Carrot Cake Loaf
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This carrot cake loaf everything you love about carrot but baked in a loaf pan so it comes together easily! It’s a moist bread with a tender crumb, and lots of warm spices, like cinnamon, ginger and nutmeg. Topped with a cream cheese glaze after it’s baked, this carrot loaf cake with walnuts is the perfect Easter dessert.
When it comes to Spring time and Easter, there’s only one cake to make. Carrot cake. I love a good slice of carrot cake. But I’m not always all for making a traditional carrot cake. Enter my loaf pan. I mean it’s perfect to use to make a really good banana bread, a classic zucchini bread, or even a small batch cheesecake. So why not make a carrot cake but in loaf form.
Everything I love about carrot cake but baked into a loaf pan so it’s faster and easier than making a traditional carrot cake. This carrot loaf cake is made with oil so it has a wonderfully moist crumb. I added in toasted walnuts for a little crunch and wonderful warm spices.
After this carrot bread is baked I topped with a cinnamon cream cheese frosting because I believer carrot cake dessert needs a delicious cream cheese frosting.
See Also:
- Oil vs butter in your quick breads..what’s better? Find out the difference and what I prefer!
- Confused on what the difference is between quick breads and coffeecakes – give this post a read!
- Want to know more about quick breads? Then read this article “What’s quick bread“? and learn more!
Why You Will Love This Carrot Cake Loaf
- Quick To Mix Up
- Tender, moist crumb
- Easy recipe to make for Easter!
- Simple ingredients made from scratch
- Wonderful to freeze to enjoy later!
Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.
Ingredients Needed for Carrot Cake Bread:
For the carrot cake bread batter:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup light brown sugar – You could also swap with coconut sugar.
- ¾ cup vegetable oil – You can use any neutral tasting oil, such as canola oil. Or you can use melted coconut oil, olive oil, or melted butter (the taste and texture may change a little bit).
- 2 large eggs, room temperature– Ensure the eggs are at room temperature for optimal results.
- ½ cup milk
- 2 cups grated carrots – I recommend shredding by hand with a box grater for best texture.
- ½ cup toasted walnuts – You can also use toasted pecans, or swap for raisins.
For the cinnamon cream cheese icing:
- 2 ounces cream cheese – Make sure that your cream cheese is softened to room temperature so you get a smooth icing.
- 2 tablespoons unsalted butter – You want softened butter so it blends easily into the icing.
- ¾ cups (85 g) powdered sugar – If you don’t have any you can make your own powdered sugar.
- ½ teaspoon vanilla extract
- ¾ teaspoons cinnamon
How to Make This Moist Carrot Cake Loaf:
Preheat your oven to 350oF (180oC). Grease and flour a 9×5” loaf pan, setting it aside for later.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Be sure to measure the flour correctly! Spoon the flour into your cup and level it off. Do not pack it down or scoop right from the container.
For best results I recommend using a kitchen scale!
In a medium bowl, whisk together brown sugar, oil, eggs, and milk. Again, make sure you have room temperature ingredients so your carrot bread rises nice and tall.
Add the dry ingredients to the wet ingredients, mixing until just combined. You want to make sure to NOT overmix at this point. Mixing the batter too much will result in a tough cake. The more mixing you do results in too much gluten form so if a few lumps remains it’s fine!
Stir in carrots and nuts if using. I recommend shredding the carrots by hand instead of using a food processor. I find they get too mushy in a food processor. It takes a few minutes but totally worth it!
And you can omit the walnuts or swap for another if you want. Or try using raisins instead!
Pour the carrot cake batter into the prepared loaf pan. Bake for 60-65 minutes until a toothpick inserted comes out clean. Allow the bread to cool completely.
In a medium bowl with an electric mixer or hand mixer, beat together the cream cheese and butter until light and fluffy. Beat in the powdered sugar, until smooth and combined. Add vanilla and cinnamon and beat to combine. Spread on cooled bread before serving.
- Measure your flour correctly. Spoon the flour into your cup and level it off. Do not pack it down. If you pack it down you will end up with too much flour and get a dry cake.
- Check with a toothpick for doneness. It can be hard to tell when the cake is done in a loaf pan so be sure to test the center of the cake. The toothpick should only have a few moist crumbs and no wet batter.
- Shred the carrots by hand. I find if shredding in the food processor it can make them too mushy. I recommend shredding with a box grater.
- Toast the walnuts first. This really helps bring out the flavor of the nuts!
