Carrot Cake Loaf (Quick Bread)

Adapted from carrot cake and pumpkin bread, this supremely moist carrot cake loaf is even more wildly delicious than it looks. It’s dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting. No matter how you serve it, this quick bread will become a staple in your kitchen. 1 loaf disappears FAST!

carrot cake bread with cream cheese frosting

Unless you keep oodles of baking ingredients on hand, you may be having a hard time finding canned pumpkin right now. And if you’re craving fall flavors– and don’t want to make homemade pumpkin puree– why not turn to pumpkin’s equally spiced and readily available cousin? This is carrot cake turned into a carrot cake loaf and you have total control over its sweetness and dessertyness.

Why yes, dessertyness is a new word we’ll explore today. (LOL)


Is it Cake? Is it Bread?

Both.

As pictured, this carrot cake loaf is basically carrot cake in a loaf pan. If you skip the frosting and reduce the sugar, you have a lightly sweetened carrot quick bread. I tested this batter with all different amounts of brown sugar. 1 cup (200g) of packed brown sugar produced a sweet cake-like loaf. 3/4 cup or 2/3 cup produced a lightly sweetened loaf. Any less than that produced a bland loaf. Feel free to use anywhere between 2/3 – 1 cup depending on the flavor and level of dessertyness (ha!) that you want.

Also, feel free to substitute the brown sugar with white granulated sugar or coconut sugar. But keep in mind the loaf won’t be as tender and moist.

slices of carrot cake loaf

This Carrot Cake Loaf Is:

  • Wonderfully spiced and flavorful
  • Stick-to-the-back-of-your-fork moist
  • Sweetened with brown sugar
  • Easy to make– from mixing bowl to oven in minutes
  • Excellent plain or with cinnamon cream cheese on top

Most of its flavor comes from cinnamon, ginger, nutmeg, brown sugar, and carrots. Ginger adds a tasty zing, but isn’t overpowering at all. Like my favorite banana bread, the crumb is dense but still super soft.

Plus, you can create plenty of variations from this recipe. Leave it plain or add raisins, chopped pecans, chopped walnuts, dried cranberries, chocolate chips, etc. Turn the loaf into carrot cake muffins or even add a cinnamon swirl & topping like we do with this cinnamon swirl quick bread. The streusel topping from orange cranberry bread would taste awesome on this loaf too. I always appreciate basic & multipurpose recipes like this!


Overview: How to Make Carrot Cake Loaf

You need 2 mixing bowls: 1 for the dry ingredients including flour, baking powder, baking soda, salt, and spices and another mixing bowl for the wet ingredients including oil, brown sugar, applesauce/yogurt (either work), eggs, vanilla, and carrots. Combine everything together and pour into a greased loaf pan. Bake time is about 1 hour, give or take.

shredded carrots on wood cutting board

Success Tip: When baking with carrots, my #1 tip is to shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. When you shred them, you’ll notice how wet they are– that’s essential moisture for your carrot loaf!

carrot bread batter

cinnamon cream cheese frosting

Optional Cinnamon Cream Cheese Frosting

I LIVE FOR toppings on my baked goods. Cinnamon swirl? Totally. Streusel? Yes, please. Glaze? Absolutely.

Keeping this in mind, trust me when I say that this bread tastes phenomenal without an accessory on top. But if cream cheese frosting fits, we’re definitely wearing it. You need block cream cheese, butter, confectioners’ sugar, and salt. Add a little vanilla and cinnamon and you have a whole new level of flavor to complement your spiced carrot loaf.

You will not regret this.

carrot cake quick bread

carrot cake slice

Recipes with Carrots

Carrots are an underrated baking ingredient. They add natural sweetness, extra moisture, and taste wonderful with fall’s favorite spices. Why not bake with carrots more often?! Here’s a list of my favorite recipes using carrots.

  1. Carrot Cake: This is the golden standard for carrot cakes. It’s equally spiced, moist, and soft as today’s quick bread.
  2. Super Moist Carrot Cake: This is my go-to simple one layer carrot cake. It tastes a little denser than today’s carrot cake loaf.
  3. Pineapple Carrot Cake: This cake includes pineapple, a flavorful pairing with carrot. It’s slightly denser than today’s carrot cake loaf.
  4. Coconut Carrot Cake Cupcakes: These cupcakes include shredded coconut and coconut extract. They taste cakier than today’s quick bread.
  5. Harvest Spice Bread: Equally dense, yet soft. This bread is sort of like carrot cake, pumpkin bread, and apple bread all in one. One of my favorites!
  6. Cheesecake Swirl Carrot Bundt Cake: This big bundt cake is denser than today’s recipe. Fresh orange zest adds a pop of flavor and that cream cheese swirl is out of this world.

