Carrot Cake Zucchini Bread

This delicious bread combines moist carrot cake with spiced zucchini bread and topped with a homemade cream cheese icing. You’ll get two breads from this recipe – give one to a friend!

Course Dessert

Cuisine American

Keyword carrot zucchini bread, carrot zucchini bread recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 359kcal

Author Kelly Miller

Ingredients

3 eggs
1 cup oil
1 3/4 cups sugar
2 tsp vanilla extract
1 cup carrots peeled and grated
1 cup zucchini grated
3 cups flour
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 1/2 tsp ground ginger

For frosting:

8 oz cream cheese room temperature
1/2 cup butter room temperature
2 cups powdered sugar

Instructions

In the bowl of a stand mixer, beat eggs, oil, sugar, and vanilla until creamy.
Place grated carrots and zucchini in a clean dishtowel and squeeze out excess liquid. Stir into wet ingredients.
In a separate medium bowl, stir together flour, cinnamon, baking soda, salt, baking powder, and ginger.
Add dry ingredients to wet ingredients, stirring until just moistened.
Spread evenly into two greased loaf pans. Bake at 325 degrees for 50-60 minutes or until a cake tester comes out clean. Cool completely.
For frosting, beat creamy cheese and butter. Gradually add powdered sugar while beating until creamy.
Spread evenly over tops of bread. Slice and serve!

Nutrition