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+ servings
slices of carrot cake loaf

The BEST Carrot Cake Loaf

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!
Course Dessert
Cuisine American
Keyword cake
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 12 servings
Calories 351kcal
Author Dorothy Kern


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:


  • Preheat oven to 350°F. Grease and flour two 8x4-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.



Serving: 1slice | Calories: 351kcal | Carbohydrates: 82g | Protein: 3g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 1823mg | Fiber: 1g | Sugar: 31g