Carrot Bread Recipe

Course: bread, Breakfast, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1

Cool Time: 30

Total Time: 1 45

Servings: slices

Calories: 411kcal

Author: Becky Hardin - Easy Dessert Recipes

This carrot bread recipe is out of this world! It's so simple to make, plus it's delicious. Loaded with carrots, cinnamon and nutmeg, then topped with a cream cheese glaze, this carrot cake loaf will put a smile on everyone's face!

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Equipment

Kitchen Scale (optional)
9x5-inch Loaf Pan

Ingredients

For the Carrot Bread

½ cup whole milk 114 grams
¼ cup vegetable oil 50 grams
¼ cup plain Greek yogurt 57 grams
3 large eggs 150 grams
1 teaspoon pure vanilla extract 4 grams
1 cup brown sugar 213 grams
2 cups all-purpose flour 240 grams
2 teaspoons baking soda 12 grams
1½ teaspoons ground cinnamon 5 grams
½ teaspoon ground nutmeg
2 cups shredded carrots 180 grams (from about 3 carrots)

For the Cream Cheese Glaze

3 ounces cream cheese 85 grams, room temperature
1 tablespoon unsalted butter 14 grams, room temperature
½ cup powdered sugar 57 grams
½ teaspoon pure vanilla extract 2 grams

Instructions

For the Carrot Bread

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray and line the bottom of the pan with parchment paper. Set aside.
In a large bowl, whisk the milk, oil, yogurt, eggs, and vanilla together. Once smooth, add the brown sugar and stir to combine.
½ cup whole milk, ¼ cup vegetable oil, ¼ cup plain Greek yogurt, 3 large eggs, 1 teaspoon pure vanilla extract, 1 cup brown sugar
In a medium bowl, whisk the flour, baking soda, cinnamon, and nutmeg together.
2 cups all-purpose flour, 2 teaspoons baking soda, 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg
Place the shredded carrots in a small bowl. Sprinkle 2 tablespoons of the dry mix over the carrots - this ensures the carrots distribute evenly throughout the loaf.
2 cups shredded carrots
Add the dry ingredients to the wet ingredients and mix just until combined. Gently fold in the shredded carrots.
Pour the batter into the prepared pan.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then carefully transfer it to a wire rack and let cool completely.

For the Cream Cheese Glaze

Once the carrot bread is cool, mix the softened cream cheese and butter together in a microwave safe bowl. Add the powdered sugar and vanilla.
3 ounces cream cheese, 1 tablespoon unsalted butter, ½ cup powdered sugar, ½ teaspoon pure vanilla extract
Microwave the glaze for 30 seconds. Stir well.
Pour it over the cooled carrot loaf and enjoy.

Notes

Instead of all carrots, try using shredded apple, zucchini, or a combination of all 3. Keep total shredded add-ins to 2 cups.
For a little crunch, add up to 1 cup of chopped walnuts or pecans.
For a little something extra, mix a pinch of ground cinnamon into the cream cheese glaze!

Storage: Store glazed or unglazed carrot bread in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition