This post may contain affiliate links. Read disclosure policy
This easy carrot cake bread has all the cozy spice and cream cheese frosting you love about classic carrot cake, baked into a simple loaf. It’s moist, lightly sweet, and perfect for Easter brunch or spring baking. We’re talking cake for breakfast here!
Carrot cake, but make it easy.
I love carrot cake, but I don’t really love the whole production of making one. The layers, the frosting between each one, the structural engineering required to keep it all together. (Which is why you’ll usually find me making carrot cake bars over cake anyway.)
Sometimes you just want that cinnamon-spiced, cream-cheese-topped goodness without turning your kitchen into a bakery.
That’s where this carrot cake bread comes in. It’s got everything you want – the warm spices, the shredded carrots, the crunchy pecans, and yes, even that tangy cream cheese frosting on top. But it all happens in one loaf pan with way less fuss.
The bread itself isn’t overly sweet, which I actually love. It means you can eat a slice with your morning coffee without feeling like you’re having dessert for breakfast (even though, let’s be honest, you kind of are). The frosting adds just the right amount of sweetness, and if you want to keep it even lighter, you can thin it out into a glaze situation.
3 Reasons You’ll Love This Recipe:
- Not overly sweet – The bread itself is lightly sweet and perfectly spiced, so the cream cheese frosting adds just the right amount of indulgence. Makes it perfect for breakfast. 😅
- All the carrot cake flavor, way less work – No layering, no complicated frosting job. Just mix, bake, and frost.
- Perfect for spring gatherings – Easter brunch, Mother’s Day breakfast, or casual weekend hosting.
Ingredients, Swaps, & Tips:
Nut-free option: Skip the pecans or swap in shredded coconut for texture.
Make it a glaze: Thin out the frosting with 1-2 tablespoons of milk for a pourable glaze instead of thick frosting. You’ll only need half the frosting recipe if you go this route.
Carrot prep: Use the large holes on a box grater for quick work. Pre-shredded carrots from the store work in a pinch, but fresh tastes better and melt into the cake more nicely.
Add-ins: A handful of raisins or a pinch of ground ginger would be great here if you want to customize.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Stir together dry ingredients in one bowl and wet in another. Combine the two, stirring until just combined.
Pour into a greased loaf pan and bake for 60-70 minutes, until a tester comes out clean.
Add the frosting ingredients to a mixing bowl and beat with an electric mixer until smooth and creamy.
Spread the cream cheese frosting evenly over the cooled cake. We like a fairly thick layer of frosting here.
Helpful Tip!
Storage & Freezing:
Room temperature: Store in an airtight container for up 1-2 days (unfrosted bread will last more like 3-4 days).
Refrigerator: Keep frosted bread covered in the fridge for up to 5 days. The cream cheese frosting holds up well chilled.
Freezer: Wrap unfrosted bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight and add frosting before serving.
Leftover Hack!
Bake too much bread? Cut thick slices before frosting, dip in a mixture of egg + milk, and grill to make french toast. Thin the glaze out with some milk and drizzle it over the top. Carrot Cake French Toast for breakfast!
Recipe FAQs:
You can bake this in an 8×8 cake pan (frost and cut into squares) or even muffin tins. For the 8×8 pan, check around 30 minutes. For muffins, check them around 20-25 minutes.
No, but you’ll get the best results if you do. The bag of pre-shredded carrots are drier and you’ll end up with a crunchier carrot texture in the bread plus a less moist bread. Shredding the carrots yourself will allow the carrots to melt into the bread better and add extra moisture.
Absolutely. The bread is delicious on its own – just a little less sweet. You could also dust it with powdered sugar or drizzle with a simple vanilla glaze instead.
More Bread Recipes:
Carrot Cake Bread with Cream Cheese Frosting
Ingredients
For the bread:
- 1 ½ cups flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup vegetable oil
- 2 large eggs
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla
- 1 1/2 cups grated carrots see notes
- ½ cup chopped pecans
For the frosting:
- 3 ounces cream cheese room temperature
- 2 tablespoons butter room temperature
- 1 teaspoon vanilla
- 3/4 cup powdered sugar
- Pinch of salt
Instructions
To make the bread:
- Preheat oven to 325 degrees. Spray a 9×5 loaf pan with non-stick spray.
- Add the flour, cinnamon, baking powder, nutmeg salt, and baking soda to a small bowl and whisk to combine. Set aside.
- Add the oil and eggs to a mixing bowl and whisk to combine. Whisk in the brown sugar, sugar, and vanilla until well combined.
- Add the dry ingredients to the wet and stir just until the flour has disappeared. Do not over mix.
- Add the carrots and pecans to the bowl and stir to combine. The batter will be thick.
- Spread the batter into the prepared baking dish and bake for 60-70 minutes or until a tester inserted in the center comes out clean.
- Cool for 15 minutes before removing from the loaf pan and cooling completely on a wire rack.
To make the frosting:
- Add the cream cheese, butter, and vanilla to a mixing bowl and beat with an electric mixer until smooth and creamy.
- With the mixer on low, beat in the powdered sugar and salt until the mixture is well combined.
- Spread over the cooled bread before slicing and serving.
Leave a Review