From carrot pumpkin cake to carrot cake cheesecake to carrot cookies, I’ve created 8 carrot cake recipe variations! 🥕 If you love carrot cake as much as I do, you’re going to LOVE this moist carrot cake loaf. It’s perfect as is for breakfast, or topped with cinnamon cream cheese frosting for dessert.
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Honestly, I could eat carrot cake any time of day, any time of year. Making a carrot cake loaf cake means there’s no special occasion needed. It’s ready to eat right out of the pan- just like my chocolate carrot cake!
“This cake is easy to make, moist, flavorful, and a hit with my husband and our friends. My husband even takes it to his card games with his friends.” -Maureen
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Why You’ll Love This Recipe
- This carrot loaf bread has all the warm spice flavor of carrot cake– just like my carrot cake cupcakes. Same cozy taste, no layers required.
- The cream cheese frosting is warmly spiced with cinnamon.
- You can make this any time of the year and eat it any time of day! Carrot cake for breakfast is completely valid- and if you’re really in that mood, you’ll also love these chocolate and carrot muffins.
- The batter comes together by hand. No mixer, no fuss, just like my pumpkin bread with cream cheese frosting!
- And finally, it stays moist for days!
Ingredients
Here are useful notes on some of the ingredients for this carrot cake loaf recipe.
- I like to use extra virgin olive oil, but this cake is also delicious with light olive oil, vegetable, or canola oil. Oil makes this cake super moist!
- Use light or dark brown sugar. Make sure your brown sugar is fresh.
- Use 2 large, room temperature eggs.
- The batter is flavored with cinnamon, ginger, nutmeg, and pumpkin pie spice or allspice. It’s deliciously spiced just like my spiced banana cake.
- Use 2-3 medium carrots for 1 1/2 cups of shredded carrots. Grate the carrots on the small holes of a box grater or use a food processor. For another delicious recipe with carrots, try my carrot scones or grate some zucchini and make my lemon zucchini cake recipe.
- Unsweetened applesauce keeps the cake extra moist.
- Use full fat block style cream cheese. Do not use the kind in a tub. Leave it at room temperature for at least an hour before making the frosting.
- Sift your powdered sugar to remove lumps. Sifting will make sure your frosting is smooth and free of lumps.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Instead of applesauce, use sour cream or buttermilk.
- Add some pecans or walnuts to the batter or as a topping.
- For a dairy free version, swap in dairy free butter and vegan cream cheese.
- I haven’t tested a gluten free version of this cake recipe. Most of my cakes can be made gluten free using a 1:1 gluten free flour.
- Add cinnamon swirl in the middle! Use the ingredients and instructions from my cinnamon swirl banana bread.
Instructions
Step 1: (Photo 1 above). Whisk to combine the dry ingredients.
Step 2: (Photo 2 above). Mix together the wet ingredients. Whisk together the sugars and eggs. Stir in the vanilla and applesauce followed by the oil.
Step 3: (Photo 3 above) Combine the wet and dry ingredients. Stir until just combined. Avoid overmixing.
Step 4: (Photo 4 above) Pour mixture into a a 9 by 5 inch loaf pan. Bake at 350 Fahrenheit for 40-50 minutes.
Step 5: (Photo 5 above) Place the cake pan on a rack. Allow cake to cool in the pan for 20 minutes then remove cake from pan. Allow to cool completely on the rack.
Step 6: (Photo 6 above) Beat the cream cheese and butter til smooth. Add the vanilla, salt and powdered sugar. Beat 30 seconds. Turn mixer up to high for an additional 1-2 minutes. Spread frosting over the cooled cake.
Natalie’s Baking Tips
- Avoid overmixing. Mix only the last streaks of dry ingredients disappear into the batter.
- Grate your own carrots. Store-bought shredded carrots are very dry compared to freshly grated carrots.
- Use the small holes on a box grater or food processor to grate carrots.
Recipe FAQs
Yes, but I recommend oil. Oil makes the cake moist and helps it stay moist for days.
Yes! You can add raisins or some toasted walnuts or pecans to this carrot loaf cake. I would add about 1/2 cup total of add-ins.
Store unfrosted carrot loaf cake in an airtight container at room temperature for 3-4 days. If it has frosting, store it in the refrigerator for up to 4 days. To freeze, tightly wrap the cooled, unfrosted cake in plastic wrap then a layer of aluminum foil. Freeze up to 3 months.
