Whole Wheat Carrot Cake Bread with Cream Cheese Icing

Whole Wheat Carrot Cake Bread is lightened up and completely delicious!  Made with whole wheat flour and greek yogurt, this is such a delicious and moist quick bread!  Drizzled with the best cream cheese frosting you will love this recipe! 

Hi, it’s Jenn, from Eat Cake For Dinner.  I’m back this month sharing a lightened up and totally delicious carrot cake bread recipe with you.  This time of the year is great, we can all get a fresh start and eat healthy.  I cannot give up bread, so I have to find ways to lighten it up.   Adding wheat flour and greek yogurt are great ways to make bread healthier.  That is exactly what I did with this recipe, plus I loaded it with shredded carrots and was able to add less oil than most recipes.

Wheat bread is so hearty and filling and by adding fresh orange zest, it really brightens the flavor.  I added orange zest to both the bread and the icing in this recipe and I highly recommend not skipping that.

This bread is soft and moist and the flavor will remind you of carrot cake, but instead you are eating a much healthier slice of bread.

4.0 from 1 reviews
Whole Wheat Carrot Cake Bread with Cream Cheese Icing
  • 1½ c. whole wheat flour
  • 1½ tsp. cinnamon
  • ¼ tsp. ground ginger
  • pinch of ground cloves
  • ¾ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ⅔ c. sugar
  • ¼ c. canola oil
  • ¾ c. non-fat plain or vanilla Greek yogurt
  • 1 tsp. vanilla
  • grated zest of ½ an orange
  • 1 large egg
  • 1 large egg white
  • ¾ c. grated carrots
  • Orange Cream Cheese Icing
  • 2 oz. ⅓ less fat or fat free cream cheese, softened
  • ½ c. powdered sugar
  • grated zest of ½ an orange
  • fresh orange juice
  1. Preheat oven to 350 degrees. In a medium bowl, combine the flour, cinnamon, ginger, cloves, salt, baking soda and baking powder; set aside. In a separate large bowl, whisk together the sugar, oil, yogurt, vanilla, orange zest, egg and egg white and mix until smooth. Add the dry ingredients and the grated carrots to the wet ingredients and stir together until just combined.
  2. Pour batter into a 9x5-inch loaf pan that has been greased and lined with parchment paper. Bake in a preheated oven for about 47-48 minutes or until a toothpick inserted in the center comes out clean. Cool completely and then top with Orange Cream Cheese Icing.
  3. For the Orange Cream Cheese Icing: Mix together softened cream cheese, powdered sugar and orange zest until combined. Stir in enough orange juice to reach desired icing consistency. Drizzle over cooled bread.

You might also like these other delicious recipes from Eat Cake For Dinner

Carrot Cake Bars with Cream Cheese Frosting

Cinnamon Roll Quick Bread with Vanilla Icing

Strawberry Swirled Lemon Poppy Seed Bread


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Jenn is the blogger behind Eat Cake for Dinner.She was born and raised in Utah and she still resides there with her high school sweetheart of 15 years.She loves being in the kitchen and spending her spare time cooking, baking, and blogging.From cakes to cookies to breads and casseroles, you will find it all on her blog.She loves all types of food, but cake and frosting are her favorites.If you ask her, the more frosting the better.

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  1. Now that’s a healthy type of a cake to eat without worrying about getting fat! 😄 Very nice! Thanks for sharing!

  2. Do you have any gluten free versions? We have two Celiacs in my house and one of them loves carrot cake but I haven’t found a good gluten free recipe.

    • My SIL is Celiac, and she’s fallen in love with the Bob’s Red Mill 1-to-1 flour. You use it as an even exchange just like regular flour in any recipe. I have to say, she’s been bummed about some of the baking she’s done since her diagnosis (and she’s a GREAT baker), but this 1-to1 mix is awesome. It was lovely to have her cut out cookies again this Christmas! Good luck!

  3. Sheila Holcomb says:

    This sounds so good, think I will try it soon, thank you,

  4. Carrot cake is one of my favorite things in the whole world. This healthier version is a perfect excuse to make this recipe. I can have my cake and eat it too! (Ha!) Thanks for sharing!

  5. Is there any natural sugar I can sub for the sugar? If so what & how much.

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