Carrot Bread with Cream Cheese Frosting

Carrot bread with cream cheese frosting

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!

carrot cake bread topped with cream cheese frosting, sliced

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.
  • butter
  • powdered sugar ~ sifted!
  • salt

A slice of carrot cake bread on parchment paper with a fork

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.

Shhhhh!

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.

Carrot bread with cream cheese frosting

put these quick breads on your to do list

Carrot bread with cream cheese frosting
Print
5 from 9 votes

Carrot 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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 10 slices
Calories 505kcal
Author Sue Moran

Ingredients

  • 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

Instructions

  • Preheat oven to 350F and line a 9x5 loaf pan with parchment paper.
    prepped loaf pan with parchment paper
  • Whisk together the sugar, oil, eggs, vanilla extract, baking soda, spices, and salt.
    Whisking wet ingredients for carrot cake bread
  • Add the flour and mix to combine.
    Adding flour to batter for carrot bread
  • Fold in the carrots, walnuts, and coconut.
    Mixing dry ingredients for carrot bread
  • Mix until everything is evenly combined, but don't over mix.
    Carrot cake bread batter in glass bowl
  • Spread the batter into your prepared baking pan and even out the top.
    carrot cake batter in loaf pan
  • Bake for about 60-70 minutes until risen and fully cooked.
    carrot bread out of the oven, on a cooling rack
  • 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.
    Cream cheese frosting ingredients in a food processor
  • Process briefly until smooth. Scrape down the sides if necessary to get all the dry sugar incorporated.
    Making cream cheese frosting in a food processor
  • Frost the cooled loaf cake generously.

Nutrition

Calories: 505kcal | Carbohydrates: 55g | Protein: 5g | Fat: 33g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 307mg | Potassium: 171mg | Fiber: 2g | Sugar: 42g | Vitamin A: 3515IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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16 Comments

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    Please rate this recipe!




  • Reply
    Chau Phung
    April 2, 2021 at 12:47 am

    I have tried to bake the banana bread and carrot cake, but have not got a chance for carrot bread. Is it a combination texture of both? It looks so tempting and delicious. Reading all the successful comments encourages me to bake it, I will definitely give this recipe a try in the summer. Thanks so much for sharing, Sue!

    • Reply
      Sue Moran
      April 2, 2021 at 5:37 am

      Yes, I’d say the texture would be like a cross between the two, Chau. Hope you love it!

  • Reply
    Billie
    March 23, 2021 at 5:22 pm

    Made this in a 9″ springform pan for a friend’s birthday. The cream cheese frosting was delicious and I can’t believe how easy it was to make in the food processor! Omitted ginger, nutmeg, and cloves and decreased cinnamon to 1 tsp. due to personal preference. Took your suggestion and used golden raisins in place of the coconut. So quick and easy to mix by hand. We all thought the cake was excellent!! Another winner, Sue! Thank you!!

    • Reply
      Sue Moran
      March 24, 2021 at 7:44 am

      Thanks so much Billie, love your feedback. You’ll want to check out today’s new recipe for the perfect carrot layer cake!

  • Reply
    Kathleen
    March 22, 2021 at 7:43 am

    For some reason, the Print option is not working.

  • Reply
    Kathryn
    March 12, 2021 at 4:41 pm

    5 stars
    O my word!!
    This little bread/cake is delectable. Made as directed. Just a few golden raisins. Thank you.
    Bake it today!

  • Reply
    Mary
    March 11, 2021 at 5:05 pm

    5 stars
    Spicy Carrot Bread – just lovely.
    Why have I never thought to make the frosting in the processor! Will in future.
    Thanks Sue. :))

    • Reply
      Sue Moran
      March 11, 2021 at 5:39 pm

      Thanks Mary! You’re going to thank me for the processor tip 😉

  • Reply
    Janet C
    March 10, 2021 at 4:33 pm

    Made this today, absolutely delicious! I loved that I could make the batter in a bowl. The icing was so easy to make, and tasted great too.

  • Reply
    Kelly
    March 10, 2021 at 3:57 pm

    5 stars
    I just made this recipe this afternoon and the frosting is unbelievable! Cannot wait to have this tomorrow morning for breakfast with coffee. Thank you!

  • Reply
    Kathy
    March 8, 2021 at 7:16 am

    I wonder if this can be made in muffin form. And if it is as good if you don’t ice it. Not a big fan of icing.

    • Reply
      Sue Moran
      March 8, 2021 at 8:07 am

      I don’t see why you couldn’t bake this in muffin tin, but be aware that it’s a dense sort of cake, not the classic ‘muffin’ or ‘cupcake’ texture. And it would be delicious plain, if you prefer it that way.

  • Reply
    Angie Thomas
    March 8, 2021 at 7:03 am

    5 stars
    Can’t wait to try! I just LOVE your blog!! Your buttermilk lemon bread is life changing!!! Hmm… I’m wondering what you would think about swapping the coconut for golden raisins? I like coconut but the rest of the family doesn’t. Any adjustments you would recommend?

    • Reply
      Sue Moran
      March 8, 2021 at 8:08 am

      Yes, for sure, just leave the coconut out and add in those raisins, delish!

  • Reply
    Zerrin
    March 8, 2021 at 6:30 am

    5 stars
    Perfect timing! Our son has been asking for a spiced carrot bread like this for a while. With all those spices and the frosting, this one looks amazing! Will make it for him soon. Thank you for the recipe Sue!

    • Reply
      Sue Moran
      March 8, 2021 at 6:44 am

      You’re so welcome ~ it’s the spices that make this one distinct, I think 🙂

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