Carrot Cake Bread
A delightful blend of cake-like sweetness and quick-bread simplicity, capturing the flavors of traditional carrot cake.
Equipment
- 9x5-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 9x5 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.
Notes
Store at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for up to 3 months.