Carrot Cake Loaf with Cream Cheese Frosting

This carrot cake loaf is super moist, easy to prepare, and slathered in cream cheese frosting. Enjoy this cake as a delicious dessert any time of year!

I remember having carrot cake every spring growing up in Mississippi, especially at Easter dinner. I always wondered how in the world a cake made with carrots could be so dang good! This recipe is almost exactly like that scrumptious cake my grandmother used to make when I was young, and it has quickly become my family's most requested dessert!

Carrot cake, just like hummingbird cake, is known for being incredibly moist and delicious. Using oil instead of butter in the cake batter and shredded carrots give this cake its signature moist texture. Do not try to take a shortcut by using pre-shredded carrots! They are much too dry and will not give you a moist cake.

Ingredients You Need To Make This Recipe

• All-purpose flour. I recommend using good-quality flour such as Bob's Red Mill or King Arthur. Be sure and measure your flour correctly by using a kitchen scale or spooning flour into your measuring cup. Do not dip your measuring cup into the bag or container of flour.
• Baking soda. This is one of the leavening agents used to help the cake rise. Be sure your baking soda is no more than six months old.
• Baking powder. This is the second leavening agent used to help the cake rise. Be sure you're baking powder is no more than six months old. Old leavening agents can result in a dense cake.
• Cinnamon. Ground cinnamon adds delicious spice and subtle sweetness to the cake and complements the carrots beautifully.
• Nutmeg. A small amount of nutmeg it's a subtle nuttiness and spice to the cake.
• Salt. A small amount of salt added to sweet baked goods brings out the flavors of the other ingredients.
• Eggs. Eggs act as a binder in the cake. This recipe calls for three large eggs. Do not substitute medium or extra-large eggs as this could affect the moisture level and texture of the cake. Make sure your eggs are room temperature.
• Granulated sugar. Granulated sugar and brown sugar are used to sweeten the cake. This combination provides the perfect amount of moisture and sweetness.
• Brown sugar. You can use light or dark brown sugar for this recipe. I used dark brown sugar for this cake. Be sure and pack it into the measuring cup.
• Vegetable oil. Using oil in the cake batter instead of butter helps the cake bake up extremely moist. You can also use canola oil.
• Vanilla extract. Vanilla extract adds delicious flavor and depth. I recommend using a good quality vanilla extract for the best flavor, such as Nielsen-Massey Pure Vanilla Extract. Do not use imitation vanilla flavoring.
• Chopped pecans. This is an optional ingredient but I like to top the frosted cake with a few chopped pecans for added texture.
• Grated carrots. Be sure and use freshly grated carrots. Pre-shredded carrots have lost most of their moisture and will cause your cake to be on the drier side. You can use a box grater to shred your carrots or to save time you can pulse them in a food processor. Just note that you will end up with smaller pieces of carrots if you pulse them in a food processor.

Cream Cheese Frosting

• 4 ounces cream cheese
• 4 tablespoons softened unsalted butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

How To Make This Cake

• Preheat your oven to 350°F. Line a 9-inch loaf pan with parchment paper and spray with baking spray. I prefer to just line the bottom of the pan with parchment, leaving some hanging over the edges to help lift the cake out of the pan. Set the loaf pan aside.

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

• In a separate large mixing bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the oil and sugars until combined. Beat in the eggs one at a time until completely mixed into the sugar and oil. Add the vanilla and mix until just combined or no longer visible.

• Pour the flour mixture into the bowl with the oil mixture and combine with a silicone spatula until no more dry flour is visible. Fold the carrots into the batter with the spatula.

• Pour the batter into the prepared loaf pan and smooth out into an even layer. Bake the cake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out with no wet batter. Allow the cake to cool in the pan for 10 minutes then transfer it to a wire cooling rack to cool completely.

• Meanwhile, prepare the frosting by beating the cream cheese, butter, and vanilla extract with a handheld mixer until smooth. Add in the powdered sugar and continue beating until the frosting is smooth and thick.

• Spoon the frosting onto the completely cooled cake and use an icing spatula to smooth the frosting out over the top of the cake. Top with ¼ cup of chopped pecans if desired. Slice and enjoy!

Variations and Substitutions

This is a classic carrot cake recipe that you may add additional ingredients to if you would like! Try this carrot cake with some of these fun additions:

• Raisins
• Pineapple
• Banana
• Shredded coconut
• Chopped walnuts or pecans

Make this loaf cake into a two-layer cake or a sheet cake by doubling the recipe.

