Carrot Cake Bread

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This carrot cake bread has everything you love about classic carrot cake baked into the perfect breakfast loaf. Each slice is soft, full of warm spices and coconut, and topped with creamy frosting. Whether you call it cake or bread, it always disappears fast!

If you enjoy the flavor of carrot cake, try our carrot cream cheese muffins or carrot cake bars.

Slices of frosted carrot cake bread laying on a black tray.

The post for carrot coconut bread was first published in November 2011. The photos were updated in April 2019 and republished in April 2026.

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Why You'll Love This Carrot Bread
Ingredients Needed
Fun Variations
How To Make Carrot Cake Bread
BruCrew Tips
Storing and Freezing
More Quick Bread Recipes
Recipe

I've always loved carrot cake. It's usually my go-to dessert when we go out to dinner. I just cannot resist the mix of spices, sweet carrots, and cream cheese frosting.

That's exactly why I don't make this carrot cake sheet cake at home anymore. Because I'm the one sneaking bites for breakfast until it's gone. I mean, it's got fruit and veggies, so that makes it acceptable, right?

So instead, I took all the flavors I love from this carrot bundt cake and baked them in a bread pan. Somehow baking it in this shape makes it feel more like a breakfast treat.

Of course, once I added frosting and toasted coconut on top, my husband was quick to point out that it still looked like cake. But I'm ignoring that and happily calling it carrot cake bread while enjoying it with my morning coffee.

Why You'll Love This Carrot Bread

Soft, moist texture. Thanks to the fresh carrots, oil, and sour cream, this loaf stays tender and delicious for days.
Sweet tropical flavor. Shredded coconut adds flakes of sweetness and just the right amount of texture to each bite.
Fun topping. A thick layer of creamy frosting and toasted coconut makes it taste just like a slice of your favorite carrot cake.
Perfect for spring baking or Easter. This recipe is great for a holiday brunch, but it's just as fun to bake for a slow weekend morning.

Ingredients Needed

This carrot bread recipe uses simple ingredients found in most kitchens, plus fresh carrots. Scroll down to the printable recipe card for the exact amounts and complete instructions.

Carrot cake bread ingredients with text labels.

Vegetable Oil: Choose a neutral flavor, such as avocado or canola oil. You can also use melted coconut oil to give it a stronger coconut flavor.
Sugar: I use a mix of granulated and brown sugar to sweeten this loaf cake.
Large Eggs: Provide richness and liquid for the batter.
Sour Cream: I love using this ingredient in quick breads because it adds tenderness and moisture. Greek yogurt can be used instead.
Coconut Extract and Salt: For flavor and balance. Vanilla extract can also be used.
All-purpose Flour: Spoon and fluff before measuring, or use a kitchen scale in order to add the correct amount.
Baking Soda and Baking Powder: Using both provides the best lift in this loaf.
Spices: The combination of cinnamon, nutmeg, and cloves gives it a warm, spicy flavor.
Carrots: Buy large carrots, then peel and shred them for the best moisture content in the batter.
Coconut: I use the sweetened flakes for texture and toasting.
Cream Cheese Glaze: Powdered sugar, cream cheese, and milk create a sweet topping.

Fun Variations

Add chopped pecans or walnuts for an added crunch.
Use raisins instead of coconut if you prefer.
Include orange zest and orange extract in the batter and glaze.
Skip the frosting for a plain carrot loaf.
Double the batter and bake it in a bundt pan.

How To Make Carrot Cake Bread

One of my favorite things about this carrot quick bread is how simple it is to make. Everything mixes together quickly in one bowl, and before you know it, the loaf is headed into the oven.

Step-by-step photos showing how to make a carrot cake loaf.

Mix the batter. Beat the wet ingredients in a large bowl until smooth and creamy. Stir in the dry ingredients just until combined.
Add the mixins. Gently stir in the grated carrots and shredded coconut.
Bake and cool. Spoon the cake batter into the prepared loaf pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool for 10 minutes, then flip it out onto a wire rack.
Frost and finish. Spread cream cheese icing on the cooled carrot bread, then sprinkle more coconut on top.

A loaf of carrot cake bread with frosting on a tray with two slices laying in front.

BruCrew Tips

Shred your own carrots. Freshly shredded carrots add the best moisture and texture. The store-bought preshredded carrots are usually dry and won't give the loaf that soft crumb.
Do not overmix the batter. Stir just until the flour disappears. Too much mixing can make the bread dense or tough.
Use sweetened coconut for the best flavor. The sweet flakes add moisture and little chewy bites throughout the loaf.
Check the center before pulling it out. Since all ovens bake differently, test the center with a toothpick. A few moist crumbs are ok, but wet batter means it needs more time.
Flip it upright after removing it from the pan. After cooling in the hot pan for 10 minutes, turn it out onto a wire rack. Immediately flip it back over so the top stays pretty and doesn't crack.
Let it cool before frosting. Even the slightest amount of heat will cause the glaze to melt and slide off.
Toast the coconut topping. Toasting brings out a richer flavor and adds the perfect crunch on top.

Storing and Freezing

In the Refrigerator: Since this carrot cake loaf has cream cheese frosting, place it in a sealed container. Keep it in the fridge for 3 to 4 days. Let it come to room temperature before serving.

In the Freezer: Wrap the unfrosted loaf in plastic wrap and place it in a freezer-safe bag. Freeze for 2-3 months. Thaw in the fridge overnight before frosting and serving.

A loaf of carrot bread with frosting on a tray with two slices laying in front.

More Quick Bread Recipes

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