This carrot cake quick bread is to die for! It’s moist and soft and has the most incredible flavor that tastes like cake, but it is half the work involved! This is perfect for Easter and springtime!

I love quick bread (no yeast) recipes! I can make them on the fly without worrying about anything rising or taking a long time! My other favorite quick breads are this banana bread, this blueberry bread, or this fantastic lemon almond poppyseed quick bread!

Carrot Cake Quick Bread

This combination of one of my favorite cakes made into delicious bread is amazing. This carrot cake bread is a quick bread that doesn’t require any yeast. Similar to banana bread or zucchini bread. This also means that it has a delicious batter! And you know my kids are willing to help out with me in the kitchen if there is a delightful bowl to lick at the end! I love incorporating carrots into just about every recipe during springtime, and this recipe really takes the spot at the top of my favorites list.

We love this carrot cake quick bread because it turns out so deliciously moist and soft. It falls apart in your mouth, and you can eat it with a glaze on top or plain. Either way, you won’t be able to stop at once slice! Plus, this bread stores so well that you can make a loaf or two and have them ready to eat all week long. It makes a great on-the-go breakfast or even brunch option. Who am I kidding? I eat this as a snack in the afternoon too! This tried, and true recipe is a family favorite at our house, and I imagine that it will be at yours once you try it!

What is IN Carrot Cake Quick Bread?

The list of ingredients for this is pretty simple! Just make sure to stock up on carrots because once you make this the first time and see how good it is… You will want to make it again and again! See the recipe card at the bottom of the post for exact measurements.

• Flour: I used all purpose flour in this quick bread.
• Spices: Ground cinnamon, ground nutmeg and ground ginger make the BEST and most flavorful combination.
• Salt: This will enhance all of the flavors in the bread.
• Baking Powder: Using baking powder in this bread will allow it to rise without using yeast.
• Eggs: I let my eggs sit out and get to room temperature before I mix them in.
• Sugar: You need some sugar to make this nice and sweet!
• Brown Sugar: Anytime that i can use brown sugar in a recipe, I do! This brings a deep, sweet flavor.
• Vegetable Oil: If you want to make sure that your cake turns out nice and moist, then don’t skip the vegetable oil!
• Vanilla Extract: This brings out the sweet flavors in the bread.
• Carrots: Was, dry and grate your carrots (just like in zucchini bread) to add to the batter.
• Pecans: Chopped pecans are optional but I do love the texture that they add to this bread.

Glaze

• Cream Cheese: Let this sit out and come down to room temperature. It will mix in so much mor smoothly and assure that your glaze doesn’t have lumps.  
• Butter: I used unsalted butter that was at room temperature for this glaze.
• Powdered Sugar: This dissolves so easly so it adds sweetness to the flavors as well as a smooth texture.
• Vanilla Extract: This will enhance all of the sweet flavors in the glaze.
• Salt: Just a pinch is all that you need!

How to Bake Carrot Cake Quick Bread

Now that you have all of your ingredients together, the easy part is here! Well… Waiting for it to bake is actually the most challenging part, but maybe you have more patience than me!

• Prep: Preheat the oven to 350° and grease a 9×5 inch loaf pan. Line the pan with parchment paper, leaving about 2 inches of overhang on either side for easy removal of the loaf. Set Aside.
• Whisk: In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder.
• Combine: In a large bowl, mix the eggs, both sugars, vegetable oil, and vanilla extract until just barely combined.
• Add Wet Ingredients to Dry Ingredients: Add in the carrots and pecans and mix just until combined. Add the dry ingredients to the wet ingredients and mix until combined.
• Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean from the center.
• Cool: Let the loaf cool completely before removing from the pan and topping with the cream cheese glaze.

Glaze

• Combine: Beat together the cream cheese and butter. Add 1 ½ cup of powdered sugar, vanilla extract, and salt. Beat until combined.
• Microwave: Microwave the glaze for 20 seconds, stirring halfway through. This will soften the glaze and make it easy to pour across the top of the bread.