Carrot Pineapple Bread with Lemon Cream Cheese Glaze

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Carrot Pineapple Bread with a Lemon Cream Cheese Glaze.. so delicious! Packed full of carrots, pineapples, and all the spices!

Hey there! I’ve been in a baking kick the last month! Between the pumpkin chocolate chip muffins with cranberries and the pumpkin banana bread, I have been in a food coma.

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I had a delicious carrot cake cupcake from a bakery in Surf City and have been craving more ever since. I had to make my own, and it took a few good tries to come up with a perfect recipe–but I got it!

A delicious bread recipe with lemon cream cheese glaze! Click To Tweet

How to Make Carrot Pineapple Bread


  1. Mixing bowls
  2. Measuring cups
  3. Measuring spoons
  4. Ninja Blender
  5. Zester
  6. Mixer
  7. Spatula
Carrot Pineapple Bread


  1. 4 oz cream cheese – room temperature
  2. 1/2 cup powdered sugar
  3. Lemon zest
  4. 2 tbsp milk or heavy cream

So, so good! Simple to make and pairs well with the Carrot Pineapple Bread!

Print Recipe
5 from 2 votes

Carrot Pineapple Bread with Lemon Cream Cheese Glaze

Moist delicious cake with spices!
Prep Time20 mins
Cook Time1 hr
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Bread, Breakfast, Cream Cheese, Fall
Servings: 1 loaf
Author: Jennifer


  • Measuring cups
  • Measuring Spoons
  • Mixer
  • Ninja blender
  • Spatula
  • Mixing bowls
  • Zester


Carrot Pineapple Bread

  • 1 1/2 cup Unbleached flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Allspice
  • 2 Eggs
  • 1/2 cup Sour cream
  • 1/2 cup oil
  • 1/2 cup Brown sugar
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 1/2 cup Crushed pineapples
  • 3 Carrots

Lemon Cream Cheese Glaze

  • 4 oz Cream cheese room temperature
  • 1/2 cup Powdered sugar
  • 2 tbsp Milk or heavy cream
  • 1 Lemon to zest


Carrot Pineapple Bread

  • Preheat the oven to 350.
  • In a medium size mixing bowl, mix sugars, oil, eggs, sour cream, and vanilla extract together with a mixer.
  • Add crushed pineapples.
  • Pulse carrots in blender until the size of rice. Mix into batter.
  • Add wet ingredients into dry and mix thoroughly.
  • Grease loaf pan and add batter.
  • Bake for up to 1 hour or until toothpick is clean.

Lemon Cream Cheese Glaze

  • Mix cream cheese (room temperature), powdered sugar, milk, and lemon zest well.
  • Top loaf with cream cheese glaze and serve!


I didn’t make the loaf sweet because of the cream cheese glaze. However if you like it more sweet you can add an additional 1/2 cup of granulated sugar!

What I love about this recipe is that you can pair it with a good cup of coffee for breakfast! I cheated and had it for dessert with a cup of coffee this evening.

So. Damn. Good.

Did you bake this recipe? Tag me and let me know at @jennifercarforaco.


Carrot Pineapple Bread with Lemon Cream Cheese Glaze

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10 thoughts on “Carrot Pineapple Bread with Lemon Cream Cheese Glaze”

  1. Oh me, oh my.
    I should not read dessert recipes while pregnant…
    Good thing I need to go shopping today, I just added a few things to the list 😉 looking forward to giving this a shot!

  2. This sounds absolutely amazing! Pineapple is my favorite fruit ever and somehow I never thought to make a bread with it. I’m going to try this!

  3. This sounds incredible – what a unique mixture of flavours. I can’t say I’ve ever heard someone mention blending carrot and pineapple before!

  4. These sound like such a tasty combination of flavors! I definitely need to try this recipe at home- what a tasty summer breakfast idea for my kiddos!

  5. 5 stars
    Although I will sub the cream cheese out (I think I am the only person I know who is not fond of cream cheese icing), this is now on my baking list! I have a feeling Scarlett will be enjoying this for breakfast in the next few weeks. I never would have dreamed of carrots and pineapple but it looks amazing!

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