Carrot Cake Bread

18 Nov

November 18th, 2015

Thanksgiving is around the corner and I’m sure pumpkin everything is popping up everywhere. To change it up a bit I made carrot cake bread. In my opinion, the time consuming part of this recipe is peeling and shredding the carrots, but luckily, the reward is eating the super moist finished product.

The carrot cake bread can be served as is or topped with a cream cheese glaze. Since I had some cream cheese frosting left over I used that. I added a little bit of milk to make the frosting pourable. (The recipe below is for the cream cheese glaze and not the frosting). With or without the glaze, the carrot cake is equally as tasty.

We have about a week left before Thanksgiving…what are you baking for the holiday this year?




1 ½ C shredded carrots
6 oz sugar
¾ C vegetable oil
2 eggs
6 ¾ oz AP flour
¾ tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¼ tsp salt

Y= two 4×7 inch loaves


  1. In a mixing bowl, paddle sugar and oil together.
  2. Add the eggs. Mix to combine.
  3. In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt.
  4. Add the dries to the wet mixture.
  5. Add shredded carrots and mix to incorporate.
  6. Divide into loaf pans (I used paper loaf pans, which worked great).

Cream Cheese Glaze
8 oz cream cheese, room temperature
1 ⅔ C powdered sugar, sifted
¼ – ½ C milk


  1. Paddle cream cheese and powdered sugar together until fully incorporated.
  2. Add milk, 1 tablespoon at a time, until desired consistency is reached.

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