Carrot Cake Bread

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This carrot cake bread is to die for! It's moist and soft and has the most incredible flavor that tastes like cake, but it is half the work involved! This is perfect for Easter and springtime!

Prep Time20

Cook Time55

Total Time1 15

Course: Bread

Cuisine: American

Keyword: carrot cake bread

Servings: Servings

Author: Alyssa Rivers

Ingredients

1 1/3 Cup All-Purpose Flour
1 Teaspoon Ground Cinnamon
¼ Teaspoon ground Nutmeg
½ Teaspoon Ground Ginger
¼ Teaspoon Salt
2 ½ Teaspoons Baking Powder
2 Large Eggs Room Temperature
1/2 Cup Granulated Sugar
¼ Cup Brown Sugar
½ Cup Vegetable Oil
1 Teaspoon Vanilla Extract
2 Cups Carrots Grated
½ Cup Pecans Chopped

Glaze

4 Ounces Cream Cheese Room Temperature
4 Tablespoons Unsalted Butter Softened
1 ½ cups Powdered Sugar
¼ Teaspoon Vanilla Extract
1 Pinch Salt

Instructions

Preheat the oven to 350° and grease a 9x5 inch loaf pan. Line the pan with parchment paper, leaving about 2 inches of overhang on either side for easy removal of the loaf. Set Aside.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder.
In a large bowl, mix the eggs, both sugars, vegetable oil, and vanilla extract until just barely combined.
Add in the carrots and pecans and mix just until combined. Add the dry ingredients to the wet ingredients and mix until combined.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean from the center.
Let the loaf cool completely before removing it from the pan and topping it with the cream cheese glaze.

Glaze

Beat together the cream cheese and butter. Add 1 ½ cup of powdered sugar, vanilla extract, and salt. Beat until combined.
Microwave the glaze for 20 seconds, stirring halfway through. This will soften the glaze and make it easy to pour across the top of the bread.

Nutrition

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