Carrot Cake Bread
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Carrot Cake Bread is the ultimate Spring treat.
Well, that and my famous banana bread recipe is always a great go-to quick bread!
I know carrot cake is slotted as dessert quick bread but who says you can’t enjoy it for a breakfast or snack?!
I’ve loved having this with my morning coffee lately, it’s the ultimate cozy situation and a total adult move.
This carrot cake bread mimics all the same flavors of a layered carrot cake but in an easier, fuss-free quick bread form.
Speaking of quick bread… If you’re into this Carrot Cake Bread, be sure to also check out my Pumpkin Banana Bread, Gingerbread Loaf, and Cranberry Orange Bread for more of my faves! Or if you still want more carrot cake treats, try my Carrot Cake Cheesecake Bars!
It’s loaded with hearty carrots, warming spices like cinnamon and nutmeg and it’s all topped off with a not-too-sweet cream cheese frosting.
You will love how easy it is to bring together with common baking essentials. It’s ultra moist, tender crumb is so delicious and the frosting adds a creamy richness that perfectly complements the earthy sweetness of the bread.
Carrot Cake Bread Ingredients
(For the full recipe, scroll down to the recipe card below)
- Eggs: Fresh eggs help bind the ingredients together and provide structure to the bread. Room temperature eggs incorporate more easily into the batter.
- Sugar: Granulated sugar adds sweetness to the bread. You can also use part brown sugar for a deeper, caramel-like flavor.
- Oil: Opt for a neutral-flavored oil such as vegetable or canola oil. Avoid using olive oil or other strongly flavored oils that may overpower the delicate carrot flavor.
- Vanilla extract: Pure vanilla extract enhances the overall flavor of the bread. Choose high-quality vanilla extract for the best results.
- All-Purpose Flour: Use all-purpose flour for a balanced texture. You can also experiment with whole wheat flour or a combination of all-purpose and whole wheat for a heartier loaf.
- Spices: Ground cinnamon and nutmeg are traditional spices that infuse warmth and depth into the bread. Ensure your spices are fresh for the best flavor.
- Carrots: choose fresh, firm carrots for optimal sweetness and texture.
- Cream cheese: For the cream cheese frosting, use full-fat cream cheese for a rich and creamy texture. Make sure the cream cheese is softened to room temperature for easy blending.
- Nuts and Raisins (Optional): Chopped walnuts or pecans add crunch and richness to the bread, while raisins provide bursts of sweetness. Feel free to customize the mix-ins based on your preferences.
- Baking soda, baking powder and kosher salt are also needed.
How to make this carrot cake loaf
(For the full recipe, scroll down to the recipe card below)
- Preheat the oven to 350°F.
- In a medium sized bowl, mix the dry ingredients together.
- In another bowl whisk the sugar and oil together, followed by the eggs, sour cream and vanilla.
- Fold the dry ingredients into the wet and then the grated carrots.
- Pour into a prepared loaf pan and bake.
- Let cool completely and then make the frosting.
Tips to make the best carrot bread
- Fresh grate the carrots using a box grater/cheese grater. This ensures maximizes moisture in the carrot cake bread.
- Spicing up the carrot cake bread with different spices is key. I like to use both cinnamon and nutmeg but you can also add in ground ginger too.
- Making it perfectly spiced is the goal. But, more isn’t always merrier! Try not to add in more spice than called for because you don’t want to steal the show from the natural sweet flavor of the carrots.
- Have fun with the add ins! But be careful, don’t add TOO many. Diced prunes, raisins, walnuts or pecans are good options. You can soak the raisins in rum for an ultra wow factor).
- Toast up the walnuts or pecans on the stove in a small skillet and add them into the batter or sprinkle on top of the cream cheese frosting.
- Don’t spread the cream cheese frosting on until the carrot cake bread is 100% cooled! (Typically takes ~1 hour for it to cool completely).The cream cheese frosting is sweet, tangy and oh-so perfect so the last thing you want it to do is turn into a frosting disaster on your kitchen counter and not on your carrot cake bread!
- Spray your loaf pan with Bak-Klene. It’s the best for baking! Highly recommend. Or, coat loaf pan with butter and a light dusting of flour: Evenly spread a thin layer of butter over the interior surface of the loaf pan. Be sure to cover the bottom and sides, including the corners. Add a tablespoon or two of all-purpose flour to the pan. Tilt and rotate the pan, tapping it gently, to distribute the flour evenly across the greased surface. The flour will stick to the butter, creating a light, floury coating. Hold the greased and floured pan upside down over the sink or a trash can to allow any excess flour to fall out. Gently tap the pan to help remove loose flour.
