Olive Oil Carrot Bread with Maple Cream Cheese Glaze

All the comforting flavors of carrot cake are baked into this easy quick bread recipe. The luscious maple cream cheese glaze makes it a winning addition to a special breakfast or brunch table, or perfect with a cup of tea.  

2 tablespoons unsalted butter

1 cup all-purpose flour

1 cup whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon coarse ground salt, such as Himalayan

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cinnamon

3 eggs, room temperature

3/4 cup granulated sugar

1/2 cup brown sugar

2 cups grated carrots

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 cup extra-virgin olive oil

4 ounces cream cheese, room temperature

4 tablespoons pure maple syrup

Pinch of salt

2 tablespoons heavy cream, plus more if needed

1/4 cup walnuts, toasted and roughly chopped

Preheat oven to 350° F. Generously butter a 2 qt. loaf pan.

Place all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ginger, nutmeg and cinnamon in a medium bowl and whisk to combine. Place eggs, granulated sugar and brown sugar in a separate large bowl and beat until well combined. Add carrots, lemon zest and vanilla to the egg mixture, and beat again. Add half of the flour mixture to the egg mixture and stir just until incorporated. Add the olive oil and stir again, then add the remaining flour and stir just until all is combined.

Pour batter into loaf pan and place in preheated oven. Bake for 35-40 minutes, until a toothpick inserted in the center of the loaf comes out clean.

Meanwhile, place the cream cheese, maple syrup, pinch of salt and 2 tablespoons heavy cream in the bowl of a small food processor. Pulse to combine, adding more cream if needed to make a smooth glaze. Transfer the glaze to a piping bag or plastic bag and set aside at room temperature.

Remove pan from the oven, and cool bread for 20 minutes before turning out onto a rack to cool completely. Pipe cream cheese glaze over top of loaf and sprinkle with toasted walnuts.