Carrot Bread is the best carrot cake, in bread form. Carrot Cake Bread is easy to slice, serve and most importantly, enjoy! This Carrot Cake Loaf is covered in a delicious cream cheese glaze for the perfect cake to frosting ratio!
The other day, a friend of mine mentioned that she loves all of my bread recipes and suggested I make a Carrot Cake Bread. I personally don’t eat a lot of carrot cake {shocking, isn’t it?} but love eating cream cheese icing by the spoonful, so I enlisted Chris’ help on taste testing to perfect my Carrot Cake Loaf recipe.
Carrot Bread is like carrot cake in loaf form, which makes it perfectly acceptable to enjoy at breakfast. For some reason, it seems to be a spring favorite, but I think it should be enjoyed year round!
A carrot loaf is easier to slice and store. In fact, you can even freeze it because you know you’ll want to save some for later!
You can make one large loaf pan (1 lb) or if you prefer, 6 miniature loaf pans. Just reduce baking time. I love miniature loaf pans for easy gifting.
The Best Carrot Bread
I combined all your favorite carrot cake recipe flavors and integrated it into my famous sweet bread. After a few tests, it has been perfected, and I am so excited for you to try it! Even I can’t keep my hands off of it.
Carrot Bread has the most amazing cake to cream cheese frosting ratio. It can be enjoyed for breakfast, snack or dessert! It’s a sweet treat any time, for any occasion!
What’s in a Carrot Loaf?
It’s made with fresh grated carrots which makes the carrot bread so incredibly moist! It’s also made with classic sweet bread ingredients including sugar, flour, baking powder, salt, egg, milk, vegetable oil and vanilla with a hint of cinnamon.
The Cream Cheese Glaze is made with cream cheese, butter, vanilla and powdered sugar (also known as confectioner’s sugar).
What’s really amazing about this carrot bread (other than the incredibly amazing taste) is that it just takes 10 minutes hands on time to make! This no yeast bread recipe rises perfect, every time!
In my opinion, the most important element in Carrot Cake Bread is the cream cheese frosting. It not only adds a lot of flavor, but it is incredibly beautiful as well! It solidifies, but doesn’t harden, offering beautiful slices (and perfect for Easter entertaining.)
I mean, look at that glaze!
Questions About this Carrot Loaf Recipe
I hope you enjoy the best carrot cake recipe, in bread form! If you try it, please take a moment to comment and rate it using my 5 star system. Here’s what readers are asking about this recipe!
- I fresh grate my carrots using a cheese grater. This ensures maximizes moisture in the carrot cake loaf.
Tips to Make the Best Carrot Cake Loaf
- Don’t over-mix!
- You can add more or less grated carrot depending on your texture preferences. You can also grate it into smaller or larger pieces!
- While I kept this recipe simple, you can certainly add your own spin! Some people love the additions of walnuts or raisins to their carrot bread texture.
How to make Carrot Cake Bread:
Preheat oven to 350 degrees. Grease 1 lb loaf pan or miniature loaf pans and set aside.
Combine dry ingredients – sugar, flour, baking powder, salt and cinnamon in a medium bowl. Set aside.
In a mixing bowl or mixer, beat egg, milk and oil.
Gradually add dry mixture to wet until just moist. Add grated carrots.
Pour into prepared pan and bake 50 minutes or until golden brown and set.
Combine cream cheese, butter, vanilla extract and powdered sugar. Warm 15 seconds in a microwave until smooth and pourable to make cream cheese frosting. Pour over bread (this is the quickest, easiest, prettiest way!)
You can allow it to cool completely on a wire rack which will set the icing or you can serve it warm. The choice is yours!
Easter Recipes You’ll Love
Serve this Carrot Cake Loaf 12 months out of the year, but if you’re looking for more easy Easter recipes, you’ll love these!
Cottontail Easter Cupcakes, Carrot Cake Cheese Ball, Carrot Shaped Southwest Cheese Ball and Bunny Butt Cake!
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Carrot Bread (Carrot Cake Loaf)
Ingredients
Cake:
- 1 cup sugar
- 2 cup flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 tsp vanilla
- 1 cup carrots grated
Topping:
- 4 oz cream cheese softened
- 1/4 cup butter softened
- 1 tsp vanilla
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease 1 lb loaf pan and set aside.
- Combine sugar, flour, baking powder, salt and cinnamon. Set aside.
- In a mixing bowl/mixer, beat egg, milk and oil.
- Gradually add dry mixture to wet until just moist. Add grated carrots.
- Pour into loaf pan and bake 50 minutes or until golden brown and set.
- Combine topping ingredients and warm 15 seconds in a microwave until smooth and pourable, if needed. Pour over bread and serve.
I’ve baked this twice and absolutely love it, I can sit down and just eat the whole thing.
Thank you for sharing and making my day! So glad you enjoyed it!
I have made this twice in one week! It is so easy and delicious! Love it! Took one to my mom. she loved it and carrot cake is her favorite!
That makes me so happy! Thanks for sharing, Deanna! Glad you love it, too!
Hi Julie! This looks amazing! But, for some reason the ingredients and instructions are not showing. Is there any other place I can find it? Thank you!
So sorry about that! Thank you for bringing it to my attention! It has been corrected.
This looks delicious! For some reason the recipe does not show up. Is there any other way I can get it? Thank you!
I’m sorry, I fixed it right away and failed to respond. Thank you for bringing it to my attention!
Hi, here is my gluten and lactose free version of your beautiful carrot cake. It is on my blog now : http://missdiane.canalblog.com/archives/2018/04/01/36284545.html
Do you buy the grated carrots?
Bread sounds delicious.
I like making smaller loaves of bread to give to shut ins.
This is perfect. One large loaf recipe usually fills 3 smaller throw away pans and ALL freeze well. Thanks!
Such a sweet idea! I personally like to take the extra three minutes to shred the carrots because they’re fresh and moist that way, but you can use pre-shredded carrots. I do the same with cheese and it’s life-changing!
Your carrot bread looks delicious and I will make a gluten and lactose free version for my Easter brunch. Your pictures are beautiful and very tempting.
Thanks Diane, I hope you have a beautiful spring! If you adapt this recipe to be gluten free, let me know!
Sounds so delicious! I can’t wait to make it! Are the last 4 ingredients for the topping?
Yes, sorry my recipe card didn’t separate that. Enjoy!
So sweet and yummy! Such an easy recipe too.