1-First Step: Prep the pan and oven Start by heating your oven to 350 degrees F. Then line a 9×5 loaf pan with parchment paper. This makes removal easier and helps the carrot bread release cleanly after baking. If you are making this for a busy week, the parchment step also saves time later when you want to slice and store the loaf.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons cinnamon, 1 teaspoon salt, and 1/2 teaspoon pumpkin pie spice. Whisking helps spread the baking soda and spices evenly through the flour. That means every bite of your homemade carrot bread will taste balanced.

3-Third Step: Combine the wet ingredients In a large bowl, mix 2 1/2 cups shredded carrot, 3 eggs, 3/4 cup vegetable oil, 1/4 cup milk, and 1 teaspoon vanilla extract. Stir until the mixture looks well combined. The carrots should be evenly coated so they blend smoothly into the batter. Use the coarse side of a cheese grater for shredding carrots, and peeling is optional if the carrots are scrubbed well.

4-Fourth Step: Bring the batter together Add the dry ingredients to the wet mixture. Stir gently until you no longer see large streaks of flour. Then fold in 3/4 cup chopped walnuts just until combined. Do not overmix the batter. A light hand keeps this moist carrot bread tender instead of dense.

5-Fifth Step: Bake the loaf Pour the batter into your prepared pan and smooth the top if needed. Bake for 55 to 65 minutes. Because ovens vary, check the bread at least 10 minutes before the expected done time. Insert a toothpick into the middle of the loaf. If it comes out clean, the bread is ready.

6-Sixth Step: Cool and slice Let the loaf cool in the pan for a short time, then move it to a wire rack to cool completely before slicing. This step matters because a warm loaf can break apart when cut too soon. Once fully cool, slice and enjoy your easy carrot bread recipe with butter, cream cheese, or plain as a snack.