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Carrot Cake Bread

My Carrot Cake Bread is a delicious and moist quick bread, easier to make compared to a layered carrot cake, and filled with carrot cake flavor. It's finished with a luscious and decadent cream cheese frosting slathered on top! Each slice is packed with the natural sweetness of carrots, complemented by hints of cinnamon, nutmeg, and vanilla.
Course Dessert
Cuisine American
Keyword carrotbread, carrotcake
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling time 1 hour
Total Time 2 hours 20 minutes
Servings 8 hearty slices
Calories 542kcal
Author Tawnie Graham of Kroll's Korner

Equipment

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
US Customary - Metric

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!

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:
      • 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. 

Nutrition

Serving: 1slice | Calories: 542kcal | Carbohydrates: 82g | Protein: 10g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 50mg | Potassium: 379mg | Fiber: 4g | Sugar: 49g | Vitamin A: 4262IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 2mg