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Homemade carrot cake bread recipe loaf with cream cheese glaze, sliced on a white marble kitchen counter in a casual homemade style.

Carrot Cake Bread Recipe

Moist carrot cake bread with cream cheese glaze – quick, easy, and perfect for breakfast or dessert.
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Course: Breakfast, Dessert, Snack
Cuisine: American, European
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Calories: 285kcal
Cost: $7

Equipment

  • 1 9x5 inch loaf pan Metal recommended for even browning
  • 1 Box Grater/Food Processor For shredding carrots
  • 2–3 Mixing bowls 2–3, separate wet/dry ingredients
  • 1 Whisk For dry ingredients
  • 1 Spatula Gentle folding
  • 1 Hand/Stand Mixer For creaming sugar & oil
  • As needed Parchment paper Prevents sticking
  • 1 Wire cooling rack For even cooling
  • 1 Instant-read thermometer Optional, check doneness
  • 1 set Measuring cups & spoons Accurate measuring

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour Can sub gluten-free blend
  • 1 ½ teaspoon baking powder Helps rise
  • ½ teaspoon baking soda Works with acidic ingredients
  • 1 ½ teaspoon ground cinnamon Warm spice flavor
  • ½ teaspoon ground nutmeg Adds depth
  • ¼ teaspoon ground ginger Subtle kick
  • ½ teaspoon salt Balances sweetness

Wet Ingredients

  • ¾ cup granulated sugar Reduce to ½ cup for less sweet
  • ¼ cup brown sugar Adds moisture & molasses flavor
  • ½ cup vegetable oil Sub with coconut oil/applesauce
  • 3 large eggs Use flax eggs for vegan
  • 2 teaspoon vanilla extract Flavor enhancer

Mix-ins

  • 2 cups carrots, shredded About 3–4 medium
  • ½ cup walnuts, chopped Optional (pecans too)
  • ½ cup raisins Optional (cranberries work)

Cream Cheese Glaze

  • 4 oz cream cheese Softened, for glaze
  • 1 cup powdered sugar For glaze
  • 2 tablespoon milk Or almond milk for dairy-free
  • ½ teaspoon vanilla extract For glaze

Instructions

  • Preheat oven to 350°F (175°C).
  • Grease & line 9x5 loaf pan.
  • Wash, peel & shred carrots.
  • Whisk flour, baking powder, baking soda, spices, salt.
  • Beat sugars & oil until smooth.
  • Add eggs one at a time; stir in vanilla.
  • Fold wet into dry gently.
  • Fold in carrots, walnuts, raisins.
  • Pour into pan; bake 50–60 mins.
  • Cool 15 mins in pan, then on rack.
  • Beat cream cheese, add powdered sugar.
  • Mix in milk + vanilla, drizzle on cooled bread.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 85g | Calories: 285kcal | Carbohydrates: 38g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 220mg | Potassium: 210mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3100IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1.5mg