Glazed Wholesome Carrot Bread - Kraft Recipes Top
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Glazed Wholesome Carrot Bread

Prep Time
Total Time

16 servings

Make any day special with our Glazed Wholesome Carrot Bread recipe. The cream cheese glaze for this carrot bread recipe is literally the icing on the cake.

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What You Need

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Make It

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  • Preheat the oven to 350ºF. Butter and flour a 9x5-inch loaf pan and set aside.
  • In a large mixing bowl, beat the butter, yogurt and brown sugar together until light and fluffy. Then, beat in the eggs and vanilla extract. Stir in the carrots.
  • Add the flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients and stir everything together so that it is smooth with no lumps. Then, pour the batter into the prepared loaf pan and level the top with a spatula.
  • Bake for 40 to 45 minutes or until the top springs back when touched and a cake tester comes out clean. Allow the loaf to cool for 10 minutes in the pan. Then, turn it out onto a wire rack and allow it to cool completely.
  • Once it has cooled, beat together the Neufchatel cheese, powdered sugar, and milk until a thick glaze forms. If it needs to be thinner, add more milk by the teaspoon. Drizzle the glaze over the loaf as desired. Slice and serve.

Special Equipment Needed

Size Wise

Since this indulgent carrot bread makes 16 servings, it is the perfect dessert to serve at your next party.

Make it Easy

For easier slicing, wrap bread and store overnight before slicing to serve.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 140
Total fat 4.5g
Saturated fat 2.5g
Cholesterol 35mg
Sodium 210mg
Carbohydrate 23g
Dietary fiber 0.5425g
Sugars 15g
Protein 2g
% Daily Value
Vitamin A 45 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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