, milk, vanilla and eggs.
4. Add egg mixture to flour mixture and stir gently until the dry ingredients are moistened. Fold in shredded sweet potato and carrots. Pour batter into loaf pan.
5. Bake for 1 hour and 10 minutes. Cool for 10 minutes in pan. Run knife around edges of pan to loosen bread, remove to cooling rack and cool completely.
6. For the glaze, mix powdered sugar, maple syrup and vanilla together until creamy. Drizzle on top of cooled bread.


Bread recipe adapted from Betty Crocker


  1. 1

    Well I guess I’m going to have to make this. Yeah I’ve noticed other bloggers do steal recipes and then provide a direct link back to the blog they got the recipe from. I haven’t decided yet how I feel about this. All my dishes start from some kind of recipe. Some I adapt and some I fix as I go! Anyways… I think your cupcakes could have been a post because of how they’re presented.
    Shiloh Barkley recently posted..Pumpkin Spice SouffleMy Profile

    • 2

      Haha, I hope you do! It’s divine. I am also still sort of figuring out how I feel about blogging/adapting recipes. A lot of my recipes are inspired by other recipes, with changes I’ve made, sometimes big and sometimes small. It’s a difficult issue and there are a lot of opinions out there!
      Bailey recently posted..Sweet Potato Carrot BreadMy Profile

  2. 3

    Congrats on your new car! Those cupcakes look amazing. The purple color made me think of using purple sweet potatoes to color the frosting. I wonder if that would work! On to your sweet bread, I want to take my finger and goop up all of that glaze!!
    Jennifer recently posted..Shio Koji: Japan’s Miracle CondimentMy Profile

  3. 5

    This looks so lovely! And the maple glaze? Heaven.
    Amanda recently posted..How I Survived a Half Marathon | (And Lived to Eat) Pumpkin Toffee Ice CreamMy Profile

  4. 7

    YUM! I have never made anything with sweet potato AND carrot, but now that I think about it, they seem like they would complement each other well. I would be so ready to make this this weekend if I had a sweet potato!! And that last photo of the loaf with the glaze is just PHENOMENAL. Your blog makes me so happy with all the cute colors!
    Erika recently posted..Pancake Friday: Cornbread PancakesMy Profile

    • 8

      Normally I don’t have sweet potatoes on hand, but I had seen a recipe on Pinterest for baked sweet potatoes that I recently tried and so I had one left over; just enough to make this delish dish! I’m glad my blog makes you happy, lol! I love me some pink :)
      Bailey recently posted..Sweet Potato Carrot BreadMy Profile

  5. 9
    Emily Rose says:

    Hi Bailey!

    This bread is currently in my oven baking, and my house smells terrific! I am *slightly* confused by the cook time, though: Atop it says “cook time: 2 hours 35 minutes” and below where the instructions are, it says “bake for one hour and ten minutes”. I pulled mine out after 1 hour and ten minutes and it was fairly undercooked, so I have been putting it back in the oven for ten minute increments since then. I want to try this again so it’s PERFECT (it smells it, after all!) next time. Which is the cook time you used?

    Thanks! Love the recipe and am excited to get it just right!

    • 10

      Hi Emily! I’m so glad to hear you’re making this! I apologize for the mistake. This recipe was adapted from a Betty Crocker recipe and according to the original, start to finish time is 2 hours and 35 minutes. The total cook time should be 1 hour and 10 minutes. I’m not sure why your bread would be undercooked at 1 hour and 10 minutes, but so long as a toothpick inserted into the bread comes out clean, you should be good even if it takes a bit longer than the stated time. If I can be of anymore help, please let me know!! I hope it turns out!
      Bailey recently posted..Sweet Potato Carrot BreadMy Profile

  6. 11
    Emily Rose says:

    HI Bailey! Thanks for responding so quickly. Unfortunately, it didn’t work for me this time (cooked on outside, gooey in the middle…weird!), but I will be trying it again– it just looks so good! Love your blog and your pictures. Very inspiring!

  7. 13

    I experience the same problem as Emily. It didn’t matter how long I baked it for the inside just wouldn’t cook. The outside eventually burnt to the point of black and starting to smoke yet still the inside was all gooey. When I threw it out the insides came out and left an empty bread shell.

    • 14

      Hi Shelley, thanks for your comment. I’ll be sure to update the recipe to include a tip on avoiding this. Although I didn’t have this problem, I often run into this issue with other bread recipes. The secret is to cover with foil the last 10-15 minutes of baking!

  8. 15
    Bevelyn says:

    This came out amazingly, no gooey center. I was baking a japanese sweet potato as I stumbled across this recipe, so I mashed it and used a cup of it. I also used an 8 x 8 pan lined with parchment paper, and replaced the last half cup with whole wheat pastry flour as I ran out of all-purpose. My parents came over and were over the moon for this bread. The little lumps of caramelized sweet potato, brown sugar, cinnamon, and slight crunch of the carrots makes for a phenomenal combination.

    Thank you so much!!

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