Carrot Cake Bread
Carrot Cake bread is an easier version of the beloved cake. It only takes a few minutes to put together and tastes just as delicious without the work.
This delicious carrot cake is perfect for all the Spring activities, including Easter and Mother’s Day, but it can really be made any time of the year since carrots are so available. It’s much easier to take to a potluck or family gathering since it is made in a loaf cake pan.
This perfectly spiced bread is topped with a generous amount of cream cheese frosting, so it is synonymous with its cake-like cousin, just more moist, if that is even possible.
Why Make it?
- It’s easy. Just prepare the ingredients and toss them into a mixing bowl. Then, pour the batter into a loaf pan.
- No special tools or skills are needed. There is no need to decorate this bread, unlike carrot cake, which is usually decorated with frosting carrots. You don’t even need a mixer.
- It has lots of fiber, thanks to the carrots, nuts and coconut.
- Serve it for breakfast, brunch, or even dessert.
- It’s incredibly moist.
- It travels easier than a cake, so it’s easy to bring with you if asked to make a dessert for a special occasion.
What you Need
- Sugar: Granulated sugar; if you want to substitute raw sugar, pulse it in a coffee mill or food processor to make the granules smaller.
- Oil: Vegetable oil or another mild oil.
- Eggs: Use large eggs.
- Vanilla: Pure vanilla extract is best.
- Baking soda: This leavens the bread to give it some height.
- Cinnamon: Cinnamon adds a great flavor and makes the kitchen smell amazing while the bread is baking.
- Ginger: We use all of the pumpkin spices for this bread. Ground ginger is an important component.
- Nutmeg: Use ground nutmeg or grate whole nutmeg with a microplane.
- Cloves: Ground cloves.
- Salt: Salt enhances the flavors of the other ingredients in baked goods.
- Flour: All-purpose flour.
- Carrots: Shredded carrots. They can be grated in a food processor or on a box grater.
- Coconut: Shredded flaked coconut adds more flavor and fiber.
- Nuts: Choose walnuts or pecans, whatever you have available. You can also add raisins along with the nuts.
For the Frosting
- Cream cheese: Be sure to soften it to room temperature.
- Butter: Always use unsalted butter when baking. The butter gives the frosting a creamy mouth feel.
- Powdered Sugar: Confectioner’s sugar is finely ground and gives the frosting a sweet flavor that is not granular.
- Vanilla: Pure vanilla extract gives the frosting a deliciously sweet flavor.
- Salt: Salt enhances the flavor of the other ingredients in the frosting.
How to Make it
Preheat the oven to 350°F. Measure the dry ingredients into a medium bowl. Whisk them together.
Using the same whisk, whisk the eggs in another small bowl.
Add the eggs to the oil and vanilla in a large mixing bowl.
Whisk them all together well.
Add the flour mixture to the wet ingredients. Use a baking spatula to stir it up. Mix it thoroughly until there are no dry flour spots in the batter.
When the batter is well mixed, add the carrots, coconut and nuts and gently fold them in.
Cut a piece of parchment paper to fit the long side of a 9×5-inch bread pan. Form it into the pan so it covers the sides and bottom of the pan. Pour the batter into the bread pan 2/3 of the way up the side.
Bake the bread for 45 minutes to an hour until a cake tester or toothpick inserted into the center comes out clean.
Cool the bread to room temperature on a wire rack.
The complete directions for the frosting are in our cream cheese glaze article. Here is a quick rundown.
- Thaw the cream cheese while the bread is baking and cooling.
- Use a hand mixer to beat the butter and cream cheese together.
- Beat the powdered sugar into the cream cheese mixer.
- Add milk as needed to thin it to the desired consistency.
How to Store Leftovers
Wrap the bread with plastic wrap or aluminum foil.
If you don’t frost the bread, it can be stored covered on the counter for up to 4 days.
The bread also freezes well before frosting. Make a double batch and tightly wrap it with plastic wrap and then a second layer of aluminum foil or freezer paper. Freeze for up to 3 months. Thaw a loaf in the refrigerator overnight. Then frost as desired.
Once you frost the bread, it’s best to store it in the refrigerator due to the cream cheese frosting.
More Delicious Quick Breads
- Lemon Zucchini Loaf
- Black Forest Chocolate bread
- Orange Cranberry Pumpkin bread
- Orange Pineapple Bread
- Savory Zucchini Cheese Breads
Try this carrot cake bread today for a delicious treat. You’ll be glad you did.
Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.
Please ask any questions or share your comments in the comments section below. We’d love to hear from you.
I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Carrot Cake Bread
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon Salt
- 2 eggs
- ¾ cup vegetable oil
- 2 teaspoons vanilla
- 1 cup granulated sugar
- 1½ cups carrot
- ¾ cup sweetened flaked coconut
- ¾ cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F. Fit a 9×5-inch bread pan with a piece of parchment paper. Form it into the pan so it covers the long sides and bottom of the pan. Pour the batter into the bread pan 2/3 of the way up the side.
- Measure all of the dry ingredients and add them to a bowl. Whisk them together. Set aside.1 cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon Salt
- Whisk eggs in a mixing bowl.2 eggs
- Add the vegetable oil and vanilla and whisk them together.¾ cup vegetable oil, 2 teaspoons vanilla
- Add the sugar and mix it well.1 cup granulated sugar
- Pour the dry ingredients into the bowl with the wet ingredients. Stir to combine until there are no dry spots of flour left.
- Add the remaining ingredients. Combine.1½ cups carrot, ¾ cup sweetened flaked coconut, ¾ cup chopped pecans or walnuts
- Pour the batter into the bread pan.
- Bake for about 45 minutes until a toothpick comes out clean in the center.
- Cool for about 10 minutes in the pan. Then, loosen the two short sides of the pan with a knife. Pull out the parchment paper and remove it from the bread. Cool it to room temperature on a wire rack.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!
Hi! Just an FYI – the recipe card for this Bread leaves us at Step 6; I just referred to the “How to make it” section for the remaining steps. Sounds & looks soooooo scrumptious!! Will be making this once I’m less lazy (don’t feel like grating the carrots today)! Will definitely use your frosting….
Thanks so much for letting me know Mich! I really appreciate it. Come back and rate it after you try it.