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Carrot Cake Bread
This easy Carrot Cake Loaf recipe combines simple pantry ingredients to make a delicious and moist carrot cake loaf. Top it with cream cheese frosting, and enjoy all the incredible flavors without the hassle of making a cake!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 12
Calories: 248 kcal
Course:
Dessert , Bread
Cuisine:
American
Ingredients
- 1/2 cup granulated sugar
- ½ cup light brown sugar , packed
- 2 eggs , room temperature
- 1/3 cup unsweetened applesauce , or plain Greek yogurt
- 1/4 cup oil , (vegetable or canola oil)
- 1 teaspoon vanilla extract
- 1 cup carrot , grated
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
Optional Cream Cheese Frosting:
- 2 oz cream cheese
- 2 Tablespoons butter
- ¼ teaspoon vanilla extract
- ¾ cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line the bottom of a 8x4" bread pan with a piece of parchment paper then spray lightly with cooking spray.
- In a large mixing bowl, combine sugars, eggs, applesauce, oil, and vanilla, mixing well to combine. Stir in shredded carrot.
- In a separate mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and allspice. Add to wet mixture then stir to combine.
- Bake at 350 degrees for 45-55 minutes, until a toothpick inserted in the center comes out clean. (If the loaves are browning too much on top during baking, tent a piece of foil over top until they're finished baking).
- Cool in pan for a few minutes before removing to a wire cooling rack to cool completely.
- Make Frosting (optional): Beat cream cheese and butter together until smooth, about 2 minutes. Mix in vanilla then add powdered sugar, one cup at a time, mixing well. For best results, beat frosting for several minutes, to make it extra smooth and fluffy/creamy in texture. Spread on top of cooled loaf, slice, and enjoy!
Cup of Yum
Notes
- Storage Instructions: Store frosted carrot cake loaf in the fridge for 3-4 days. Without the cream cheese, it will keep at room temperature for 2-3 days.
- Freezing Instructions: Store frosted or unfrosted carrot cake bread in the freezer in an airtight container or freezer bag for up to 3 months. Thaw completely at room temperature before serving.
Nutrition Information
Calories
248kcal
(12%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
37mg
(12%)
Sodium
291mg
(12%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
1947IU
(39%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 248
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 291mg | 12% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 1947IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.