Carrot Quick Bread with Orange Cream Cheese Glaze

This Carrot Quick Bread with Orange Cream Cheese Glaze is a mouth watering tasty treat perfect for any Easter celebration that your entire family will love.  Recipe courtesy of Krissy Allori from Self Proclaimed Foodie.

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Servings 12 - 16 servings
Prep Time 30 minutes
Cook Time 60 minutes
Submitted By Krissy Allori from Self Proclaimed Foodie
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12 - 16 servings
Prep Time 30 minutes
Cook Time 60 minutes
Submitted By Krissy Allori from Self Proclaimed Foodie
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Carrot Quick Bread:
  1. Heat oven to 350ºF. Line loaf pan with parchment paper.
  2. Mix carrots, oil, applesauce, and eggs in large bowl with spoon.
  3. In separate bowl, mix together flour, sugar, walnuts, baking power, salt, cinnamon, and cloves. Add dry ingredients to wet ingredients, stir well, and pour into pan.
  4. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen ends of loaf from pan and remove it from the pan to a wire rack as soon as you take it out of the oven. Cool completely before adding glaze.
Orange Cream Cheese Glaze:
  1. Beat the cream cheese for several minutes until light and fluffy. Scrape the sides and add the orange juice and zest as well as the powdered sugar. Mix well.
  2. Add three tablespoons heavy cream (or milk if you prefer a thinner glaze), mix well, and continue to add cream until you achieve the desired thickness. Pour over top of carrot loaf.
  3. Store in airtight container and refrigerate up to 10 days.
Recipe Notes

* If you prefer a thinner glaze, use milk instead of heavy cream.

Products Used in this Recipe
Recipe Comments

4 thoughts on “Carrot Quick Bread with Orange Cream Cheese Glaze

  1. Fred Weber

    I usually bake using only whole grain (or sprouted grain) flours and honey instead of white sugar. I hope this recipe will work with those substitutions.

    Reply
    1. recipe specialist

      Hi Fred,
      We have not tested this recipe with those substitutions, but if you chose to make these changes, you may need to adjust the amount of honey you use; you should need to use only half as much honey as the amount of sugar that is called for in the recipe. Sprouted flours can usually be substituted cup for cup.

      Reply

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