This carrot cake loaf combines the nostalgic flavor of traditional carrot cake with the ease of a quick bread. It’s simple to whip up, doesn’t require any special equipment, and stays moist for days. Perfect for entertaining, gifting, or enjoying at home, it’s a crowd-pleaser for both kids and adults alike. The creamy topping adds a decadent touch without overpowering the naturally sweet and spiced loaf.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Brown sugar
Granulated sugar
Eggs
Vegetable oil
Vanilla extract
Freshly grated carrots
Chopped walnuts or pecans (optional)
Cream cheese
Powdered sugar
Milk or cream (for glaze)
Directions
Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, combine brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fold in the grated carrots and 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 into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the glaze, beat cream cheese until smooth. Add powdered sugar and a splash of milk or cream until you reach a pourable consistency.
Drizzle the glaze over the cooled loaf before serving.
Servings and timing
This recipe makes 1 standard loaf, yielding about 8 to 10 slices. Prep time: 15 minutes Bake time: 50-60 minutes Total time: 1 hour 15 minutes
Variations
Add-ins: Mix in shredded coconut, raisins, or crushed pineapple for extra flavor and moisture.
Spice it up: Add ground ginger or allspice for a more complex spice profile.
Gluten-free option: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
Vegan adaptation: Replace eggs with flax eggs and use dairy-free cream cheese for the glaze.
No glaze: Skip the cream cheese glaze and enjoy it plain or with a dusting of powdered sugar.
Storage/Reheating
Store the carrot cake loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To freeze, wrap the loaf (unglazed) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving. To reheat individual slices, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for about 5 minutes.
FAQs
How do I make sure the loaf stays moist?
Grating fresh carrots and not overmixing the batter are key to a moist loaf. Also, avoid overbaking.
Can I make this carrot cake loaf without nuts?
Yes, the nuts are optional. You can leave them out or replace them with another mix-in like raisins or coconut.
Can I use pre-shredded carrots?
Freshly grated carrots are recommended as they are more moist and tender than pre-shredded ones, which can be dry and tough.
What kind of oil is best for this recipe?
Vegetable oil is commonly used for its neutral flavor, but you can also use canola oil or light olive oil.
Is it necessary to peel the carrots before grating?
Peeling is recommended for a smoother texture and cleaner flavor, but it’s not mandatory if your carrots are clean and fresh.
Can I double the recipe?
Yes, you can double the ingredients and divide the batter between two loaf pans. Adjust the baking time as needed.
How do I prevent the glaze from melting?
Make sure the loaf is completely cooled before drizzling the glaze. If the loaf is warm, the glaze will melt and slide off.
Can I use whole wheat flour instead of all-purpose?
Yes, but the texture may be denser. You can use half whole wheat and half all-purpose for a better balance.
Can I turn this into muffins?
Absolutely. Divide the batter into a muffin tin and bake at 350°F for 20–25 minutes, or until a toothpick comes out clean.
Is the glaze necessary?
No, the loaf is delicious on its own. The glaze just adds a sweet, creamy finishing touch.
Conclusion
This carrot cake loaf is a simple yet indulgent treat that brings the beloved flavors of carrot cake into a more manageable, everyday format. Whether you enjoy it plain or with a cream cheese glaze, it’s a versatile recipe that’s sure to become a favorite in your baking rotation. Perfect for sharing—or keeping all to yourself.
This carrot cake loaf is moist, warmly spiced, and packed with freshly grated carrots, making it a cozy treat for breakfast, dessert, or an afternoon snack. Topped with a creamy glaze, it’s an easy twist on the classic carrot cake.
Author:Catherine
Prep Time:15 minutes
Cook Time:50-60 minutes
Total Time:1 hour 15 minutes
Yield:1 loaf (8–10 slices)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups freshly grated carrots
1/2 cup chopped walnuts or pecans (optional)
4 oz cream cheese (for glaze)
1/2 cup powdered sugar (for glaze)
1–2 tablespoons milk or cream (for glaze)
Instructions
Preheat oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, mix brown sugar, granulated sugar, eggs, oil, and vanilla extract until smooth.
Gradually stir in the dry ingredients until just combined.
Fold in grated carrots and 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 into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, beat cream cheese until smooth, then mix in powdered sugar and enough milk to reach a pourable consistency.
Drizzle glaze over the cooled loaf before serving.
Notes
Use freshly grated carrots for best texture and moisture.Ensure loaf is fully cooled before glazing to avoid melting.For added flavor, mix in raisins, coconut, or crushed pineapple.Can be made gluten-free using a 1:1 GF flour blend.Loaf keeps well and tastes even better the next day.
