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Carrot Cake Bread – My Baking Dependancy


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The entire flavors you’re keen on in your favourite carrot cake are actually packed right into a scrumptious fast bread! High this carrot cake bread with coarse sugar or a cream cheese glaze for a scrumptious spring breakfast or afternoon snack.

Three stacked slices of carrot cake bread, with a bite taken from the top slice.Three stacked slices of carrot cake bread, with a bite taken from the top slice.

I do know lots of people think about carrot cake to be an Easter (or spring) dessert, however I feel it deserves some love yr spherical.

My first, truest love is the J. Alexander’s carrot cake, however I find it irresistible in all varieties, whether or not it’s a basic carrot cake or carrot bundt cake. 

And this yr I’m branching out and packing all the issues we love about carrot cake into different varieties, beginning with this carrot cake bread.

In case you’ve been in search of an excuse to eat cake for breakfast, this recipe is it.

Sliced loaf of carrot cake bread on a piece of parchment paper.Sliced loaf of carrot cake bread on a piece of parchment paper.

Moist and scrumptious carrot cake bread

Fast breads are one among my favourite issues to make. They’re straightforward, quick to throw collectively, and are excellent for the whole lot from breakfast to afternoon snack to dessert.

In late summer season, I make tons of zucchini bread. Just a few weeks in the past, I noticed that I might simply tweak my basic zucchini bread to be a carrot cake bread!

This bread is full of shredded carrots, crushed pineapple, and sweetened coconut. The bread itself is moist and flavorful by itself with out being too candy, however end it with the cream cheese glaze and goes excessive.

This recipe makes 2 loaves, so it’s excellent for sharing with a neighbor or buddy. It could even be a beautiful host reward for any brunches or events you could be attending!

You may argue that this bread recipe is absolutely simply loaf cake, however then we don’t have the excuse to eat it for breakfast as a substitute of only for dessert! 

White plate holding two slices of carrot cake bread topped with cream cheese glaze.White plate holding two slices of carrot cake bread topped with cream cheese glaze.

Find out how to make my carrot cake bread

You solely want a few bowls to throw collectively the batter for this bread – no mixer required till you make the cream cheese glaze. You’ll be able to even make it forward of time so you have got one much less factor to consider while you’re prepping in your vacation meal!

Components you’ll want

For the carrot cake bread itself, you will have:

  • 3 eggs
  • 1 2/3 cup frivolously packed gentle brown sugar
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 1 tablespoon vanilla extract
  • 3 cups all function flour
  • 1 teaspoon fantastic sea salt
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon cinnamon
  • 2 cups peeled and grated carrots
  • 8 ounces crushed pineapple, very nicely drained
  • 1 cup sweetened flaked coconut (non-obligatory)
Carrot cake bread ingredients arranged on a countertop.Carrot cake bread ingredients arranged on a countertop.

Earlier than you begin baking, be sure you know the right way to measure flour accurately in order that your bread comes out excellent each time.

Don’t panic for those who’re out of brown sugar or buttermilk. You can also make a easy brown sugar substitute and buttermilk substitute – they every solely want 2 components.

In case your brown sugar hardened within the pantry, be taught the right way to soften brown sugar and save your self a visit to the grocery retailer.

I like to recommend peeling and grating your individual carrots for this recipe. The pre-shredded carrots on the retailer are a bit too thick to make use of on this bread.

In case you don’t like coconut, be happy to omit it or swap it with chopped nuts, akin to pecans or walnuts, as a substitute.

In case you are making the cream cheese glaze, additionally, you will want:

  • 2 ounces softened cream cheese
  • ½ tablespoon softened butter
  • 1 cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk
Cream cheese glaze ingredients arranged on a countertop.Cream cheese glaze ingredients arranged on a countertop.

Out of powdered sugar? Be taught the right way to make powdered sugar and use that on this glaze as a substitute.

Making this recipe

This recipe makes 2 8×4-inch loaves. Be sure to grease your loaf pans and line them with parchment paper.

In a big bowl, whisk the eggs and brown sugar collectively till easy. Whisk within the oil, buttermilk, and vanilla.

In one other bowl, whisk collectively the dry components: flour, salt, baking soda, baking powder, and cinnamon. Add this combination to the moist components and stir with a spatula till simply mixed.

Fold within the shredded carrots, pineapple, and coconut, then divide the batter evenly between the ready loaf pans. 

