The BEST Carrot Cake Loaf Cake

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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!

I know Carrot Cake is normally deemed dessert but since it’s in loaf form, I also call this a breakfast recipe. Yes?

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I’m so exhausted you guys. This week I’m at the Mediavine Publishers Conference and it’s been 3 days of nonstop networking and learning. It’s been amazing, just tiring. The conference is being hosted at one of the Google complexes in Silicon Valley, so we leave the hotel on buses at 8am and then learn all day and go for dinner and go to bed too late.

Except today I just couldn’t keep going, so I left after lunch and am sitting in a quiet hotel room trying to stay awake and write this post. My brain is a little fried, so…that’s all for the chit chat.

It’s MARCH already (um, what?) which means that Easter is just around the corner. What’s something everyone makes at Easter? Carrot Cake!

(Why is carrot cake only a spring thing? I love it all year. In fact, it’s Mel’s favorite dessert, ensuring that every carrot cake I make goes on the Mel Ate It list.)

Carrot cake is one of those things I love in all forms: cinnamon rolls, cupcakes, pie, coffee cake…you name it, I love it.

For this easy carrot cake loaf recipe, I turned my favorite carrot cake recipe into two loaves. Sometimes loaf cakes are just better, you know? They’re easier to frost, slice, eat, and store…plus this recipe makes two so there’s one for me and one for you.

And also, let’s  not forget the frosting. Usually any cake I eat is a vehicle for frosting, but especially when it’s CREAM CHEESE frosting. Cream cheese frosting is the best frosting, especially when paired with the cake full of spices like ginger and cinnamon and carrots. It’s a bit spicy and a bit sweet and all delicious.

Move over Easter, I’m making carrot cake a year round thing. Plus, loaf cake is like quick bread and quick bread is for breakfast so now you can eat carrot cake for breakfast.

This moist Carrot Cake Loaf is a smaller version of my favorite carrot cake recipe topped with the most delicious cream cheese frosting!

How to make a carrot cake loaf with cream cheese frosting:

1. 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.
2. Be sure to shred your own carrots. The pre-shredded ones are too thick for cake.
3. I love adding applesauce for two reasons: one, it cuts down on the amount of oil you need, and two, it gives a nice moist flavor to the cake.
4. You can add nuts or raisins if you want. I love walnuts in carrot cake!
5. Loaf cakes freeze really easily, frosted or unfrosted. That makes this the perfect cake to make ahead of time.

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The BEST Carrot Cake Loaf

12 servings

Total Time:1 hour 45 minutes

Prep Time:45 minutes

Cook Time:45 minutes

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!

Ingredients:

For the Cake:

• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 cups (248g) all purpose flour
• 4 large eggs
• 1 1/2 cups (356g) vegetable oil
• 1/2 cup unsweetened applesauce
• 1 tablespoon vanilla extract
• 1 1/2 cups (312g) packed brown sugar
• 1/2 cup (99g) granulated sugar
• 2 cups shredded carrots (from about 4-6 carrots)

For the Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (113g) unsalted butter, softened
• 3 cups (340g) powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 350°F. Grease and flour two 8×4-inch loaf pans.
2. Whisk salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and flour in a medium bowl. Set aside.
3. 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.
4. Pour batter evenly into the prepared pans. Bake for 40-55 minutes or until a toothpick comes out almost clean in the center.
5. Let the cake completely cool before removing from the pan and frosting.
6. 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
7. Remove cakes from pans and frost the top, then slice and serve.
8. Store loosely covered in the refrigerator for up to 3 days.

Notes:

Add 1 cup chopped nuts and/or raisins, if desired.

Nutrition Information

Yield: 12 servings, Serving Size: 1 slice

• Amount Per Serving:
• Calories: 351
• Total Fat: 21g
• Saturated Fat: 6g
• Cholesterol: 52mg
• Sodium: 1823mg
• Carbohydrates: 82g
• Fiber: 1g
• Sugar: 31g
• Protein: 3g

All images and text ©Dorothy Kern for © Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

Be sure to check out all my carrot cake recipes as well as other Easter recipes, Aimee’s Carrot Cake Cheesecake Cake, these Carrot Cake Scones, or Jocelyn’s Carrot Cake Pound Cake!

Carrot Cake Roll

Naked Carrot Cake

Carrot Cake Cheesecake Cupcakes

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