Carrot Bread is the best carrot cake, in bread form - it's easy to slice, serve and most importantly, enjoy. This Carrot Cake Loaf is covered in a delicious cream cheese glaze for the perfect bread to frosting ratio!
Preheat oven to 350℉. 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.
Notes
Don’t over-mix! You only need to mix until the dry ingredients are mostly incorporated into the wet; a few streaks of flour are fine.
You can allow the carrot bread to cool completely on a wire rack which will set the icing, or you can serve it warm. The choice is yours!
Place the loaf on a wire rack set over a piece of foil before icing. The excess will drip onto the foil and then you can throw it away for easy cleanup.
You can make one large loaf pan or, if you prefer, 6 miniature loaf pans. Just reduce the baking time. I love using miniature loaf pans for easy gifting.