This easy-to-make, incredibly delicious carrot loaf cake recipe is the perfect snacking cake with a cup of tea or coffee. This recipe has all the amazing flavors of carrot cake without having to make a layer cake!
Although carrot cakes are usually round with multiple layers (if that’s what you’re looking for, check out my recipe for carrot layer cake), sometime you just want a simple cake. This carrot cake recipe is baked in a loaf pan and topped with fluffy, velvety-smooth cream cheese frosting. I like having a slice alongside coffee or tea, and because of the carrots, I like to believe it’s healthy.
This cake is super moist – even when eaten straight from the fridge. If you haven’t tried a carrot cake before then you should know that this cake doesn’t really taste like carrots. As with any traditional carrot cake, you can definitely taste the spices in there, yet it’s not overly spiced.
How to make carrot loaf cake
In this recipe, I used oil rather than butter. The cake is so flavorful that we don’t need to add butter for flavor. Oil makes this cake fluffy and oh-so-moist.
- In a mixer bowl fitted with paddle attachment, beat together eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- On low speed and with the mixer running, add the oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer.
- Fold in carrots by hand until combined.
- Then, fold in the dry ingredients just until combined. Don’t overmix.
- Fold in the nuts (Note: I love my carrot cake with walnuts, but you can replace them with raisins or use both raisins and nuts (about 1 – 1 ¼ cups in total), or even shredded coconut).
- Pour the batter into prepared loaf pan and bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely before frosting.
I bake with this gorgeous non-toxic loaf pan from Caraway because the cake releases like butter from the perfect non-stick sides. (affiliate link)
Make the cream cheese frosting
The cream cheese frosting is a classic topping for carrot cake, but sometimes I omit it because the cake is still delicious on its own (it just depends on my mood that day)!
- In a mixer bowl fitted with the paddle attachment, beat the cream cheese, butter and vanilla extract on medium speed for 1 minute until creamy and combined thoroughly.
- Add powdered sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more powdered sugar until desired consistency is reached.
- If you want, you can add pinch of salt or lemon juice to cut the sweetness.
Spread frosting over the top of the cooled cake and decorate with toasted walnuts for garnish.
How long will my cake stay fresh?
The cake will stay fresh for up to 5 days in the fridge – just be sure to keep it in a container or covered with aluminum foil so it doesn’t dry out.
Can I freeze carrot loaf cake?
You can freeze the unfrosted cake for up to 2 months. Place in a freezer-safe container or double wrap in plastic wrap for up to 2 months. The thaw, place in the fridge or on the countertop overnight. Make the frosting fresh.
More of my favorite loaf cake recipes
- White and Dark Chocolate Marble Cake: Rich, buttery pound cake swirled with both white and bittersweet chocolate cakes.
- Chocolate Pecan Espresso Cake: Moist and tender espresso cake with delicious pieces of buttery pecans and rich dark chocolate.
- Pumpkin Banana Bread: All the fall pumpkin spice flavors plus added sweetness from ripe bananas.
- Mom’s Honey Cake: This dairy-free cake full of warm spice flavors and sweet honey.
Carrot Loaf Cake
This moist, flavorful carrot loaf cake is easy to make, made with toasty walnuts and topped with fluffy cream cheese frosting.
Ingredients
- 1 cup (140g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg , optional
- ⅛ teaspoon ground cloves , optional
- ½ cup (100g) granulated sugar
- ½ cup (100g) light or dark brown sugar
- 2 large egg
- ½ cup plus 1 tablespoon (135 ml) canola oil (or vegetable, safflower)
- 1 teaspoon pure vanilla extract
- 180 grams (about 2 large or 3 medium carrots or 1 and ½ cups) grated carrots
- ½ cup (50g) pecans or walnuts, roughly chopped
Cream Cheese Frosting:
- 4 ounces (115g) cream cheese, softened to room temperature
- ¼ cup (55g or ½ stick) unsalted butter, softened to room temperature
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoons vanilla extract (optional)
Instructions
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Preheat oven to 350°F/180°C. Butter a 9×5-inch loaf pan (or use a smaller pan, such as 8½ x 4¼-inch, for a higher loaf).
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In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
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In a mixer bowl fitted with paddle attachment, beat together eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. On low speed and with the mixer running, add the oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in (by hand) carrots until combined. Fold in dry ingredients just until combined. Don’t overmix. Fold in nuts.
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Pour the batter into prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
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To make the frosting: In a mixer bowl fitted with the paddle attachment, beat the cream cheese, butter and vanilla extract on medium speed for 1 minute until creamy and combined thoroughly. Add powdered sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more powdered sugar until desired consistency is reached. You can add pinch of salt or lemon juice to cut the sweetness. Spread frosting over the top of the cooled cake. Decorate with walnuts or pecans if desired. Store cake in an airtight container in the refrigerator for up to 4 days.
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Cake is best served at room temperature.
