Kitchen Fun With My 3 Sons

Carrot Cake Loaf with Cream Cheese Frosting

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This is the BEST Carrot Cake Loaf Recipe you will ever make! It’s so moist, soft and full of carrot cake flavor topped with a delicious cream cheese frosting!

Carrot Cake Loaf with Cream Cheese Frosting

Carrot Cake Loaf with Cream Cheese Frosting

The carrot cake loaf is really everything you could ever want – it is moist, tender, perfect blend of spices, and has a wonder soft texture.  We love making loaf cakes like our Baileys pound cake, incredibly moist pumpkin bread, cranberry lemon zucchini loaf  and lemon ricotta pound cake. Quick bread recipes are easier to frost, slice, eat, and store and freeze well.

So let’s talk about the frosting, cream cheese frosting is my all time favorite frosting, especially when it’s paired with a cake full of delicious spices like ginger and cinnamon. The carrots add extra moisture to this cake – it’s truly the BEST!

Ingredients You Will Need

Here’s a list of ingredients you’ll need to make this loaf. You can find my recipe card at the bottom of this post for the complete list with their full amounts.

  • Flour
  • Baking Powder
  • Baking Soda
  • Cinnamon
  • Nutmeg
  • Cloves
  • Salt
  • Carrots
  • Granulated Sugar
  • Brown Sugar
  • Eggs
  • Vegetable Oil
  • Cream Cheese
  • Butter
  • Powdered Sugar
  • Vanilla Extract
  • Walnuts (optional)

Carrot Cake Loaf with Cream Cheese Frosting

How to make a Carrot Cake Loaf with Cream Cheese Frosting:

To make this carrot cake loaf, simply whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.

In another bowl, whisk together the eggs, vanilla and vegetable oil. Pour the wet ingredients into the dry ingredients, and mix until just combined.

Fold in the grated carrots. The batter will be THICK. Spoon the batter into loaf pans and spread out evenly.

Bake for 55 – 60 minutes, or until a toothpick inserted into the center comes out clean.

Tips

  1. This carrot cake recipe makes TWO loaves.
  2. Be sure to shred your own carrots. The store bought pre-shredded carrots are too thick for cake.
  3. You can add nuts or raisins in the carrot cake batter if you would like. We sprinkle finely ground walnuts on top. I personally like a smooth texture for the actual cake!
  4. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Other Carrot Cake Desserts You Will Love

Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cheesecake Cake

Easter Carrot Cupcakes

Carrot Cake Roll

Carrot Cookies

Carrot Cake Loaf with Cream Cheese Frosting

Published By Jill
This is the BEST Carrot Cake Loaf Recipe you will ever make! It’s so moist, soft and FULL of carrot cake flavor topped with a delicious cream cheese frosting!
5 from 4 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Cake
Cuisine American
Servings 8 servings per loaf

Ingredients
  

Carrot Cake

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 pound whole carrots peeled and shredded
  • 1/2 cup sugar
  • 1/2 cup brown sugar packed
  • 4 large eggs
  • 1/2 cup vegetable oil

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 3 Tbsp butter softened
  • 3 1/2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup finely chopped walnuts optional

Instructions
 

Carrot Cake Directions

  • 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 Directions

  • 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.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Carrot Cake Loaf with Cream Cheese Frosting

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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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.5 stars

Cant wait to try this yummy carrot cake loaf 5 stars

I love the recipe but I’m wondering if I could add crushed pineapple and would it change the bake time?5 stars

I lived making this my first attempt I shared it with my neighbours during lockdown xx

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