Dessert

Carrot Cake Bread with Cream Cheese Glaze Recipe

Bymia larkspur March 24, 2026March 24, 2026

Introduction

This Carrot Cake Bread is a moist and flavorful treat that combines warm spices with the sweetness of fresh carrots and crunchy pecans. Topped with a creamy, tangy cream cheese glaze, it’s perfect for breakfast, snack time, or dessert.

A rectangular brown loaf cake with a moist, dense texture sits on a wooden board, partially covered with white parchment paper. The top of the cake is thickly coated with smooth, white icing that softly drips over the edges in gentle folds. Scattered on top of the icing are small pieces of chopped nuts in light brown and cream colors, adding a crunchy detail. The background is a white marbled surface that highlights the cake's rich colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
2 ½ teaspoons baking powder
2 large eggs (room temperature)
½ cup granulated sugar
¼ cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups carrots (grated)
½ cup pecans (chopped)
4 ounces cream cheese (room temperature)
4 tablespoons unsalted butter (softened)
1 ½ cups powdered sugar
¼ teaspoon vanilla extract
1 pinch salt

Instructions

Step 1: Preheat the oven to 350°F and grease a 9×5 inch loaf pan. Line the pan with parchment paper, leaving about 2 inches of overhang on either side for easy removal of the loaf. Set aside.
Step 2: In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder until evenly combined.
Step 3: In a large bowl, mix the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until just barely combined.
Step 4: Stir in the grated carrots and chopped pecans until evenly distributed. Then add the dry ingredients to the wet mixture and mix until combined.
Step 5: Pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the loaf cool completely in the pan before removing it using the parchment overhang.
Step 7: Prepare the glaze by beating together the cream cheese and softened butter until smooth.
Step 8: Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until fully combined and creamy.
Step 9: Microwave the glaze for 20 seconds, stirring halfway through. This softens the glaze, making it easy to pour evenly over the cooled bread.

Tips & Variations

For extra moisture, substitute half the vegetable oil with applesauce.
Try swapping pecans with walnuts or omit nuts for a nut-free version.
Use fresh grated carrots for the best texture and flavor.
If you prefer a thinner glaze, add a teaspoon of milk or cream to the cream cheese mixture.

Storage

Store the carrot cake bread wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat slices gently in the microwave if desired.

How to Serve

The image shows three stacked slices of carrot cake with visible bits of orange carrot and brown nuts inside the moist golden-brown cake layers. Each slice is topped with a thick, smooth layer of creamy white frosting that slightly drips over the edges, sprinkled with small pieces of chopped nuts. The slices rest on a piece of parchment paper on a white marbled surface with some scattered whole and chopped pecans nearby. A wooden cutting board and some carrot tops are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. Consider using a mix of both flours for a lighter result.

How do I know when the bread is fully baked?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If it comes out wet with batter, bake for a few more minutes and test again.