Carrot Cake Bread
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.
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: bread
Cuisine: American
Keyword: Carrot Cake Bread
Servings: 12
Calories: 554kcal
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.
Calories: 554kcal | Carbohydrates: 77g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 310mg | Potassium: 228mg | Fiber: 1g | Sugar: 55g | Vitamin A: 3241IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg