This post may contain affiliate links. For more information, read my disclosure policy.

This is the best moist Carrot Cake Loaf (or Carrot Cake Bread) with a rich cream cheese frosting. It is easy to make, soft and moist and perfectly spiced with simple ingredients. The recipe makes two loaves so you can keep one and gift one.

Several thick slices of moist Carrot Cake Loaf, topped with a light white icing, are arranged on a metal tray. The loaf reveals a textured, brown interior with visible orange specks of carrot throughout.

This spiced Carrot Cake Bread delivers all the flavor of a traditional carrot cake but in a much easier loaf form. Because this recipe makes two 9×5 loaves, it is the perfect “bake once, eat twice” solution for busy weeks or holiday gifting. The secret to the incredibly moist crumb is the balance of vegetable oil and unsweetened applesauce, which keeps the bread soft for days.

Because it’s in loaf form, it is an easier and more portable version of my favorite carrot cake recipe. It’s more portable, easier to store, easier to serve, and easier to eat!

Top-down view of labeled ingredients for a Carrot Cake Loaf on a white surface, including bowls of brown and white sugar, flour, grated carrots, eggs, oil, applesauce, vanilla, spices, salt, baking soda and powder, plus cream cheese frosting.

Essential Ingredient Tips for Carrot Cake Bread

  • Like my zucchini bread, I use vegetable oil instead of butter. This produces a moister cake.
  • Because carrot cake has a needs higher ratio of oil or fat to sugar it can be greasy, which is why I swap half of the oil for applesauce. This not only cuts down on the oiliness that can happen to some cakes, but it also adds a ton of moisture. Moist carrot cake loaf is the best!
  • Do not use pre-shredded carrots! They are too stiff, which will keep them crunchy in your final cake. Shred your own carrots for best results! Whole carrots that haven’t been processed are softer and also way more flavorful and have more moisture than pre-shredded.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

Sliced carrot cake loaf with white icing on top, arranged in a row on a baking sheet lined with parchment paper. A butter knife with icing residue rests nearby.

Storing Loaf Cake

  • Store loosely covered on the counter for 2 days or in the refrigerator for 4 days.
  • Loaf cakes freeze really easily, frosted or unfrosted. That makes this the perfect cake to make ahead of time. Be sure to store in an airtight container (or wrap unfrosted cake with plastic wrap) and store in the freezer for up to 2 months.

Dorothy’s Expert Tips

  • This recipe makes TWO loaves. You could easily cut the recipe in half if you only want one, but I love making two. One to eat, one to gift.
  • Loaves are so much easier than a full size cake. You don’t have to worry about stacking or falling, they’re more forgiving in the oven, and they’re easier to assemble and frost. Plus, carrot bread is so much easier to serve – and it tastes exactly like a regular carrot cake!
SUBSTITUTIONS
OTHER RECIPES
Several thick slices of moist Carrot Cake Loaf, topped with a light white icing, are arranged on a metal tray. The loaf reveals a textured, brown interior with visible orange specks of carrot throughout.

The BEST Carrot Cake Loaf Recipe

4.22 from 100 votes
This is the BEST Carrot Cake Loaf Cake you’ll ever make. It’s soft and FULL of carrot cake flavor with a delicious cream cheese frosting!

Recipe Video

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Yield 12 servings
Serving Size 1 slice
Save RecipeRate RecipePrint Recipe

Ingredients
 

For the Cake:

  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 cups (248g) all purpose flour
  • 4 large eggs
  • ½ cup (118ml) vegetable oil
  • ½ cup (129g) unsweetened applesauce
  • 1 tablespoon vanilla extract
  • 1 ½ cups (300g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 cups (163g) shredded carrots (from about 4-6 carrots)

For the Frosting:

  • 8 ounces (226g) cream cheese softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (340g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 350°F. Grease and flour two 8×4-inch or 9×5-inch loaf pans.
  • Whisk salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and flour in a medium bowl. Set aside.
  • Whisk eggs until beaten, then whisk in oil, vanilla, applesauce and both sugars. Whisk until combined, then add dry ingredients and stir with a spatula or wooden spoon until just combined. Stir in carrots.
  • Pour batter evenly into the prepared pans. Bake for 40-55 minutes or until a toothpick comes out almost clean in the center.
  • Let the cake completely cool before removing from the pan and frosting.
  • To make the frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth
  • Remove cakes from pans and frost the top, then slice and serve.
  • Store loosely covered in the refrigerator for up to 3 days.
Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

Recipe Nutrition

Serving: 1slice | Calories: 351kcal | Carbohydrates: 82g | Protein: 3g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 1823mg | Fiber: 1g | Sugar: 31g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Carrot Cake is Mel’s favorite dessert so I make it multiple times a year. Carrot cake is one of those things I love in all forms: carrot cake cinnamon rolls, carrot cupcakes, pie, coffee cake…you name it, I love it.

