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    Home

    Easy Carrot Cake Loaf with Cream Cheese Frosting

    March 10, 2023 by stylesweet 10 Comments

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    Jump to Recipe - Print Recipe

    Sturdy yet moist, plain (in a good way), easy to make, with a thick layer of cream cheese frosting - this Carrot Cake Loaf recipe is everything you could ever ask for from a snack cake.

    Made from oil, buttermilk, and shredded carrots, this cake is super moist. It slices like a dream and sturdy enough to eat out of hand if you just can't be bothered with a plate and fork.

    A close-up cross section of a carrot loaf cake with cream cheese frosting

    How it Works

    Bake this carrot cake loaf recipe at a lower temperature. This prevents a heavy crust from forming on the outside.

    A lot of loaf cakes bake unevenly - raw in the middle and dry on the ends. Likewise, baking the loaf cake at 325°F keeps the cake moist throughout.

    In addition, using oil is preferred in carrot cake because it is typically frosted in cream cheese frosting. Cream cheese needs to be refrigerated and the oil keeps the cake soft even after being chilled.

    This was inspired by my best ever Carrot Cake with Brown Butter Frosting. I skipped the pineapple in favor of a combination of buttermilk and Greek yogurt. You could even sub sour cream.

    Ingredients

    This oil-based cake is super moist and straightforward. There are no add-ins, just carrots and some spices. Don't for get the cream cheese for the icing!

    ingredients to make a Carrot Cake Loaf
    • Avocado or canola oil - any neutral flavored oil will work. I made this cake with half olive oil with great tasting results.
    • Brown sugar - light and dark are both fine options
    • Dairy - you can use plain Greek yogurt, buttermilk, sour cream, or a combination
    • Spices - I use cinnamon, cardamom, and ginger
    • Kosher salt - recipe quantities are based on Diamond Crystal salt

    Many recipes for carrot cake include add-ins like raisins, nuts, coconut, and pineapple - but not this one. This carrot cake loaf recipe is perfectly plain in all the best ways.

    See recipe card for quantities.

    Tools and Equipment

    This stir-together recipe needs very few tools to make.

    • Box grater
    • Mixing bowls
    • Whisk
    • Large rubber spatula
    • 9X4.5-inch loaf pan or similar
    • Electric mixer (for the frosting)
    Two slices of cake with cream cheese frosting

    Substitutions

    • Dairy - A combination of plain Greek yogurt and buttermilk offer great flavor, acidity for tenderness, and a bit of fat. You may use sour cream or just one of the dairy products listed with great results. Stir a tablespoon of lemon juice or vinegar into plain or plant-based milk at the start of the recipe to allow it to sour.
    • Spices - use your favorite spice blend or add some pinches of nutmeg and/or cloves to a teaspoon of cinnamon.
    • Pre-Shredded Carrots - although not preferred, look for thin shredded carrots not thick. Comparatively, pre-shredded carrots may lack moisture versus fresh.

    Variations

    • Olive Oil Carrot Cake - replace all or part of the oil with olive oil for a pleasant fruity, grassy taste.
    • Brown Butter Carrot Cake - swap the cream cheese frosting for half of this Brown Butter Frosting recipe
    • Nuts - Go nuts! Feel free to add in chopped and roasted walnuts or pecans
    A sliced carrot cake loaf with cream cheese frosting on a wooden cutting board

    Carrot Cake Loaf Storage

    Store cakes made with cream cheese frosting in the refrigerator about 30 minutes after assembling.

    Serve the cake at room temperature by allowing the slices to soften 10 to 20 minutes out of the refrigerator or eat cold. The oil in the batter will keep the cake part soft even after it is chilled.

    Afterwards, wrap leftovers in plastic and store in the refrigerator for up to 4 days.

    Top Tip

    Bake the Carrot Cake Loaf at 325°F for a soft crust more even bake throughout.

    Carrot Cake Loaf FAQs

    Can I use store-bought shredded carrots in carrot cake?

    You technically can, but it is not recommended. Pre-shredded carrots tend to be dry and hard. They may not produce as moist of a cake and the carrots may not completely soften.

    Can I bake this recipe as muffins?

    Sure! Do not fill the liners more than ⅔ of the way full. Bake at 350°F and start checking for doneness at 22 minutes.

