Carrot Bread with Cream Cheese Frosting is packed with the requisite shredded carrots, nuts, and coconut, but it’s that frosting that’ll get you every time. If you love carrot cake but rarely have the time or energy to pull it off, try this quick carrot bread!
Nothing beats a rich moist carrot cake with cream cheese frosting, unless of course it’s a rich moist carrot bread with cream cheese frosting ~ so much easier (all the benefits with half the work!) Plus permission to have carrot cake with your morning coffee. Win.
grab your ingredients
- carrots ~ 2 or 3 to make 1 1/2 cups grated. Do not buy pre-grated carrots, grate them yourself.
- walnuts ~ sub pecans if you prefer.
- shredded coconut
- flour ~ all purpose
- sugar ~granulated
- vegetable oil ~ your choice
- eggs ~ large
- cinnamon, ginger, nutmeg, cloves ~ this combination of spices gives the cake its nice rich color.
- vanilla ~ don’t skip this, it brings all the flavors together.
- baking soda ~ a little needed lift for a heavy batter.
- cream cheese ~ brick style. With my revolutionary technique for making the frosting you won’t even need to bring the cheese to room temperature.
- powdered sugar ~ sifted!
the (cream cheese) icing on the cake
It’s what pulls it all together and makes this bread, well, almost a cake! An irresistible cake if I do say so myself.
I don’t want everyone to know my secret to perfect cream cheese frosting so lean in…
- Pile the cheese, butter, powdered sugar, vanilla, and salt into your food processor and pulse/process until everything is combined.
- Scrape down the sides of the bowl, then process briefly until smooth and silky.
- With this method you can even start with cold ingredients! The food processor blasts any potential lumps even from fridge-cold cream cheese ~ score!
- If you don’t have a food processor, check out these handy tips for bringing cold ingredients to room temperature in a jiffy.
Customize your carrot bread
- Leave out the walnuts, or substitute pecans. If you have the time, roast them for 15 minutes in a 350F oven, the flavor is amazing.
- Leave out the coconut, or sprinkle it on top of the frosting.
- Add raisins, I love golden.
- Simplify the spices and just use a teaspoon of cinnamon.
Storing and freezing carrot bread
- Cream cheese frosting shouldn’t be left at room temperature for more than a few hours, so Store any leftovers in the fridge.
- If you want to freeze this carrot bread, wrap the baked but unfrosted bread tightly and freeze it. Thaw and then frost when ready to serve.
Making carrot bread ahead of time
- if you want to make this bread ahead of time, bake the bread, let it fully cool, then wrap in foil and refrigerate for up to a couple of days. Frost when ready to serve.
put these quick breads on your to do list
- Paleo Fruit and Nut Bread
- Maple Oat Nut Banana Bread
- Easy One Bowl Pumpkin Bread
- Amish Cinnamon Bread
- Lemon Poppy Seed Zucchini Bread
Carrot Bread with Cream Cheese Frosting is packed with shredded carrots, nuts, and coconut, then iced with a thick layer of everybody's favorite frosting!
Servings: 10 slices
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1 cup all purpose flour
- 1 1/2 cups shredded carrot
- 3/4 cup walnuts, finely chopped
- 3/4 cup shredded coconut
Cream cheese frosting
- 4 ounces cream cheese
- 3 Tbsp unsalted butter, room temperature
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar
- Preheat oven to 350F and line a 9x5 loaf pan with parchment paper.
- Whisk together the sugar, oil, eggs, vanilla extract, baking soda, spices, and salt.
- Add the flour and mix to combine.
- Fold in the carrots, walnuts, and coconut.
- Mix until everything is evenly combined, but don't over mix.
- Spread the batter into your prepared baking pan and even out the top.
- Bake for about 60-70 minutes until risen and fully cooked.
- Allow the cake to cool before frosting.
- To make the cream cheese frosting, add all of the ingredients to the bowl of a food processor.
- Process briefly until smooth. Scrape down the sides if necessary to get all the dry sugar incorporated.
- Frost the cooled loaf cake generously.
Calories: 505 kcal · Carbohydrates: 55 g · Protein: 5 g · Fat: 33 g · Saturated Fat: 21 g · Trans Fat: 1 g · Cholesterol: 54 mg · Sodium: 307 mg · Potassium: 171 mg · Fiber: 2 g · Sugar: 42 g · Vitamin A: 3515 IU · Vitamin C: 1 mg · Calcium: 40 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Questions and Reviews
This carrot cake loaf is, hands down, THE best carrot cake I have either made or eaten-ever, and I’m 73! So that’s saying a lot! I do have a question. Does this work in cake pans and if so how long and what temp? Would like to make this for Easter. Thank you for yet another wonderful recipe that’s easy to make and so delicious!
Question can I use shredded carrots in the bag that you can get at the store.
Yes, they won’t be as moist or as fresh, but you can use them.
I made this today pretty much as listed with only a few minor changes. I decreased the sugar to 3/4 cup and added some golden raisins and orange peel. I purchased cream cheese to make the icing but it is delicious as is. Thanks for the wonderful recipe!!!
I made this over the weekend & I’ve got to say, this is by far the MOST DELICIOUS carrot cake/bread I have ever made! What makes this so spectacular is that the bread part is yummy all on its own but then add that amazing frosting and…OMG! INSANELY GOOD! and it tastes better the next day! Thank you for this recipe!
Can I use coconut oil instead of vegetable oil?
Yes, that will work well.
Can I use dehydrated unsweetened coconut instead?