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Iced Carrot Cake Bread recipe

It’s a cake! No! It’s bread! Well, whateverit is…it’s mighty tasty, especially when toasted and then toppedwith a brown sugar-sweetened cream cheese spread.

Recipe: Iced Carrot CakeBread

Bread:1 cup quick or old fashioned oats
1/2 cup milk1 (8-ounce) can crushed pineapple in juice,undrained
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 cup brown sugar, firmly packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 cups shredded carrots (about 3 medium)
1/2 cup raisins
4-ounces (or half of an 8 ounce package) cream cheese, softened
1 tablespoon brown sugar, firmly packed
1/2 teaspoon vanilla extract

  • Heat oven to 350°F (175°C). Lightlygrease the bottom only of 9 x 5-inch loaf pan.
  • For bread: In a medium bowl, combine oatsand milk, mixing well. Let stand 10 minutes. Add pineapple (includingjuice), eggs, oil and vanilla; mix well.
  • In large bowl, combine flour, sugar, bakingpowder, baking soda, cinnamon and salt; mix well. Stir in carrotsand raisins.
  • Add oat mixture to dry ingredients allat once; stir just until dry ingredients are moistened. (Do notovermix.) Pour batter into pan.
  • Bake 60 to 75 minutes or until woodenpick inserted in center comes out clean and crust is golden brown.Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely.Store tightly wrapped.
  • For Cream Cheese Spread: In a small bowl,beat together all ingredients until smooth. Spread over cooledbread. Store tightly covered in refrigerator.

    Makes 1 loaf.


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  • Comments

    1 Comment


    As a kid, I hated carrot cake because it didn t have chocolate and also because we only ever got it from the grocery store and it was stale and gross. Once I finally tried one from a bakery who knew what they were doing, I was in love! It s seriously an art form! I think there might be a typo as the body of the recipe lists zucchini not carrots!! Did you adapt this from a recipe for zucchini cake? If so did you find you could substitute carrot for zucchini one to one without making it dry? I would be curious to know as I love carrots and would love to use them in my favorite zucchini bread.

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