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Carrot Cake Bread

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
1 hr
Total Time
2 hrs 20 mins
Servings: 8 hearty
Calories: 542 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F
  2. Grease a 8.5 x 4.5 inch light colored loaf pan or line with parchment paper and set aside.
  3. In a medium sized bowl, mix the dry ingredients together: flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
  4. In another bowl whisk together sugar and oil.
  5. Whisk in eggs one at a time.
  6. Then whisk in the sour cream and vanilla. 
  7. Fold in dry ingredients and the carrots. Don't over mix. 
  8. Pour into the prepared loaf pan and smooth out the top.
  9. Bake for ~55-60 min or until a toothpick inserted in the center comes out clean. Let cool completely and then make the frosting.
  10. Add the softened cream cheese, sugar, vanilla and a pinch of salt in a mixing bowl.
  11. Beat until smooth using a hand mixer.
  12. Spread the frosting on top of the cooled carrot cake and dust with cinnamon if desired. Slice and enjoy!

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

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

% 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.