This Carrot Cake Bread has all the flavors of your favorite spiced cake, but in loaf form. A carroty, nutty, and cinnamony sweet snack!
Whenever I treat myself to a morning latte at my favorite coffee shop, I always try to pep talk myself into not being tempted by all the luscious bakes they so beautifully display inside pretty glass cake stands. The thick slices of triple-layered chocolate cake. The creamy cheesecake with swirls of raspberry sauce. Rustic-looking oatmeal cookies studded with plump, little raisins. Those slices of apple pie with a gorgeous lattice crust. And that moist, fragrant carrot cake generously slathered with cream cheese frosting. Oh, that carrot cake especially! Needless to say, I’m weak when faced with such deliciousness. So I order a slice. And then go back for seconds.
Truth be told, I’m a pretty decent carrot cake baker myself (a quick search on FFF will prove that) and always keen to experiment with new recipes. Last Easter, I came up with a slightly different version inspired by the one I usually have at our local coffee shop—it’s not a traditional carrot cake, but a carrot cake bread. Think banana bread, but made with carrots. The result was an incredibly moist, perfectly sweet, and flavorful bread scented with a blend of warm spices. Whether you call it cake or bread, one thing I’m sure of is that you’re going to love it!
Is Carrot Cake Bread Healthy?
If you leave out the decadent cream cheese frosting, it could be… with a few adjustments. You could, for example, use white whole-wheat flour, which has a milder flavor and lighter color than regular whole-wheat flour, while retaining the nutritional benefits of whole grains. The coconut oil can be replaced with the same amount of applesauce, and it won’t affect the texture of the bread (it’s quite dense as it is). In that case, you could also use half the amount of sugar, as the applesauce adds a natural sweetness, much like the crushed pineapple. Finally, if you want to make the bread vegan, replace the eggs with two flax “eggs.” In a small bowl, mix two tablespoons of flax meal with six tablespoons of water. Leave this for ten minutes until it becomes gelatinous, and use it instead of the eggs.
Tasty Add-Ins To Carrot Cake Bread
Instead of the chopped pecans, one of my favorite things to add to this carrot cake bread is a handful of pistachios. In that case, I’ll even stir in a few tablespoons of pistachio paste through the frosting and finish it with a scattering of very finely chopped pistachios. The same can be done with coconut. Stir some shredded coconut through the batter and dust it over the frosting, too. Candied ginger and dried apples also work very well in this bread.
How To Make Ahead And Store
Because of the cream cheese frosting, which can spoil quickly, the bread should be stored in an airtight container in the refrigerator, where it will stay good for up to 5 days. Want to freeze the bread? Slice it and freeze the slices on a sheet pan for 20 minutes so that the frosting hardens. After that, wrap each slice in plastic wrap and place in a Ziploc bag. The bread can be frozen for up to 3 months. When defrosting, unwrap the cake first.
Serving Suggestions
A warm drink will always go down a treat with a slice of carrot cake bread. Make a chai latte with Homemade Oat Milk to mirror the fragrant spices in the bread, or spoil yourself with a warming Maple-Pumpkin Steamed Almond Milk With Bourbon.
In the mood to try other carrot cake-inspired recipes? Tempting options include these Gluten-Free Baked Carrot Cake Donuts and this healthy Carrot Cake Oatmeal.
Ingredients
- 1 1/2 cups all-purpose or white whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 1 cup coconut sugar or brown sugar
- 1/2 cup coconut oil melted
- 1 1/2 teaspoons vanilla extract
- 1/2 cup crushed pineapple
- 2 cups grated carrots lightly packed
- 1/3 cup pecans chopped
For the Frosting:
- 4 ounces cream cheese softened to room temperature
- 2 tablespoons butter softened to room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F then spray and line the bottom of a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate large bowl, whisk the eggs, sugar, oil, and vanilla.
- Lightly drain the pineapple and stir into the wet ingredients.
- Stir in the dry ingredients. Then, fold in the carrots and pecans.
- Spread into the loaf pan and bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Let the loaf cool in the tin completely.
- Beat the cream cheese and butter with an electric hand mixer until fluffy. Add in the vanilla and salt and beat again.
- Add in the powdered sugar a little at a time and beat.
- Remove the loaf from the tin, spread the frosting over the loaf, and serve!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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