This old-fashioned Carrot Bread is easy to make, ultra-moist, and filled with classic carrot cake flavors. Finished with a sweet vanilla glaze, it’s the perfect treat without all the fuss! Baking the best carrot loaf recipe just got even better!
Carrot Cake Loaf Quick Bread
Our easy Carrot Bread recipe is loaded with all the warmly spiced and subtly sweet flavors you love in the classic cake, but it’s baked as a carrot cake bread loaf with a smooth and sweet vanilla glaze.
Each slice has the perfect balance of sweetness and spice, making it ideal for breakfast with a cup of coffee or as a satisfying mid-day treat.
What is a quick bread?
Quick bread uses baking soda or powder instead of yeast for rising, making it more like cake batter. Unlike yeast bread, it skips rising and kneading, so it’s faster and easier to prepare.
If you love a good quick bread, you should try my Pumpkin Chocolate Chip Bread, Banana Bread Recipe and Zucchini Bread! They are not to be missed!
Ingredients
- All purpose flour
- Baking powder
- Baking soda: Acts as a leavening agent which helps the bread rise and become fluffy. Baking soda also helps neutralize acidity from the carrots, aiding in browning and flavor.
- Ground cinnamon, nutmeg and ginger: These warm spices enhance flavor and give the bread its classic carrot cake aroma.
- Salt: Just a pinch to balance the sweetness.
- Granulated sugar
- Eggs
- Vegetable oil: Feel free to use canola oil or olive oil if you prefer.
- Vanilla extract: Adds depth and rounds out the flavor with a subtle sweetness.
- Carrots: Add moisture, subtle sweetness, and a mild earthy flavor while contributing nutrients. Make sure to shred your carrots to a very fine texture (I like to use a box grater). For a shortcut, buy grated carrots from the grocery store!
- Chopped nuts: Add a bit of crunch and texture. You can use any type of nuts you love, but my favorites are pecans or walnuts! You can also leave the nuts out.
- Powdered sugar: The main component of the glaze, it dissolves easily and gives the simple glaze for carrot cake its smooth, sweet base.
- Half and half: Provides creaminess and helps dissolve the powdered sugar, creating a thick, spreadable glaze.
- Light corn syrup: Adds shine to the glaze, helps it set, and prevents crystallization, giving it a smooth finish.
- Clear vanilla flavoring: You can use vanilla extract in the carrot cake glaze, but it may slightly tint the icing. Fresh orange or lemon zest can be added for a refreshing flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Carrot Bread with Glaze
- Make The Flour Mixture: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg. Set it aside.
- Make The Carrot Bread Batter: Mix together the oil, sugar, eggs, and vanilla. Add in the dry ingredients and mix until combined. Fold in the shredded carrots and chopped nuts.
- Bake The Bread: Bake at 350 degrees Fahrenheit for 50 minutes and cool in the loaf pan.
- Make the Glaze: Stir together the powdered sugar, half-and-half, corn syrup, and clear vanilla until smooth and no lumps remain. Spread the glaze on top of the cooled carrot bread.
- Slice and Serve: Slice and serve. Enjoy!
Serving Suggestions
Cut your carrot bread into thick slices and serve it as part of your morning meal, at brunch, or after dinner for dessert. Grab a slice for on-the-go snacking, or take some with you for an anytime treat! This is also the perfect end to an Easter dinner!
Feeling fancy? For an extra touch, garnish the loaf with a sprinkle of chopped walnuts, shredded coconut, or additional grated carrots. You can also skip the spreadable frosting and drizzle a decorative cream cheese glaze on top. If you prefer a glossy, caramelized finish, pour a brown sugar glaze over the carrot cake loaf bread instead.
Why is there a crack down the middle of my quick bread?
The crack on top happens when the top of the loaf “sets” in the heat of the oven before the bread is finished rising. Don’t worry — it’s normal for quick breads. And since you are spreading a smooth glaze on top of the carrot bread, you will be covering the crack down the middle!
