Carrot Cake Bread
This easy Carrot Cake Loaf recipe combines simple pantry ingredients to make a delicious and moist carrot cake loaf. Top it with cream cheese frosting, and enjoy all the incredible flavors without the hassle of making a cake!
Servings: 12
Calories: 248kcal
Cost: $3
Recipe Link
Equipment
Ingredients
- 1/2 cup granulated sugar
- ½ cup light brown sugar , packed
- 2 eggs , room temperature
- 1/3 cup unsweetened applesauce , or plain Greek yogurt
- 1/4 cup oil , (vegetable or canola oil)
- 1 teaspoon vanilla extract
- 1 cup carrot , grated
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
Optional Cream Cheese Frosting:
- 2 oz cream cheese
- 2 Tablespoons butter
- ¼ teaspoon vanilla extract
- ¾ cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line the bottom of a 8x4" bread pan with a piece of parchment paper then spray lightly with cooking spray.
- In a large mixing bowl, combine sugars, eggs, applesauce, oil, and vanilla, mixing well to combine. Stir in shredded carrot.
- In a separate mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and allspice. Add to wet mixture then stir to combine.
- Bake at 350 degrees for 45-55 minutes, until a toothpick inserted in the center comes out clean. (If the loaves are browning too much on top during baking, tent a piece of foil over top until they're finished baking).
- Cool in pan for a few minutes before removing to a wire cooling rack to cool completely.
- Make Frosting (optional): Beat cream cheese and butter together until smooth, about 2 minutes. Mix in vanilla then add powdered sugar, one cup at a time, mixing well. For best results, beat frosting for several minutes, to make it extra smooth and fluffy/creamy in texture. Spread on top of cooled loaf, slice, and enjoy!
Video
Notes
Storage Instructions: Store frosted carrot cake loaf in the fridge for 3-4 days. Without the cream cheese, it will keep at room temperature for 2-3 days.
Freezing Instructions: Store frosted or unfrosted carrot cake bread in the freezer in an airtight container or freezer bag for up to 3 months. Thaw completely at room temperature before serving.
Nutrition
Calories: 248kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 291mg | Potassium: 88mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1947IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
