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Carrot Cake Bread Recipe

Perfectly moist, sweet and crazy delicious carrot cake in loaf form. Top it with cream cheese icing, add chopped pecans, make it yours! This Carrot Cake Bread will become a Springtime recipe staple in your kitchen, guaranteed.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 388 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ cup flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ⅔ cup vegetable oil
  • ⅓ cup unsweetened applesauce
  • ⅔ cup sugar
  • ⅓ cup brown sugar
  • 2 teaspoons vanilla
  • 3 large eggs
  • 1 ½ cups Finely shredded carrots see note
Frosting (optional)
  • 4 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 1/2 teaspoon vanilla
  • pinch of salt
  • 2-3 cups powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees and grease a 9-inch loaf pan.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, mix together the oil, applesauce, sugar, brown sugar, vanilla, and eggs. Stir in the shredded carrots.
  4. Add dry ingredients to wet ingredients and stir by hand until just combined and there are no more steaks of flour. (Do not over-mix)
  5. Transfer batter to your prepared baking pan. Bake for 60-70 minutes (on a rack in the lower third of the oven) until a toothpick inserted deep into the center comes out clean (a few loose crumbs are fine but no wet batter!). *If your cake begins to brown too much on top, place a sheet of foil loosely over the top of the cake pan, I usually do this about halfway through the baking time.
  6. Allow to cool in the pan for at least 15 minutes before turning out onto a cooling rack to cool completely.
  7. If making the frosting, you can do this while the cake cools.
Making the Frosting
    Cup of Yum
  1. In a medium bowl cream together cream cheese and butter for 2-3 minutes.
  2. Mix in vanilla and salt, then add powdered sugar one cup at a time until completely incorporated and frosting is fluffy. (If too thick, you can mix in 1 tablespoon of milk)
  3. Frost your cake loaf, slice, and serve.
  4. Store in airtight container up to 3 days or in fridge up to 5 days.

Notes

  • Shredded carrots: be sure to grate the carrots yourself, do not use pre-shredded carrots - they are too large and dried out, this recipe needs the moisture of freshly grated carrots. On that note, you do not need to squeeze/drain your shredded carrots. 

Nutrition Information

Calories 388kcal (19%) Carbohydrates 78g (26%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 56mg (19%) Sodium 537mg (22%) Potassium 150mg (4%) Fiber 2g (8%) Sugar 58g (116%) Vitamin A 3575IU (72%) Vitamin C 1mg (1%) Calcium 80mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 388

% Daily Value*

Calories 388kcal 19%
Carbohydrates 78g 26%
Protein 5g 10%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 56mg 19%
Sodium 537mg 22%
Potassium 150mg 3%
Fiber 2g 8%
Sugar 58g 116%
Vitamin A 3575IU 72%
Vitamin C 1mg 1%
Calcium 80mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.