Carrot cake is a classic for a reason — warm spices, tender crumb, and just the right amount of sweetness. This carrot cake loaf takes everything you love about traditional carrot cake and turns it into a simple, sliceable quick bread. It’s moist, flavorful, and topped with a tangy cream cheese frosting that makes every bite irresistible.
Perfect for spring baking, Easter brunch, or a cozy afternoon with tea or coffee, this loaf is a timeless recipe you’ll want to bake again and again.
Why You’ll Love This Recipe
- Moist & Flavorful – Packed with shredded carrots and warm spices.
- Easy to Make – No fancy equipment, just a mixing bowl and loaf pan.
- Perfect for Sharing – Great for brunch, holidays, or bake sales.
- Cream Cheese Frosting – Adds the perfect tangy-sweet finish.
Ingredients
For the loaf:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ cup vegetable oil (or melted butter)
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated carrots
- ½ cup crushed pineapple (optional, for extra moisture)
- ½ cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven. Set to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Combine wet ingredients. In a large bowl, whisk oil, sugar, eggs, and vanilla until smooth.
- Add carrots. Stir in grated carrots (and pineapple, if using).
- Combine. Fold dry ingredients into wet until just combined. Stir in nuts if using.
- Bake. Pour batter into prepared loaf pan. Bake 50–60 minutes, until a toothpick inserted in center comes out clean. Let cool.
- Make frosting. Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Frost. Spread frosting over cooled loaf and garnish with nuts or a dusting of cinnamon.
Tips for Success
- Shred carrots finely. This ensures they blend seamlessly into the batter.
- Don’t overmix. Mix just until combined for a tender crumb.
- Cool before frosting. Let loaf cool fully so frosting doesn’t melt.
- Storage: Keep covered in fridge for up to 4 days.
Variations
- Nut-Free: Skip nuts or swap with raisins.
- Spiced-Up: Add cloves or allspice for deeper flavor.
- Glaze Option: Swap frosting for a simple powdered sugar glaze.
- Mini Loaves: Bake in mini loaf pans for gifts or bake sales.
Serving Ideas
- As a sweet brunch centerpiece.
- With afternoon tea or coffee.
- As a spring holiday dessert (Easter or Mother’s Day).
- Sliced and wrapped as a thoughtful homemade gift.
Carrot Cake Loaf
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk oil, brown sugar, eggs, and vanilla until smooth.
- Stir in grated carrots and crushed pineapple (if using).
- Fold dry ingredients into the wet mixture until just combined. Stir in chopped nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the loaf cools, make the frosting by beating cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread frosting over the cooled loaf. Garnish with chopped nuts or a sprinkle of cinnamon, if desired.
Nutrition
Notes
From your stove to our hearts
share your delicious take!FAQs – Carrot Cake Loaf
Can I make this ahead of time?
Yes, it tastes even better the next day as the flavors meld.
Can I freeze carrot cake loaf?
Yes, freeze unfrosted loaf for up to 2 months. Frost after thawing.
Can I use pre-shredded carrots?
Freshly grated works best — pre-shredded can be too dry.
Do I have to use cream cheese frosting?
No, you can use glaze, buttercream, or leave it plain.
Can I make it gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.
Final Thoughts
This Carrot Cake Loaf is moist, spiced, and topped with luscious cream cheese frosting — everything you love about carrot cake in a simple loaf. Perfect for Easter, spring baking, or anytime you crave a cozy treat, this loaf is easy to make and even easier to love.
Bake it, slice it, and share it — this recipe will quickly become one of your go-to favorites.