Carrot Cake Bread
User Reviews
4.8
285 reviews
Excellent
Carrot Cake Bread
Report
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.
Share:
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
Add to Shopping List
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.
- In another bowl whisk together sugar and oil.
- 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.
- 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!
Equipments used:
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.
- 3-5 days refrigerated
- 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.
- 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 Information
Show Details
Serving
1slice
Calories
542kcal
(27%)
Carbohydrates
82g
(27%)
Protein
10g
(20%)
Fat
21g
(32%)
Saturated Fat
16g
(80%)
Cholesterol
50mg
(17%)
Potassium
379mg
(11%)
Fiber
4g
(16%)
Sugar
49g
(98%)
Vitamin A
4262IU
(85%)
Vitamin C
2mg
(2%)
Calcium
222mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8hearty
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 542kcal | 27% |
| Carbohydrates | 82g | 27% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 50mg | 17% |
| Potassium | 379mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 49g | 98% |
| Vitamin A | 4262IU | 85% |
| Vitamin C | 2mg | 2% |
| Calcium | 222mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
285 reviews
Excellent
Other Recipes
You'll Also Love
