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Carrot Cake Bread

This Carrot Cake Bread is insanely easy, super moist and loaded with the classic carrot cake flavors you love - without all of the work! The best breakfast, snack or dessert!

Course Breakfast, Dessert
Cuisine American
Keyword carrot cake bars, carrot cake bread, carrot cake loaf, carrot cake loaf bread
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Author Haylie


  • 1/3 cup salted, softened butter
  • 1 and 1/2 cups shredded carrots (about 3 medium carrots)
  • 1/4 cup granulated white sugar
  • 1/4 cup brown sugar (light or dark works)
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/3 cup whole milk
  • 1 and 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp all spice
  • 1/3 cup shredded unsweetened coconut
  • 1/4 cup chopped pecans (or walnuts)

Cinnamon Sugar Swirl

  • 2 tbsp white granulated sugar
  • 1 tsp cinnamon

Powdered Sugar Glaze

  • 1/4 cup powdered sugar
  • splash of milk or water to thin it out
  • sprinkle of cinnamon if desired


  1. Preheat oven to 350 degrees.

  2. Using either your food processor (see note below) or a grater, shred about 3-4 carrots until you get about 1 and 1/2 cups of shredded carrots. If you use your food processor, cut the tops off and slice the carrot into smaller pieces. Add to the processor and pulse them until they are very small bite size pieces (see photo above for reference)

  3. In a large bowl, using a hand mixer, beat the softened butter and the 1/4 cup brown sugar and 1/4 cup white granulated sugar until combined.

  4. To this, add in an egg one at a time, beating them in until combined. Add in the whole milk and vanilla extract and beat until combined. Lastly, gently stir in the shredded carrots with a wooden spoon.

  5. Using a sifter, add in the all purpose flour, cinnamon, ginger, nutmeg, all spice, baking powder, baking soda and a pinch of salt. Mix gently to combine with the wooden spoon, making sure you don't overmix!

  6. Lastly, gently fold in the shredded coconut and pecans with the wooden spoon until combined.

  7. Mix 2 tbsp of white granulated sugar with 1 tsp of cinnamon.

  8. Grease a 9x5 loaf tin or use parchment paper. Add about 1/2 of the carrot cake bread batter to the loaf tin. Generously sprinkle the cinnamon sugar mixture on top of the batter and then gently top with the other half of the batter.

  9. Bake at 350 for 55-60 minutes or until a toothpick comes clean. Let it cool in the pan for 3-5 minutes. Remove and place on a wire cooling rack.

  10. Once the bread has fully cooled down, mix 1/4 cup of powdered sugar and a tsp of milk (or more if needed) to make your powdered sugar glaze. If it's too thick, add more milk. Too thin? Add more powdered sugar! If desired, add a sprinkle of cinnamon to the glaze for extra coziness.

  11. Generously drizzle the glaze on top of the bread and serve! Enjoy!

Recipe Notes

Pulsing the carrots in the food processor makes them very small, bite size pieces that are all throughout the bread - making sure it's incredibly moist - and not to mention, saves you a lot of arm work! See photo above for reference on how they look :)