This carrot cake quick bread is to die for! It’s moist and soft and has the most incredible flavor that tastes like cake, but it is half the work involved! This is perfect for Easter and springtime!
I love quick bread (no yeast) recipes! I can make them on the fly without worrying about anything rising or taking a long time! My other favorite quick breads are this banana bread, this blueberry bread, or this fantastic lemon almond poppyseed quick bread!
Carrot Cake Quick Bread
This combination of one of my favorite cakes made into delicious bread is amazing. This carrot cake bread is a quick bread that doesn’t require any yeast. Similar to banana bread or zucchini bread. This also means that it has a delicious batter! And you know my kids are willing to help out with me in the kitchen if there is a delightful bowl to lick at the end! I love incorporating carrots into just about every recipe during springtime, and this recipe really takes the spot at the top of my favorites list.
We love this carrot cake quick bread because it turns out so deliciously moist and soft. It falls apart in your mouth, and you can eat it with a glaze on top or plain. Either way, you won’t be able to stop at once slice! Plus, this bread stores so well that you can make a loaf or two and have them ready to eat all week long. It makes a great on-the-go breakfast or even brunch option. Who am I kidding? I eat this as a snack in the afternoon too! This tried, and true recipe is a family favorite at our house, and I imagine that it will be at yours once you try it!
What is IN Carrot Cake Quick Bread?
The list of ingredients for this is pretty simple! Just make sure to stock up on carrots because once you make this the first time and see how good it is… You will want to make it again and again! See the recipe card at the bottom of the post for exact measurements.
- Flour: I used all purpose flour in this quick bread.
- Spices: Ground cinnamon, ground nutmeg and ground ginger make the BEST and most flavorful combination.
- Salt: This will enhance all of the flavors in the bread.
- Baking Powder: Using baking powder in this bread will allow it to rise without using yeast.
- Eggs: I let my eggs sit out and get to room temperature before I mix them in.
- Sugar: You need some sugar to make this nice and sweet!
- Brown Sugar: Anytime that i can use brown sugar in a recipe, I do! This brings a deep, sweet flavor.
- Vegetable Oil: If you want to make sure that your cake turns out nice and moist, then don’t skip the vegetable oil!
- Vanilla Extract: This brings out the sweet flavors in the bread.
- Carrots: Was, dry and grate your carrots (just like in zucchini bread) to add to the batter.
- Pecans: Chopped pecans are optional but I do love the texture that they add to this bread.
- Cream Cheese: Let this sit out and come down to room temperature. It will mix in so much mor smoothly and assure that your glaze doesn’t have lumps.
- Butter: I used unsalted butter that was at room temperature for this glaze.
- Powdered Sugar: This dissolves so easly so it adds sweetness to the flavors as well as a smooth texture.
- Vanilla Extract: This will enhance all of the sweet flavors in the glaze.
- Salt: Just a pinch is all that you need!
How to Bake Carrot Cake Quick Bread
Now that you have all of your ingredients together, the easy part is here! Well… Waiting for it to bake is actually the most challenging part, but maybe you have more patience than me!
- Prep: Preheat the oven to 350° 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.
- Whisk: In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder.
- Combine: In a large bowl, mix the eggs, both sugars, vegetable oil, and vanilla extract until just barely combined.
- Add Wet Ingredients to Dry Ingredients: Add in the carrots and pecans and mix just until combined. Add the dry ingredients to the wet ingredients and mix until combined.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean from the center.
- Cool: Let the loaf cool completely before removing from the pan and topping with the cream cheese glaze.
- Combine: Beat together the cream cheese and butter. Add 1 ½ cup of powdered sugar, vanilla extract, and salt. Beat until combined.
- Microwave: Microwave the glaze for 20 seconds, stirring halfway through. This will soften the glaze and make it easy to pour across the top of the bread.
You can easily change up this carrot cake quick bread by adding in other mix-ins and toppings! These are a few ideas for you, but get creative with this and put in things that you love!
- Nuts: Some people just love having a little bit of a crunch in their baked goods! This bread already has pecans but you could change those ub by adding in almonds or walnuts instead!
- Sprinkles: My kids love it when I add sprinkles to just about anything. I like to make this festive by putting some in the batter and on top of the glaze.
- Chocolate chips: Chocolate chips go with everything, right?? Milk chocolate, semi sweet or mini chocolate chips can be sprinkled on top, added into the batter or both!
How to Store and Freeze Carrot Cake Quick Bread
This bread freezes up so nicely! If you are planning on freezing this then do it BEFORE you put on the glaze. Make that fresh when you plan on serving it.
- Storing it on the counter: Once it has cooled then store the bread in an airtight container and keep it in your pantry or on the counter. Don’t store it in your fridge because it will dry out. It will last on your counter for 4-5 days. Add the glaze on top when you are ready to eat it.
- Freeze the Entire Loaf: Once the bread has cooled then wrap is a few times in some plastic wrap. I like to take an extra step and add a layer of foil on top of that. Put it in the freezer in a ziplock bag that is labeled with the date. It will last about 3-4 months. When you are ready to eat it then thaw it in the fridge or at room temperature. Make up some glaze and add it to the top!
- Freeze Individual Slices: If you have already sliced this up then you don’t want it to dry out. Once the bread is cool to the touch then individually wrap each slice with plastic wrap. Place each slice in a ziplock bag and lay flat in the freezer. When you are ready to eat it then you can take it out to eat one slice at a time.
Carrot Cake Bread
- 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
- 2 Large Eggs Room Temperature
- 1/2 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
Preheat the oven to 350° 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.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder.
In a large bowl, mix the eggs, both sugars, vegetable oil, and vanilla extract until just barely combined.
Add in the carrots and pecans and mix just until combined. Add the dry ingredients to the wet ingredients and mix until combined.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean from the center.
Let the loaf cool completely before removing it from the pan and topping it with the cream cheese glaze.
Beat together the cream cheese and butter. Add 1 ½ cup of powdered sugar, vanilla extract, and salt. Beat until combined.
Microwave the glaze for 20 seconds, stirring halfway through. This will soften the glaze and make it easy to pour across the top of the bread.
The Recipe Critic