Carrot cake loaf soft and moist with warm spices, fresh carrots, and a creamy cream cheese frosting for a perfect bakery-style slice.
This carrot cake loaf recipe is easy to make with simple ingredients and delivers a soft, tender crumb packed with flavor.
Tested and reliable, this homemade carrot loaf cake is perfectly balanced with spices, moisture, and a smooth cream cheese frosting.
Why you’ll love it
- Easy loaf recipe simple steps and consistent results
- Ultra moist texture with grated carrots and oil for a soft crumb
- Warm spiced flavor with cinnamon, ginger, and nutmeg
Ingredients You Nedd
- Flour: all-purpose flour
- Leavening: baking powder and baking soda
- Spices: ground cinnamon, ginger, nutmeg, cloves
- Sugar: granulated sugar and brown sugar
- Oil: neutral vegetable oil
- Eggs: large, room temperature
- Carrots: freshly grated carrots
- Buttermilk: or yogurt / sour cream
- Vanilla and salt
- Nuts: chopped pecans, walnuts, or mixed nuts (optional)
- Cream cheese: full-fat cream cheese
- Butter: unsalted, softened
- Powdered sugar
Tips before you start
- Cool completely before frosting to prevent melting
- Use finely grated carrots for a soft, even texture
- Bring ingredients to room temperature for a smooth batter
- Do not overmix after adding flour to keep the crumb tender
- Use a mix of sugars for better moisture and flavor
- Check baking early to avoid a dry loaf
How to Make Carrot Cake Loaf
In a bowl, mix flour, baking powder, baking soda, salt, and spices until well combined.
In a large bowl, whisk sugars with oil for 1 minute, then add eggs and vanilla and mix to combine.
Stir in grated carrots and buttermilk until smooth.
Add dry ingredients and nuts, then mix gently with a spatula until just combined.
Preheat the oven to 350°F / 180°C and line a 10-inch loaf pan with parchment paper.
Pour the batter into the pan and bake for 50–55 minutes until golden and set.
Let cool completely in the pan before removing.
In a bowl, beat cream cheese, butter, powdered sugar, and vanilla for 2–3 minutes until smooth.
Spread frosting on the cooled loaf, add nuts, slice, and serve.
Serving suggestions
Serve this carrot cake loaf slightly chilled or at room temperature with coffee or tea, or enjoy it as a dessert with extra cream cheese frosting on top.
Storage
Store in the fridge up to 4 days in an airtight container.
Recipe variations
- Carrot cake loaf without frosting
- Carrot walnut loaf
- Carrot loaf with raisins
- Healthier carrot cake loaf (less sugar, whole wheat flour)
- Carrot cake muffins version
Questions Recipe
Can I make carrot cake loaf without frosting
Yes, it stays moist and flavorful on its own
Can I freeze carrot cake loaf
Yes, freeze slices up to 3 months
Can I replace buttermilk
Yes, use yogurt, sour cream, or milk
How do I know it’s baked
Insert a toothpick, it should come out clean or with crumbs
More Carrot Cake Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Carrot Cake Loaf
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
Description
Delicious carrot cake loaf with cream cheese frosting (10 inch / 25 cm loaf pan – 10 to 12 slices)
Ingredients
Carrot cake loaf
- 210 g (1 ½ cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1 ½ tsp ground cinnamon
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) brown sugar
- 120 ml (½ cup) vegetable oil
- 3 eggs, room temperature
- 2 tsp vanilla extract
- 100 ml (½ cup) buttermilk or plain yogurt
- 4 carrots, finely shredded (about 230 g)
- 100 g (1 cup) chopped pecans
Cream cheese frosting
- 110 g (4 oz) cream cheese
- 55 g (½ stick) unsalted butter, softened
- 2–3 tablespoon powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F / 180°C and line a 10-inch / 25 cm loaf pan with parchment paper.
- In a bowl, mix together flour, baking powder, baking soda, salt, and spices.
- In another bowl, whisk sugars with oil until smooth.
- Add eggs and vanilla, then mix to combine.
- Add grated carrots and buttermilk and mix until smooth.
- Add dry ingredients and pecans, then gently mix with a spatula until just combined.
- Pour the batter into the prepared pan and bake for 50–55 minutes until golden.
- Check doneness with a toothpick inserted in the center, it should come out clean or with a few crumbs.
- Let cool completely in the pan before removing.
Cream cheese frosting
- In a bowl, mix cream cheese, butter, powdered sugar, and vanilla.
- Beat with an electric mixer for 2–3 minutes until smooth and creamy.
- Spread frosting on the cooled carrot cake loaf, add chopped nuts, slice, and serve.
Notes
Storage: Store in the fridge up to 4 days in an airtight container.
Tips:
- Use finely grated carrots for a softer texture
- Do not overmix after adding flour
- Use room temperature eggs for a smooth batter
- Line the pan for easy removal
- Let the loaf cool completely before frosting
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: bread, cake,
- Method: baking
- Cuisine: American
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