Carrot Cake Bread

Name: Carrot Cake Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 20 serving
Ingredients: 3 large eggs; 1 ⅔ cup lightly packed light brown sugar; ½ cup vegetable oil; ½ cup buttermilk; 1 tablespoon pure vanilla extract; 3 cups all purpose flour; 1 teaspoon fine sea salt; 2 teaspoons baking soda; ½ teaspoon baking powder; 1 tablespoon cinnamon; 2 cups peeled and grated carrots; 8 ounces crushed pineapple; 1 cup sweetened flaked coconut; 2 ounces cream cheese; ½ tablespoon unsalted butter; 1 cup confectioners’ sugar; ½ teaspoon pure vanilla extract; 1 tablespoon milk

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Prep Time
20 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
1 hr 50 mins
Servings
20
Course
Breakfast, Snacks, Brunch

Carrot Cake Bread

Iris Warren

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All of the flavors you love in your favorite carrot cake are now packed into a delicious quick bread! Top this carrot cake bread with coarse sugar or a cream cheese glaze for a delicious spring breakfast or afternoon snack.

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Ingredients

Servings

3 large eggs
1 ⅔ cup lightly packed light brown sugar
½ cup vegetable oil
½ cup buttermilk
1 tablespoon pure vanilla extract
3 cups all purpose flour
1 teaspoon fine sea salt
2 teaspoons baking soda
½ teaspoon baking powder
1 tablespoon cinnamon
2 cups peeled and grated carrots
8 ounces crushed pineapple very well drained
1 cup sweetened flaked coconut optional

For the cream cheese glaze:

2 ounces cream cheese softened
½ tablespoon unsalted butter softened
1 cup confectioners’ sugar
½ teaspoon pure vanilla extract
1 tablespoon milk

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Instructions

Preheat oven to 350°F. Spray (2) 8x4-inch loaf pans with cooking spray and line with parchment paper. Set aside.
In a large bowl, whisk together the eggs and brown sugar until well combined and smooth. Add the oil, buttermilk and vanilla; whisk until well combined.
In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the carrots, pineapple, and coconut.
Divide the batter evenly between the prepared loaf pans. Bake for 50-60 minutes, or until a toothpick inserted in the center of the loaves comes out clean.
Let the loaves cool in the pans for 20 minutes before turning them out onto a wire rack.

To make the cream cheese glaze:

Using an electric mixer, beat the cream cheese and butter together until smooth. Add the confectioners’ sugar, vanilla, and milk; mix on low speed until combined, then increase the speed to high and beat until very smooth. Spread onto the loaves while the bread is still slightly warm.

Notes

If you do not want to top the bread with the cream cheese glaze, you can sprinkle the loaves generously with coarse sugar before baking for a crunchy sugar topping.
Makes (2) 8x4-inch loaves.