Carrot Cake Bread with Cream Cheese Frosting Recipe

Ingredients

Dry Ingredients

• 1 3/4 cups all-purpose flour, spooned and leveled
• 1 Tbsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. kosher salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda

Wet Ingredients

• 1 cup granulated sugar
• 2/3 cup vegetable oil
• 3 large eggs, room temperature
• 1/4 heaping cup sour cream, room temperature
• 2 tsp. vanilla extract
• 1 1/2 cups carrots, grated on the small holes of a box grater (~3 large carrots)

Frosting

• 8 oz. package full-fat cream cheese, softened
• 1/3 cup granulated sugar, more or less depending on your preferences
• 1 tsp. vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 350°F. Grease an 8.5 x 4.5 inch light-colored loaf pan or line it with parchment paper and set aside.
2. In a medium bowl, mix together the flour, cinnamon, nutmeg, kosher salt, baking powder, and baking soda until well combined.
3. In another bowl, whisk together the granulated sugar and vegetable oil until blended.
4. Whisk the eggs into the sugar and oil mixture one at a time, ensuring each is fully incorporated before adding the next.
5. Whisk in the sour cream followed by the vanilla extract until smooth.
6. Gently fold the dry ingredients and grated carrots into the wet ingredients. Be careful not to over mix to maintain a tender crumb.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from oven and let the bread cool completely in the pan on a wire rack for about 1 hour before frosting.
9. In a mixing bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and a pinch of salt with a hand mixer until smooth and creamy.
10. Spread the cream cheese frosting evenly over the cooled carrot cake bread. Optionally, dust with a little cinnamon. Slice and enjoy!

Notes

• You can add 3/4 cup chopped pecans, walnuts, or raisins to the batter for extra texture and flavor.
• Baking time may vary with ovens and pan types; glass pans may require longer baking. Aim for 60 minutes and test doneness with a toothpick.
• Do not over bake to keep the bread moist and tender.
• Store the carrot cake bread refrigerated for 3-5 days.
• For longer storage, freeze the bread (without frosting) for 2-3 months and add frosting when ready to serve.