Storage
- 3-5 days refrigerated
- 2-3 months in the freezer. I recommend to freeze the loaf without the frosting and add it when you’re ready to serve and enjoy.
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Carrot Cake Bread
Ingredients
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1 Tbsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup granulated sugar
- 2/3 cup vegetable oil
- 3 large eggs, room temperature
- 1/4 heaping cup sour cream, room temperature
- 2 tsp. vanilla extract
- 1 1/2 cups carrots, grated on the small holes of a box grater (~3 large carrots)
Frosting
- 8 oz. package full-fat cream cheese, softened
- 1/4-1/3 cup granulated sugar, more or less depending on your preferences
- 1 tsp. vanilla extract
- pinch of salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F
- Grease a 8.5 x 4.5 inch light colored loaf pan or line with parchment paper and set aside.
- In a medium sized bowl, mix the dry ingredients together: flour, cinnamon, nutmeg, salt, baking powder, and baking soda.1 3/4 cups all-purpose flour, spooned and leveled, 1 Tbsp. ground cinnamon, 1 tsp. ground nutmeg, 1 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. kosher salt
- In another bowl whisk together sugar and oil.2/3 cup vegetable oil, 1 cup granulated sugar
- Whisk in eggs one at a time.
- Then whisk in the sour cream and vanilla.
- Fold in dry ingredients and the carrots. Don't over mix.
- Pour into the prepared loaf pan and smooth out the top.
- Bake for ~55-60 min or until a toothpick inserted in the center comes out clean. Let cool completely and then make the frosting.
- Add the softened cream cheese, sugar, vanilla and a pinch of salt in a mixing bowl.8 oz. package full-fat cream cheese, softened, 1/4-1/3 cup granulated sugar, more or less depending on your preferences, 1 tsp. vanilla extract, pinch of salt
- Beat until smooth using a hand mixer.
- Spread the frosting on top of the cooled carrot cake and dust with cinnamon if desired. Slice and enjoy!
Equipment
Video
Notes
- Add in 3/4 cup chopped pecans, walnuts or raisins if desired.
- Some ovens may take longer to bake, some may take a shorter amount of time. Anywhere from 55-65 minutes should be plenty of time. If baking in a glass pan, the bread will take longer to bake. To ensure your carrot cake stays moist, do not over bake the carrot cake.
- Storage:
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- 3-5 days refrigerated
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- 2-3 months in the freezer. I recommend to freeze the loaf without the frosting and add it when you’re ready to serve and enjoy.
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Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
oh my gosh.
These were really yummy my family enjoyed every bite . definitely going to be my go to recipe.
Thanque.
I have never made carrot loaf after searching I decided to try this recipe and I am glad I did! This recipe is so moist and flavourful, I think when I make it next time I am going to add just a tiny bit more nutmeg. I made it without the frosting but hubby has a sweet tooth so next time I will try the frosting recipe as well.
thank you so much for giving my recipe a try! 🙂 yay!
This was absolutely delicious. Made it today and enjoyed with coffee. The bread was full of flavor and perfectly moist. Will make again and again! Thank you for sharing this recipe. 🥰
Thank you so much for making Susie, it looks perfect!!
Yummy!
thank you so much!
this taste good but I used the pan you said but the recepie was going over the side. maybe bigger pan
oh no really? I tested many times in the 8.5×4.5 loaf pan. I am wondering if you spooned and leveled the flour. Or you can always use a 9×5 and adjust baking time.
This will be my new go to for carrot cake bread. We are on day 3 of eating this for breakfast and it’s still moist. For new bakers, make sure you only fold in the dry ingredients to keep it from being dry and tough.
I am so glad you enjoyed it, thank you!
Hey, love this recipe, I have used it a couple of times. I put ginger instead of nutmeg and trust me it tastes like heaven!! I also put yogurt instead of sour cream and the results are just the same.
Love baking with yogurt! thank you so much for making my recipe and leaving a review I really appreciate it!
This was fabulous and easy to make. I used a food processer to grate the carrots. I’m not much of a baker but your recipes may help me change that!
The recipe was simple and easy to make. I received compliments on how delicious and moist it tasted.
amazing! thank you so much for leaving a review 🙂
So easy and simple to make. I received compliments on how moist and delicious the bread was.