How long does it take to make Cinnamon Roll Carrot Cake Bread?

About 1 hour 15 minutes in total: 20 minutes of prep and 55 minutes of cooking.

How many servings does this Cinnamon Roll Carrot Cake Bread recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Cinnamon Roll Carrot Cake Bread recipe come from?

It was shared on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

Back to community

Cinnamon Roll Carrot Cake Bread

Name: Cinnamon Roll Carrot Cake Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 cup carrots; 0.5 cup sour cream; 0.5 cup granulated sugar; 0.5 cup light brown sugar; 0.5 cup neutral oil (canola oil); 2 large eggs; 1 tsp vanilla extract; 0.33 cup buttermilk; 2 cup all‑purpose flour; 1 tsp baking soda; 0.5 tsp baking powder; 1.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 0.25 tsp ground ginger; 0.5 tsp kosher salt; 0.5 cup light brown sugar (for swirl); 2 tsp ground cinnamon (for swirl); 3 tbsp butter; 2 tbsp flour (for swirl); 1 pinch salt (for swirl); 5 oz cream cheese; 4 tbsp unsalted butter; 1/3 - 1/2 cup powdered sugar; 1 tsp vanilla bean paste

A moist, spiced carrot loaf swirled with a cinnamon‑brown‑sugar ribbon and topped with a rich brown‑butter cream cheese frosting. The combination of carrot, warm spices, and a decadent frosting makes it feel like a cinnamon roll and carrot cake in one slice.

From: Instagram(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Prep Time

20 min

Cook Time

55 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 15 min estimated total time for 8 servings.

Explore related saves

Dessert Breakfast Sweet Bread

Ingredients

1 cup carrots
1/2 cup sour cream
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup neutral oil (canola oil)
2 large eggs
1 tsp vanilla extract
0.33 cup buttermilk
2 cup all‑purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp kosher salt
1/2 cup light brown sugar (for swirl)
2 tsp ground cinnamon (for swirl)
3 tbsp butter
2 tbsp flour (for swirl)
1 pinch salt (for swirl)
5 oz cream cheese
4 tbsp unsalted butter
1/3 - 1/2 cup powdered sugar
1 tsp vanilla bean paste

Instructions

1
Preheat the oven to 325°F (325°F). Grease a 9 × 5‑inch loaf pan or line it with parchment paper, leaving enough overhang to lift the loaf out easily.
2
Prepare the cinnamon‑sugar swirl: In a small bowl combine the ½ cup light brown sugar, 2 tsp ground cinnamon, 3 tbsp melted butter, a pinch of salt, and 2 tbsp flour. Mix until a thick paste forms. If the mixture feels too stiff, microwave for 15 seconds or stir in a teaspoon of milk to loosen.
3
Make the batter: In a large mixing bowl whisk together the neutral oil, ½ cup granulated sugar, and the ½ cup light brown sugar until smooth. Add the eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
4
In a separate liquid measuring cup combine the buttermilk and sour cream; stir gently until blended. Add this wet mixture to the bowl with the oil‑sugar mixture and mix just until incorporated.
5
Whisk the dry ingredients in another bowl: 2 cup flour, 1 tsp baking soda, ½ tsp baking powder, 1½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, and ½ tsp kosher salt. Gradually fold the dry mixture into the wet batter, adding the buttermilk‑sour‑cream blend slowly. Stir only until just combined, then fold in the grated carrots. Do not over‑mix.
6
Layer the loaf: Spoon half of the batter into the prepared pan, spreading it evenly. Drop half of the cinnamon‑sugar paste over the batter and, using a butter knife, gently swirl it through. Repeat with the remaining batter and swirl mixture, trying to distribute it evenly without pushing it down too far.
7
Bake for 50–60 minutes, or until a toothpick inserted near the center comes out mostly clean with only a few moist crumbs. Rotate the pan halfway through baking for even color.
8
Allow the loaf to rest in the pan for at least 20 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely, about 30 minutes.
9
While the bread cools, make the brown‑butter cream cheese frosting: Melt 4 tbsp unsalted butter in a saucepan over medium heat, stirring constantly. Continue cooking until the butter turns golden brown and releases a nutty aroma, then remove from heat.
10
Transfer the browned butter (including the browned bits) to a heat‑proof bowl and let it cool for about 15 minutes. Add the softened cream cheese and beat on medium speed with a hand mixer until smooth. Gradually add the powdered sugar (1/3–1/2 cup, to taste) and the 1 tsp vanilla bean paste, beating until the frosting is light, smooth, and homogenous.
11
Once the loaf is completely cooled, spread the frosting evenly over the top, slice, and serve.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.

Rate this recipe

This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.

Frequently asked questions

How long does it take to make Cinnamon Roll Carrot Cake Bread?: About 1 hour 15 minutes in total: 20 minutes of prep and 55 minutes of cooking.
How many servings does this Cinnamon Roll Carrot Cake Bread recipe make?: This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
Where does this Cinnamon Roll Carrot Cake Bread recipe come from?: It was shared on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.