I’m not going to lie, I’m excited and yet a little apprehensive about Spring this year. Last year about this time is when the whole world went to shit. Here’s to hoping that this year will be at least a bit better, even if it still is a little different from years past. Until we know for sure? I’m going to start filling my belly with all things Spring! And what goes better with Spring than carrot cake?

This Carrot Cake Bread is definitely an excuse to eat carrot cake for breakfast. It’s loaded up with most of my carrot cake favorites; including pineapple, raisins, nuts, and of course CREAM CHEESE FROSTING.

This bread is absolutely loaded with fruits and vegetables which means that you actually get a lot of bang for your buck when it comes to calories. Another favorite part of mine? There’s NO sugar added to this bread. It’s sweetened with fruits and maple syrup!

If you’re looking for a Spring inspired breakfast (or brunch) treat that would fall in line with Easter or just Spring in general, then look no further. This bread is the perfect combination of carrot cake goodness and bread.

Step-by-Step Photos: