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Moist, easy, and with tasty easily available ingredients, this Carrot Loaf Cake is a great quick bread all year round. Topped with a cream cheese frosting, there is no lacking of flavor.

Close up of Carrot Loaf Cake on parchment paper cut.

I’m a sucker for anything carrot cake-related. It is one of my favorite cakes of all time and if you give me any cake, cookie, bar, or bread that tastes like it – I’m sold.

That is why we love this Carrot Loaf Cake so much! With simple pantry ingredients, you can have this loaf baking in no time, the smell of it baking is what gets me.

Perfectly topped with an easy cream cheese frosting, it really gives it that sweetness that it deserves and puts this Carrot Loaf Cake over the top.

They always say that there are seasons for things, well I don’t believe that. This Carrot Loaf Cake is one that we make all year round because it is just that good.

I feel like you should make whatever you want, whenever you want! That stands for all flavors and all types of foods and desserts. 

Some of my other favorite loaf/bread recipes we have on our site include: Chocolate Chip Banana Bread, Apple Walnut Loaf and Chocolate Chip Zucchini Bread.

Two slices of the Carrot Loaf Cake on white plate.

WHY THIS RECIPE WORKS:

  • The nuts and frosting are absolutely optional.
  • This can easily be doubled.
  • There are so many other mix-ins you can add to make the flavor different.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Eggs
Butter
Granulated sugar
Brown sugar
Vanilla extract
All-purpose flour
Ground ginger
Baking powder
Baking soda
Salt
Ground cinnamon
Nutmeg
Grated carrots
Walnuts
Cream cheese
Powdered sugar

Ingredients needed to make a Carrot Loaf Cake.

HOW TO MAKE A CARROT LOAF CAKE:

  1. Preheat the oven to 350 F.
  2. Beat with a handheld mixer, beat eggs, butter, add sugars, and vanilla until smooth.
  3. In a separate mixing bowl combine dry ingredients.
  4. Add to wet ingredients. Mix on low until everything combines.
  5. Fold in carrot and walnuts and pour into a 9 x 5 inch loaf tin (greased or lined with parchment paper). 
  6. Top with more nuts as desired. Make a small cut lengthwise about ½ inch deep in the center of the bread.
  7. Bake for 50-55 minutes until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
  8. Let the bread cool for 10 minutes before taking it out of the pan and transferring it to a wire rack to cool completely.
  9. Meanwhile, make the frosting. Beat cream cheese until creamy and add softened butter. Mix on low until both are combined. Gradually stir in the powdered sugar. 
  10. Spread the frosting evenly over the bread. Top with chopped walnuts, if desired.

Step by step photos on how to make a Carrot Loaf Cake.

I’M NOT A NUTMEG LOVER, WHAT CAN I USE?

If you are not a fan of nutmeg, no problem. Simply just replace the amount of nutmeg in the recipe with cinnamon and you are good to go!

DO I HAVE TO USE NUTS AND A FROSTING?

Those are both optional. The nuts you can simply leave out if you’d like. The frosting is optional and a simple powdered sugar glaze, ½-1 cup powdered sugar mixed with a few spoonfuls of milk would work too.

WHAT DOES IS THIS BREADS TASTE AND TEXTURE?

This bread is moist with a tender crumb, with an explosion of flavors from the nuts, carrots, and spices. I love it with the cream cheese frosting myself, but you can leave it off or just do a dusting of powdered sugar on top, it is still fantastic.

WHAT OTHER ADDITIONS CAN I ADD?

If you want to amp up the flavor or just have some options some additions that would be great with this Carrot Cake Loaf Recipe include: pecans, raisins, shredded coconut, or dried cranberries.

Of course, there are many other things that you can add, these are just some of our favorites that we have used from time to time.

Finished Carrot Loaf Cake on parchment paper with milk in background.

HOW TO STORE:

This can be stored in an airtight container in the refrigerator where it will last for up to 1 week, since it has cream cheese it needs to be stored in the refrigerator.

This can also be frozen, we recommend freezing without the frosting. Wrap Carrot Loaf Cake in plastic wrap and then foil and it will keep for up to 3 months in the freezer.

To defrost, you can move it to the refrigerator or your countertop overnight. Once thawed, make your frosting and enjoy.

TIPS AND TRICKS:

  • The nuts are optional.
  • Easily double this recipe to feed more people or save for later.
  • This can be frozen, see my tips above.
  • You do not have to use the frosting on top, but it is highly recommended.
  • Other additions can be added, see some suggestions above.

Fork cutting into one slice of bread on white plate.

Looking for that perfect dessert that is easy and will really excite those tastebuds? Then this Carrot Cake Loaf has to be made ASAP!

If you like this recipe you might also like:

If you’ve tried this CARROT LOAF CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 4 votes

Carrot Loaf Cake

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Moist, easy and with tasty easily available ingredients, this Carrot Loaf Cake is a great quick bread all year around. Topped with a cream cheese frosting, there is no lacking in flavor.
Servings 10

Ingredients
  

Frosting

Instructions

  • Preheat the oven to 350 F.
  • Beat with a handheld mixer, beat eggs, butter, add sugars, and vanilla until smooth.
  • In a separate mixing bowl combine dry ingredients.
  • Add to wet ingredients. Mix on low until everything combines.
  • Fold in carrot and walnuts and pour into a 9 x 5 inch loaf tin (greased or lined with parchment paper).
  • Top with more nuts as desired. Make a small cut lengthwise about ½ inch deep in the center of the bread.
  • Bake for 50-55 minutes until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
  • Let the bread cool for 10 minutes before taking it out of the pan and transferring it to a wire rack to cool completely.
  • Meanwhile, make the frosting. Beat cream cheese until creamy and add softened butter. Mix on low until both are combined. Gradually stir in the powdered sugar.
  • Spread the frosting evenly over the bread. Top with chopped walnuts.

Notes

  1. The nuts are optional.
  2. Easily double this recipe to feed more people or save for later.
  3. This can be frozen, see my tips above.
  4. You do not have to use the frosting on top, but it is highly recommended.
  5. Other additions can be added in, see some suggestions above.

Nutrition

Calories: 545kcal | Carbohydrates: 63g | Protein: 6g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 419mg | Potassium: 213mg | Fiber: 2g | Sugar: 46g | Vitamin A: 4129IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Nutrition Disclaimer
Course Breads, Dessert
Cuisine American

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5 from 4 votes (4 ratings without comment)

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