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If you love classic carrot cake, you’ll love this carrot cake spice bread topped with cream cheese frosting! Perfect for breakfast or as an afternoon snack, this spiced and tender quick bread recipe captures all the cozy flavors of carrot cake – my favorite blend of spices is a custom mix of cinnamon, ginger, nutmeg, and cloves.
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!
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!
Craving more carrot cake?
- Carrot Cake with White Chocolate Frosting
- Baked Carrot Cake Doughnuts
- Carrot Cake Scones
- Classic Carrot Cake
Did you try this Carrot Bread Recipe? Let me know by leaving a comment and rating below!
PrintCarrot Cake Spice Bread
- 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
Description
If you love classic carrot cake, you’ll love this carrot cake spice bread topped with cream cheese frosting! Perfect for breakfast or an afternoon treat, this quick bread recipe captures the cozy flavors of carrot cake.
Ingredients
Bread
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated 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 lemon zest
- 1 1/4 cups powdered sugar, sifted
Instructions
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray.
- Make 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.
- Scrape batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles.
- Bake bread for 54 to 58 minutes, until the top is golden and 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.
- Make 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).
- 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.
- Store leftovers covered in the refrigerator up to 3 days; bring to room temperature before serving.
This was so good! Moist, cakey, and has the perfect mix of spices. I used whole grain flour and added extra cinnamon too. I found even without the frosting it’s sweet enough to enjoy on its own. Loved this one!
Great to hear, thank you Susanna! 🙂
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
Robyn
Hi Robyn! I would try the bread drizzled with a lemon or orange glaze – here’s my go-to citrus glaze: https://tutti-dolci.com/meyer-lemon-poppy-seed-cake/
Will this work in a 8×8 square pan as well?
Hi Danielle, I would use the batter from my classic carrot cake and divide that between 2 8×8″ pans for carrot cake bars, or bake in a 13×9″ pan for a sheet cake. Hope that helps! 🙂
This bread looks delicious. It is perfect for when you do not need a big layer carrot cake! I cannot wait to make it.
Thanks, Karen! Hope you love this recipe! 🙂