Recipe Variations:
- Gluten-Free Option: Swap out all-purpose flour for your favorite gluten-free flour blend. Make sure it’s a 1:1 gluten free flour. King Arthur Flour 1:1 measure for measure or Bob’s Red Mill 1:1 baking flour.
- Vegan Twist: I haven’t tested with an egg substitute but you could try and replace with flax eggs. Substitute eggs with two flax eggs and use plant-based milk. For the cream cheese frosting, be sure to use dairy free cream cheese and dairy free butter.
- Swap the walnuts – Instead of walnuts you can use toasted pecans, or swap and use raisins.
Storage Instructions
Keep it covered in plastic wrap at room temperature for up to two days or refrigerate for a week.
For longer storage, freeze slices in an airtight container or freezer bag. Freeze for up to 3 months. And then bring to room temperature before serving.
Recipe FAQs:
Toasting enhances the nutty flavor! Don’t skip this step. I recommend toasting walnut halves so they don’t burn. And after they are toasted, allow them to cool and chop them before they get stirred into the batter.
Insert a toothpick into the center; if it comes out with a few moist crumbs, it’s ready. Every oven is different so be sure to test. I recommend baking in the center of the oven for best results. The toothpick should have a few moist crumbs on it. If there’s wet batter then it needs more time.
While it’s not strictly necessary, using parchment paper to line the loaf pan can make the removal of the baked loaf much easier. It helps prevent sticking and ensures a smooth release. If you prefer not to use parchment paper, make sure to grease and flour the pan thoroughly to achieve a similar effect.
More Recipes to Try:
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake

Carrot Cake Loaf
Ingredients
For the carrot cake loaf
- 2 cups (240 g) all purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (200 g) packed light brown sugar
- ¾ cup (180 mL) vegetable oil
- 2 large eggs room temperature
- ½ cup (120 mL) milk
- 2 cups (198 g) grated carrots
- ½ cup (64 g) toasted walnuts or pecans, chopped, optional
For the cinnamon cream cheese icing:
- 2 ounces cream cheese softened
- 2 tablespoons (28 g) unsalted butter softened
- ¾ cups (85 g) powdered sugar
- ½ teaspoon vanilla Extract
- ¾ teaspoons ground cinnamon
Instructions
- Preheat and prepare pan. Preheat oven to 350°F (180°C). Grease and flour 9×5” loaf pan. Set aside.
- Combine dry ingredients. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. 2 cups (240 g) all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt
- Combine wet ingredients. In a second mixing bowl, whisk together brown sugar, oil, eggs, and milk 1 cup (200 g) packed light brown sugar ¾ cup (180 mL) vegetable oil 2 large eggs ½ cup (120 mL) milk
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Stir in carrots and nuts is using. 2 cups (198 g) grated carrots ½ cup (64 g) toasted walnuts
- Bake. Pour batter into prepared loaf pan. Bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
- Make icing. In a medium bowl with an electric mixer, beat together the cream cheese and butter until light and fluffy. Beat in the powdered sugar, until smooth and combined. Add vanilla and cinnamon and beat to combine. Spread on cooled bread before serving. 2 ounces cream cheese 2 tablespoons (28 g) unsalted butter ¾ cups (85 g) powdered sugar ½ teaspoon vanilla Extract ¾ teaspoons ground cinnamon
Notes
- Storage: Keep it covered in plastic wrap at room temperature for up to two days or refrigerate for a week. For longer storage, freeze slices in an airtight container or freezer bag.
- Gluten-Free Option: Swap out all-purpose flour for your favorite gluten-free flour blend. Make sure it’s a 1:1 gluten free flour. King Arthur Flour 1:1 measure for measure or Bob’s Red Mill 1:1 baking flour.
- Vegan: I haven’t tested with an egg substitute but you could try and replace with flax eggs. Substitute eggs with two flax eggs and use plant-based milk. For the cream cheese frosting, be sure to use dairy free cream cheese and dairy free butter.
- Walnuts – Toast the walnuts first. This really helps bring out the flavor of the nuts! Instead of walnuts you can use pecans, or swap and use raisins.
- Measure your flour correctly. Spoon the flour into your cup and level it off. Do not pack it down. If you pack it down you will end up with too much flour and get a dry cake.
- Check with a toothpick for doneness. It can be hard to tell when the cake is done in a loaf pan so be sure to test the center of the cake. The toothpick should only have a few moist crumbs and no wet batter.
Shred the carrots by hand. I find if shredding in the food processor it can make them too mushy. I recommend shredding with a box grater.
Looks so good! I can’t wait to try it!
wonderful let me know what you think Tamara 🙂