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!
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!
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
- ground cinnamon, ginger, nutmeg, and cloves
- 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.
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!
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Saturday 2nd of May 2020
I *really* wish I read the comments before I started baking. This loaf is a brick. Tastes great, texture is awful. Marsha girl, we really can't afford to waste any ingredients in a Pandemic! How did this get such a high rating?
Saturday 2nd of May 2020
Hi Lucy! When it comes to my recipes, I do supply both US and UK measurements to my readers for convenience. But I always, always recommend weighing your ingredients out instead of using cups (if you aren't already doing so). It is more accurate, especially when it comes to ingredients like flour.
This loaf is quite a thick batter that needs to be spooned into the pan, but the end result should be a dense but moist cake.
Sunday 12th of April 2020
So I just got done making this! Definitely not as great as I hoped. It was WAY too dense, not as moist as I hoped. There was also WAY too much icing, wasted half of it. Won’t make again.
Saturday 28th of March 2020
Came out perfectly. Baked it for 20 minutes longer and added milk nuts and raisins to the mix.
Monday 24th of February 2020
Loved the recipe! Perfect with the yogurt, but for future reference, any vegan alternatives you suggest?
Saturday 9th of November 2019
HI marsha; back in the mid 60's my mom a young woman then plcked up a recipe in one of the home magazines of the day for carrot cake. The recipe started with 2lb of carrots and ended with sherry. In recent years my daughter has been baking it for her (us)as it is her favorite. My daughter recently relocated and the recipe has gotten lost. This recipe sounds very close to that one except we can't figure out the amount of the ingredients for 2lbs of carrot Also her recipe didn't include yogurt. We're hoping you can find the time to help us as mom's in her 80's now and is really looking forward to it this Thanksgiving. Tradition. We are kinda desperate as you can guess to be bothering you.By the way, Her batter was very thick also. The recipe here sounds delicious . Thanks and sorry to bother you
Tuesday 19th of November 2019
CHEEKY CARROT CAKE https://www.nigella.com/recipes/members/konstant-kravers-cheeky-carrot-cake