Carrot Cake Bread with Cream Cheese Glaze – Easy Spring Quick Bread Recipe

Moist, spiced, and packed with carrots, pineapple, and coconut—this loaf brings all the charm of carrot cake to your breakfast table

If you’ve ever wanted to eat carrot cake for breakfast (and who hasn’t?), this carrot cake bread is your perfect excuse. Packed with shredded carrots, crushed pineapple, and sweet coconut, and optionally topped with a silky cream cheese glaze, this quick bread delivers all the flavor of a classic dessert in a more casual, sliceable form.

Quick breads are beloved for their ease and versatility, and this one is no exception. It comes together in just two bowls—no stand mixer required until it’s glaze time—and bakes into two golden, aromatic loaves perfect for brunches, spring gatherings, or weekday snacking.

What Makes This Carrot Cake Bread So Good?

• Classic carrot cake flavor in loaf form

• Quick & easy: No mixer needed for the bread

• Moist texture thanks to sour ingredients and fruit

• Topped your way: Add glaze or coarse sugar

• Makes two loaves: One to keep, one to share or freeze

This recipe bridges the gap between breakfast and dessert, offering something indulgent yet wholesome enough to start your day.

Ingredients for the Bread

• 3 large eggs

• 1⅔ cups light brown sugar, packed

• ½ cup vegetable oil (or substitute neutral oil)

• ½ cup buttermilk (or Greek yogurt + lemon juice as a sub)

• 1 tbsp vanilla extract

• 3 cups all-purpose flour

• 1 tsp fine sea salt

• 2 tsp baking soda

• ½ tsp baking powder

• 1 tbsp ground cinnamon

• 2 cups grated carrots, peeled

• 8 oz crushed pineapple, well drained

• 1 cup sweetened flaked coconut (optional)

Tip: Grate your own carrots for the best texture—pre-shredded tends to be too coarse.

Optional Cream Cheese Glaze

• 2 oz cream cheese, softened

• ½ tbsp unsalted butter, softened

• 1 cup confectioners’ sugar, sifted

• ½ tsp vanilla extract

• 1 tbsp milk

How to Make Carrot Cake Bread

Step 1: Preheat oven to 350°F. Grease and line two 8x4-inch loaf pans with parchment paper.

Step 2: In a large bowl, whisk together eggs and brown sugar until smooth. Add oil, buttermilk, and vanilla. Whisk to combine.

Step 3: In a separate bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon. Add the dry mix to the wet mixture and stir just until combined.

Step 4: Fold in grated carrots, drained pineapple, and coconut (if using). Divide the batter evenly between the prepared pans.

Step 5: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool in pans for 20 minutes, then transfer to a wire rack.

Making the Cream Cheese Glaze

Once loaves have cooled slightly, beat the cream cheese and butter together until smooth. Add sugar, vanilla, and milk. Beat until creamy. Spread over the warm bread for a glazed finish.

Topping Alternatives

• Coarse sugar: Sprinkle over unbaked loaves for a crunchy top

• Simple powdered sugar glaze: For those who prefer lighter frosting

• Nuts: Add chopped pecans or walnuts into the batter for texture

Storage and Freezing Tips

• Refrigerate glazed bread for up to 4 days

• Store unglazed bread at room temp for up to 3 days

• Freeze: Wrap cooled loaves in plastic wrap and foil; freeze for up to 2 months

• Individual slices can be wrapped and frozen for single servings on demand