Carrot Cake Bread with Cream Cheese Glaze

in Breakfast

You know the saying, “Live today like it’s your last…”?!?

Well, I think that’s ridiculous. Because we all know that if we actually followed that idiom we wouldn’t be sitting at our desks, sipping tea, answering emails and being responsible human beings. We’d be in Hawaii on some beach in a bathing suit, rolling around in the sand while making out with someone awesome. We’d be drinking refreshing alcoholic beverages out of coconuts, telling sweet jokes and laughing with our friends. We wouldn’t be in stale air conditioning…working.

Another dumb idiom: “Easy as pie.” Pie isn’t easy!

Regardless, yesterday I guess you could say I followed the “live today like blah blah” because I sat in bed and ate this carrot cake bread while reading a magazine. And while it certainly wasn’t Hawaii, it was still pretty nice…

This carrot cake bread is like carrot cake CAKE, but not.

It’s easier to throw together. Just the wet and the dry combined.

Think of it like pancake batter…because that’s sort of what making quick bread batter is like anyway. We’re just going to bake it.

Going to college in the south, I got really into the perfect make-up of good carrot cake.

Firstly, it should be moist hydrated. Never dry. Dry is terrible.

Secondly, it should be studded with all sorts of stuff like coconut flakes, pineapple, a nut variety and fresh coarsely grated carrot. I want to bite into carrot pieces, you know?!

Thirdly, it needs cream cheese frosting. In this case, glaze.

I think all of those little elements are important, but if you aren’t into coconut flakes, or pineapple or nuts, or whatever, just leave them out.

This carrot cake bread (even with the glaze) isn’t overly sweet, which I love. It not being ridiculously sweet makes it a perfect accompaniment with a good cup of coffee in the morning hours.

Place it in a freezer bag and you’ll have breakfast for at least 3 days.

Having a prepared breakfast that you don’t have to worry about is lovely, isn’t it? Not as exciting as rolling around in the sand, but normal and nice.

YOLO!

Carrot Cake Bread with Cream Cheese Frosting

Print this recipe!

Bread:
3 large eggs
1 cup vegetable oil
2 cups granulated white sugar
2 teaspoons vanilla
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
2 cups coarsely grated carrots
1 can (8oz) sliced pineapple, drained and diced
1/4 cup slivered almonds
1/4 cup shredded unsweetened coconut (If you only have sweet that’s fine too, it’ll just be, well, sweet!)

Cream Cheese Glaze:
1/4 cup unsalted butter, softened
3/4 cup confectioner’s sugar
4 ounces cream cheese, softened
1/4 cup whole milk
1 teaspoon vanilla extract

1. Preheat oven to 350°F. In a mixer, beat your eggs. Add the oil, sugar and vanilla; continue beating the mixture until thick and slightly foamy.

2. In a separate bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add the dry ingredients into wet and gently stir (by hand) after each addition. Gently fold in the carrots, pineapple, almonds and shredded coconut.

3. You could divide the batter equally between two greased and flour-dusted 5×9 inch loaf pans, or you could do what I did, which was to add all the batter to one loaf pan. If you do the former, bake for 1 hour; if you do the latter, bake for about 1 hour and 15 minutes, or until a wooden pick inserted in to the center comes out clean. Cool the bread in the pan for 10 minutes. Turn out onto a wire rack to cool thoroughly.

4. Meanwhile, in a medium bowl, add the butter, sugar, cream cheese, milk and vanilla. Beat until smooth. Pour the glaze over the carrot cake bread and serve. Place in an airtight ziploc bag to keep moist for up to 3 days.

Adapted from Simply Recipes

{ 35 comments… read them below or add one }

Allyn August 6, 2012 at 12:14 pm

Yum! I love a good carrot cake!
I also hate popular sayings. Especially when it comes to career advice. Why yes, I would love lay around and read Harry Potter all day while a big pot of bolognese is bubbling away on my stove, but somehow I don’t think my landlord will appreciate pasta instead of rent money, no matter how amazing my bolognese is. Sigh.

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Christina @ The Beautiful Balance August 6, 2012 at 12:36 pm

I love the idea of adding pineapple. I’m sure It was super moist!

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Christin August 6, 2012 at 12:40 pm

This makes me so happy because it’s super similar to the recipe my grandmother used and her carrot cake was nothing short of amazing. I would definitely love to eat this in bed!

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Katrina @ Warm Vanilla Sugar August 6, 2012 at 12:43 pm

I made your actual carrot cake and seriously fell in love. For reals. It’s my go-to recipe! Soooo, I need to try this too, and then I’ll come back to life so I can die again. Mmm.

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Adrianna August 7, 2012 at 9:05 pm

I love that recipe!

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Nicole August 6, 2012 at 12:57 pm

Portable cake for the WIN! :)

Can’t wait to make this.

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robyn August 6, 2012 at 1:10 pm

yummy!

