This carrot cake bread is to die for! It's moist and soft and has the most incredible flavor that tastes like cake, but it is half the work involved! This is perfect for Easter and springtime!
Preheat the oven to 350° and grease a 9x5 inch loaf pan. Line the pan with parchment paper, leaving about 2 inches of overhang on either side for easy removal of the loaf. Set Aside.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder.
In a large bowl, mix the eggs, both sugars, vegetable oil, and vanilla extract until just barely combined.
Add in the carrots and pecans and mix just until combined. Add the dry ingredients to the wet ingredients and mix until combined.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean from the center.
Let the loaf cool completely before removing it from the pan and topping it with the cream cheese glaze.
Glaze
Beat together the cream cheese and butter. Add 1 ½ cup of powdered sugar, vanilla extract, and salt. Beat until combined.
Microwave the glaze for 20 seconds, stirring halfway through. This will soften the glaze and make it easy to pour across the top of the bread.