Bake the carrot cake loaves at 350°F for 50-60 minutes; a toothpick or tester inserted within the middle ought to come out clear with only a few crumbs clinging to it when the bread is completed.

Enable the carrot cake bread to chill within the pans for 20 minutes earlier than turning out onto a wire rack.

Cream cheese glaze mixed in a white bowl.Cream cheese glaze mixed in a white bowl.

When the bread has cooled however remains to be a bit heat, use a mixer to beat the cream cheese and butter till easy. Add the remainder of the glaze components, then combine till mixed and really easy. 

Unfold the cream cheese glaze onto the bread whereas it’s nonetheless barely heat.

Two loaves of carrot cake bread topped with cream cheese glaze on a wire rack.Two loaves of carrot cake bread topped with cream cheese glaze on a wire rack.

Storage and freezing suggestions

Due to the cream cheese glaze, this carrot cake bread needs to be saved within the fridge for as much as 4 days. 

With out the glaze, it may be saved at room temperature for 2-3 days.

If you wish to make the loaves forward of time, flip to your freezer for longer storage.

Let the bread cool fully. Wrap tightly in a layer of plastic wrap adopted by a layer of heavy obligation foil. Freeze for as much as 2 months.

Thaw the loaves at room temperature for a few hours, then prime with the cream cheese glaze earlier than serving. 

Front view of a sliced loaf of carrot cake bread to show the bread's texture.Front view of a sliced loaf of carrot cake bread to show the bread's texture.

Ceaselessly requested questions

I can’t have pineapple, can I omit it from the recipe?

The crushed pineapple on this recipe helps preserve the bread moist and tender, so I don’t suggest omitting it. In case you want a carrot cake recipe that doesn’t use pineapple, strive my carrot bundt cake or carrot cake scones.

What’s the easiest way to grate the carrots?

I usually use a field grater to grate my carrots. Be sure to peel them first! 

If utilizing a field grater just isn’t accessible for you, you need to use the grater attachment in your meals processor as a substitute.

I don’t actually like cream cheese frosting. Can I prime the bread with one thing else?

For a crunchy sugar topping, sprinkle the unbaked loaves with coarse sugar earlier than they go within the oven. You may additionally swap the cream cheese glaze for a powdered sugar glaze.

I don’t like utilizing vegetable oil.

In case you attempt to keep away from vegetable oil and canola oil, use your most well-liked neutral-flavored oil, akin to avocado oil, as a substitute.

Three slices of carrot cake bread stacked on a white plate.Three slices of carrot cake bread stacked on a white plate.

For the cream cheese glaze:

  • Preheat oven to 350°F. Spray (2) 8×4-inch loaf pans with cooking spray and line with parchment paper. Put aside.

  • In a big bowl, whisk collectively the eggs and brown sugar till nicely mixed and easy. Add the oil, buttermilk and vanilla; whisk till nicely mixed.

  • In a separate bowl, whisk collectively the flour, salt, baking soda, baking powder, and cinnamon. Add the dry components to the moist components and blend till simply mixed. Fold within the carrots, pineapple, and coconut.

  • Divide the batter evenly between the ready loaf pans. Bake for 50-60 minutes, or till a toothpick inserted within the middle of the loaves comes out clear.

  • Let the loaves cool within the pans for 20 minutes earlier than turning them out onto a wire rack.

To make the cream cheese glaze:

  • Utilizing an electrical mixer, beat the cream cheese and butter collectively till easy. Add the confectioners’ sugar, vanilla, and milk; combine on low velocity till mixed, then improve the velocity to excessive and beat till very easy. Unfold onto the loaves whereas the bread remains to be barely heat.

If you do not need to prime the bread with the cream cheese glaze, you possibly can sprinkle the loaves generously with coarse sugar earlier than baking for a crunchy sugar topping.
Makes (2) 8×4-inch loaves.

Serving: 1slice, Energy: 247kcal, Carbohydrates: 45g, Protein: 4g, Fats: 9g, Saturated Fats: 3g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 2g, Trans Fats: 0.1g, Ldl cholesterol: 29mg, Sodium: 288mg, Potassium: 140mg, Fiber: 2g, Sugar: 22g, Vitamin A: 2239IU, Vitamin C: 2mg, Calcium: 49mg, Iron: 1mg

Diet data is mechanically calculated, so ought to solely be used as an approximation.

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