Description
This Carrot Cake Bread is a moist, flavorful quick bread infused with cinnamon, nutmeg, and vanilla, packed with grated carrots for natural sweetness. It’s easy to prepare and topped with a rich cream cheese frosting, making it perfect for a comforting dessert or snack.
Ingredients
Scale
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
- Preheat and Prepare Pan: 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.
- Mix Dry Ingredients: In a medium bowl, mix together the flour, cinnamon, nutmeg, kosher salt, baking powder, and baking soda until well combined.
- Combine Sugar and Oil: In another bowl, whisk together the granulated sugar and vegetable oil until blended.
- Add Eggs: Whisk the eggs into the sugar and oil mixture one at a time, ensuring each is fully incorporated before adding the next.
- Add Sour Cream and Vanilla: Whisk in the sour cream followed by the vanilla extract until smooth.
- Fold in Dry Ingredients and Carrots: Gently fold the dry ingredients and grated carrots into the wet ingredients. Be careful not to over mix to maintain a tender crumb.
- Pour Batter and Bake: 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.
- Cool the Bread: Remove from oven and let the bread cool completely in the pan on a wire rack for about 1 hour before frosting.
- Prepare Frosting: 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.
- Frost and Serve: 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.
