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Carrot Loaf Cake gives you everything you love about classic carrot cake in an easy, no fuss quick bread, with a moist, warmly spiced crumb and a thick layer of tangy cream cheese frosting. I baked this on a chilly fall morning while Maddie and Lizzie colored at the kitchen table, and the whole house smelled like cinnamon and brown sugar. If you love a cozy cake with cream cheese frosting, our banana bundt cake is another easy winner.
One bowl, grated carrots, and warm spices come together into the easiest carrot cake you will ever make.
Carrot Loaf Cake Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 55 minutes
- ⏳ Total Time: 1 hour 5 minutes
- 🍽️ Serving: 10 slices
- ⚡ Calories: 545kcal
- 🌶️ Flavor Profile: Warm spiced carrot cake with tangy cream cheese frosting
- ✋ Difficulty: Easy, a simple loaf bake like our banana nut muffins
Quick Answer
Beat eggs, melted butter, both sugars, and vanilla until smooth, then stir in the flour, baking powder, baking soda, salt, and warm spices. Fold in grated carrots and chopped walnuts, pour into a greased loaf pan, and bake at 350 degrees until a toothpick comes out clean. Cool completely, then spread on a tangy cream cheese frosting and top with more walnuts.
Jump to:
Why This Recipe Works
Click to see the technique science
- Melted butter makes it moist. Using melted butter instead of creaming keeps the crumb tender and rich, and it means you can mix everything in one bowl.
- Grated carrots add moisture and flavor. Fresh grated carrots melt into the batter as it bakes, adding natural sweetness and keeping every slice soft.
- Two sugars build depth. Brown sugar brings molasses warmth while white sugar keeps the crumb light, giving you the perfect spiced sweetness.
- A center score bakes it evenly. A shallow cut down the middle lets the loaf rise and crack right where you want it, for a bakery worthy top.
- Cream cheese frosting balances the spice. The tangy, creamy frosting cuts the warm spices perfectly, just like on a classic layered carrot cake.
Why You’ll Love This Recipe
- You get all the cozy flavor of carrot cake without the work of a layered cake, baked in one easy loaf pan.
- It is a one bowl batter that comes together in about 10 minutes, perfect for fall baking and holiday brunches.
- The tangy cream cheese frosting is a dream, just like the one on our banana nut muffins.
Key Ingredients
Simple pantry staples and fresh carrots are all you need. Here is what each one does.
- Grated carrots: The heart of the loaf, adding moisture, natural sweetness, and that signature carrot cake flavor. Grate them fresh for the best texture.
- Brown and white sugar: Brown sugar brings warm molasses depth while white sugar keeps the crumb tender and light.
- Warm spices: Cinnamon, ginger, and nutmeg give this loaf its cozy, bakery worthy aroma and flavor.
- Walnuts: Chopped walnuts add crunch in the batter and a pretty finish on top of the frosting.
- Cream cheese: The base of that tangy, dreamy frosting, just like our cream cheese frosting.
See recipe card for exact quantities.
Variations and Substitutions
Make this carrot loaf cake your own with a few easy twists.
- Add raisins: Fold in a half cup of raisins or golden raisins for a classic carrot cake touch.
- Pineapple: Stir in a few tablespoons of crushed, drained pineapple for extra moisture and sweetness.
- Nut free: Simply leave out the walnuts for a smooth, nut free loaf.
- Coconut: Add shredded coconut to the batter for a tropical spin.
- Muffins: Turn the batter into muffins, like our double chocolate muffins, and shorten the bake time.
How to Make Carrot Loaf Cake
- Preheat the oven to 350 degrees and combine the flour, baking powder, baking soda, salt, and warm spices in a bowl.
- In a separate bowl, beat the eggs, melted butter, both sugars, and vanilla until smooth.
- Add the dry ingredients to the wet and mix on low just until everything combines.
- Fold in the grated carrots and chopped walnuts.
- Pour the batter into a greased or lined 9 by 5 loaf pan and make a shallow cut down the center.
- Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.
- Cool the loaf 10 minutes in the pan, then transfer to a wire rack to cool completely. Beat the cream cheese, softened butter, and powdered sugar into a smooth frosting.
- Spread the cream cheese frosting evenly over the cooled loaf.
- Top with chopped walnuts, then slice and serve.
Recipe Tips & Tricks
- Grate your own carrots. Pre shredded bagged carrots are dry and thick, freshly grated carrots melt into the batter and keep it moist.
- Do not overmix. Stir just until the flour disappears, overmixing develops gluten and makes the loaf dense and tough.
- Cool completely before frosting. A warm loaf will melt the cream cheese frosting right off, so be patient.
- Line with parchment. A parchment sling makes it easy to lift the whole loaf out for clean slicing.
- Toast the walnuts. A quick toast deepens their flavor and adds extra crunch to the loaf and topping.
- Check early. Ovens vary, so start checking for doneness at 50 minutes to avoid a dry loaf.
Serving Ideas and Suggestions
This carrot loaf cake is the ultimate cozy treat for fall mornings and holiday dessert tables alike. Serve thick slices with a hot cup of coffee, or set it out next to our banana bundt cake for a quick bread spread everyone will love.
It is right at home on a brunch table beside our banana nut muffins and a bowl of fresh fruit. For dessert, add a scoop of vanilla ice cream or a few mini cheesecakes for a sweet spread.
Slice it thick and let the cream cheese frosting shine. This loaf is wonderful for gifting too, just wrap a frosted loaf and tie it with twine for a homemade present that always impresses.
Carrot Loaf Cake FAQs
A dense loaf usually comes from overmixing the batter. Stir just until the flour disappears, and measure your flour by spooning it into the cup so you do not pack in too much.
Yes. Bake the unfrosted loaf up to two days ahead and store it wrapped at room temperature, or freeze it. Frost it the day you plan to serve for the freshest result.
Once frosted, store it covered in the refrigerator for up to four days because of the cream cheese frosting. Let slices come to room temperature before serving for the best texture.
Absolutely. Freeze the unfrosted loaf tightly wrapped for up to three months. Thaw overnight in the fridge, bring to room temperature, then frost and serve.
Peeling is recommended for the smoothest texture and prettiest color, but a good scrub will do in a pinch. Just be sure to grate them finely either way.
Definitely. Simply leave the walnuts out of the batter and topping for a smooth, nut free loaf. The flavor and texture are still wonderful.
Craving more easy loaf cakes? Bake our moist banana bundt cake next.
Carrot Loaf Cake
Ingredients
- 2 eggs room temperature
- ¾ cup butter melted
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cup all purpose flour
- ¼ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 ½ cup grated carrots
- ½ cup walnuts chopped – more for topping if desired
Frosting
- 8 ounces cream cheese softened
- ¼ cup butter softened
- 2 cups powdered sugar sifted
Instructions
- Preheat the oven to 350 F.
- Beat with a handheld mixer, beat eggs, butter, add sugars, and vanilla until smooth.2 eggs, ¾ cup butter, ½ cup white sugar, ½ cup brown sugar, 1 teaspoon vanilla extract
- In a separate mixing bowl combine dry ingredients.1 ½ cup all purpose flour, ¼ teaspoon ground ginger, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg
- 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).1 ½ cup grated carrots, ½ cup walnuts
- 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.8 ounces cream cheese, ¼ cup butter, 2 cups powdered sugar
- Spread the frosting evenly over the bread. Top with chopped walnuts.
Notes
- 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.
Nutrition
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