Best 3 Carrot Cake Bread Recipes

Carrot cake bread is a moist and flavorful quick bread that is perfect for breakfast, brunch, or dessert. It is made with grated carrots, flour, sugar, baking soda, baking powder, salt, eggs, oil, and spices. The spices typically used in carrot cake bread include cinnamon, nutmeg, and ginger. Some recipes also include nuts, raisins, or pineapple. Carrot cake bread is often served with a cream cheese frosting, but it can also be served plain or with a simple glaze.

This article includes three different recipes for carrot cake bread:

* **Classic Carrot Cake Bread:** This recipe is a classic carrot cake bread made with grated carrots, flour, sugar, baking soda, baking powder, salt, eggs, oil, and spices. It is a moist and flavorful bread that is perfect for any occasion.
* **Cream Cheese Carrot Cake Bread:** This recipe is a twist on the classic carrot cake bread recipe. It includes a cream cheese filling that adds a rich and creamy flavor to the bread.
* **Pineapple Carrot Cake Bread:** This recipe is a unique and flavorful carrot cake bread that includes pineapple. The pineapple adds a tropical twist to the bread and makes it a perfect choice for summer gatherings.

No matter which recipe you choose, you are sure to enjoy this delicious and flavorful carrot cake bread.

Here are our top 3 tried and tested recipes!

CARROT CAKE QUICK BREAD

Carrot Cake Quick Bread image

This treat boasts the flavors of carrot cake in a quick bread form. It's bursting with carrots, walnuts, cinnamon and nutmeg and is finished off with sweet cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 16

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups coarsely shredded peeled carrots (3 medium)
1/3 cup finely chopped walnuts
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons butter, softened
3/4 cup powdered sugar
1/4 teaspoon vanilla

Steps:

Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and walnuts. Divide batter evenly between pans.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen loaf. Remove from pans to cooling rack. Cool completely, about 1 hour.
In small bowl, beat Frosting ingredients with spoon until smooth. Frost tops of loaves. When ready to serve, cut into slices. Cover and refrigerate any remaining bread.

Nutrition Facts : Calories 260, Carbohydrate 30 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 18 g, TransFat 0 g

PINEAPPLE CARROT CAKE BREAKFAST BREAD RECIPE BY TASTY

Pineapple Carrot Cake Breakfast Bread Recipe by Tasty image

Here's what you need: oil, whole wheat flour, organic sugar, baking soda, baking powder, ground cinnamon, ground cardamom, ground ginger, ground cloves, kosher salt, quick oat, shredded carrots, crushed pineapple, large eggs, butter, walnuts, plain greek yogurt, maple syrup

Provided by Crystal Hatch

Categories Bakery Goods

Yield 12 servings

Number Of Ingredients 18

Ingredients

oil, for greasing
1 ½ cups whole wheat flour
⅓ cup organic sugar
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon kosher salt
½ cup quick oat
3 cups shredded carrots, about 3 large carrots
1 ½ cups crushed pineapple, 1 can, drained, juice reserved
3 large eggs, beaten
¼ cup butter, 1/2 stick, melted
1 cup walnuts, chopped, optional
1 cup plain greek yogurt
1 tablespoon maple syrup

Steps:

Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
While the bread is baking, make the Greek yogurt "frosting": In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
Slice the bread and serve with a smear of frosting.
Enjoy!

Nutrition Facts : Calories 265 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 11 grams

CARROT CAKE BREAD FOR THE BREAD MACHINE RECIPE - (3.7/5)

Carrot cake bread for the bread machine Recipe - (3.7/5) image

Provided by á-39535

Number Of Ingredients 16

Ingredients

nonstick cooking spray
1/4 cup vegetable oil
2 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1/4 cup crushed pineapple with juices (from can)
1 1/4 cups unbleached, all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1 cup freshly grated carrots
1/3 cup chopped pecans or walnuts
1/3 cup golden raisins

Steps:

Coat the inside of the bread pan fitted with the kneading paddle with nonstick cooking spray. Place all ingredients, in order listed, in the bread pan and secure the pan in the Bread maker. Press menu button to select the Cake/Quick Bread program. Press Start/Stop to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Tips:

Use fresh carrots. Fresh carrots have a sweeter flavor and more nutrients than older carrots.
Grate the carrots finely. This will help them distribute evenly throughout the batter.
Don't overmix the batter. Overmixing can make the bread tough.
Bake the bread until a toothpick inserted into the center comes out clean. This usually takes about 50-60 minutes.
Let the bread cool completely before frosting it. This will help the frosting set properly.

Conclusion:

Carrot cake bread is a delicious and moist quick bread that is perfect for breakfast, lunch, or a snack. It is easy to make and can be customized with different nuts, spices, and fruits. This recipe is a great way to use up leftover carrots and is sure to be a hit with everyone who tries it.