Carrot cake bread is the perfect blend of cake-like sweetness and quick-bread simplicity. It captures everything you love about traditional carrot cake, but without the layers, frosting, or the need for special occasions.
Why We Love This Carrot Cake Bread Recipe
You’re going to fall in love with this recipe the first time you make it. It’s not just easy; it’s reliable, moist, and beautifully spiced. If you crave the rich, comforting flavor of carrot cake but don’t want to spend hours baking and decorating, this loaf has your name written all over it. It’s a one-bowl wonder with ingredients you likely already have in your kitchen. Plus, the optional cream cheese glaze drizzled over the top turns this simple quick bread into something truly special. The balance of sweetness, spice, and texture from the chopped pecans gives you everything you want in a slice of carrot cake, but it’s much easier to prepare and perfect for slicing and sharing.
Ingredients about Carrot Cake Bread
This recipe uses pantry staples and fresh carrots to deliver a moist and flavorful loaf that tastes like dessert but works as breakfast too.
- 1 1/3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped pecans
For the cream cheese glaze:
- 4 ounces cream cheese (room temperature)
- 4 tablespoons unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/4 teaspoon vanilla extract
- 1 pinch salt
How to Make Carrot Cake Bread Directions
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line it with parchment paper, leaving a couple of inches hanging over the sides to make removing the bread easier after baking.
In a medium bowl, whisk together your dry ingredients: all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, salt, and baking powder. This step ensures even distribution of the spices and leavening agent throughout the loaf.
In a large mixing bowl, crack in your eggs and add both the granulated sugar and brown sugar. Pour in the vegetable oil and vanilla extract. Use a whisk or hand mixer to combine everything just until blended. You don’t want to overmix.
Next, fold in the grated carrots and chopped pecans. The carrots add moisture and sweetness, while the pecans offer a delightful crunch in every slice.
Slowly add the dry ingredients to the wet mixture. Stir everything together until just combined. Again, avoid overmixing to keep the bread light and fluffy.
Pour the batter into your prepared loaf pan. Smooth out the top with a spatula if needed. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely in the pan before adding the glaze.
To make the glaze, beat the cream cheese and softened butter together until smooth. Add in the powdered sugar, vanilla extract, and a pinch of salt. Mix until fully incorporated and creamy. Microwave the glaze for about 20 seconds, stirring halfway through, to make it pourable.
Drizzle the warm glaze over the cooled carrot cake bread, letting it drip naturally down the sides for a beautiful finish.
How to Serve Carrot Cake Bread
This carrot cake bread is versatile and easy to serve. You can slice it thick and enjoy it as a sweet breakfast with a hot cup of coffee or tea. The rich cream cheese glaze makes it feel indulgent, perfect for brunch gatherings or holiday tables.
You can also serve it slightly warm with a little butter spread on top if you’re skipping the glaze. For a more elegant touch, top each slice with a few chopped nuts or a light dusting of powdered sugar. It’s a great companion to fresh fruit or a dollop of whipped cream.
Whether you’re serving it to guests or keeping it for yourself, this loaf is sure to impress. Slice and store individual pieces for an easy grab-and-go snack that tastes just like cake without the fuss.
Expert Tips: Carrot Cake Bread
Use freshly grated carrots: Pre-shredded carrots can be dry and flavorless. Grating your own ensures they add moisture and sweetness.
Don’t overmix the batter: Stir just until everything is combined to keep the bread soft and tender.
Room temperature ingredients: Make sure your eggs and cream cheese are at room temperature for better mixing and texture.
Pecans are optional: If you prefer a nut-free loaf, simply leave them out or replace with raisins for added chewiness.
Cool before glazing: Always let the bread cool fully before adding the cream cheese glaze to prevent it from melting and running off.
How to Store Carrot Cake Bread
You can store this carrot cake bread at room temperature for up to 3 days. Just place it in an airtight container or wrap it tightly in plastic wrap. If you’ve added the cream cheese glaze, it’s best to refrigerate it to keep the glaze from spoiling.
To refrigerate, store the loaf in a covered container and it will stay fresh for up to 5 days. Let it come to room temperature before serving for the best texture and flavor.
You can also freeze carrot cake bread. Wrap it tightly in plastic and then in foil, or place slices in a freezer-safe bag. It’ll keep well for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature.
Variation of Carrot Cake Bread
You can easily customize this carrot cake bread to suit your tastes. Swap the pecans with walnuts for a different crunch. Or mix in some shredded coconut for a tropical twist.
Love a little fruity bite? Add in half a cup of raisins or chopped dried pineapple. If you’re craving even more warmth, increase the cinnamon slightly or add a pinch of cloves.
Want to go lighter? Skip the glaze and enjoy the loaf as-is. Or for a healthier option, use whole wheat flour for half the amount of white flour, and substitute applesauce for half of the oil.
For an extra indulgent version, layer a ribbon of cream cheese filling inside the loaf before baking. The possibilities are endless!
FAQ: Carrot Cake Bread
Can I make carrot cake bread without nuts?
Yes, you can omit the pecans completely or replace them with raisins or sunflower seeds for added texture.
How do I know when carrot cake bread is done baking?
Insert a toothpick into the center. If it comes out clean, your bread is done. The top should also be golden and slightly firm.
Can I use gluten-free flour in this recipe?
Yes, you can substitute a 1:1 gluten-free baking blend. Just ensure it includes xanthan gum or another binding agent.
Can I double the recipe?
Absolutely. You can double the ingredients and bake two loaves. Just be sure to use two pans and check both for doneness.
What type of carrots should I use?
Regular orange carrots work great. Avoid using pre-shredded ones as they tend to be dry and less flavorful.
Carrot Cake Bread
Equipment
- 9×5-inch loaf pan
- Medium Bowl
- Large Mixing Bowl
Ingredients
- 1 1/3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 large eggs room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped pecans
- 4 ounces cream cheese room temperature
- 4 tablespoons unsalted butter softened
- 1 1/2 cups powdered sugar
- 1/4 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, salt, and baking powder.
- In a large bowl, mix eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until blended.
- Fold in grated carrots and pecans, then gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes or until a toothpick comes out clean.
- Let the loaf cool completely in the pan before glazing.
- To make the glaze, beat cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and a pinch of salt, mixing until creamy.
- Microwave the glaze for 20 seconds to make it pourable, then drizzle it over the cooled carrot cake bread.