Carrot Cake Loaf (Quick Bread)

An incredibly moist and easy-to-make carrot cake loaf slathered in cream cheese frosting. Flavored with brown sugar, warm spices like cinnamon and nutmeg, vanilla, and plenty of freshly grated carrots, this carrot cake quick bread will quickly become the go-to dessert in your home!

This recipe is almost exactly like the scrumptious carrot cake loaf my grandmother used to make when I was young, and it has quickly become my family's most requested dessert.

Using oil instead of butter in the cake batter and freshly shredded carrots helps this quick bread turn out extremely moist. For more irresistible desserts, check out our Red Velvet Brownies, Soft and Chewy Chai Cookies, and Southern Buttermilk Pie recipes next!

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.
• Ground nutmeg. A small amount of nutmeg it's a subtle nuttiness and spice to the cake.
• Ground cloves. For a hint of added spice and earthiness.
• 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 at 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.

Is This A Cake or Bread Recipe?

It's a little bit of both! This recipe is much like a quick bread, similar to pumpkin bread, but made with the same ingredients as traditional carrot cake.

This carrot cake loaf is slightly sweeter than most quick bread recipes, but is extremely moist and has the same dense (but soft!) texture. The cream cheese frosting makes it more cake-like and is totally optional.

More FAQs

Tips For The Best Carrot Cake Loaf

• 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.
• Use freshly grated carrots! Buy whole carrots, peel them, and grate the using a food processor or a handheld cheese grater. Pre-shredded carrots are too dry and will not give you a moist cake.
• 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 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

Ashley Boyd

An incredibly moist and easy-to-make carrot cake loaf slathered in cream cheese frosting. Flavored with brown sugar, warm spices like cinnamon and nutmeg, vanilla, and plenty of freshly grated carrots, this carrot cake quick bread will quickly become the go-to dessert in your home!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Cook ModePrevent your screen from going dark

Servings 12 servings

Calories 338 kcal

Equipment

• ▢
  9 x 5 inch loaf pan

Ingredients

  

1x2x3x

• ▢ 1 ½ cups all-purpose flour - (185g) 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
• ▢ ¼ teaspoon ground cloves
• ▢ 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 ½ teaspoons 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 - or walnuts 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 and smooth. Beat in the eggs into the sugar and oil one at a time until completely mixed in. 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 by carefully lifting it out of the pan with the parchment paper handles.
• Meanwhile, prepare the frosting by beating the cream cheese, butter, and vanilla extract in a medium mixing bowl with a handheld mixer until smooth. Add the powdered sugar and continue beating until the frosting is smooth and creamy.
• 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 recommend lining the bottom of the pan lengthwise with parchment paper, leaving some hanging over the edges to help lift the cake out of the pan.
• Be sure and measure your flour correctly by spooning flour into your measuring cup and leveling it off with a knife. Do not dip your measuring cup into the bag or container of flour.
• Be sure your baking powder and baking soda are no more than six months old. Old leavening agents can result in a dense cake.
• 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 shred them in a food processor with the grater attachment.
• 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: 1slice | Calories: 338kcal | Carbohydrates: 31.2g | Protein: 3.9g | Fat: 22.5g | Saturated Fat: 7.6g | Cholesterol: 61mg | Sodium: 283mg | Potassium: 123mg | Fiber: 1g | Sugar: 17.9g | Calcium: 40mg | Iron: 1mg

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