I first made this carrot cake loaf for a laid-back brunch with a few close friends. I wasn’t expecting much—just something simple to balance out the savory dishes. But someone immediately asked for the recipe, and before I knew it, the entire thing was gone. It has a fantastic crumb, if I can say so myself, warm spices, and just enough frosting to make each bite perfect. Honestly, you’d never guess there are carrots in it!
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💭 Your search for the best carrot loaf ends here!
This carrot cake loaf has become my cozy-season obsession, and honestly, it’s a little dangerous to have around. The soft, spiced crumb is the perfect balance of sweet and warm, and the cream cheese frosting? Tangy, creamy and you really can’t have just one bit. I first made it on a whim, thinking it would just be a fun treat for brunch, but it quickly became “the loaf.” You know the one—requested for potlucks, holiday gatherings, or just because someone craves it.
What I love most about this loaf (besides the frosting-to-cake ratio being just right) is how ridiculously easy it is to make. No fancy techniques, no complicated steps—just pure, unfussy joy in every slice. Trust me, this is the kind of recipe you’ll want to bookmark and bake again and again.
Love an easy quick bread? Try my vegan pumpkin banana bread too! Have too many carrots laying around? You have to make my carrot casserole too.
📋 Ingredients and notes
To make this carrot cake loaf, you’ll need shredded carrots, all-purpose flour, baking powder, baking soda, brown sugar, vegetable oil, eggs, salt, and warm spices like cinnamon, nutmeg, cloves, and ginger.
For the cream cheese frosting, you’ll need cream cheese, butter, powdered sugar, cinnamon, nutmeg, and salt.
Shruthi’s Top Tip
Finely shredded carrots blend better into the batter, giving the loaf a softer, more even texture. If you have a food processor, amazing! You can also get this super nifty tool that has made shredding carrots, cheese, and everything else a breeze in my house. When all else fails, a trusty box grater will always have your back.
- Don’t skip the parchment paper! It ensures the loaf releases easily from the pan without sticking.
- Cool completely before frosting. Frosting a warm loaf will lead to a melty mess—patience pays off!
- For the creamiest frosting, ensure the cream cheese and butter are fully softened, and at room temperature.
- After frosting, chill the loaf in the fridge for 30 minutes before slicing to get neat, even pieces.
Make vegan carrot cake
For a vegan version, substitute eggs with ½ cup unsweetened applesauce or 2 flax eggs. Skip the cream cheese frosting and use a simple vanilla glaze.
Variations & Substitutions
- Flour. For a gluten-free version, use a 1:1 gluten-free baking flour. If you want a denser and nuttier loaf, substitute with 1 ½ cups whole wheat flour.
- Brown sugar. You can also use coconut sugar or white sugar.
- Warm spices. Cinnamon, ginger, nutmeg, and cloves create the signature carrot cake flavor. You can swap this with pumpkin pie spice or chai spice blend. For a twist, add a pinch of cardamom or allspice.
- Frosting. Try making a brown butter frosting, maple buttercream, or honey yogurt frosting for a different flavor.
- Mix in chopped walnuts or pecans, raisins, shredded coconut, or chocolate chips for a twist.
- Toppings. Sprinkle the carrot cake with crushed nuts, more shredded carrots, or drizzle with caramel for a sweet finish.
📖 How to make carrot cake loaf
Step 1:
Preheat your oven to 350℉ and line your loaf pan with parchment paper.
Step 2:
Stir together all of the dry ingredients for the loaf.
Step 3:
Make a well in the middle of the dry ingredients and add in the vegetable oil and eggs, stir until mostly combined, then stir in the shredded carrots.
Step 4:
Pour into your parchment lined loaf pan and bake for about 55 minutes.
Step 5:
When it’s done, allow it to cool completely before frosting, at least 1-2 hours.
Step 6:
To make the frosting, add all frosting ingredients to a large bowl and mix until fluffy with your hand mixer.
Step 7:
Frost your loaf and enjoy!
🍴 How to serve carrot loaf
Carrot cake is one of my favorite desserts to make year-round, but it truly shines in spring when everything feels fresh and vibrant. It’s perfect as a cozy breakfast treat, dessert, or even as a midday snack. Pair it with a warm cup of coffee or tea or even a scoop of vanilla ice cream if you’re feeling extra.
🍴Storage and reheating suggestions
Store the frosted loaf in an airtight container in the fridge for 3-4 days. If unfrosted, it can sit at room temperature for the same amount of time.
🍴 More easy carrot recipes
If you like this recipe, check out my other carrot recipes:
Carrot Casserole
Raw Carrot Salad
Roasted Vegetable Salad
Ethiopian Cabbage
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Carrot Cake Loaf
Equipment
- 1 9 inch by 5 inch Loaf Pan or larger
- 1 Hand Mixer for frosting, optional
- 1 Rotary Grater optional, but makes shredding carrots a lot easier!
Ingredients
- 1 ¾ cups all purpose flour
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves, powdered
- ¼ teaspoon salt
- ½ cup vegetable oil
- 2 eggs
- 1 ½ cups shredded carrots, roughly 3-4 small- medium carrots
Cream Cheese Frosting
- 4 oz cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 1½ cups powdere sugar
- ¼ teaspoon cinnamon, adjust to taste
- ¼ teaspoon nutmeg, adjust to taste
- ¼ teaspoon salt, adjust to taste
Instructions
- Preheat your oven to 350℉ and line your loaf pan with parchment paper.
- Stir together all of the dry ingredients for the loaf.
- Make a well in the middle of the dry ingredients and add in the vegetable oil and eggs, stir until mostly combined, then stir in the shredded carrots.
- Pour into your parchment lined loaf pan and bake for about 55 minutes.
- When it’s done, allow it to cool completely before frosting, at least 1-2 hours.
- To make the frosting, add all frosting ingredients to a large bowl and mix until fluffy with your hand mixer.
- Frost your loaf and enjoy!
Notes
- Finely shred peeled carrots for the best texture and flavor. Avoid pre-shredded carrots.
- Insert a toothpick; if it comes out clean or with crumbs, the loaf is done.
- Ensure the loaf is fully cooled before frosting to avoid melting the cream cheese frosting.
- Use parchment paper for easy removal and cleaner slices.
- Soften cream cheese and butter for smooth, fluffy frosting.
- Store at room temperature if unfrosted, or store in the fridge for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
👩🏽🍳 Troubleshooting FAQs
Yes, peeling the carrots ensures a smoother texture and removes any bitterness from the skin.
Pre-shredded carrots work, but they’re often too thick and dry, so freshly grated is best for a moist loaf.
Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready. Batter on the toothpick means it needs more time.
Will the recipe still work if nuts, raisins, and coconut are added?
Yes, you can add them in towards the end when you bake!