1 hour 25 minutes
With a moist, dense texture, thick cream cheese frosting, and laced with shredded carrots, this subtly sweet carrot cake bread is the perfect loaf for spring.
Carrot Cake Bread ‣ 2 cup all-purpose flour ‣ 1 teaspoon baking powder ‣ 1 teaspoon ground cinnamon ‣ 1/2 teaspoon baking soda ‣ 1/2 teaspoon ground nutmeg ‣ 1/4 teaspoon salt ‣ 1 1/2 cup shredded carrot ‣ 2/3 cup sour cream ‣ 1/2 cup unsalted butter, melted and cooled ‣ 1/2 cup milk ‣ 1/2 cup light brown sugar ‣ 2 egg ‣ 1 teaspoon vanilla extract Buttercream Frosting ‣ 3/4 cup cream cheese, softened ‣ 1/4 cup unsalted butter, softened ‣ 2 cup powdered sugar ‣ 1 tablespoon milk ‣ 1 teaspoon vanilla extract
To get started, whisk together the dry ingredients: flour, baking powder, cinnamon, baking soda, nutmeg, and salt. Set this bowl aside for now.
In another bowl, whisk together the shredded carrot, sour cream, melted and cooled butter, milk, brown sugar, and egg.
Spray an 8×4 bread loaf pan with baking spray, then pour in the batter. Once done, bake!
While the bread bakes and cools, prepare the frosting by whipping together the cream cheese, butter, powdered sugar, milk, and vanilla until smooth.
Use a spatula to spread the prepared frosting over the cooled carrot cake bread.