Carrot Cake Bread
User Reviews
4.8
Carrot Cake Bread
Description
This recipe blends all-purpose flour with warming cinnamon, nutmeg, salt, baking powder, and soda as dry ingredients. Sugar and vegetable oil are whisked with eggs, sour cream, and vanilla to create a moist batter. Grated carrots are gently folded in last to maintain texture.
The batter is poured into a greased or parchment-lined loaf pan and baked at 350°F for about an hour until a toothpick inserted comes out clean. Cooling completely is important before adding the cream cheese frosting, made from cream cheese, sugar, vanilla, and a pinch of salt beaten smooth.
The finished loaf is moist with the soft crumb from the sour cream and grated carrots, balanced by fragrant spices and the tangy, smooth frosting. It can be served sliced for breakfast, snack, or dessert.
The notes suggest optional additions of chopped nuts or raisins to add texture and flavor variety. The bread freezes well without frosting and should be refrigerated for a few days after baking.
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 egg room temperature
- 1/4 heaping cup sour cream room temperature
- 2 tsp. vanilla extract
- 1 1/2 cups carrot grated on the small holes of a box grater, ~3 large carrots
Frosting
- 8 oz. package cream cheese full-fat, softened
- 1/4-1/3 cup granulated sugar
- 1 tsp. vanilla extract
- salt pinch
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!
Notes
- Optional additions include ¾ cup chopped pecans, walnuts, or raisins.
- Bake time may range from 55-65 minutes depending on oven and pan type; glass pans may require longer.
- Do not overbake to maintain moistness.
- Store refrigerated for 3-5 days or freeze unfrosted for 2-3 months; add frosting after thawing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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