Why Carrot Cake Bread?

Carrot cake is often associated with Easter and spring festivities, but its deliciousness deserves to be celebrated year-round. Whether you’re a fan of the traditional layer cake or prefer it in other formats—like a bundt cake or quick bread—this carrot cake bread combines all the wonderful flavors you love, in a convenient loaf form.

What Makes This Recipe Special?

This carrot cake bread is incredibly moist and flavorful, thanks to a combination of shredded carrots, crushed pineapple, and sweetened coconut. While the bread itself is delectable, adding a cream cheese glaze elevates it to extraordinary levels of deliciousness. This recipe yields two loaves, making it perfect for sharing with friends or serving as a delightful gift at brunch gatherings.

How to Make Moist and Delicious Carrot Cake Bread

Ingredients You’ll Need

For the carrot cake bread:

• 3 eggs
• 1 2/3 cup lightly packed light brown sugar
• ½ cup vegetable oil
• ½ cup buttermilk
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon fine sea salt
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• 1 tablespoon cinnamon
• 2 cups peeled and grated carrots
• 8 ounces crushed pineapple, very well drained
• 1 cup sweetened flaked coconut (optional)

For the cream cheese glaze, gather:

• 2 ounces softened cream cheese
• ½ tablespoon softened butter
• 1 cup confectioners’ sugar
• ½ teaspoon vanilla extract
• 1 tablespoon milk

Step-by-Step Instructions

This recipe is simple: you will need minimal equipment, just a few bowls and mixing utensils. Here’s how to bring this delectable bread to life:

1. Preheat your oven to 350°F (175°C). Spray two 8×4-inch loaf pans with cooking spray and line with parchment paper for easy removal.
2. In a large bowl, whisk the eggs and brown sugar until well combined and smooth. Stir in the vegetable oil, buttermilk, and vanilla extract.
3. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Gently fold in the grated carrots, crushed pineapple, and coconut (if using). Divide the batter evenly between the two prepared loaf pans.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Allow the loaves to cool in the pans for about 20 minutes before transferring them to a wire rack.

Making the Cream Cheese Glaze

Once the loaves are cool but still warm, it’s time to prepare the cream cheese glaze:

1. Using an electric mixer, beat the softened cream cheese and butter together until creamy and smooth.
2. Add the confectioners’ sugar, vanilla extract, and milk. Mix on low speed until just combined, then increase speed and beat until the mixture is smooth and fluffy.
3. Spread the cream cheese glaze over the warm loaves for the best absorption and flavor.

Storage and Freezing Tips

Due to the cream cheese glaze, this carrot cake bread should be stored in the refrigerator and can last up to four days. If you decide to leave the glaze off, the bread can remain at room temperature for 2-3 days.

For longer storage, freeze the loaves. Make sure they are completely cooled, then wrap each loaf tightly in plastic wrap followed by heavy-duty foil to protect against freezer burn. They can be frozen for up to two months. Thaw at room temperature and glaze just before serving.

Frequently Asked Questions