Carrot Bread with Cream Cheese Frosting is filled with shredded carrots, almonds, and coconut and topped with everyone's favorite frosting!
– 1 cup granulated sugar – 3/4 cup vegetable oil – 2 large eggs – 2 tsp vanilla extract – 1 tsp baking soda – 2 tsp ground cinnamon – 1/2 tsp ground ginger – 1/4 tsp ground nutmeg – 1/8 tsp ground cloves – 1/2 tsp salt – 1 cup all purpose flour – 1 1/2 cups shredded carrot – 3/4 cup walnuts, finely chopped – 3/4 cup shredded coconut CREAM CHEESE FROSTING – 4 ounces cream cheese – 3 Tbsp unsalted butter, room temperature – 1 pinch salt – 1/2 tsp vanilla extract – 1 1/2 cups powdered sugar
Begin by preheating the oven to 350F and lining a 9x5 loaf pan with parchment prepared loaf pan with parchment Mix sugar, oil, eggs, vanilla, baking soda, spices, and salt.
Carrot cake bread wet ingredients whisked Mix in the flour. Adding flour to carrot bread batter Mix in carrots, walnuts, and coconut.
Mixing carrot bread dry ingredients Don't overmix; mix until evenly blended. Carrot cake batter in glass bowl
Spread batter in baking pan and smooth top. Loaf pan carrot cake batter Bake for 60–70 minutes until risen and done. carrot bread on a rack after baking Cool the cake before icing.
Put all the ingredients in a food processor to make cream cheese frosting. Food processor cream cheese frosting ingredients Run briefly till smooth.
If necessary, scrape edges to incorporate all dry sugar. Making food processor cream cheese icing Frost the cooled loaf cake thickly.