Carrot Bread

5 from 5 votes

This carrot bread is just like banana bread but carrot cake! This is a super soft bread filled with spices, carrots, and topped with cream cheese icing.

Prep Time30

Cook Time45

Total Time1 15

Servings: slices

Calories: 391kcal

Ingredients

Carrot Bread

2 cups All-purpose flour
1 teaspoon Baking soda
1 teaspoon Salt
2 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Ground ginger
¼ teaspoon Pumpkin pie spice
½ cup Unsalted butter melted and cooled
¾ cup Brown sugar packed light or dark
¾ cup White granulated sugar
¼ cup Sour cream room temperature
1 teaspoon Pure vanilla extract
2 Large eggs room temperature
1 ½ cups Grated carrots about 6 medium carrots

Cream Cheese Icing

2 oz Cream cheese room temperature
2 tablespoon Unsalted butter room temperature
1 teaspoon Pure vanilla extract
½ cup Powdered sugar sifted
¼ cup Milk

US Customary - Metric

Instructions

Carrot Bread

Preheat the oven to 350°F. Spray a 9X5-inch loaf pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper and spray again.
In a medium bowl, mix the flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and pumpkin pie spice.
2 cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, ¼ teaspoon Ground ginger, ¼ teaspoon Pumpkin pie spice
Using a mixer, beat the melted butter (make sure it is cooled to room temperature), brown sugar, and sugar on high speed for 2 minutes.
½ cup Unsalted butter, ¾ cup Brown sugar, ¾ cup White granulated sugar
Add sour cream, vanilla, eggs, and grated carrots. Mix on medium until combined.
¼ cup Sour cream, 1 teaspoon Pure vanilla extract, 1 ½ cups Grated carrots, 2 Large eggs
Add in the dry ingredients and mix on low speed until just combined.
Pour the batter into the loaf pan.
Bake for 45-50 minutes until a toothpick inserted comes out clean.
Let the bread sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before icing.

Cream Cheese Icing

In a small bowl using a hand mixer, beat the butter and cream cheese on high speed.
2 oz Cream cheese, 2 tablespoon Unsalted butter
Add the sifted powdered sugar and mix on low until combined. Add in vanilla and milk and mix until creamy.
1 teaspoon Pure vanilla extract, ½ cup Powdered sugar, ¼ cup Milk
Pour the icing on top of the bread.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the bread.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition