Carrot Cake Bread

I don’t think I have ever tried a carrot cake that I don’t like! So when I found the recipe for this carrot cake bread- I was so excited that I had to share! Find the recipe and instructions to make this moist and yummy cake below.

Are you a fan of carrot cake? I know that it can be an acquired taste for some! I think that the cream cheese frosting is my favorite part. After all, who doesn’t like cream cheese frosting?

Carrot Cake Loaf Recipe

Prep Time: 15 minutes
Baking Time: 1 hour

Carrot Cake Bread Ingredients:

1 ⅓ C flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
3 large eggs
1 C sugar
1 C canola oil
2 teaspoon pure vanilla extract
1 C grated carrots
½ C dried cranberries
½ C chopped walnuts

Cream Cheese Icing:

½ brick (4oz) cream cheese, softened
¼ C unsalted sweet cream butter
1 ¼ C powdered sugar
1 teaspoon heavy cream
1 teaspoon vanilla

Carrot Cake Bread Directions:

Preheat oven to 350 degrees and spray a 9×3 loaf pan with pam baking spray
Using a large bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg and salt until combined
Using another large bowl, beat the eggs and sugar until combined
Beat in the oil and vanilla until combined
Gradually beat in the dry ingredients into the wet until combined and smooth
Fold in the grated carrots, cranberries and walnuts
Pour the batter into the loaf pan and bake for 1 hour and 15 minutes or until a toothpick comes out clean

Cream cheese frosting:

Using a large bowl, beat the cream cheese and butter until smooth and combine.
Gradually beat in the powdered sugar until combined
Beat in the heavy cream and vanilla until combined and smooth
If the loaf has cooled pour the glaze over the top of the loaf. Allow to flow down the sides of the loaf.
Slice to serve.