Name: Carrot Bread with Vanilla Glaze
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp salt; 1/4 tsp ground ginger; 1 cup granulated sugar; 2 large eggs; 1/2 cup vegetable oil; 1 tsp vanilla extract; 2 cups finely shredded carrots; 1 cup chopped nuts (walnuts or pecans); 2 1/4 cups powdered sugar; 2 tbsp half and half; 1 tbsp light corn syrup; 1 tsp clear vanilla flavoring

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Moist, tender, and filled with warm spice, this Carrot Bread is topped with a sweet, silky vanilla glaze for the perfect balance of flavor. Ideal for breakfast, brunch, or a cozy afternoon snack, it’s a delightful twist on classic carrot cake—without the need for frosting.

Why You’ll Love This Recipe

This carrot bread is wonderfully moist from the shredded carrots and oil, with a tender crumb and a hint of cinnamon, nutmeg, and ginger. The chopped nuts add a satisfying crunch, while the smooth vanilla glaze brings just the right amount of sweetness. It’s simple to make, bakes up beautifully, and slices cleanly for easy serving. Carrot Bread with Vanilla Glaze

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Carrot Bread
1½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
¼ tsp ground ginger
1 cup granulated sugar
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
2 cups finely shredded carrots
1 cup chopped nuts (walnuts or pecans work well)

Vanilla Glaze
2¼ cups powdered sugar
2 tbsp half and half
1 tbsp light corn syrup
1 tsp clear vanilla flavoring

Directions

Make the carrot bread
- Preheat oven to 350°F (175°C). Spray a loaf pan with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger.
- In a large mixing bowl, beat together sugar, eggs, oil, and vanilla until just combined.
- Reduce mixer speed to low and add the dry ingredients, mixing until just combined. Do not overmix.
- Fold in shredded carrots and chopped nuts.
- Pour batter into prepared loaf pan. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan.
Make the vanilla glaze
- In a small bowl, stir together powdered sugar, half and half, corn syrup, and clear vanilla until smooth.
Assemble
- Once bread is fully cooled, remove from the pan. Spread glaze evenly over the top.
- Slice into ¼-inch slices and serve.

Servings and timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

Fruit boost: Add ½ cup crushed pineapple (drained) for extra moisture and flavor.
Coconut twist: Fold in shredded coconut along with the carrots.
Glaze swap: Use a cream cheese glaze for a tangier topping.
Nut-free: Omit nuts or replace with sunflower seeds for crunch.
Whole grain: Replace half the all-purpose flour with whole wheat flour for a heartier loaf.

Storage/Reheating

Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

Can I make this without the glaze?

Yes, the bread is delicious on its own, though the glaze adds extra sweetness.

Can I use pre-shredded carrots?

Freshly shredded carrots are best—they release more moisture and blend better into the batter.

How do I keep the bread from being too dense?

Avoid overmixing once the flour is added, and measure flour by spooning it into the cup and leveling off.

Can I bake this in mini loaf pans?

Yes, adjust the baking time to around 25–30 minutes.

Can I make this dairy-free?

Yes, substitute the half and half in the glaze with almond, oat, or coconut milk.

Can I add raisins?

Absolutely—fold in ½ cup raisins along with the carrots.

How do I know when it’s done?

A toothpick inserted in the center should come out clean or with only a few moist crumbs.

Can I use olive oil instead of vegetable oil?

Yes, but use a mild variety so it doesn’t overpower the flavor.

Can I make the glaze ahead of time?

Yes, store it in the fridge for up to 3 days. Stir well before using.

Why is my glaze too runny?

Add more powdered sugar until it reaches a spreadable consistency.

Conclusion

Carrot Bread with Vanilla Glaze is a quick, easy, and flavorful loaf that’s as beautiful as it is delicious. With its moist crumb, gentle spice, and sweet glaze, it’s perfect for sharing—or keeping all to yourself.