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Carrot Cake Loaf

Carrot Cake Loaf – An incredibly moist and delicious carrot cake loaf that is packed full of flavour, loaded with grated carrot, and topped with a thick cream cheese frosting!

A close-up shot of half a Carrot Cake Loaf topped with a thick layer of cream cheese frosting.

Carrot Cake Loaf

If you love carrot cake just as much as I do, then you’ll love today’s recipe. I have a few carrot cake recipes on my blog already.

See these Blondies (one of my faves), Carrot Layer Cake, and my Cheesecake Swirl Carrot Bundt Cake. I recommend all of them. 🙂 

But today, I have a new favourite – Carrot Cake Loaf!

A row of Carrot Cake Loaf slices topped with cream cheese frosting overlapping each other.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this loaf. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • plain/all-purpose flour
  • caster/granulated sugar
  • baking powder
  • baking soda
  • salt
  • ground cinnamon, ginger, nutmeg, and cloves
  • eggs
  • vanilla extract
  • vegetable oil
  • greek-style yogurt
  • carrots – you’ll need 2 large ones

For the frosting, you’ll need:

  • cream cheese
  • unsalted butter
  • icing/powdered sugar
  • vanilla extract

That’s it. Simple, delicious ingredients!

How to make Carrot Cake Loaf

To make this carrot loaf, simply whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.

In another bowl, whisk together the eggs, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.

Fold in the grated carrots. Do not over-mix. The batter will be VERY thick. Spoon the batter into a greased 9×5-inch loaf pan and spread out evenly.

Bake for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the cake from browning too much.

Leave to cool completely in the pan on a wire rack before frosting.

For the frosting, beat together the cream cheese and butter until smooth and creamy. Add the icing sugar and vanilla, and beat until smooth and spreadable.

Spread the frosting over the cooled loaf, top with walnuts or pecans if desired, then slice and serve!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

An overhead shot of a stack of Carrot Cake Loaf slices topped with cream cheese frosting.

This Carrot Cake Loaf is:

  • incredibly moist, and a mix between fluffy and dense
  • packed full of flavour from warming spices
  • stuffed FULL of grated carrots, not one bite without them!
  • topped with a thick and sweet cream cheese frosting

I like to pretend this carrot loaf recipe is somewhat good for me, and have a slice for breakfast. 😉

Seriously though, this cake loaf is good even without the frosting, a slice warmed up in the microwave – divine paired with a cuppa tea or coffee!

Store the rest away in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

BEST carrot cake bread recipe I’ve ever had. I hope you get to try it!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

A thick slice of Carrot Cake Loaf topped with cream cheese frosting served on a small white plate with a fork.
Carrot Cake Loaf - An incredibly moist and delicious carrot cake loaf that is packed full of flavour, loaded with grated carrot, and topped with a thick cream cheese frosting!

Try these delicious recipes next!

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A close-up shot of half a Carrot Cake Loaf topped with a thick layer of cream cheese frosting.

Carrot Cake Loaf

Yield: 10 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

An incredibly moist and delicious carrot cake loaf that is packed full of flavour, loaded with grated carrot, and topped with a thick cream cheese frosting!

Ingredients

For the Cake

  • 3 cups (375g) plain/all-purpose flour
  • 3/4 cup (150g) caster/granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (240g) Greek-style yogurt
  • 2 large carrots, grated (about 8oz / 250g)

For the Frosting

  • 1/2 cup (115g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 2 cups (250g) icing/powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line an 9x5-inch loaf pan with parchment paper. Set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
  3. Mix together the eggs, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
  4. Fold in the grated carrots. Do not over-mix. The batter will be VERY thick. Spoon the batter into the prepared pan and spread out evenly.
  5. Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the cake from browning too much.
  6. Leave to cool completely in the pan on a wire rack.

For the Frosting

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until smooth and creamy. Add the icing sugar and vanilla, and beat until smooth and spreadable.
  2. Spread the frosting over the cooled loaf, top with walnuts or pecans (optional), then slice and serve.

Notes

Frosted or unfrosted cake stays fresh in an air-tight container in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 536Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 62mgSodium: 348mgCarbohydrates: 89gFiber: 2gSugar: 58gProtein: 7g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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