Carrot Cake Quick Bread

10 Servings Print

If you like carrot cake, you will love this recipe!


2 1/4 cups War Eagle Mill all-purpose flour

2 tsp. Rumford baking powder

1 tsp. Frontier Co-op ground cinnamon, plus xtra for dusting

1 tsp. Frontier Co-op ground ginger

1/2 tsp. kosher salt

1/4 tsp. Frontier Co-op ground nutmeg

Pinch Frontier Co-op ground cloves

2 Happy Egg Co eggs

1 cup Wholesome brown sugar

1 cup Spectrum Culinary Safflower Oil

2 tsp. Frontier Co-op vanilla extract, divided

2 cups grated organic carrots

1/2 cup bulk walnuts, roughly chopped

8 oz. Organic Valley cream cheese, room temperature

1/4 cup Wholesome powdered sugar

1 tsp. Frontier Co-op vanilla


Step 1

Preheat oven to 350. Grease a 9x5 loaf pan with cooking spray. Line the bottom with parchment paper as well as a long strip lengthwise that hangs over the edges. Spray parchment with cooking spray.

Step 2

Sift together your all-purpose flour, baking powder, cinnamon, ginger, salt, nutmeg, and clove. Set aside.

Step 3

In the bowl of a stand mixer or large bowl, add your eggs and sugar. Whisk until fluffy. Gradually stream in your oil until combined, followed by the vanilla.

Step 4

Toss your carrots in your dry mixture until they are well coated.

Step 5

Fold your dry ingredients into the wet, just until combined. Fold in walnuts.

Step 6

Pour batter into prepared loaf pan.

Step 7

Bake for 30 minutes and turn the pan around. Bake for another 30 minutes. Test with a toothpick. If it comes out clean, remove from oven and allow to cool. If not, place back in oven for another 10-15 minutes. Allow to cool completely.

Step 8

When you are ready to make your frosting, add your cream cheese, powdered sugar, and vanilla to a bowl and whip until smooth. Taste and adjust as needed.

Step 9

Spread cream cheese frosting over the top of the cooled carrot cake loaf and sprinkle with additional cinnamon.