Bread/ Easter & Spring

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.

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. 🙂 

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

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

Ingredients for Carrot Cake Loaf:

  • 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!

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!

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!

Enjoy! 🙂

A close-up shot of half a Carrot Cake Loaf topped with a thick layer of cream cheese frosting.
4.41 from 5 votes
Carrot Cake Loaf
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Yields: 10 slices
Calories: 498 kcal
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!
Print
Ingredients
For the Cake
  • 3 cups plain/all-purpose flour 375g
  • 3/4 cup caster/granulated sugar 170g
  • 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 vegetable oil 80ml
  • 1 cup Greek-style yogurt 240g
  • 2 large carrots grated
For the Frosting
  • 1/2 cup cream cheese 115g, softened
  • 1/4 cup unsalted butter 56g, softened
  • 2 cups icing/powdered sugar 250g
  • 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. Fold in the grated carrots. Do not over-mix. The batter will be quite thick. Spoon the batter into the prepared pan and spread out evenly.

  4. 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.

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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

You Might Also Like

13 Comments

  • Reply
    Kelly
    28th February 2018 at 3:30 am

    This carrot cake bread sounds so yummy!! Pinning!!

  • Reply
    Demeter | Beaming Baker
    28th February 2018 at 12:27 pm

    I could not picture a more picture-perfect loaf!! Hehe. Every single photo is making me drool ever so attractively, Marsha! 😉 Love that there are variations of this recipe, and looking forward to seeing more. Happy Wednesday, Marsha!

    • Reply
      Marsha
      28th February 2018 at 7:01 pm

      Thanks, Demeter! 🙂 xo

  • Reply
    Sheila
    1st March 2018 at 7:00 pm

    I made this carrot cake loaf the other day. My batter could not be poured – it had the consistency of play dough. I added 1/2 cup of almond milk, which helped. I still felt that the loaf was a little dry. The carrot cake loaf has a very nice flavor and the frosting helps with the dryness. I wonder if something was left out of the original recipe?

    • Reply
      Marsha
      1st March 2018 at 7:11 pm

      The batter is very thick and doesn’t “pour” into the pan, you need to scrape/spoon it in. Although very thick, I found the loaf moist, and is lovely warmed up 🙂

    • Reply
      Ellen
      13th May 2018 at 2:55 am

      I had the same experience making this tonight. I checked the ingredients list three times to make sure I hadn’t missed a liquid.

      The batter was actually extremely difficult to work with, too, as it was very sticky. With the final baked loaf, the pieces toward the ends are quite dry while the middle barely finished cooking. Overall very dense, too. Tastes decent, but I’m pretty disappointed.

      • Reply
        Marsha
        13th May 2018 at 9:20 am

        The batter is quite thick, which makes the loaf dense.

        To avoid overbaking the top before the middle is done, cover loosely with aluminium foil halfway through baking. I mention this in step 4. Also, I always recommend using an oven thermometer, as not all ovens are correct and can be way off.

        I do hope you give it another try 🙂

  • Reply
    kane
    5th March 2018 at 12:23 pm

    I made this last night and could not stop eating it. So so so good. Bravo! Awesome space too!

    • Reply
      Marsha
      5th March 2018 at 2:49 pm

      Thanks! I’m so glad you enjoyed it! 🙂

  • Reply
    Eva
    17th March 2018 at 4:48 pm

    Hello from Paris,
    I just baked and tasted this carrot cake loaf… simply perfect! Thank you!

    • Reply
      Marsha
      17th March 2018 at 7:41 pm

      Hi Eva! I’m so glad you enjoyed it! 🙂

  • Reply
    Tayla
    27th May 2018 at 8:52 pm

    Easy and so delicious!!!
    I added a splash of milk to the mixture after reading the other comments.

    Will def make this again!!

    • Reply
      Marsha
      27th May 2018 at 10:04 pm

      I’m so glad you enjoyed it! 🙂

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.