Tips & Variations
- Line The Loaf Pan: For easy removal and quick clean-up, you can line your loaf pans with parchment paper and spray with non-stick spray.
- Don’t Make A Mess: When glazing the carrot bread, you can place the cooling rack on top of a baking sheet to catch any glaze that drips. Be sure to let your bread cool completely before spreading the glaze on it, or it will melt off and it make a sticky mess!
- Dessert Is Done: Since oven temperatures vary, they may need to be recalibrated periodically to ensure accuracy. Make sure to check your bread at the lower end of the recommended baking time. Your bread will be done baking when a toothpick inserted into the center of the loaf comes out clean with just a few crumbs.
- Make It Ultra Moist: Adding carrots helps make this bread really moist since they have a high water content. To ensure your bread remains moist, remove it from the pan while it’s cooling so that it stops the cooking process and doesn’t overcook. Also, it’s important to store it at room temperature, not in the fridge, which can dry it out.
Proper Storage
- To Store: Store any leftovers covered at room temperature for up to 3-4 days.
- To Freeze: You can store the unglazed carrot bread in the freezer for up to 3 months. Wrap the completely cooled and unglazed carrot bread in plastic wrap, then wrap in aluminum foil. Allow the carrot bread to come to room temperature before icing.
More Recipes Using Carrots
Carrots are a great source of vitamins and minerals, and promote a host of health benefits.
- Carrot cake cookies
- Carrot cake cheesecake bites
- Carrot cake cupcakes (complete with cream cheese frosting)!
If you tried this Carrot Bread or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Carrot Bread
Ingredients
Carrot Bread
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely shredded carrots
- 1 cup chopped nuts
Glaze
- 2¼ cups powdered sugar
- 2 tablespoons half and half
- 1 tablespoon light corn syrup
- 1 teaspoon clear vanilla flavoring
Instructions
Carrot Bread
- Preheat oven to 350*. Spray a loaf pan with nonstick spray and set it aside.
- In a medium size mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, salt and ground nutmeg. Set it aside.1½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon ground ginger, ½ teaspoon ground nutmeg
- Using a stand mixer, or a medium size mixing bowl and a handheld mixer set on medium speed, mix together the oil, sugar,eggs and vanilla just until combined.1 cup granulated sugar, 2 large eggs, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Lower the mixer speed to low and add the flour mixture, mixing just until combined. Do not overmix the batter.
- Fold in the shredded carrots and chopped nuts.2 cups finely shredded carrots, 1 cup chopped nuts
- Bake for 50 minutes, or until a toothpick inserted comes out clean. Allow the bread to completely cool in the loaf pan.
Glaze
- Using a small mixing bowl, stir together the powdered sugar, half and half, light corn syrup and clear vanilla until the glaze is smooth and no lumps remain.2¼ cups powdered sugar, 2 tablespoons half and half, 1 tablespoon light corn syrup, 1 teaspoon clear vanilla flavoring
- Once the bread is completely cooled, remove the bread from the loaf pan. Evenly spread the glaze over the top of the carrot bread. Slice into ¼ inch slices.
Jenn’s Notes
- For easy removal and quick clean-up, you can line your loaf pans with parchment paper and spray with non-stick spray.
- When glazing the carrot bread, you can place the cooling rack on top of a baking sheet to catch any glaze that drips. Be sure to let your bread cool completely before spreading the glaze on it, or it will melt off and it make a sticky mess!
- Since oven temperatures vary, they may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time. Your bread will be done baking when a toothpick inserted into the center of the loaf comes out clean with just a few crumbs.
- The addition of carrots help make this bread really moist since they have a high water content. To ensure your bread remains moist, remove it from the pan while it’s cooling so that it stops the cooking process and doesn’t overcook. Also, it’s important to store it at room temperature, not in the fridge, which can dry it out.
