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If you love classic carrot cake, you’ll love this carrot cake spice bread! Perfect for breakfast or as an afternoon snack, this spiced and tender quick bread captures all the cozy flavors of carrot cake – my favorite blend of spices is a custom mix of cinnamon, ginger, nutmeg, and cloves.

Carrot Cake Spice Bread
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The quick bread batter goes from the mixing bowl to the oven in just a few minutes, making this carrot cake spice bread the perfect treat for whenever a craving strikes!

Carrot Cake Spice Bread

Topped with swirls of lemon cream cheese frosting and a shower of pastel sprinkles, I’m dreaming of spring with this recipe and I think you’ll do the same!

Carrot Cake Spice Bread
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Carrot Cake Spice Bread

Carrot Cake Spice Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 58 minutes
  • Total Time: 1 hour 23 minutes
  • Yield: 1 loaf, 12 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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If you love classic carrot cake, you’ll love this carrot cake spice bread! Perfect for breakfast, this quick bread captures cozy flavors of carrot cake.



  • 1 3/4 cups flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 3/4 cup reduced-fat buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 1/3 cup coconut oil, melted and slightly cooled (or vegetable oil)
  • 2 tsp vanilla extract
  • 1 1/4 cups finely grated carrots

Cream Cheese Frosting

  • 3 ounces cream cheese, softened
  • 1 Tbsp unsalted butter, at room temperature
  • 1/8 tsp salt
  • 1 tsp Meyer lemon zest
  • 1 1/4 cups powdered sugar, sifted


  1. Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray.
  2. For the bread, whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, coconut oil, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Fold in grated carrots.
  3. Scrape batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles.
  4. Bake for 54 to 58 minutes, until bread is golden, springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully remove bread from pan and cool completely.
  5. For the cream cheese frosting, beat cream cheese, butter, salt, and lemon zest on medium speed until combined. Mix in powdered sugar on low speed, then increase to medium and beat until light and airy. (If frosting is too soft to use immediately, chill for 10-15 minutes in the refrigerator).
  6. Use an offset spatula to spread cream cheese frosting over bread. If desired, decorate with sprinkles. Chill bread for 30 minutes to set frosting before slicing and serving.
  7. Store leftovers covered in the refrigerator up to 3 days; bring to room temperature before serving.

Carrot Cake Spice Bread

Craving more carrot cake?

Carrot Cake with White Chocolate Frosting
Baked Carrot Cake Doughnuts
Carrot Cake Scones
Carrot Cake Muffins
Classic Carrot Cake

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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  1. Hi Laura
    I’ve pinned this and hope to make ASAP. I’m not a huge fan of cream cheese frosting, any suggestions?
    Happy spring