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A piece of carrot cake sitting on top of a wood cutting board

Carrot Cake Bread

Carrot Cake Bread is a delicious quick bread, easier to make compared to a layered carrot cake, it's moist and filled with carrot cake flavor. It's finished off with a to-die-for cream cheese frosting and a sprinkle of cinnamon.
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



  • 2 cups All-purpose flour
  • 1 Tbsp. cinnamon
  • 2 1/2 tsp. nutmeg
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 1/2 cups carrots, grated (~3 large carrots)
  • 1 (8 oz.) package of cream cheese
  • 1 cup white granulated sugar
  • 2 large eggs
  • 2/3 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup diced prunes (about 8 oz.) or raisins


  • 8 oz. package softened cream cheese
  • 1/4 cup white granulated sugar
  • 1 tsp. vanilla extract
  • pinch of salt


  • Preheat the oven to 350°F
  • In a medium sized bowl, mix the dry ingredients together: flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • Fold in the grated carrots and set aside.
  • In another bowl, using a rubber spatula, press the 8 oz. (1 package) softened cream cheese into the bowl to smooth it out. Then pour in the sugar and incorporate the two ingredients together until smooth.
  • Then whisk in the eggs, vegetable oil and vanilla extract.
  • Fold the dry ingredients into the wet until no more floury pockets remain. Lastly, fold in the diced prunes.
  • Pour into a prepared 9"-x-5" loaf pan (spray with non stick spray) and bake for ~60-65 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool completely and then make the frosting.

For the frosting

  • Using a hand beater or whisk, mix together softened cream cheese, sugar, vanilla and a pinch of salt until smooth. Spread the frosting on top of the cooled carrot cake and dust with cinnamon if desired.



  • Add in 3/4 cup chopped pecans or walnuts 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.
  • To ensure your carrot cake stays moist, do not over bake the carrot cake.  
  • Store carrot cake in the fridge for up to 5 days.


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