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This carrot cake loaf is incredibly moist, perfectly spiced, and topped with a thick layer of cream cheese frosting. Baked in a loaf pan, it delivers all the flavor of classic carrot cake in an easy, sliceable quick bread form, perfect for spring, Easter, or whenever you’re craving something cozy and homemade.
Unlike a layered carrot cake, this loaf version is simple to make, bakes beautifully in a standard 9×5 pan, and is easy to store and slice. It’s soft, tender, and packed with freshly shredded carrots for unbeatable moisture and texture. Plus this loaf recipe is made with oil instead of butter, which keeps it incredibly moist and tender for days.
If you love loaf-style desserts, you’ll also enjoy this pumpkin bread recipe and brown butter banana bread.
Table of Contents
- Why Bake Carrot Cake in a Loaf Pan?
- Ingredients for This Carrot Cake Loaf
- How to make the classic carrot cake into a loaf cake
- Can I Make This Carrot Cake Loaf Without Frosting?
- Tips for a Perfectly Moist Carrot Loaf cake
- How to store this delicious loaf?
- Why You’ll Love This Carrot Cake Loaf
- Frequently asked questions – FAQ
- Carrot Cake Loaf with Cream Cheese Frosting Recipe
Why Bake Carrot Cake in a Loaf Pan?
Making carrot cake in a loaf pan has several advantages:
- Bakes faster than a traditional layer cake
- Requires only one pan
- Easier to slice and store
- Perfect smaller-batch option
- No need for stacking or decorating multiple layers
If you love carrot cake but want something simpler and less fussy, this carrot bread is the perfect solution.
Ingredients for This Carrot Cake Loaf
This carrot quick bread uses simple pantry ingredients and freshly grated carrots to create the perfect balance of sweetness and spice.
- Flour
- Baking soda and baking powder
- Salt
- Ground cinnamon and Ground nutmeg
- Oil: We are using vegetable oil but feel free to use any neutral oil you prefer.
- Granulated sugar and Brown sugar
- Eggs
- Vanilla extract
- Carrots: shredded carrots add so much moisture to this loaf cake. Make sure to shred your own carrots though since store-bought ones tend to be a little dry and flavorless.
- Walnuts
Cream Cheese Frosting – Optional frosting but highly recommended.
- Cream Cheese
- Butter: Make sure to use unsalted butter for the frosting to get the best flavor.
- Powdered Sugar
- Vanilla extract
- Salt – As always a little salt helps balance the sweetness of your sweet treats.
This is a plain vanilla cream cheese frosting but if you are feeling adventurous you can adding some spices, citrus zest or even browning the butter to create something completely different. Two of my favorite are cinnamon cream cheese frosting and brown butter cream cheese frosting.
How to make the classic carrot cake into a loaf cake
This is how you can make this carrot loaf cake. Make sure to scroll down to the recipe card for the full detailed instructions!
- Preheat the oven and line a greased loaf pan with parchment paper then set aside.
- In a medium bowl whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt together.
- In a large bowl combine the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract until smooth. Stir in the carrots and mix to combine.
- Gradually add in the dry ingredients and mix just until combined, fold in the chopped walnuts and fold to evenly distribute them into the batter.
- Pour the carrot cake batter in the prepared loaf pan and bake in the preheated oven. The cake will be ready when it is golden brown on top and when a wooden skewer inserted in the tallest area of the cake comes out clean.
- Allow the loaf cake to cool down then remove it from the cake pan and allow it to cool down fully on a wire rack before frosting.
If you need a gluten-free option, be sure to check out this gluten-free carrot cake recipe
Cream Cheese Frosting
- Cream the cream cheese and softened butter in a medium bowl then gradually add in the powdered sugar and vanilla extract.
- Whip until thick and fluffy then frost the cooled down loaf cake.
- Slice and enjoy!
Can I Make This Carrot Cake Loaf Without Frosting?
Yes! This loaf bread is moist and flavorful on its own, even without cream cheese icing. You can enjoy it plain, with a light dusting of powdered sugar, or a simple vanilla glaze.
Tips for a Perfectly Moist Carrot Loaf cake
- Allow the loaf to cool fully before frostin
- Use freshly shredded carrots for the best texture and moisture
- Do not overmix once the dry ingredients are added
- Measure flour correctly (spoon and level)
- Check doneness with a toothpick, it should come out clean or with a few moist crumbs
How to store this delicious loaf?
Storage depends on whether the loaf is frosted.
For a frosted loaf, you will want to store it in an airtight container in the fridge. This will keep for up to one week, longer if frozen.
For a cake without frosting, you can keep it in an airtight container at room temperature for up to 4 days. For longer feel free to keep it in the fridge or freezer.
Why You’ll Love This Carrot Cake Loaf
- Incredibly moist and tender
- Perfectly spiced with cinnamon and nutmeg
- Simple, beginner-friendly recipe
- Topped with thick, creamy frosting
- Perfect for Easter, spring gatherings, or weekend baking
Frequently asked questions – FAQ
Yes! Carrot cake batter bakes beautifully in a standard 9×5 loaf pan. Simply extend the baking time and check for doneness with a toothpick inserted in the center.
A dense loaf can result from overmixing the batter or packing too much flour. Mix just until combined and measure ingredients carefully for the best texture.
Absolutely. Walnuts are optional and can be omitted or replaced with pecans or raisins.
Yes! You can bake the loaf a day in advance and frost it before serving. It also freezes well (unfrosted) for up to 3 months.
Carrot cake loaf typically bakes for 50–65 minutes in a standard 9×5 loaf pan. Baking time may vary slightly depending on your oven. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumb
Yes! Divide the batter into lined muffin tins and bake for 18–22 minutes, checking for doneness with a toothpick.
I love using my food processor with the grating attachment to make my life easier but if you don’t have that a box grater will work just as well. I grated mine using the fine side.
Carrot Cake Loaf with Cream Cheese Frosting
Ingredients
For the cake:
- 1 & 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 & 1/3 cup grated carrots about 2 medium carrots, grated finely with any moisture/liquid that comes out to them.
- 2/3 cup walnuts chopped
For the cream cheese frosting:
- 3 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 &1/2 cup powdered sugar or two cups
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F then grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.1 & 1/2 cup all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Stir in the grated carrots.1/2 cup vegetable oil, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 & 1/3 cup grated carrots
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the walnuts then pour the batter into the prepared loaf pan and smooth the top with a spatula.2/3 cup walnuts
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
Make the cream cheese frosting
- While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese and butter until smooth and creamy.3 oz cream cheese, 1/4 cup unsalted butter
- Add the powdered sugar, salt, and vanilla extract, beating until smooth.1 &1/2 cup powdered sugar, 1 teaspoon vanilla extract, pinch of salt
- Once the cake is completely cool, spread the cream cheese frosting over the top. Decorate with extra walnuts if you'd like.
- Slice and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this into cupcakes?
I haven’t tried making this loaf cake into cupcakes yet but it would definitely work. I would bake them until a toothpick poked in the center of the cupcake comes out clean.
Very good! I really liked this loaf and especially the smaller sized rec
I’m so glad you like it!