A clear glass bowl filled with a light brown flour mixture for Carrot Cake Loaf sits on a white marble countertop.
A glass bowl containing a light brown, thick cookie dough mixture with a dusting of flour on top, set on a white surface—perfect for baking a delicious Carrot Cake Loaf.
A glass mixing bowl with brown sugar mixture and four whole raw eggs on top, ready to be blended for a Carrot Cake Loaf, sits on a white countertop.
A glass bowl filled with brown batter and a pile of grated orange carrots on top, ready to be mixed for a delicious Carrot Cake Loaf, sits on a white marble surface.
Two rectangular metal loaf pans filled with uncooked Carrot Cake Loaf batter sit on a white surface. Small bubbles and orange carrot shreds are visible in the batter, ready to be baked into moist, flavorful loaves.
Two rectangular Carrot Cake Loaf cakes with white frosting are placed side by side on a black wire cooling rack atop a white surface.

How to make carrot cake loaf with cream cheese frosting step-by-step

  1. I like to whisk my dry ingredients, including classic carrot cake spices (salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and flour) in a medium bowl.
  2. Then I mix my wet ingredients in a large bowl – this includes granulated sugar and brown sugar, eggs, oil, and applesauce. Then add the flour mixture to the wet ingredients.
  3. I use regular large carrots that I peel and shred myself. Pre-shredded carrots are tough and won’t turn out properly – so be sure to shred your own carrots.
  4. This recipe bakes in two 9×5-inch loaf pans that have been greased and floured.
  5. To make the cream cheese frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth then frost cooled cake.

Variations

  • You can add 1 cup chopped pecans or walnuts to the batter after the carrots.
  • If you like raisins, add 1 cup after the carrots.
  • If you want a mixture of add-ins just make sure to only add about 1 cup total.
  • Be sure to check out my zucchini bread recipe for another twist on a similar loaf!

FAQs

Should I use pre-shredded carrots?

No, always shred your own carrots for this loaf. Pre-shredded carrots from the grocery store are too thick and dry; they won’t soften properly during baking and will ruin the texture of your bread.

Can you freeze carrot cake loaf?

Yes! This loaf cake freezes perfectly, either frosted or unfrosted. Wrap it tightly and store in an airtight container in the freezer for up to 2 months.

Favorite Carrot Cake Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
4.22 from 100 votes (86 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




47 Comments

  1. I am 70 years and have never made carrot cake, always working. Wow, my husband loved it. It was delightful! Thank you for sharing.

    Reply

  2. I first made your carrot cake ( 2 layers vs 3 layers ) cause I didn’t have 8 in pans for a birthday. It was fabulous. Everyone one loved it that they are still talking about how moist it was a year later. Then I make the 2 carrot cake loaves from this recipe and it’s just as wonderful!! Everyone loves them. They freeze very well and are also so moist. Now everyone wants me to make the carrot cake for their birthdays. Thank you for such wonderful recipe’s. I have made many of your cookies and they freeze well. At Xmas I make all cookie recipes and the neighbors enjoy them so much. I always go to your site to make any recipe because they are tried and true. Can’t go wrong !! Thank you for such delicious recipes.

    Reply

  3. Can’t believe this is so easy! Best I have ever eaten! I tried many and this is the bomb
    Thanks so much for posting! YUMMY

    Reply

  4. Hi from Encinitas via Colorado. (Snowbird….lol)
    Will the frosting as listed, frost two loafs?
    Also, would love some high altitude recommendations occasionally.
    Love your site. Thanks for all the great recipes!

    Reply

    1. Thank you!! Yes it’ll frost two loaves. Unfortunately I don’t have high altitude baking experience – King Arthur flour has an extensive cheat sheet for that!

      Reply