Name: Carrot Cake Loaf
Prep time: 15 min
Cook time: PT-491955H27M57S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1½ tsp ground cinnamon; ½ tsp ground nutmeg; ½ cup brown sugar; ¼ cup granulated sugar; 2 large eggs; ½ cup vegetable oil (or melted coconut oil); ¼ cup applesauce (or plain yogurt); 1½ cups finely grated carrots (about 2–3 medium carrots); ½ cup chopped walnuts or pecans (optional); ½ cup raisins or shredded coconut (optional); 1 tsp vanilla extract; 4 oz cream cheese, softened; 2 tbsp butter, softened; 1 cup powdered sugar; ½ tsp vanilla extract; Pinch of salt

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I love making this carrot cake loaf when I want something cozy, soft, and perfectly spiced. It’s moist from freshly grated carrots and applesauce, warmly flavored with cinnamon and nutmeg, and topped with a creamy frosting if I feel like making it extra special. It’s simple enough for everyday baking but delicious enough to share.

Carrot Cake Loaf

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the loaf:

1½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup brown sugar

¼ cup granulated sugar

2 large eggs

½ cup vegetable oil (or melted coconut oil)

¼ cup applesauce (or plain yogurt)

1½ cups finely grated carrots (about 2–3 medium carrots)

½ cup chopped walnuts or pecans (optional)

½ cup raisins or shredded coconut (optional)

1 teaspoon vanilla extract

Optional cream cheese frosting:

4 oz cream cheese, softened

2 tablespoon butter, softened

1 cup powdered sugar

½ teaspoon vanilla extract

Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan. I like to line it with parchment paper for easy removal.

In a large bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In another bowl, I whisk the eggs, brown sugar, granulated sugar, oil, applesauce, and vanilla until the mixture is smooth.

I pour the wet ingredients into the dry ingredients and stir just until combined. I make sure not to overmix. Then I fold in the grated carrots and any optional nuts or raisins.

I pour the batter into the prepared loaf pan and bake it for 50 to 60 minutes. I check doneness by inserting a toothpick into the center; if it comes out clean, it’s ready. I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

If I decide to frost it, I beat the cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and a pinch of salt. I spread the frosting over the completely cooled loaf.

Servings and timing

This loaf serves 8 to 10 slices.

Prep time: 15 minutes

Bake time: 50–60 minutes

Total time: About 1 hour 15 minutes

Variations

When I want to make it a bit healthier, I swap half or all of the all-purpose flour for whole wheat flour and slightly reduce the sugar.

For a dairy-free version, I skip the frosting or use dairy-free yogurt and cream cheese alternatives.

Sometimes I add crushed pineapple (well drained) for extra moisture and sweetness. I also enjoy adding a pinch of ground ginger or cloves for deeper spice flavor.

Storage/Reheating

I store the loaf covered at room temperature for up to 3 days if it’s unfrosted. If I frost it with cream cheese frosting, I keep it in the refrigerator in an airtight container for up to 5 days.

When I want to enjoy a slice warm, I microwave it for about 10–15 seconds. If it has frosting, I let it sit at room temperature for a few minutes before serving for the best texture.

FAQs

Can I make this carrot cake loaf ahead of time?

Yes, I often bake it a day in advance. I find the flavor actually improves the next day as the spices settle and deepen.

Can I freeze carrot cake loaf?

I freeze it unfrosted for best results. I wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. I thaw it at room temperature before serving.

Why is my loaf dense?

If my loaf turns out dense, it’s usually because I overmixed the batter. I make sure to stir just until the ingredients are combined.

Do I have to peel the carrots?

I usually peel them for a smoother texture, but if they’re well washed and fresh, I sometimes leave the peel on.

Can I make this into muffins instead?

Yes, I divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes, checking with a toothpick for doneness.

Conclusion

I find this carrot cake loaf to be one of the most comforting and reliable bakes in my kitchen. It’s moist, warmly spiced, and adaptable to whatever I have on hand. Whether I serve it plain, packed with mix-ins, or topped with cream cheese frosting, it always turns out satisfying and full of homemade flavor.

📖 Recipe:

Carrot Cake Loaf

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 8-10 slices
Diet: Vegetarian

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Description

A cozy, moist carrot cake loaf made with freshly grated carrots, warm spices, and applesauce for extra tenderness. Perfect on its own or topped with creamy cream cheese frosting.

Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, whisk eggs, brown sugar, granulated sugar, oil, applesauce, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
Fold in grated carrots and any optional nuts, raisins, or coconut.
Pour batter into prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; mix until creamy. Spread over cooled loaf.