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This Carrot Cake Loaf is perfectly moist and topped with a rich cream cheese frosting. A quick alternative to making a traditional layered carrot cake!
I love making loaf cakes for how easy they are to make. With this carrot loaf cake, you get all of the flavors of a classic carrot cake, but a real time savor with simply covering the top in frosting instead of layers. The cake is super soft and moist. It’s the perfect dessert to serve with a warm cup of coffee. The cream cheese frosting really compliments the flavors of this carrot cake loaf.
Why You’ll Love This Carrot Cake Loaf
- Serve for breakfast or dessert. Loaf cakes are delicious with a cup of coffee in the morning as a sweet breakfast option. I also love a slice for dessert after a nice dinner, too. You can’t go wrong either way!
- The frosting is optional. I find the cream cheese frosting drives the carrot cake flavor home. However, if frosting isn’t your thing, you can skip it! Try a dusting of powdered sugar on top instead.
- It’s easy to make in advance. Since this is a simple recipe, you may make it a day or two in advance and store it in the refrigerator. This is perfect if you’re saving it for guests or bringing it along to a bake sale or potluck.
Ingredients Needed
I included all of the ingredients to make this carrot cake loaf cake and the cream cheese frosting. Scroll to the recipe card below to find the exact measurements for this from-scratch dessert.
For the Carrot Cake
- Flour: I use all-purpose flour for this recipe to keep it simple. I haven’t tried it with another variety like whole wheat flour so I am not sure how it would turn out.
- Baking powder/soda: These help your carrot loaf to rise properly and remain light and fluffy in the middle. Combining baking powder and baking soda is crucial to achieve the perfect texture!
- Spices: The base of this recipe is a delicious spiced cake with fresh carrots. I use ground cinnamon, nutmeg, and cloves for the warm spice flavor. I also add a pinch of salt to balance the sweetness.
- Carrots: Freshly grated carrots are a must! The flavor and texture make the perfect cake as well as add enough moisture to keep it tender as it bakes. Pre-shredded carrots tend to dry out the batter.
- Sugar: I use a combination of white and brown sugar for flavor and texture. The subtle molasses and caramel notes in the brown sugar add depth of flavor to the carrot cake.
- Eggs: These are necessary for the structure of the carrot loaf cake. I recommend leaving them at room temperature for a few minutes to ensure they mix well with the other ingredients.
- Vegetable oil: I like vegetable oil for this recipe but coconut butter or unsalted butter would work in a pinch.
Cream Cheese Frosting
- Cream cheese: Allow your cream cheese to soften at room temperature before you make the frosting to prevent any lumps.
- Butter: I use unsalted butter for the frosting but salted butter may be used in a pinch. You should also ensure your butter is softened because it can also cause lumps.
- Powdered sugar: This is the perfect sweetener for frosting and no-bake desserts because it mixes well without giving a grainy texture like granulated sugar.
- Vanilla extract: Pure and imitation vanilla both work in this cream cheese frosting, it will come down to your budget and preference!
- Walnuts: Many carrot cake recipes include raisins and walnuts. Sometimes I like to sprinkle chopped walnuts on top as a garnish but it’s completely optional.
How to Make Carrot Cake Loaf
Making this carrot cake loaf recipe is as easy as making any other kind of cake. When the ingredients are mixed, the cakes are baked, and then frosted, you get a delicious treat to enjoy!
- Prep the oven and loaf pans. Preheat your oven to 350 degrees F. Then, spray each of the loaf pans with nonstick cooking spray and dust them with flour.
- Mix the dry ingredients. Combine the flour, baking powder, baking soda, and spices in a mixing bowl. Whisk the ingredients until they are well combined and then set them aside.
- Make the sugar and egg mixture. In a separate medium bowl, add both sugars and eggs. Whisk until they are smooth and well-mixed.
- Add the vegetable oil. Stir the vegetable oil into the egg mixture.
- Combine the ingredients. Pour the wet ingredients into the flour mixture. Whisk until all the ingredients are well mixed and the batter is thick.
- Add the carrots. Gently fold the shredded carrots into the cake batter with a spatula until they are well distributed throughout.
- Bake. Divide the batter between the two prepared loaf pans and put them in the oven. Bake for about 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Set them aside to cool.
- Make the frosting. Beat the softened cream cheese and butter in a medium bowl until combined and fluffy. Add sugar and vanilla. Then, mix in the powdered sugar and vanilla.
- Frost the cake. Spread the frosting onto each cake and then garnish them with chopped walnuts (this is optional). Slice and enjoy!
Tips for Success
- Ensure the cake cools before frosting. Allow the cake plenty of time to cool before you frost it. I give the loaves about 15-20 minutes to cool in the pans and then transfer them to a wire rack to cool completely. If you add the frosting too early, it will melt.
- Use a hand mixer. I find that the process is much easier if you use a hand mixer, especially for the frosting. It really helps mix the cream cheese and butter so they fully combine and become perfectly smooth.
- Make it gluten-free. Turn this recipe into a gluten-free dessert! Swap the all-purpose flour for your favorite gluten-free blend. If you don’t eat gluten by choice or for health reasons, you still deserve a scrumptious cake like this carrot loaf with rich cream cheese frosting.
Proper Storage
Store your loaf cake tightly covered or slice it and use individual airtight containers. It will stay fresh in the refrigerator for up to 3 days. You may cover and freeze it for up to 3 months.
Carrot Cake Loaf
This Carrot Cake Loaf is perfectly moist and topped with a rich cream cheese frosting. A quick alternative to making a traditional layered carrot cake!
Servings: 10 servings per loaf
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 1 pound whole carrots peeled and shredded
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 4 large eggs
- 3/4 cup vegetable oil
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 3 Tablespoons butter softened
- 3 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup finely chopped walnuts optional
Instructions
Carrot Cake
- Grease and flour two 8 inch loaf pans. Preheat the oven to 350 degrees.
- In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk to combine.
- In a medium bowl, mix white sugar, brown sugar, and eggs. Process until mixture is thoroughly combined.
- Next, add the oil into the sugar/egg mixture until fully combined. Pour wet mixture into dry ingredients. Whisk dry ingredients and wet ingredients together until combined. Mixture will be a bit thick. Fold the shredded carrots into the batter using a wooden spoon.
- Distribute batter evenly in the loaf pans. Bake for about 60 minutes or until toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cream Cheese Frosting
- Using hand mixer, beat softened cream cheese and butter on medium speed until fluffy.
- Add powdered sugar gradually until smooth. Mix in vanilla extract until thoroughly combined. Spread onto cooled carrot cake loaves.
- If desired, sprinkle finely chopped walnuts over the top of the frosting and serve.
Last Step:
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Notes
Store the cake tightly covered or slice it and use individual airtight containers in the refrigerator for up to 3 days. You may cover and freeze it for up to 3 months.
Nutrition
Calories: 651kcal | Carbohydrates: 93g | Protein: 9g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 389mg | Potassium: 291mg | Fiber: 3g | Sugar: 65g | Vitamin A: 8097IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 2mg
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6 comments on “Carrot Cake Loaf”
Has anyone tried cutting it in half to make one loaf?
I lived making this my first attempt I shared it with my neighbours during lockdown xx
I love the recipe but I’m wondering if I could add crushed pineapple and would it change the bake time?
Cant wait to try this yummy carrot cake loafÂ
Looks great, I want to make it!
Sounds Delicious. My Husband likes Carrot Cake but I’m going to try this for Easter. ***
Ps. You are so Lucky to have 3 Sons who enjoy Cooking with You.