Carrot cake bread is everything you love about Carrot Cake in bread form! Spiced sweet bread with coconut & raisins, topped with a lovely cream cheese frosting.
Making a full carrot cake is great, but sometimes you don’t need that many servings. So when you want a small batch cake this carrot loaf cake is the perfect solution. The flavors are perfect and every slice gives you a moist, spiced carrot cake that indulges your soul.
What is carrot cake bread?
Carrot cake bread is a super simple and easy quick bread recipe that is loaded with flavor. Packed with all sorts of spices, freshly grated carrots, and the optional addition of raisins and coconut, you’ll wonder why you hadn’t tried this loaf recipe sooner. The homemade cream cheese frosting on top will quickly seal the deal and move this recipe to your favorite’s list.
-Flour: We need 2 ½ cups of all-purpose flour to act as the gluten-filled base for this cake recipe.
-Leavening Agents: Using 2 teaspoons of baking powder and ½ teaspoon of baking soda we can create a fluffy cake loaf.
-Salt: We only need 1/2 teaspoon of salt to enhance the flavors in this recipe.
-Spices: Using 2 teaspoons of cinnamon, and ½ teaspoon each of nutmeg and allspice, we can get a flavorful cake that’s nutty and perfect.
-Sugar: ¾ cup of brown sugar will sweeten and deep the flavors in this bread while adding a caramelized color.
-Oil: This adds the fats we need to create a rich and moist bread, using ½ cup of canola or vegetable oil is sufficient.
-Yogurt: With ½ cup of plain Greek yogurt or sour cream we can add moisture and richness to the loaf.
-Eggs: We need 3 whole eggs to work as the binder for this recipe.
-Vanilla: 2 teaspoons of vanilla extract will help to flavor the carrot cake bread and round out the flavors.
-Carrots: Using 1 ½ cups of freshly grated carrots we can have orange carrots in every bite. Tip: using a food processor to grate them will also save time and effort.
-Coconut: You have the option to add ½ cup of grated coconut for an added flavor and texture boost.
-Raisins: Adding ¼ cup of raisins over the top of the loaf is a great way to add a little chewiness if desired.
-Butter: We need 1 stick (½ cup) of butter for a richer frosting flavor.
-Cream Cheese: Using 8 ounces of softened cream cheese we will have more than enough frosting for this loaf.
-Powdered Sugar: 4 cups of powdered sugar is how we will add sweetness, thickness and the perfect creamy smooth texture.
-Milk: We need about ¼ cup of milk, but you can add more or less depending on how thick you want the frosting to be.
-Vanilla: With 1 teaspoon of vanilla extract our frosting will taste great. Use higher quality vanilla for an even better flavor.
Preheat your oven to 350F degrees and prepare a 9×5 inch loaf pan by spraying it with nonstick spray and then dusting the inside with flour.
If you plan on using raisins, soak them in warm water for 15 minutes before using.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon, nutmeg, allspice.
In another bowl, whisk together the brown sugar, oil, yogurt, eggs, and vanilla.
Gently fold in the grated carrots and coconut. Do not overmix.
Pour the batter into the prepared loaf pan. Top with raisins and then lightly press them into the batter.
Bake in the oven at 350F degrees for 50-60 minutes or until a toothpick can be inserted and come out clean.
Cool completely on a wire rack.
In a large bowl, beat together the softened butter and cream cheese.
Add in the remaining ingredients and beat again until smooth.
Frost your bread and use remaining frosting for other recipes as you will have some leftover. Enjoy!
Carrot Cake Bread
For the Bread
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 3/4 cup brown sugar
- 1/2 cup oil
- 1/2 cup yogurt
- 3 eggs
- 2 tsp vanilla
- 1 1/2 cup grated carrot
- 1/2 cup grated dried coconut (OPTIONAL)
- 1/4 cup raisins for topping (optional)
For the Glaze
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla
Carrot Cake Bread
- Pre-heat oven to 350°F.
- Spray a 9x5 inch loaf pan with cooking spray and dust with flour.
- If using, soak the raisins in warm water for 15 minutes.
- In a large bowl, whisk together ingredients 1-7 (i.e. the dry ingredients.)
- In another bowl, using a hand whisk, whisk ingredients 8-12 until combined.
- Add the dry mixture to the wet mixture and whisk to combine.
- Fold in the grated carrots and coconut. Do not over-mix.
- Pour the batter into the loaf pan. Top with raisins and press them lightly into the batter.
- Bake at 350°F for 50-60 minutes or until a toothpick in the center of the cake comes out clean.
- Cool completely on a wire rack, then frost with cream cheese frosting if desired.
Cream Cheese Frosting
- Beat the softened butter and cream cheese together.
- Add the remaining ingredients and frost top of bread. (You'll have frosting leftover!)
What size bread pans can I use?
You can use any bread pan size that you want. We recommend using a 9×5 bread pan for a large loaf that will no doubt be filling and our recipes reflect the bake time for that as well. That said if you wish to make mini loaves or a smaller bread pan you may. Simply prepare it in the same manner and reduce the baking time to accommodate the size difference.
Can I freeze carrot cake bread?
Yes, this bread can be frozen. I recommend doing it without the frosting as that just makes things easier. Simply let the loaf cool completely and then wrap it well in plastic wrap before storing in a plastic baggie or in an airtight container for up to 4 months. Thaw and then prepare frosting and eat as desired.
Can I make carrot cake bread ahead?
Yes, you can make this bread and even frost it in advance. Keep the bread covered and stored in the fridge it’s been frosted, or at room temperature if unfrosted. This will keep it good for up to a week.
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