Moist carrot cake bread with cream cheese frosting on a wooden board

Carrot Cake Bread with Cream Cheese Frosting – Sweet Delight

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All the comforting flavors of traditional carrot cake—now reimagined in a soft, moist loaf that’s perfect for breakfast, brunch, or a mid-afternoon indulgence. This carrot cake bread is tender, lightly spiced, and naturally sweetened with pineapple and carrots. Top it with a luscious cream cheese glaze or a sprinkle of coarse sugar for a treat that’s as pretty as it is delicious.

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Whether you’re hosting an Easter brunch, baking for a friend, or simply treating yourself, this recipe delivers both nostalgia and convenience in every slice.

🌸 Why You’ll Love This Carrot Cake Bread

Carrot cake has long been a symbol of spring, but this carrot cake bread makes it easy to enjoy those beloved flavors any time of year.

✔️ Quick Bread Format: No layering, no frosting fuss—just mix, pour, and bake.
✔️ Ultra Moist Texture: Thanks to juicy pineapple, carrots, and buttermilk.
✔️ Versatile: Serve it glazed or unglazed, for breakfast or dessert.
✔️ Great for Sharing: This recipe yields two loaves—perfect for gifting!

Sliced homemade carrot cake loaf with creamy frosting

🧡 What Makes This Recipe Stand Out?

Unlike basic carrot loaves, this one is a showstopper. Here’s what sets it apart:

  • Crushed pineapple provides extra moisture and natural sweetness.

  • Sweetened coconut flakes add subtle texture and a tropical hint.

  • Brown sugar deepens the flavor and enhances the crumb.

  • A creamy glaze transforms the loaf into a bakery-worthy delight.

  • It’s freezer-friendly and ideal for make-ahead baking!

🛒 Ingredients for Carrot Cake Bread

For the Bread:

  • 3 large eggs

  • 1 ⅔ cups light brown sugar, lightly packed

  • ½ cup vegetable oil (or neutral oil of your choice)

  • 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 ground cinnamon

  • 2 cups peeled, grated carrots

  • 8 oz crushed pineapple, very well drained

  • 1 cup sweetened flaked coconut (optional but recommended)

For the Cream Cheese Glaze:

  • 2 oz cream cheese, softened

  • ½ tablespoon unsalted butter, softened

  • 1 cup powdered sugar

  • ½ teaspoon vanilla extract

  • 1 tablespoon milk (more as needed for consistency)

👩‍🍳 Step-by-Step Instructions

1. Prep & Preheat

Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line them with parchment paper for easy release.

2. Mix Wet Ingredients

In a large bowl, whisk together the eggs and brown sugar until smooth. Stir in the oil, buttermilk, and vanilla extract until well combined.

3. Combine Dry Ingredients

In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.

4. Combine & Fold

Add the dry ingredients into the wet mixture in batches, mixing just until combined. Gently fold in the grated carrots, pineapple, and coconut flakes.

5. Bake

Divide the batter evenly between your loaf pans. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let the loaves cool in their pans for 20 minutes, then transfer them to a wire rack to cool completely.

🍰 How to Make the Cream Cheese Glaze

While the loaves cool slightly, prepare your glaze.

  1. In a bowl, beat the cream cheese and butter until smooth.

  2. Add in the powdered sugar, vanilla, and milk. Mix until fluffy and spreadable.

  3. Spread the glaze over the slightly warm loaves for that gorgeous melt-in effect.

Or, leave the glaze off and opt for a crunchy sugar topping instead.

❄️ Storage & Freezing Tips

  • Refrigerate glazed loaves for up to 4 days, wrapped in foil or stored in an airtight container.

  • Unglazed loaves can be kept at room temperature for 2–3 days.

  • To freeze, wrap cooled, unglazed loaves in plastic wrap, then foil. Freeze for up to 2 months.

  • Thaw at room temperature and glaze before serving for best texture and flavor.

📝 FAQs: Everything You Need to Know

💬 Can I skip the crushed pineapple?

We don’t recommend omitting it—it helps keep the bread moist and flavorful. However, if necessary, swap with applesauce or finely grated apple.

💬 What’s the best way to grate carrots?

A standard box grater works well. Use the fine or medium side for best texture. A food processor with a grating disc also makes quick work of it!

💬 Not a fan of cream cheese glaze?

No problem! Top your loaf with coarse sugar before baking for a sweet crunch or make a simple powdered sugar glaze with a splash of citrus.

💬 Can I use a different oil?

Absolutely—avocado oil, grapeseed oil, or even light olive oil will work. Just avoid strong-flavored oils like extra virgin olive oil.

💬 How do I elevate the flavor even more?

Try adding:

  • ½ tsp ground nutmeg

  • ½ tsp ground ginger

  • ½ cup chopped walnuts or pecans

💡 Bonus Tips for Perfect Carrot Cake Bread

  • Don’t overmix the batter—gentle folding is key.

  • Make sure your pineapple is thoroughly drained to avoid sogginess.

  • Want a bakery-style dome? Use an oven thermometer to ensure accuracy.

🧁 Related Recipes You’ll Love

Craving more springtime bakes or cozy loaves? Check these out:

✨ Final Thoughts

This carrot cake bread is the perfect combination of classic flavors, comforting texture, and simple technique. Whether you enjoy it warm from the oven or chilled with a creamy glaze, it’s guaranteed to brighten your table and your day.

Bake one, gift one—and don’t forget to sneak a slice for yourself. You’ve earned it.

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