    Related Carrot Cake Loaf Recipes

    Looking for other recipes like this? Try these:

    • Carrot Cake Recipe with Brown Butter Frosting
    • A sliced raspberry lemon loaf cake with pink icing on top
      Raspberry Lemon Loaf
    • A slice of carrot coffee cake with vanilla glaze
      Carrot Coffee Cake
    • Orange pound cake with vanilla glaze on top
      Orange Pound Cake with Vanilla Icing

    Recipe

    A thick slice of carrot cake on a white plate with a fork taking a bite
    Print Recipe
    5 from 7 votes

    Carrot Cake Loaf

    An easy-to-make Carrot Cake Loaf that is moist and sturdy with a thick layer of cream cheese frosting.
    Prep Time15 minutes mins
    Cook Time1 hour hr
    Total Time2 hours hrs
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: carrot cake, carrot cake loaf, cream cheese frosting, easter cake, easy baking recipe
    Servings: 8

    Ingredients

    For the Carrot Cake Loaf

    • 2 cups (250g) all-purpose flour
    • 1 ½ tea baking powder
    • ½ tea baking soda
    • ½ tea kosher salt Diamond Crystal
    • 1 tea ground cinnamon
    • 1 tea ground cardamom
    • ½ tea ground ginger
    • 1 cup (200g) granulated sugar
    • ⅓ cup (65g) brown sugar
    • 3 large eggs
    • ⅔ cup (160ml) avocado or canola oil
    • ¼ cup (60g) plain Greek yogurt
    • ¼ cup (60g) buttermilk
    • 3 medium-large carrots (175g) shredded

    For the Cream Cheese Frosting

    • ¼ cup (57g) unsalted butter softened
    • ½ cup (113g) cream cheese softened
    • 2 to 3 cups (240g to 360g) icing sugar
    • 1 tea vanilla extract
    • 1 to 2 tablespoon milk as needed

    Instructions

    To Make the Carrot Cake Loaf

    • Preheat the oven to 325°F. Grease and line a 9X4.5-inch loaf pan and set aside.
    • In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
    • In a separate mixing bowl, add the eggs, granulated sugar, and brown sugar. Whisk until smooth and the mixture slightly lightens in color, about 2 minutes.
    • Add the oil and whisk to combine. Add the yogurt and buttermilk. Whisk to combine.
    • Working in two additions, tip about half of the dry ingredients into the batter and stir together with a rubber spatula. Add the second half and mix until smooth.
    • Add the carrots and fold until combined. Scrape the batter into the prepared pan. Bake for 60 to 65 minutes, or until a wooden skewer poked into the center comes out clean.
    • Cool the cake on a wire rack before topping with the cream cheese frosting.

    To Make the Cream Cheese Frosting

    • Using an electric mixer (hand or stand), beat the butter until smooth. Add the cream cheese and mix until combined.
    • Add the icing sugar and vanilla extract. Mix on low to combine then increase the speed to medium and mix until smooth. No need to over do it here, then frosting should be thick and smooth. Add milk as needed.
    • When done, scoop mounds of frosting on top of the cooled cake and swirl with an offset spatula or the back of a spoon. The frosting will be thick.

    Notes

    Store cakes made with cream cheese frosting in the refrigerator about 30 minutes after assembling.
    Serve the cake at room temperature by allowing the slices to soften 10 to 20 minutes out of the refrigerator or eat cold. The oil in the batter will keep the cake part soft even after it is chilled.
    Afterwards, wrap leftovers in plastic and store in the refrigerator for up to 4 days.
    « How to Make a Chocolate Drip Cake
    5-Ingredient White Chocolate Frosting »

    Reader Interactions

    Comments

    1. Zoe

      March 10, 2023 at 7:25 pm

      5 stars
      Such a yummy recipe. Perfect texture and the cream cheese frosting IS THE BEST

      Reply
      • stylesweet

        March 10, 2023 at 10:57 pm

        I mean, I can't decide if I like this recipe for the cake or frosting more lol. Thank you!!

        Reply
    2. Dizzee

      March 10, 2023 at 7:39 pm

      5 stars
      Can’t go wrong with this beautiful carrot cake just in time for Easter!

      Reply
      • stylesweet

        March 10, 2023 at 10:56 pm

        Yes! Yay! Would be perfect to share on Easter

        Reply
    3. Amy

      March 30, 2023 at 3:22 pm

      5 stars
      I tested this recipe to see if it would be good for Easter. So easy and delicious! Will be bringing to brunch next week.

      Reply
    4. Clara F.

      April 05, 2023 at 2:30 pm

      5 stars
      I made this carrot cake for work and everyone loved it! Even people that think they don't like carrot cake. so easy too!

      Reply
    5. Erika P

      April 07, 2023 at 2:26 pm

      5 stars
      Oh my gosh this recipe is so good and easy. It takes a little long to bake, but no big deal. Love the frosting too.

      Reply
      • stylesweet

        April 11, 2023 at 2:30 pm

        Hi! Thank you for the comment. I am glad you enjoyed the recipe!

        Reply
    6. Ally

      April 20, 2023 at 6:22 pm

      5 stars
      Such a good little cake! I needed something simple for Easter, and this one was easy and perfect. Will make again!

      Reply
    7. Krista

      August 24, 2023 at 2:59 am

      5 stars
      I want to eat this every day! So good.

      Reply

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    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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