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+ servings

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 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 servings
Calories 359kcal


  • 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


  • 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!


Calories: 359kcal | Carbohydrates: 56g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 339mg | Potassium: 111mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1765IU | Vitamin C: 1.9mg | Calcium: 34mg | Iron: 1.4mg