A Few Tips For Making This Cake

• Be sure to measure your flour correctly for this cake. I highly recommend using a kitchen scale to weigh your flour for accurate measuring. If you do not have a kitchen scale, measure the flour by fluffing it with a fork then spooning it into the measuring cup and leveling it off with a knife. Too much or too little flour can ruin the texture of your cake.
• Be sure your baking powder and baking soda are no more than six months old. Old leavening agents can cause your cake to turn out dense.
• Make sure your eggs, cream cheese, and butter are at room temperature. I recommend leaving them out on the counter for 2 to 3 hours.
• Do not open the oven while the cake is baking for the first 40 minutes. I know it's tempting to keep taking a peek at that delicious-smelling cake but don't do it! Leave it alone and let it do its thing so that it bakes properly.

Make-Ahead and Storing Instructions

You can bake this cake up to two days in advance and store it at room temperature until ready to serve. I do not recommend making the frosting ahead of time as it will not be as smooth and creamy after it sits for a while.

Leftover carrot cake can be stored in the refrigerator for up to a week. It also freezes well and will last for up to 3 months in the freezer.

Recommended Tools for This Recipe

• 9 x 5-inch loaf pan
• Handheld mixer
• Mixing bowls
• Measuring cups and spoons
• Silicone spatula
• Icing spatula

More Irresistible Cake Recipes You Will Love!

• Brown Butter Praline Poke Cake
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📖 Recipe

Carrot Cake Loaf with Cream Cheese Frosting

Ashley

This carrot cake loaf is super moist, easy to prepare, and slathered in cream cheese frosting. Enjoy this delicious, classic cake for dessert any time of year!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 338 kcal

Equipment

• 9 x 5 inch loaf pan

Ingredients

  

1x2x3x

• 1 ½ cups (180g) all-purpose flour weighed with a kitchen scale or spooned and leveled
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 large eggs room temperature
• ⅔ cup granulated sugar
• ½ cup dark brown sugar or light brown sugar, packed
• ¾ cup vegetable oil or canola oil
• 1 teaspoon vanilla extract not vanilla flavoring
• 1 ½ cups freshly grated carrots packed

Cream Cheese Frosting

• 4 ounces cream cheese softened
• 4 tablespoons butter unsalted, softened
• 1 teaspoon vanilla extract not vanilla flavoring
• 2 cups powdered sugar
• ¼ cup chopped pecans for topping, optional

Instructions

 

• Preheat your oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, spray with baking spray and set aside.
• In a medium mixing bowl, whisk together the flour baking soda, baking powder, cinnamon, nutmeg, and salt, and set aside.
• In a separate large mixing bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the oil and sugars until combined. Beat in the eggs one at a time until completely mixed into the sugar and oil. Add the vanilla and mix until just combined or no longer visible.
• Pour the flour mixture into the bowl with the oil mixture and combine with a silicone spatula until no more dry flour is visible. Fold the carrots into the batter with the spatula.
• Pour the batter into the prepared loaf pan and smooth out into an even layer. Bake the cake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out with no wet batter. Allow the cake to cool in the pan for 10 minutes then transfer it to a wire cooling rack to cool completely.
• Meanwhile, prepare the frosting by beating the cream cheese, butter, and vanilla extract with a handheld mixer until smooth. Add in the powdered sugar and continue beating until the frosting is smooth and thick.
• Spoon the frosting onto the completely cooled cake and use an icing spatula to smooth the frosting out over the top of the cake. Top with ¼ cup of chopped pecans if desired. Slice and enjoy!

Notes

• I prefer to line the bottom of the pan lengthwise with parchment, leaving some hanging over the edges to help lift the cake out of the pan.
• Be sure and measure your flour correctly by using a kitchen scale or spooning flour into your measuring cup. Do not dip your measuring cup into the bag or container of flour.
• Be sure you're baking powder and baking soda are no more than six months old. Old leavening agents can result in a dense cake.
• Be sure and use freshly grated carrots. Pre-shredded carrots have lost most of their moisture and will cause your cake to be on the drier side. You can use a box grater to shred your carrots or to save time you can pulse them in a food processor. Just note that you will end up with smaller pieces of carrots if you pulse them in a food processor.
• Leftover carrot cake can be stored in the refrigerator for up to a week. It also freezes well and will last for up to 3 months in the freezer.

Nutrition

Serving: 1sliceSodium: 283mgCalcium: 40mgSugar: 17.9gFiber: 1gPotassium: 123mgCholesterol: 61mgCalories: 338kcalSaturated Fat: 7.6gFat: 22.5gProtein: 3.9gCarbohydrates: 31.2gIron: 1mg

Keyword cake recipe, carrot cake, easter dessert, easy cake recipe, homemade cake, loaf cake, spring desserts

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