Recipes and Cooking Carrot Bread with Cream Cheese Icing When you make carrot bread with cream cheese icing, it's almost like making an easy carrot cake recipe! Of course, the main difference between carrot cake is that this recipe bakes in loaf pans, but you can top it off with the same cream cheese icing recipe you'd use for a carrot cake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 29, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 55 mins Total Time: 20 mins Servings: 16 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour ⅔ cup packed brown sugar 2 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground cardamom or nutmeg ¼ teaspoon baking soda ¼ teaspoon salt 2 cup shredded carrot 2 beaten eggs ⅔ cup milk ⅓ cup canola oil 1 recipe Cream Cheese Icing, recipe below 1 recipe Candied Carrots, recipe below Cream Cheese Icing 1 ounce (2 tablespoons) cream cheese ¾ cup powdered sugar 3 teaspoon milk Candied Carrots 2 tablespoon butter 1 cup shaved carrots 2 tablespoon honey Directions Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or three 4-3/4x2-1/2x2-inch loaf pan; set aside. In a bowl stir together flour, sugar, baking powder, cinnamon, cardamom, soda and salt. In another bowl combine carrot, eggs, milk, and oil; add to dry ingredients stirring just until moistened. Pour batter into prepared pan(s). Bake for 55 to 60 for the 8x4-loaf pan or 30 to 35 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until a toothpick inserted near center comes out clean (check the loaf 10 to 15 minutes before the end of baking time. If it is browning too quickly, cover loosely with foil). Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days at room temperature or freeze up to 3 months. Glaze with Cream Cheese Icing and top with Candied Carrots just before serving. Makes 16 servings. Cream Cheese Icing Whisk together cream cheese, powdered sugar, and a little milk until smooth and glazelike. Drizzle over Carrot Bread. Candied Carrots In a skillet melt butter over medium heat. Add shaved carrots and. honey. Cook and stir 2 to 3 minutes or until carrots are glazed and tender. Spread on paper towel or waxed paper to cool. Andy Lyons Rate it Print Nutrition Facts (per serving) 205 Calories 7g Fat 32g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 205 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 33mg 11% Sodium 148mg 6% Total Carbohydrate 32g 12% Total Sugars 18g Protein 3g Vitamin C 1.2mg 6% Calcium 80.8mg 6% Iron 1.1mg 6% Potassium 128mg 3% Folate, total 36.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.