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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?
Table of Contents
Why You’ll LOVE This Recipe
(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.
BEST Carrot Cake Loaf
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
- Whisk salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and flour in a medium bowl.
- Whisk eggs until beaten, then whisk in oil, vanilla, applesauce and both sugars. Whisk, then add dry ingredients and stir with a spatula or wooden spoon until just combined. Stir in carrots.
- Bake for 40-55 minutes or until a toothpick comes out almost clean in the center.
- 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
Tip From Dorothy
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.
- Be sure to shred your own carrots. The pre-shredded ones are too thick for cake.
- 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.
- You can add nuts or raisins if you want. I love walnuts in carrot cake!
- Loaf cakes freeze really easily, frosted or unfrosted. That makes this the perfect cake to make ahead of time.
Be sure to check out my zucchini bread recipe for another twist on a similar loaf!
The BEST Carrot Cake Loaf
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
- 1/2 cup 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
Instructions
- Preheat oven to 350°F. Grease and flour two 8×4-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.
Recipe Video
Recipe Nutrition
Be sure to check out all my carrot cake recipes as well as other Easter recipes
Carrot Cake Cheesecake Cupcakes
**Did you make this recipe? Don’t forget to give it a star rating below!**
Last Updated on March 21, 2023
Hi Dorothy,
I’m going to make this deeeeeeelicious sounding recipe for the Carrot Cake Loaf. I’m wondering if I can add 1/2 to 1 can well-drained crushed pineapple. Would this make the loaf too moist?
Thank you for the wonderful recipes that you are sharing with us.
I think it might make it a little too moist – but maybe reduce the oil by just a bit (maybe 2 tablespoons) to compensate.
How much coconut did you add and how much walnut did you add
Thanks
There are no walnuts or coconut in this recipe.
Thank you so much for recipe. Like you I hate raisins in my carrot cake so when I found your recipe I can’t wait to try it. I love all the spices as well, taste and smell great. I added shredded coconuts and walnuts in mine. It was absolutely delicious!!
I don’t want to use applesauce. Do I need to increase the amount of oil? If so, by how much?
I think about 1/2 cup
What if I don’t have applesauce, what can I substitute instead
Mashed banana should work too
My loaves also are sunk in the center and they are not under baked.😕
If they sunk after baking and are really done, then check your baking powder and soda to make sure they’re not expired, and make sure you didn’t over stir.
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