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Maggie @ A Bitchin' Kitchen August 6, 2012 at 1:39 pm

Mmmm…carrot cake is the best! Although, I think it might have a lot to do with the cream cheese frosting. Put cream cheese frosting on an old shoe and I’ll probably chow down.

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Averie @ Averie Cooks August 6, 2012 at 1:40 pm

I have been craving pumpkin bread or carrot cake bread the past few weeks and this looks fabulous!

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channing August 6, 2012 at 2:13 pm

sitting in bed with coffee, new mags and something delish is the best thing ever. drooling for my big, juicy 5-pound september issues! this breakfast cake looks awesome and bed-mag-reading perfect.

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Adrianna August 7, 2012 at 9:05 pm

Oh that’s right, September is next month!

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Lisa August 6, 2012 at 3:22 pm

Looks lovely!!!

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Mike @TheIronYou August 6, 2012 at 3:30 pm

Carrot cake is one my fav desserts and I’m sure that this bread will just make my breakfast a little bit better. Too bad I’m on a gluten-free week challenge, hence I have to save this recipe for next week. No biggies, it just means that I will appreciate it even more!

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Joelle (on a pink typewriter) August 6, 2012 at 5:09 pm

Mmm, love that last shot! Looks delicious!

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thecitygourmand August 7, 2012 at 5:45 am

I almost prefer making carrot cake as a ‘loaf’. This version looks great! I’ve written my 2c about “the best carrot cake” here http://thecitygourmand.blogspot.com.au/2012/07/jusice.html

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DessertForTwo August 7, 2012 at 5:50 am

Sitting in bed, eating cake & reading a food magazine sounds like my aboslute perfect day!

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Melissa | Being a Bear August 7, 2012 at 6:09 am

This looks amazing. I am SUCH a fan of thinly-veiled dessert for breakfast. :)

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Marissa Kubinski August 7, 2012 at 7:15 am

This looks delicious! I try to avoid using vegetable oil if possible, would I be able to substitute with canola oil or butter(if so, how much)? Thanks!

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Adrianna August 7, 2012 at 9:06 pm

Canola should work just fine. Olive oil would work, too. Same amount.

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Leah // Freutcake August 7, 2012 at 9:35 am

Haha! I love this. The only thing easy about pie is eating it. Stupid idioms.

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Janice August 7, 2012 at 9:47 am

This sounds delicious and I’ll defnitely try it!

I did notice that the shredded carrots all of a sudden became zucchini in #1 of the directions. But that’s actually perfect – I’m thinking this would probably also work with zucchini (I currently have several in my fridge that I need to use up). Thanks for sharing the recipe :-)

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Adrianna August 7, 2012 at 9:06 pm

Blah. All fixed now!

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Elliott August 7, 2012 at 9:47 am

I think I’m going to have to make this bread and then make out with IT!

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kate August 7, 2012 at 10:35 am

looks delicious! I noticed you didn’t include nuts in the receipe. what kind/how much would you reccomend?

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Adrianna August 7, 2012 at 4:12 pm

Ahhhh. Let me fix that. Thanks for catching that.

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Katie @ Blonde Ambition August 7, 2012 at 11:34 am

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!

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Emily August 7, 2012 at 8:00 pm

Hey,

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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Adrianna August 7, 2012 at 9:07 pm

This was adapted from a zucchini bread recipe. So, if you have a particular favorite, feel free to just swap out the zucchini fro carrots. :)

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Kim August 8, 2012 at 12:25 am

The cake looks absolute delicious! Going to try it myself sometime. I also mentioned you onetime on my blog as my favorite foodblog! Here’s the link: http://prinsesje-kim.blogspot.nl/2012/06/favorites-3.html

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Littledessert - Recept & Webbshop August 8, 2012 at 1:28 am

Yum Yum! (:

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Jen @ Savory Simple August 8, 2012 at 4:33 am

Great idea!!! I wasn’t always a fan of carrot cake but now I almost have to order it when I see it on a menu.

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Andrea @ LetLooseLittell August 8, 2012 at 7:16 pm

Ha! I couldn’t agree more. Live today like it’s your last… yeah, yeah.. I’d rather be eating this carrot cake. 😉

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Danielle August 8, 2012 at 8:45 pm

Mmmm, carrot cake is my favorite! This bread is getting me in the mood for Fall. Looks delicious! I can’t wait to try it! : )

Danielle xo

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Barbara Bamber | justasmidgen August 12, 2012 at 12:41 pm

Carrot Cake with Cream Cheese Icing has got to be the ultimate comfort food for me.. and a slice of this would fit the “enjoying each day like it’s my last” category perfectly!

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Carol | a cup of mascarpone August 14, 2012 at 2:44 pm

Oh, this looks so delicious, I can hardly stand it! I have honestly never come across a carrot bread recipe before! How wonderful to now have one! Thank you!

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