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!

Carrot cake loaf topped with a thick cream cheese frosting and walnuts sliced in half on parchment paper.

Pin it for later and follow my boards for more delicious recipes!

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! 

Slices of cream cheese frosted carrot cake loaf overlapped in a row on parchment paper.

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 loaf 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 loaf I’ve ever had. I hope you get to try it!

Overhead shot of a stack of carrot cake loaf slices topped with cream cheese frosting.

Try these delicious recipes next!

Enjoy! 🙂

5 from 3 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!
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
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.


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

A slice of cream cheese frosted carrot cake loaf served on a white plate with a fork.

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you. Thank you for supporting Marsha’s Baking Addiction!

A long image containing two images of Carrot Cake Loaf with text overlay.

You Might Also Like


  • Reply
    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
      28th February 2018 at 7:01 pm

      Thanks, Demeter! 🙂 xo

  • Reply
    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
      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
    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
      5th March 2018 at 2:49 pm

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

  • Reply
    17th March 2018 at 4:48 pm

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

    • Reply
      17th March 2018 at 7:41 pm

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

    Leave a Reply