From the brown sugar and blend of spices to the chewy raisins and dreamy topping, this carrot cake bread with cream cheese frosting is too good to miss.
It’s packed with moisture, thanks to the sour cream and grated carrot.
And while the topping is deliciously sweet, it’s also the perfect tangy compliment to the carroty loaf.
I like a slice mid-morning with a cup of coffee, but it’s so good that it works as an after-dinner dessert, too—if you can bear to share it, of course!
Why You’ll Love This Carrot Cake Bread with Cream Cheese Frosting
Crowd-Pleaser: Who doesn’t love a piece of soft, lightly spiced carrot cake topped with rich, creamy frosting? Serve it at potlucks or family gatherings, or give it as a homemade gift!
Customizable: The optional additions of raisins and nuts allow you to personalize the recipe. And that’s just the beginning!
Aromatic Allure: The enticing blend of cinnamon, nutmeg, and ginger will fill your home with a warm, inviting aroma as it bakes. Talk about cozy!
Ingredients
- Carrots: Freshly grated carrots add natural sweetness and moisture to the loaf.
- All-Purpose Flour, Baking Powder, Baking Soda: These pantry staples provide structure and leavening, ensuring the loaf rises and holds its shape.
- Spices: A blend of ground cinnamon, ground nutmeg, ginger, and salt creates a warm, aromatic flavor profile.
- Brown & Granulated Sugar: Rich brown sugar adds a caramel-like sweetness that enhances the overall flavor of the loaf. White sugar helps with the texture of the crust.
- Vegetable Oil: A neutral-tasting oil that guarantees moistness without overpowering the other flavors.
- Large Eggs: Room-temperature eggs help bind the ingredients, creating a tender and cohesive texture.
- Sour Cream: Adds moisture and a subtle tangy, reducing the need for extra oil.
- Vanilla Extract: A hint of vanilla enhances the sweetness and adds depth to the loaf.
- Raisins and Chopped Walnuts or Pecans (Optional): Add sweet and crunchy textures.
- Cream Cheese Frosting: A tangy and creamy frosting made with softened cream cheese, unsalted butter, powdered sugar, vanilla extract, and a pinch of salt. It’s the ideal topping for this tasty loaf.
How to Make Carrot Cake Bread with Cream Cheese Frosting
Each slice of this quick bread is a heavenly combination of flavors and textures that will leave you craving more.
And it’s a fantastic way to showcase the natural sweetness of carrots in a beloved dessert format.
Check out how easy it is to make:
1. PREP: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. MIX: Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, salt, and ginger in a medium bowl.
3. WHISK: In a large bowl, whisk the brown sugar, granulated sugar, and oil until smooth. Add the eggs one at a time, then the sour cream and vanilla.
4. COMBINE: Stir in half of the dry ingredients. Toss the carrots and raisins in the remaining dry mix and add with nuts to the wet mixture. Stir gently.
5. BAKE: Pour the batter into the pan. Bake for 50-60 minutes, then cool in the pan for 15 minutes before moving to a wire rack.
6. FROST: Beat the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt until the desired consistency is reached.
7. SERVE: Spread the frosting over the cooled loaf. Slice and enjoy!
Tips For the Best Carrot Cake Bread with Cream Cheese Frosting
This carrot cake bread is like a cross between a tender, fluffy quick bread and a decadent slice of carrot cake.
It’s perfect for breakfast, brunch, dessert, or really any time you’re craving something sweet and comforting.
But before you get mixing, I have a few tips and tricks to keep in mind.
- Use freshly grated carrots. Pre-shredded carrots are hard and dry. So, be sure to grate them fresh.
- Use room-temperature ingredients. Make sure your eggs and dairy ingredients are at room temperature. This ensures the batter is smooth.
- Measure properly. Measure your flour using the spoon and level method. Fluff the flour, spoon it into the measuring cup, and level it off with a knife.
- Test for doneness. Insert a long skewer or toothpick into the center of the loaf to test if it’s done. The loaf may take longer in your oven, so bake until the tester comes out clean.
- Cool completely. Allow the carrot loaf to cool completely before frosting it. Otherwise, the cream cheese frosting will melt.
- Variations. Add dried cranberries or chocolate chips to the batter. You can also add a cinnamon swirl or streusel topping.
How to Store
This loaf is great for sharing with family and friends…or keeping all to yourself!
Either way, here’s how to store it:
To Store: Keep the frosted carrot cake bread in an airtight container in the refrigerator for up to 5 days.
To Freeze: Wrap unfrosted carrot cake bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
More Carrot Cake Recipes to Try
Moist Carrot Cake with Cream Cheese Frosting
Paula Deen Carrot Cake
Carrot Sheet Cake
Carrot Muffins
Carrot Cake Bread with Cream Cheese Frosting
10
servings15
minutes1
hour557
kcalFrom the brown sugar and blend of spices to the chewy raisins and dreamy topping, this carrot cake bread with cream cheese frosting is too good to miss.
Ingredients
- For the Carrot Cake Loaf
1 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup vegetable oil
3 large eggs, room temperature
1/3 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups finely grated carrots (about 3 medium carrots)
1/2 cup raisins, optional
1/2 cup chopped walnuts or pecans, optional
- For the Cream Cheese Frosting
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2-2 cups powdered sugar
1/2 teaspoon vanilla extract
pinch salt
Instructions
- Preheat the oven to 350°Fahrenheit. Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
- Make the bread: In a medium bowl, whisk the flour, cinnamon, nutmeg, baking powder, baking soda, salt, and ginger until well blended.
- In a separate large bowl, whisk the brown sugar, granulated sugar, and oil until thick and smooth. Blend in the eggs, one at a time, followed by the sour cream and vanilla.
- Add half of the dry ingredients and gently stir by hand until just combined. Toss the grated carrots and raisins in the remaining dry ingredients until evenly coated, then add to the bowl with the nuts. Stir very gently just until no streaks of flour are visible.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center is removed cleanly. Let it cool in the pan for 15 minutes. Then, use the parchment paper to lift the loaf onto a wire rack to cool completely.
- Make the frosting: Beat the cream cheese and butter until smooth. Gradually beat in 1 1/2 cups of powdered sugar until fluffy. Beat in the vanilla and salt, then add more sugar, as needed, until the desired consistency is reached.
- Spread the frosting over the cooled loaf. Slice, serve, and enjoy!
Notes
- Pre-shredded carrots are hard and dry. So, be sure to grate them fresh.
- Make sure your eggs and dairy ingredients are at room temperature. This ensures the batter is smooth.
- Measure your flour using the spoon and level method. Fluff the flour, spoon it into the measuring cup, and level it off with a knife.
