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Carrot Cake Bread with Cream Cheese Glaze Recipe

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★★★★★

4.8 from 115 reviews

This moist and flavorful Carrot Cake Bread combines grated carrots and crunchy pecans into a spiced batter, baked to perfection in a loaf pan and topped with a smooth, tangy cream cheese glaze. Perfect for breakfast, snack, or dessert, this easy-to-make bread offers classic carrot cake flavors in a convenient sliceable form.

Ingredients

Scale

Dry Ingredients

  • 1 1/3 Cup All-Purpose Flour
  • 1 Teaspoon Ground Cinnamon
  • ¼ Teaspoon Ground Nutmeg
  • ½ Teaspoon Ground Ginger
  • ¼ Teaspoon Salt
  • 2 ½ Teaspoons Baking Powder

Wet Ingredients

  • 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)

Cream Cheese Glaze

  • 4 Ounces Cream Cheese (Room Temperature)
  • 4 Tablespoons Unsalted Butter (Softened)
  • 1 ½ Cups Powdered Sugar
  • ¼ Teaspoon Vanilla Extract
  • 1 Pinch Salt

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C) 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, salt, and baking powder until well combined. This will ensure an even distribution of the spices throughout the bread.
  3. Combine Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract together just until combined. Avoid overmixing to keep the bread tender.
  4. Add Carrots and Pecans: Fold the grated carrots and chopped pecans into the wet mixture gently until evenly incorporated.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients and stir just until combined. Be careful not to overmix to maintain a tender crumb.
  6. Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Bread: Allow the loaf to cool completely in the pan before lifting it out using the parchment paper overhang. Transfer to a wire rack for extra cooling while you prepare the glaze.
  8. Prepare the Cream Cheese Glaze: In a bowl, beat together the cream cheese and softened unsalted butter until smooth. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the glaze is fully combined and creamy.
  9. Soften the Glaze: Microwave the glaze for 20 seconds, stirring halfway through, to soften it and make it easier to pour.
  10. Glaze the Bread: Pour the softened cream cheese glaze over the cooled carrot bread, spreading it evenly. Allow the glaze to set slightly before slicing and serving.

Notes

  • Ensure the eggs and cream cheese are at room temperature for best mixing results.
  • Do not overmix the batter to avoid a dense bread texture.
  • Allow the bread to cool fully before applying glaze to prevent it from melting and sliding off.
  • You can substitute pecans with walnuts or omit nuts for a nut-free version.
  • Store leftover carrot bread covered at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: carrot cake bread, carrot bread with cream cheese glaze, moist carrot bread, easy carrot loaf, spiced carrot bread, pecan carrot bread

Find it online: https://yumwithmia.com/carrot-cake-bread-with-cream-cheese-glaze-recipe/