An incredibly moist and easy-to-make carrot cake loaf topped with silky cream cheese frosting. Brown sugar, warm spices like cinnamon and nutmeg, pure vanilla, and plenty of freshly grated carrots make this quick bread a favorite for dessert or snack.
This recipe is inspired by the carrot cake loaf my grandmother used to make. Using oil instead of butter and freshly shredded carrots ensures a tender, very moist loaf that quickly became a family favorite.
Freshly grated carrots add both flavor and moisture. For best results, shred whole carrots yourself with a box grater or food processor rather than using pre-shredded carrots, which are drier.
Ingredients You Need To Make This Recipe
- All-purpose flour. Measure accurately by weighing or spooning into the cup and leveling—don’t scoop directly from the bag.
- Baking soda. A leavening agent; use fresh (under six months) for reliable rise.
- Baking powder. Also a leavening agent—make sure it’s fresh to avoid a dense loaf.
- Cinnamon. Ground cinnamon gives warm sweetness that complements the carrots.
- Ground nutmeg. Adds a subtle, nutty spice.
- Ground cloves. A small amount adds depth and earthiness.
- Salt. Enhances and balances sweet flavors.
- Eggs. Three large eggs (room temperature) act as the binder—don’t substitute sizes.
- Granulated sugar and brown sugar. A blend of sugars gives the right balance of sweetness and moisture; pack the brown sugar.
- Vegetable oil. Keeps the loaf very moist; canola oil works too.
- Vanilla extract. Use pure vanilla for best flavor.
- Grated carrots. Use freshly grated carrots (packed) for moisture and texture.
- Chopped pecans (optional). For topping and added texture.
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
How To Make This Cake
- Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper (leave some overhang to lift the loaf out) and spray with baking spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat the oil with the granulated and brown sugars until combined. Add eggs one at a time, beating until incorporated, then stir in the vanilla.
- Fold the dry ingredients into the wet mixture with a silicone spatula until no dry flour remains. Gently fold in the freshly grated carrots.
- Pour the batter into the prepared pan, smooth the top, and bake 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely.
- To make the frosting, beat the cream cheese, softened butter, and vanilla until smooth. Add powdered sugar and beat until thick and creamy.
- Spread frosting over the completely cooled loaf and top with 1/4 cup chopped pecans if desired. Slice and serve.
Variations and Substitutions
This base makes a versatile loaf—add any of the following if you like:
- Raisins
- Pineapple (drained and patted dry)
- Mashed or sliced banana
- Shredded coconut
- Chopped walnuts or pecans folded into the batter
To make a two-layer cake or a sheet cake, simply double the recipe and adjust baking time accordingly.
Is This A Cake or Bread Recipe?
It’s a hybrid: a quick bread made with classic carrot cake ingredients. The texture is slightly denser than a layer cake but still soft and moist. The cream cheese frosting makes it feel more like a traditional cake and is optional depending on how sweet or cake-like you prefer it.
More FAQs
A food processor with a grater attachment is fastest and gives consistent results. If you don’t have one, a box grater works well. Avoid pre-shredded carrots when possible.
Dry cake most often results from overbaking, too-high oven temperature, or too much flour. Remove from the oven once a toothpick shows only a few moist crumbs. Measure flour accurately by spooning and leveling or weigh it on a kitchen scale.
This loaf is delicious plain. Alternatives include a simple powdered sugar glaze, buttercream, or a dusting of powdered sugar.
Tips For The Best Carrot Cake Loaf
- Measure flour correctly. Use a kitchen scale or spoon and level the flour for consistent texture.
- Use fresh leaveners. Baking powder and baking soda should be relatively fresh (under six months).
- Room temperature ingredients. Let eggs, cream cheese, and butter come to room temperature for smoother mixing.
- Freshly grate carrots. They retain moisture that keeps the loaf tender.
- Don’t open the oven early. Avoid checking the loaf during the first 40 minutes to prevent sinking.
Make-Ahead and Storing Instructions
You can bake the loaf up to two days ahead and store it at room temperature, covered. I recommend making the frosting just before serving for the best texture.
Leftovers keep in the refrigerator for up to a week. The loaf also freezes well for up to three months—wrap tightly before freezing.
Recommended Tools for This Recipe
- 9 x 5-inch loaf pan
- Handheld mixer (or stand mixer)
- Mixing bowls
- Measuring cups and spoons or kitchen scale
- Silicone spatula
- Icing spatula (optional)
More Tasty Desserts You Will Love!
- Red Velvet Cinnamon Rolls
- Pecan Pie Cheesecake Bars
- Cookies and Cream Cookies
- Best Ever Bread Pudding
- Southern Pecan Pie
- Southern Sweet Potato Pie
- New Orleans Beignets
📖 Recipe
Carrot Cake Loaf with Cream Cheese Frosting
An incredibly moist and easy-to-make carrot cake loaf slathered in cream cheese frosting. Brown sugar, warm spices, vanilla, and freshly grated carrots make this quick bread a go-to dessert.
Ingredients
- 1 ½ cups all-purpose flour (185g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 large eggs, room temperature
- ⅔ cup granulated sugar
- ½ cup packed dark or light brown sugar
- ¾ cup vegetable or canola oil
- 1 ½ teaspoons vanilla extract
- 1 ½ cups freshly grated carrots, packed
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- ¼ cup chopped pecans (optional for topping)
Instructions
- Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment, spray, and set aside.
- Whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a medium bowl.
- In a large bowl, beat oil with both sugars until smooth. Add eggs one at a time, then mix in vanilla.
- Fold the dry ingredients into the wet until no streaks remain. Fold in the grated carrots.
- Pour batter into the prepared pan and bake 45–55 minutes until a toothpick comes out clean or with a few moist crumbs. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until thick and creamy.
- Spread frosting on the cooled loaf, top with chopped pecans if desired, slice, and enjoy.
Notes
- Line the pan lengthwise with parchment leaving overhang for easy removal.
- Measure flour properly—spoon and level or use a scale.
- Use fresh baking powder and baking soda for best rise.
- Freshly grated carrots give the best moisture and texture.
- Store leftover cake in the refrigerator up to a week or freeze for up to 3 months.
Nutrition (per slice)
Calories: 338 kcal | Carbohydrates: 31.2 g | Protein: 3.9 g | Fat: 22.5 g