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Carrot Cake Loaf
Ingredients
Carrot Loaf Cake
- 1⅔ cups (208 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ cup (118 ml) olive oil light or extra virgin olive oil, or a neutral oil, see notes below
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ⅓ cup (81 g) unsweetened applesauce
- ¾ cup (165 g) brown sugar light or dark, packed
- ¼ cup (50 g) granulated sugar
- 1½ cups (200 g) shredded carrots 2-3 carrots, peeled and shredded
Cinnamon Cream Cheese Frosting (Optional)
- 2 tablespoons unsalted butter room temperature
- 2 ounces (56 g) cream cheese room temperature
- 1 cup (120 g) powdered sugar sifted
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
Carrot Loaf Cake
- Spray sides and bottom of a 9 by 5 inch loaf pan with baking spray. Line pans with parchment paper. Spray parchment paper with baking spray. Preheat oven to 350 F.
- In a large mixing bowl, whisk to combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large mixing bowl, whisk together the oil, eggs, sugars, applesauce or sour cream, and vanilla until no lumps of brown sugar remain.
- Pour the wet ingredients into the dry ingredients. Fold the wet ingredients in with a spatula until just combined. Stir in the carrots until just combined.
- Pour batter evenly into the prepared pan. Bake for 45-55 minutes or until a toothpick comes out clean when inserted in the center of the cake.
- Place pan on a wire rack. Allow cake to cool in the pan for 20 minutes then remove cake from pan. Allow to cool completely on the rack. Frost the cake when it has cooled completely.
Cinnamon Cream Cheese Frosting (Optional)
- Sift together the powdered sugar, cinnamon, and salt. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy. Mix in the vanilla and salt.
- Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.
- Use right away or cover with plastic wrap or in an airtight container. Refrigerate for up to 4 days.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Anita C.
I am always on the lookout for a great carrot cake recipe.
This is not only the best carrot cake recipe I have ever made – it is one of the best desserts I have ever made!! Truly delicious.
I did not make the icing. In my opinion the cake doesn’t need it. It is delicious on its own. I did drizzle a little store bought caramel sauce on my slice for a little indulgence.
It is perfectly spiced and so moist. And easy to make too!
This is a winning recipe. If you’re searching for a carrot cake recipe search no more! This is your winner right here. 🏆
Thank you Natalie ⭐️⭐️⭐️⭐️⭐️
Natalie Ward
Thank you for making this carrot cake loaf, Anita and for coming back to leave a comment! Your review put a big smile on my face and I’m so happy you love this recipe as much as I do! Hope you enjoy the rest of your weekend and the rest of your loaf! 😍 -Natalie
Lauren
This was SOO delicious
Natalie
Thank you so much for making it Lauren!! So happy you loved it!!
Mary
perfect….👌👌👌
❤️❤️❤️from Greece…
Natalie Ward
Thank you so much Mary! I’m so glad you enjoyed it! 😘😘
Emily
Absolutely loved this recipe! So good and moist. Perfect for spring.
Natalie
Aww yay!! Thanks for making this carrot cake loaf, Emily! Definitely yummy and perfect for spring! 🙂
Maureen
With a smaller family unit now (two), gone are days of making a bundt-sized carrot cake. I’ve searching for a smaller carrot cake recipe that has all the flavour and appeal of the larger version.
This cake is easy to make, moist, flavourable, and a hit with my husband and our friends. My husband even takes it to his card games with his friends.
On request, I have added a small amount of raisins or dried cranberries with great success.
As with all her recipes, this is a hit and I am one very satisfied follower.
Natalie
Awww this is so nice to hear Maureen! Thanks for your kind words. Love that this carrot cake loaf is a hit with you, your husband and your friends! Great idea to add raisins and dried cranberries too. Hope you enjoy the rest of your weekend 🙂 -Natalie
Martin
This carrot cake is amazing and easy to do. Love how moist and delicious it turned out. The spice level is just perfect and that icing delivers an incredible finishing touch.
Natalie
Hi Martin! Thank you so much for making this carrot cake loaf! I’m so happy you enjoyed it! Have a great day 🙂
Sharon
How much vanilla is needed for the cake. It’s not noted in the recipe.
Natalie
Hi Sharon, Sorry about that. I just updated the recipe card. 1 and 1/2 teaspoons of vanilla is needed for the cake. Please let me know if you have any other questions. -Natalie
Sharon
instead of a loaf, can I make it a Bundt cake?
definitely looks yummy 😋
I however, will add dried cranberries & roasted pecans.
Natalie
Hi Sharon! I have not made this recipe in a bundt pan, but I’m sure it would work fine-you’d just need to adjust the baking time. Dried cranberries and pecans sound like very yummy addition ideas-thanks for sharing and hope you love this cake!