Why You’ll Love This Recipe

Moist & Flavorful: The combination of grated carrots, warm spices, and a rich, tender crumb makes this loaf irresistible.
Easy to Make: It’s a simple recipe that doesn’t require any special tools, making it perfect for beginners.
Versatile: Enjoy it on its own or top it with cream cheese frosting for an extra indulgent treat.

Ingredients

(Tip: Full ingredient list and measurements are in the recipe card below.)

For the Carrot Cake Loaf:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp vanilla extract
1 1/2 cups grated carrots (about 3 medium carrots)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)

For the Cream Cheese Frosting (optional):

4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 tsp vanilla extract
1 cup powdered sugar
Pinch of salt

Directions

1. Prepare the Loaf Pan:

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

2. Mix the Dry Ingredients:

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

3. Mix the Wet Ingredients:

In a separate large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and combined.

4. Combine Wet and Dry:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

5. Add the Carrots and Optional Add-ins:

Fold in the grated carrots, walnuts or pecans (if using), and raisins (if using). Stir until evenly distributed.

6. Bake the Loaf:

Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.

7. Cool the Loaf:

Allow the carrot cake loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

8. Make the Cream Cheese Frosting (optional):

In a medium bowl, beat together the cream cheese, butter, vanilla extract, powdered sugar, and salt until smooth and creamy.

9. Frost and Serve:

Once the loaf is completely cooled, spread the cream cheese frosting on top. Slice and serve!

Servings and Timing

Serves: 8-10
Prep time: 15 minutes
Cook time: 50-60 minutes
Total time: 1 hour 10 minutes

Variations

Spices: If you like a more intense spice flavor, add extra cinnamon or a pinch of ground cloves to the batter.
Add-ins: You can also mix in shredded coconut or chopped crystallized ginger for added texture and flavor.
Dairy-Free Option: Use a dairy-free cream cheese and butter substitute for the frosting.
No Frosting: If you prefer, you can skip the frosting and enjoy the loaf as is, or dust it with powdered sugar for a simple touch.

Storage and Reheating

Storage: Store the carrot cake loaf in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week.
Freezing: You can freeze the loaf (either whole or sliced) for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing. Thaw at room temperature before serving.
Reheating: If you like your carrot cake warm, you can microwave a slice for 15-20 seconds.

FAQs

Can I use a different type of flour?

You can substitute whole wheat flour or gluten-free flour (for a gluten-free option), though the texture and flavor may change slightly.

Can I make this in a bundt pan?

Yes! You can make this recipe in a bundt pan, but adjust the baking time. It will likely take around 45-55 minutes, so check for doneness with a toothpick.

Can I use a hand mixer instead of whisking by hand?

Yes, a hand mixer will work fine for mixing the wet ingredients and the batter.

Is this recipe good for cupcakes?

Yes, you can make cupcakes using this batter. Bake at 350°F (175°C) for about 18-20 minutes or until a toothpick comes out clean.

Can I skip the frosting?

Yes, this carrot cake loaf is delicious on its own without frosting. You can enjoy it as is for a lighter treat.

Conclusion

This Carrot Cake Loaf is a delightful and easy-to-make treat that brings the warmth of carrot cake into a loaf form. It’s perfectly spiced, moist, and delicious on its own or with a generous slather of cream cheese frosting. Whether you’re looking for a cozy dessert or a quick breakfast treat, this carrot cake loaf will definitely satisfy your cravings!

Carrot Cake Loaf

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Carrot Cake Loaf is moist, spiced, and full of sweet grated carrots, making it a comforting treat for breakfast, snack, or dessert. Topped with optional cream cheese frosting, it’s a simpler twist on the classic carrot cake.

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk eggs, vegetable oil, granulated sugar, brown sugar, and vanilla until smooth.
Gradually mix dry ingredients into wet ingredients until just combined. Do not overmix.
Fold in grated carrots, walnuts/pecans, and raisins if using.
Pour batter into loaf pan and smooth the top.
Bake for 50-60 minutes, until a toothpick inserted comes out clean or with moist crumbs.
Cool loaf in pan for 10 minutes, then transfer to a wire rack to cool completely.
If making frosting, beat cream cheese, butter, vanilla, powdered sugar, and salt until smooth.
Once loaf is completely cool, frost with cream cheese mixture. Slice and serve.

Notes

Enhance spices with extra cinnamon or a pinch of cloves for deeper flavor.Add shredded coconut or crystallized ginger for texture and taste.Make dairy-free by using vegan cream cheese and butter substitutes.Skip frosting for a lighter loaf, or dust with powdered sugar instead.Can also be made as cupcakes or in a bundt pan with adjusted bake times.