Here are all of my recipes with carrots.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
slices of carrot cake loaf

Carrot Cake Loaf (Quick Bread)

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 4 hours (includes cooling)
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This carrot cake loaf is dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting.


Ingredients

  • 1 and 1/2 cups (188gall-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 2 large eggs, at room temperature
  • 1 cup (200g) packed light or dark brown sugar* (see note)
  • 1/3 cup (80g) unsweetened applesauce or yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (200g) peeled and shredded carrots* (about 3 large carrots)
  • optional add-in: 3/4 cup chopped walnuts or pecans, raisins, or dried cranberries

Cinnamon Cream Cheese Frosting (Optional)

  • 4 ounces (114g) block cream cheese, softened to room temperature
  • 2 Tablespoons (30gunsalted butter, softened to room temperature
  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • pinch salt

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
  3. Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
  4. Cool completely in the pan set on a wire rack before removing and frosting.
  5. Optional Frosting: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
  6. Storing without frosting: Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.

Notes

  1. Freezing Instructions: Loaf freezes best without frosting. Freeze baked & cooled loaf for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature and frost before serving. To learn more details about how to freeze quick breads, see my post called Make-Ahead Baking.
  2. Brown Sugar: I tested this batter with different amounts of brown sugar. 1 cup (200g) of packed brown sugar produced a sweet cake-like loaf. 3/4 cup or 2/3 cup produced a lightly sweetened loaf. Any less than that produced a bland loaf. Feel free to use anywhere between 2/3 – 1 cup depending on the flavor you want. You can substitute with white granulated sugar or coconut sugar, though the loaf won’t be as moist or flavorful. I don’t recommend liquid sweeteners.
  3. Applesauce/Yogurt: You can use either. If you don’t have either, use the same amount of mashed banana, crushed pineapple, or sour cream.
  4. Carrot: Don’t use pre-shredded carrots found in the produce aisle. They’re on the dry side. Rather, freshly grate 3 large carrots to yield approximately 1 and 1/2 cups of moist carrot shreds. Instead of carrots, you can use shredded apple or even shredded zucchini.
  5. Muffins: Prepare this batter as directed in step 2 and follow the baking instructions for morning glory muffins (steps 1 and 3). Makes about 14 muffins.
  6. Mini Loaves: Grease a mini loaf pan. Prepare batter as directed in step 2. Spoon batter evenly into greased cups, filling to the top. Bake at 350°F (177°C). Bake time and yield depend on the size of your mini loaf pan.

171 Comments

  1. Hello! Can I use shredded pumpkin instead? Will it be a one to one replacement in terms of quantity? Sadly, I couldn’t find carrots at 2 supermarkets so I grabbed a pumpkin instead.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Elizabeth, we’ve never tried using shredded pumpkin here in place of the carrots, so we’re unsure of how it would work. Your best best (and so you don’t waste your ingredients) would be to use the pumpkin to make a puree and try our pumpkin bread recipe instead. Let us know if you give it a try!

  2. Hi, could i added shredded coconut to this recipe? If so, how much? Thanks Sujata

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sujata, absolutely — about 3/4 cup of shredded coconut would be delicious.

      1. Hi Lexi, Just made this with the frosting but without coconut & it is delicious Will definitely give It a try with shredded coconut Next time. thanks sujata

  3. I have had some of the best carrot cake/bread or at least i thought so. This was the moistest carrot cake i ever ate. I used applesauce and a mix of light and dark brown sugar. Absolutely scrumptious!

  4. This recipe produces a carrot cake that is veryyyyy rich and moist!! I used sour cream instead of apple sauce.
    The besttttt

  5. This is an amazing recipe!! My husband went back for more and more, and he’s not a carrot cake fan usually! Thank you!!;

  6. Hello, instead of oil, can I use melted butter? Would it not yield similar results?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Wendy, we don’t recommend it — the cake will not be nearly as moist.

1 2 3 4

Leave a Reply

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

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×