Carrot bread

Adapted from carrot cake and pumpkin bread, this extremely fluffy carrot cake bread is even more delicious than it looks. It is dense, but ultra soft and flavoured with brown sugar, cinnamon, ginger and nutmeg. Serve it plain or garnish with nuts, raisins, pecans and/or garnish with cream and cinnamon cheese frosting. No matter how you serve it, this quick bread will become a must-have in your kitchen. 1 loaf disappears QUICK!

carrot bread with fresh cheese icing

If you don't have a lot of cooking ingredients, you may have trouble finding canned pumpkins. And if you're craving fall flavours - and don't want to make homemade pumpkin puree - why not turn to the pumpkin's cousin, just as spicy and easy to find? It is a carrot cake turned into carrot bread and you have total control of its sweetness and its quenching character.

Why yes, the term "dessert" is a new word that we will explore today. (LOL)

Is it cake? Is it bread?

As pictured, this carrot cake is actually a carrot cake in a bread pan. If you skip the icing and reduce the sugar, you get a quick bread with slightly sweet carrots. I tested this paste with different amounts of brown sugar. One cup (200 g) of packed brown sugar produced a sweet bread resembling a cake. 3/4 cup or 2/3 cup gave a slightly sweet bread. A quantity less than this amount yielded a bland bread. Don't hesitate to use between 2/3 and 1 cup depending on the flavor and degree of dehydration (ha!) you want.

Don't hesitate to replace brown sugar with granulated white sugar or coconut sugar. But don't forget that the bread won't be as tender and moist.

slices of carrot bread

This carrot bread is:

Wonderfully spicy and tasty
Stick on the back of the wet fork
Sweetened with brown sugar
Easy to prepare - from the bowl to be mixed in the oven in minutes
Excellent plain or with cinnamon cream cheese on top
Most of its flavours come from cinnamon, ginger, nutmeg, brown sugar and carrots. Ginger adds a zest of flavour, but is not invasive at all. Like my favorite banana bread, the crumb is dense but still super soft.

In addition, you can create many variations from this recipe. Leave the bread plain or add raisins, pecans, chopped nuts, dried cranberries, chocolate chips, etc. Turn bread into carrot cake muffins or even add a cinnamon swirl and a filling as we do with this quick cinnamon swirl bread. The streusel filling of cranberry and orange bread would also be delicious on this bread. I always appreciate basic and versatile recipes like this!

Overview: How to make a carrot bun
You need two mixing bowls: one for dry ingredients, including flour, baking powder, baking soda, salt and spices, and another for moist ingredients, including oil, brown sugar, applesauce/yogurt (one or the other), eggs, vanilla and carrots. Mix everything and pour into a greased loaf pan. The cooking time is about 1 hour.

shredded carrots on a wooden cutting board

Success tip: When cooking with carrots, my number one tip is to shred whole carrots at home. Do not use packed pre-crushed carrots as they are hard and dry. When you grind them, you'll notice how wet they are - that's the essential moisture for your carrot bread!

carrot bread dough
cream and cinnamon cheese frosting

Optional cream and cinnamon cheese icing
I live for the toppings of my pastries. A cinnamon swirl? That's right. Streusel? Yes, please. Icing? Absolutely.

With that in mind, believe me when I say that this bread has a phenomenal taste without accessory on top. But if the cream cheese frosting is right, we'll definitely wear it. You need a block of fresh cheese, butter, icing sugar and salt. Add a little vanilla and cinnamon and you get a whole new level of flavour to complete your spicy carrot bread.

You won't regret it.


  • 1 and 1/2 cups (190g) all-purpose flour (spoon and even)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120 ml) vegetable oil, canola oil or melted coconut oil
  • 2 large eggs, at room temperature
  • 1 cup (200g) light brown or dark brown sugar (see note)
  • 1/3 cup (80 g) applesauce or unsweetened yoghurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cup (200g) peeled and grated carrots (about 3 large carrots)
  • optional addition: 3/4 cup nuts or pecans, raisins or dried cranberries, chopped
  • Cream and cinnamon cheese frosting (optional)
  • 114g whole cream cheese, softened at room temperature
  • 2 tablespoons (30 g) unsalted butter, softened at room temperature
  • 1 cup (120g) icing sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • pinch of salt


  1. Preheat the oven to 177oC.  Grease a 9×5-inch loaf pan. See notes for muffins or mini-breads.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Book. In a medium bowl, whisk oil, eggs, brown sugar, applesauce, vanilla and carrots until blended. Pour the wet ingredients into the dry ingredients and whisk gently until just mixed. Add the hazelnuts. The dough will be semi-thick.
  3. Spread the dough in the prepared bread pan. Bake for 55 to 65 minutes (I like to cover the bread with aluminum foil halfway to prevent it from browning too much on top). Cooking times vary, so keep an eye on yours. The bread is cooked when a toothpick inserted in the centre comes out 'mainly' clean with zero raw dough. Remove the bread from the oven.
  4. Allow to cool completely in the pan placed on a wire rack before removing and icing.
  5. Icing is optional: Using a hand or stand mixer with a blade or whip accessory, beat cream cheese in a medium-high bowl until smooth and creamy. Stir in butter, beating until combined. Add the icing sugar, vanilla, cinnamon and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat at low speed until smooth and creamy. Taste. Add cinnamon and/or salt if desired. Freeze the cooled bread, slice it and serve.
  6. Store without icing: Cover and store leftover bread at room temperature for up to 3-4 days or refrigerate for about 10 days. Storage with icing: Cover and store leftover bread in the refrigerator for about a week.

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