carrot cake spice bread
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.
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!
Carrot Cake Spice Bread
- Prep Time: 25 minutes
- Cook Time: 58 minutes
- Total Time: 1 hour 23 minutes
- Yield: 1 loaf, 12 slices
Description
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.
Ingredients
Bread
- 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
Instructions
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. 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.
- Scrape batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles and 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.
- 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).
- 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; bring to room temperature before serving.
Keywords: Carrot, Carrot Cake, Cream Cheese Frosting, Quick Bread
Craving more carrot cake?
Classic Carrot Cake
Baked Carrot Cake Doughnuts
Carrot Cake Scones
Carrot Cake Muffins
11 comments
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! 🙂
Delicate and tasteful. Thank you !
★★★★★
This will definitely pacify my carrot cake cravings without all the work! Hooray!!
★★★★★
Looks perfect! Love the lemon frosting and of course, the pretty sprinkles 🙂
★★★★★
I’m dreaming of spring too Laura! This loaf looks just delicious!
★★★★★
Ooft!! Look at that lovely texture. I’m a massive carrot cake fan and this is just up my alley!
The cake looks so moist and delicious! Love the use of all the winter spices in this cake! 🙂 So pretty!
This would be such a treat and just the perfect size for the two of us. I’ve pinned your wonderful photo and recipe.
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! 🙂