Make this Carrot Cake Loaf Recipe when you are craving carrot cake but don’t want enough to feed a crowd. This carrot cake quick bread topped with thick cream cheese glaze is perfect for an everyday dessert or an Easter treat.
CARROT CAKE BREAD
This CARROT CAKE QUICK BREAD is so much easier than making a traditional layered carrot cake. Just mix, bake, glaze and enjoy!
It is also great because it is just enough for a few people. Get that carrot cake craving cured without tons of leftover slices that you feel obligated to eat.
I use store bought shredded carrots because it makes this so much quicker and easier.
Freshly shredded carrots work too– just make sure to squeeze out any extra water if you use fresh carrots. Placing shredded carrots in between layers of paper towels then pressing gently until the liquid is absorbed is how I do it.
If you prefer extra cinnamon and nutmeg in your carrot cake, feel free to add more according to your preferences.
CARROT CAKE STORAGE INSTRUCTIONS:
Store leftover cake in an air tight container in the refrigerator. Eat within one week.
MORE BAKED SWEETS TO MAKE:
- Carrot Cake Loaf:
- ½ cup whole milk
- ¼ cup vegetable oil
- ¼ cup unsweetened greek yogurt or sour cream
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup light brown sugar, lightly packed
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups shredded carrots
- Cream Cheese Glaze:
- 3 ounces cream cheese, softened
- 1 tablespoon butter, softened
- ½ cup powdered sugar
- ½ teaspoon pure vanilla extract
For the Carrot Loaf:
Preheat the oven to 350F and spray a 9x5 pan with nonstick baking spray. Line the bottom of the pan with parchment paper for easy removal.
In a large bowl, whisk together the milk, vegetable oil, greek yogurt, eggs, and vanilla.
Once the wet ingredients are smooth, add the brown sugar and whisk to combine.
In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and nutmeg.
Place the shredded carrots in a small bowl and sprinkle over 2 tablespoons of the dry mixture– this will help ensure the carrots distribute evenly through the loaf.
Now add the dry ingredients to the wet and mix just until combined– you don’t want to overmix.
Add the carrots and fold them into the batter.
Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes and then carefully remove it and transfer to a wire rack to cool completely.
For the Cream Cheese Glaze:
Mix the softened cream cheese and butter together in a microwave safe bowl. Once combined, add the powdered sugar and vanilla.
Microwave the glaze for 30 seconds and then stir it again. Pour it over the cooled carrot loaf and enjoy.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 481Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 102mgSodium 485mgCarbohydrates 67gFiber 2gSugar 38gProtein 9g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.