Carrot Cake Bread

Carrot Cake Bread

from krollskorner.com
Dessert
140 min
8 servings
542 kcal / serving

My Carrot Cake Bread is a delicious and moist quick bread, easier to make compared to a layered carrot cake, and filled with carrot cake flavor. It's finished with a luscious and decadent cream cheese frosting slathered on top! Each slice is packed with the natural sweetness of carrots, complemented by hints of cinnamon, nutmeg, and vanilla.

Ingredients

  • 1 ¾ cupsall-purpose flour, spooned and leveled
  • 1 tbsp.ground cinnamon
  • 1 tsp.ground nutmeg
  • 1 tsp.kosher salt
  • 1 tsp.baking powder
  • ½ tsp.baking soda
  • 1 cupgranulated sugar
  • ⅝ cupvegetable oil
  • 3 largeeggs, room temperature
  • ¼heaping cup sour cream, room temperature
  • 2 tsp.vanilla extract
  • 1 ½ cupscarrots, grated on the small holes of a box grater (~3 large carrots)
  • 8 oz.package full-fat cream cheese, softened
  • ¼ cupgranulated sugar, more or less depending on your preferences
  • 1 tsp.vanilla extract
  • salt

Directions

  1. 1

    Preheat the oven to 350°F

  2. 2

    Grease a 8.5 x 4.5 inch light colored loaf pan or line with parchment paper and set aside.

  3. 3

    In a medium sized bowl, mix the dry ingredients together: flour, cinnamon, nutmeg, salt, baking powder, and baking soda.

  4. 4

    In another bowl whisk together sugar and oil.

  5. 5

    Whisk in eggs one at a time.

  6. 6

    Then whisk in the sour cream and vanilla.

  7. 7

    Fold in dry ingredients and the carrots. Don't over mix.

  8. 8

    Pour into the prepared loaf pan and smooth out the top.

  9. 9

    Bake for ~55-60 min or until a toothpick inserted in the center comes out clean. Let cool completely and then make the frosting.

  10. 10

    Add the softened cream cheese, sugar, vanilla and a pinch of salt in a mixing bowl.

  11. 11

    Beat until smooth using a hand mixer.

  12. 12

    Spread the frosting on top of the cooled carrot cake and dust with cinnamon if desired. Slice and enjoy!