Carrot Cake Loaf

This easy Carrot Cake Loaf recipe is super soft and super yummy and is perfect for breakfast (yes, I said breakfast), snack or dessert! Crunchy walnut pieces are scattered throughout this delicious loaf cake that’s topped with cream cheese icing.

The great thing about this loaf carrot cake is that everything can be mixed by hand, which makes it a super quick loaf with fewer dishes. If you prefer muffins or a cake, you can easily change the pan to suit your needs.

The rich and luxurious cream cheese icing makes this carrot cake loaf even better. If you absolutely prefer it without, you can do that! However, I highly recommend you make and use the delicious cream cheese frosting! It makes it that much better.

Ingredients Needed for Carrot Cake Loaf

All-purpose flour: the base of the loaf.

Baking powder + baking soda: helps the loaf rise.

Ground cinnamon: a subtle flavour that complements the carrots and walnuts perfectly.

Brown sugar + granulated white sugar: sweetens and helps to make a moist loaf.

Eggs: for structure. Use room temperature eggs.

Vegetable oil: using a neutral flavoured oil is important. Creates a moist and tender loaf.

Carrots: freshly shredded carrots make this loaf a carrot cake loaf!

Walnuts: adds texture and crunch, and tastes great in a carrot cake.

How to Make This Easy Carrot Loaf Cake Recipe

Preheat the oven to 350°F and prepare a 9×5 loaf pan by lining it with parchment paper. In a medium bowl, mix together flour, baking powder, baking soda, ground cinnamon, and salt. Set Aside.

In a large bowl, beat together brown sugar, white sugar, oil, eggs, and vanilla extract until well combined. Add the dry ingredients to the wet ingredients and gently mix to combine. Fold in the carrots and chopped walnuts; do not overmix. Pour into lined loaf pan and bake for 45-55 minutes.

Let cool in pan for 15 minutes, then transfer to a cooling rack to cool completely.

To make the icing, beat together the unsalted butter, cream cheese, salt, and vanilla extract. Then sift in the icing sugar and beat until smooth and creamy.

Ice the cooled carrot cake loaf, slice, serve, and enjoy!

Tips for Storing

Store iced carrot cake loaf in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

Plain loaf that is not iced can be stored at room temperature for up to 5 days.

If you’d like to freeze the loaf, freeze without the icing in a freezer bag. Bring to room temperature in freezer bag and you can then make the cream cheese icing at this point.

Frequently Asked Questions

If you love desserts, then you’ll love these recipes:

Brown Butter Chocolate Chip Cookies

Lemon Blueberry Mini Cheesecakes

Cherry Peach Cobbler

Matcha White Chocolate Cookies

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Carrot Cake Loaf

Author: Naresa Cuisine: American Courses: Breakfast, Desserts Recipe Keys: Quick & Easy

Difficulty: Beginner Prep Time 15 mins Cook Time 50 mins Rest Time 45 mins Total Time 1 hr 50 mins

Servings: 10

Best Season: Fall

Description

Soft and moist carrot cake loaf with shredded carrots and crunchy walnuts; topped with a silky smooth cream cheese icing and crushed walnuts. 

Ingredients

Scale

1/2x 1x 2x 3x

Carrot Cake Loaf

• 1 ¹⁄₂ cup all-purpose flour (measured with spoon and level method)

• 1 ¹⁄₂ tsp baking powder

• ³⁄₄ tsp baking soda

• 1 tsp cinnamon, ground

• ¹⁄₄ tsp salt

• ¹⁄₂ cup brown sugar (packed)

• ¹⁄₂ cup granulated sugar

• ²⁄₃ cup vegetable oil

• 2 large eggs (room temperature)

• 1 ¹⁄₂ tsp vanilla extract

• 1 ¹⁄₂ cup peeled and shredded carrots, packed

• ¹⁄₂ cup chopped walnuts (optional, but highly recommended)

Cream Cheese Icing

• 4 oz cream cheese (room temperature)

• 2 tbsp unsalted butter (room temperature)

• 1 tsp vanilla

• pinch salt

• 1 ¹⁄₂ cup icing sugar (sifted)

Instructions

Carrot Cake Loaf

1. Preheat oven to 350°F. Line a 9x5 loaf pan with parchment paper with about 2 inches of extra paper on each side. This will make it easier to remove the loaf from the pan once it's cooled a bit. 

2. Mix together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside. 

3. In a large bowl, beat together brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until well combined. 

4. Slowly pour the dry ingredients into the wet ingredients and mix gently until combined. Avoid overmixing. 

   Gently fold in the shredded carrots and walnuts. 

5. Pour batter into the prepared pan and bake for 45-55 minutes. Test doneness by sliding a toothpick into the center of the loaf. If toothpick comes out clean, remove pan from oven and let rest for 15 minutes in the loaf pan. 

   After 15 minutes, lift loaf out of pan using the extra parchment paper. Let cool completely on cooling rack. 

Cream Cheese Icing

1. Beat together cream cheese, unsalted butter, salt, and vanilla extract until smooth and creamy. Sift in the icing sugar and beat until well combined and fluffy. 

   Spread over cooled carrot cake loaf and sprinkle with finely chopped walnuts (optional). 

Note

Different ovens bake at slightly different temperatures, so be sure to keep an eye on the carrot cake loaf near the end of the bake time. 

You can choose to grease the pan instead of using parchment paper, but you may have a harder time removing the loaf since carrot cake can be very soft while warm. 

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