Carrot Cake Bread Loaf

Why You’ll Love This Recipe

If you love carrot cake but want something a bit easier and faster to make, this carrot cake bread loaf is for you. It has all the flavors you expect—cinnamon, nutmeg, sweet carrots, and a soft crumb—with minimal prep and no need for frosting (unless you want it!). It’s freezer-friendly, great for gifting, and absolutely delicious warm or cold.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Ground cinnamon

• Ground nutmeg

• Salt

• Brown sugar

• Granulated sugar

• Eggs

• Vegetable oil (or melted coconut oil)

• Vanilla extract

• Grated carrots

• Chopped walnuts or pecans (optional)

• Raisins (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease and line a standard 9×5-inch loaf pan with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a separate bowl, whisk the eggs, brown sugar, granulated sugar, oil, and vanilla extract until well combined.

4. Stir the wet ingredients into the dry ingredients until just combined—do not overmix.

5. Fold in the grated carrots and any optional mix-ins like nuts or raisins.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe yields 1 standard loaf (about 8–10 slices).
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes

Variations

• Add a handful of shredded coconut for a tropical touch.

• Stir in crushed pineapple for added moisture and flavor.

• Make it gluten-free by using a 1:1 gluten-free flour blend.

• Add a cream cheese glaze or spread for an indulgent finish.

• Use applesauce instead of oil for a lower-fat version.

Storage/Reheating

Store the cooled loaf in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 3 months (wrap tightly in plastic wrap and foil).
To reheat, warm slices in the microwave for 10–15 seconds or toast lightly.

FAQs

Can I use pre-shredded carrots?

Freshly grated carrots are best for moisture and texture, but pre-shredded can be used in a pinch.

Do I need to peel the carrots before grating?

Yes, peeling the carrots ensures a smooth texture and removes any bitterness.

Can I make this loaf without nuts?

Absolutely. The loaf is delicious with or without nuts.

What type of oil is best for this recipe?

Neutral oils like vegetable, canola, or melted coconut oil work well.

Can I use whole wheat flour instead of all-purpose?

You can substitute half or all of the flour with whole wheat, but the texture may be denser.

Is this loaf very sweet?

It’s mildly sweet—perfect for breakfast or a light dessert. Adjust the sugar to your preference.

Can I add a glaze or frosting?

Yes, a light cream cheese glaze pairs beautifully with this bread.

How do I keep the loaf moist?

Don’t overbake it, and store it tightly wrapped once cooled to retain moisture.

Can I double the recipe?

Yes, double the ingredients and bake in two separate loaf pans.

What’s the best way to serve carrot cake bread?

Serve it plain, with butter, or with a smear of cream cheese for a treat.

Conclusion

Carrot Cake Bread Loaf is a deliciously simple twist on a beloved dessert. Whether you’re enjoying it with your morning coffee or as a cozy afternoon snack, this moist, spiced loaf delivers all the classic carrot cake flavor in a fuss-free format. With endless variations and a make-ahead-friendly recipe, it’s sure to become a staple in your baking rotation.