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.
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!