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This is the BEST Carrot Cake Loaf Cake you’ll ever make. It’s soft and FULL of carrot cake flavor with a delicious cream cheese frosting! I know Carrot Cake is normally deemed dessert but since it’s in loaf form, I also call this a breakfast recipe. Yes?
BEST Carrot Cake Loaf Recipe
(Why is carrot cake only a spring thing? I love it all year. In fact, it’s Mel’s favorite dessert, ensuring that every carrot cake I make goes on the Mel Ate It list.)
Carrot cake is one of those things I love in all forms: cinnamon rolls, cupcakes, pie, coffee cake…you name it, I love it.
For this easy carrot cake loaf recipe, I turned my favorite carrot cake recipe into two loaves. Sometimes loaf cakes are just better, you know? They’re easier to frost, slice, eat, and store…plus this recipe makes two so there’s one for me and one for you.
This moist Carrot Cake Loaf is a smaller version of my favorite carrot cake recipe topped with the most delicious cream cheese frosting!
How to make a carrot cake loaf with cream cheese frosting
- Whisk salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and flour in a medium bowl. These are the classic spices used in carrot cake.
- In a large bowl, whisk eggs until beaten, then whisk in oil, vanilla, applesauce and both sugars. Whisk, then add dry ingredients and stir with a rubber spatula or wooden spoon until just combined. You don’t have to use a mixer unless you want to.
- Fold in shredded carrots. I use regular large carrots that I peel and shred myself. You can add up to 1 cup chopped pecans or walnuts if you want.
- Pour into two 9×5-inch loaf pans that have been greased and floured, or line them with aluminum foil or parchment paper. Bake for 40-55 minutes or until a toothpick comes out almost clean in the center.
- To make the cream cheese frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth then frost cooled cake.
Tip From Dorothy
Expert Tips
- This recipe makes TWO loaves. You could easily cut the recipe in half if you only want one, but I love making two. One to eat, one to gift.
- Be sure to shred your own carrots. The pre-shredded ones are too thick for carrot cake.
- I love adding applesauce for two reasons: one, it cuts down on the amount of oil you need, and two, it gives a nice moist flavor to the cake.
- You can add nuts or raisins if you want. I love walnuts in carrot cake!
- Loaf cakes freeze really easily, frosted or unfrosted. That makes this the perfect cake to make ahead of time. Be sure to store in an airtight container (or wrap unfrosted cake with plastic wrap) and store in the freezer for up to 2 months.
Be sure to check out my zucchini bread recipe for another twist on a similar loaf!
The BEST Carrot Cake Loaf
Ingredients
For the Cake:
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups (248g) all purpose flour
- 4 large eggs
- ½ cup (118ml) vegetable oil
- ½ cup unsweetened applesauce
- 1 tablespoon vanilla extract
- 1 ½ cups (300g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 cups shredded carrots (from about 4-6 carrots)
For the Frosting:
- 8 ounces (226g) cream cheese softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (340g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease and flour two 8×4-inch or 9×5-inch loaf pans.
- Whisk salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and flour in a medium bowl. Set aside.
- Whisk eggs until beaten, then whisk in oil, vanilla, applesauce and both sugars. Whisk until combined, then add dry ingredients and stir with a spatula or wooden spoon until just combined. Stir in carrots.
- Pour batter evenly into the prepared pans. Bake for 40-55 minutes or until a toothpick comes out almost clean in the center.
- Let the cake completely cool before removing from the pan and frosting.
- To make the frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth
- Remove cakes from pans and frost the top, then slice and serve.
- Store loosely covered in the refrigerator for up to 3 days.
I am making these loaves today for Easter. I’m sure they will be a hit!!
Hi Dorothy! Does the cream cheese frosting call for 8 ounces of cream cheese, or do you go by the weight listed (113g) which is 4 oz of cream cheese? Also, in the post you mention this is for two 9×5 pans, but in the recipe card you have listed 8×4. Which one? Thanks 🙂 Looking forward to making this this weekend for some friends.
You can use either size pan – thanks for pointing that out. And it’s 8 ounces – 226g – sorry about that fixing now!
I’m going to try it today 🤗
The taste is wonderful. I didn’t do the icing because I rarely do. And I added pecans because I always do. There was not really enough mix for 2 full loaves…I got 2 kinda flat ones. But the taste makes up for that, for sure. Going to slice one loaf for freezer & pig out on the other!
Hi Dorothy,
I’m going to make this deeeeeeelicious sounding recipe for the Carrot Cake Loaf. I’m wondering if I can add 1/2 to 1 can well-drained crushed pineapple. Would this make the loaf too moist?
Thank you for the wonderful recipes that you are sharing with us.
I think it might make it a little too moist – but maybe reduce the oil by just a bit (maybe 2 tablespoons) to compensate.
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