Carrot Cake Bread with Cream Cheese Frosting: A Delightful Baking Adventure

While many consider carrot cake a spring or Easter dessert, its rich flavors truly deserve year-round appreciation. Personally, my favorite is the renowned J. Alexander’s carrot cake, but I revel in all variations, from classic carrot cake to carrot bundt cake.

This year, I’ve taken a culinary leap by transforming the essence of carrot cake into a delightful bread. If you’ve been searching for a delicious reason to indulge in cake for breakfast, look no further than this exquisite carrot cake bread.

Moist and Delicious Carrot Cake Bread

Quick breads hold a special place in my heart: they’re quick to prepare, utterly versatile, and suitable for breakfast, snacks, or even dessert. In late summer, I whip up ample batches of zucchini bread, and it dawned on me that adapting my classic recipe to create a carrot cake bread would be a fantastic experiment!

This recipe is brimming with shredded carrots, crushed pineapple, and sweetened coconut. The bread itself stands on its own, moist and flavorful without overwhelming sweetness. However, adding a cream cheese glaze elevates it to sheer perfection.

Each batch yields two loaves, making it ideal for sharing with friends or bringing as a delightful treat to brunch gatherings!

How to Make My Carrot Cake Bread

Crafting this bread involves just a couple of bowls and no mixer—except for the optional cream cheese glaze! It also allows for preparation ahead of time, which is convenient for holiday gatherings or busy mornings.

Ingredients You’ll Need

• 3 eggs
• 1 2/3 cup lightly packed light brown sugar
• ½ cup vegetable oil
• ½ cup buttermilk
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon fine sea salt
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• 1 tablespoon cinnamon
• 2 cups peeled and grated carrots
• 8 ounces crushed pineapple, very well drained
• 1 cup sweetened flaked coconut (optional)

Before you start baking, perfect your flour measuring technique to ensure a flawless loaf. And if you happen to be short on brown sugar or buttermilk, don’t worry: simple substitutes can be made with just two ingredients each.

If pre-shredded carrots are too thick for your liking, I recommend grating fresh carrots yourself for the best results. If coconut isn’t your thing, feel free to replace it with chopped nuts like pecans or walnuts.

For the Cream Cheese Glaze, You Will Need:

• 2 ounces softened cream cheese
• ½ tablespoon softened butter
• 1 cup confectioners’ sugar
• ½ teaspoon vanilla extract
• 1 tablespoon milk

Making This Recipe

This recipe yields two 8×4-inch loaves. Start by greasing your loaf pans and lining them with parchment paper.

In a large bowl, whisk the eggs with the brown sugar until smooth, then mix in the oil, buttermilk, and vanilla.

In another bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Add the dry mixture to the wet ingredients, stirring gently until just combined.

Fold in the carrots, pineapple, and coconut, dividing the batter evenly between the loaf pans.

Bake at 350°F for 50-60 minutes; a toothpick inserted into the center should come out clean with just a few crumbs clinging. Allow the loaves to cool in their pans for 20 minutes before transferring them to a wire rack.

For the cream cheese glaze, mix the cream cheese and butter with an electric mixer until smooth. Add the remaining glaze ingredients, mixing until combined and silky. Spread over the warm bread.

Storage and Freezing Tips

This carrot cake bread should be stored in the refrigerator for up to 4 days, thanks to the cream cheese glaze. Unfrosted, it can last at room temperature for 2-3 days.

If you’re making ahead, wrap the completely cooled loaves in plastic wrap and then foil, storing them in the freezer for up to 2 months. Thaw at room temperature before frosting and serving.

Frequently Asked Questions

I can’t have pineapple, can I omit it from the recipe? While the crushed pineapple adds moisture, it could be omitted if necessary. For pineapple-free options, consider other carrot cake recipes.

What’s the best way to grate the carrots? A box grater is ideal for grating carrots, making sure to peel them first.

I prefer not to use cream cheese frosting. Is there an alternative topping? Consider sprinkling with coarse sugar before baking for a delightful crunch or use a powdered sugar glaze instead.

What if I don’t want to use vegetable oil? Substitute vegetable oil with a neutral-flavored oil, such as avocado oil.