Carrot Cake Bread

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This Carrot Cake Bread is moist, tender, and perfectly spiced. It’s packed with shredded carrots, warm cinnamon, and has the perfect hint of sweetness.

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It’s topped with a delicious whipped cream cheese frosting and is perfect for breakfast, a sweet snack, or dessert!

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To a medium bowl, add both flours, the cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. Whisk together and set aside. – 

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To another medium bowl, add the oil, sugar, and maple syrup; mix until combined.

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Whisk in the eggs. 

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Then mix in the Greek yogurt and vanilla.

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Add the grated carrots and dry ingredients to the wet ingredients. Mix until no white streaks remain.

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Finely chop the raisins and pecans and stir them into the batter.

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Pour batter into loaf pan.

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Bake for ~45 minutes. Remove from the oven and place on a wire rack to cool, then remove bread from the pan to finish cooling.

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Beat the cream cheese and butter with an electric mixer.

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Beat for a few minutes, until fluffy, starting on low and gradually increasing to high speed.

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Then beat in the powdered sugar, vanilla, and salt until smooth.

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Spread over the top of the entire loaf once cool, or with each slice when ready to eat, and enjoy!

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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!

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