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!
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.
One reader, Lori, commented: “I’ve eaten many variations of carrot cakes over my years, and I must say, this is probably the best I’ve tried—and baked—yet! The flavors of the warm spices are rich in the crumb, it is so very moist, and who doesn’t love a delicious cream cheese frosting! I am thinking of making this for my Easter family dinner to end a yummy meal! This will now be my go-to carrot cake loaf! ★★★★★”
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.
Video Tutorial
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 apple cinnamon bread and 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.
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! Just like shredded zucchini creates unparalleled moisture in peanut butter chocolate chip zucchini bread.
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 brick 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.
If you’re not a fan of cream cheese frosting, vanilla buttercream will work great here, too.
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.
- Carrot Cake: This is the golden standard for carrot cakes. It’s equally spiced, moist, and soft as today’s quick bread.
- 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.
- Pineapple Carrot Cake: This cake includes pineapple, a flavorful pairing with carrot. It’s slightly denser than today’s carrot cake loaf.
- Coconut Carrot Cake Cupcakes: These cupcakes include shredded coconut and coconut extract. They taste cakier than today’s quick bread.
- 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!
- 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.
Carrot Cake Loaf (Quick Bread)
- 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 (188g) all-purpose flour (spooned & 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 (113g) full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- pinch salt
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins or mini loaves.
- 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.
- 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.
- Cool completely in the pan set on a wire rack before removing and frosting.
- 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.
- 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
- 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.
- Special Tools (affiliate links): Vegetable Peeler | Box Grater | 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Cooling Rack | Electric Mixer (Handheld or Stand)
- 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.
- Applesauce/Yogurt: You can use either. If you don’t have either, use the same amount of mashed banana, crushed pineapple, or sour cream.
- 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.
- 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.
- 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.
Reader Comments and Reviews
This was so so so delicious! The icing just adds the perfect touch. I added in a bit of nutmeg, as suggested 1/8 of a teaspoon. It makes two mini loaves, and I baked them for 30 minutes, then checked and baked for another 10 minutes. Gifted one to my neighbour and will make again this weekend for Easter.
I’ve made many moist loaf cakes before but this was easily the softest cake I’ve ever made and one of the most well balanced in terms of flavour spices etc. thank you!
So glad you loved this recipe, Nitha!
This is so tasty! Liked the little bit of cinnamon in the frosting.
Another winner from Sally! Everyone loved this loaf. So easy to make too. I used a slightly larger loaf pan and it took 45 minutes in the oven.
The. Best ever
This was good but not necessarily my favorite ever. It couldbe a little moister in my opinion. I did shred fresh carrots too as recommended and did more than it called for and still thought it could have more! I thought the frosting was out of this world! I would make that again for sure!
Excited to try this recipe! How long can I keep it out for if it’s already frosted? (planning on taking it to a dinner that is an hour drive)
Hi Hana, that’s fine to leave it out of the refrigerator for an hour drive. We haven’t had an issues leaving it out at room temperature for a few hours. Hope it’s a hit!
Can I double this recipe?
Hi Mary, for best results and to prevent over or under mixing, we recommend making two separate batches rather than doubling.
Love it! So yummy!
Soooooo Yummy!
What a nice moist and tasty loaf.
Used whole grain spelt flour in stead of AP.
Yogurt,raisins and currants and coconut flakes.
Best carrot cake loaf recipe I’ve tried so far.
This was great BUT i continually burn the bottom and sides! Help
Glad to help. I wonder if it’s your loaf pan. Is your pan particularly dark or heavy? Those easily (and quickly) over-brown quick breads and other baked goods that require a lengthy bake time.
Hello-can you use gluten free flour instead of all purpose flour for this recipe? Thank you!
Hi Leigh, we haven’t tested this recipe with gluten free flour so we’re unsure of the results. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. Let us know if you give it a try!
Can anyone tell me how long they baked this in foil mini loaf pans? Thank you!
Hi Jackie, There is a huge variety of sizes of mini loaf pans. Bake time and yield will depend on the size of your mini loaf pan.
I’ve made this carrot loaf about 10 times now, and it keeps getting better every time as I perfect it. The cinnamon in the cream cheese frosting is amazing.
I would recommend using freshly grated nutmeg, It accentuates all the spice flavours without overpowering.
Walnuts are also highly recommended as per the mix in amount in the recipe.
I hsve been craving carrot loaf for months, I’m so grateful I found yours! It’s so flavorful, moist and satisfying!
I ate the whole thing in two days , My loaf did not rise much, what could I have done wrong? Thank you in advance for your reply
Hi Blanqui, we’re so glad you enjoyed this carrot cake loaf! Make sure your baking powder and baking soda are fresh. We often find they start to lose their power after 3 months or so, even if not yet expired. Be sure, too, not to over mix the batter, as that can cause breads and cakes to come out squat and dense. Hope these tips help for next time!
Can I use whole wheat flour for white flour in this recipe
Hi Kathy, whole wheat flour would result in a much denser loaf. You can certainly try it, but the results will be different than intended. Let us know how it goes!
Hi! Would I be able to substitute whole wheat flour in this recipe?
Hi Nicolette, whole wheat flour would result in a much denser loaf. You can certainly try it, but the results will be different than intended. Let us know how it goes!
Delicious! Your recipes have not disappointed me yet! I did not put cream cheese frosting on it as I wanted to taste it as is.. moist, sweet, and great with a cup of tea. Highly recommend it even if you think you don’t like carrot cake( and who doesn’t?? lol The carrots were finely shredded and absorbed into the cake as it was baked. I added chopped walnuts. Next time, I will try this as muffins.
Hi is it okay if i leave out the baking soda?
Hi Mariam! We don’t recommend leaving out the baking soda.
Hi there, any advice on adding in coconut flakes? Would one need to reduce the amount of nuts?
I LOVE all your recipes. This site is my go to search when I I’m trying to find a new recipe.
Hi Bianca, you can replace some of the nuts with shredded coconut flakes. You’ll want to keep the total amount of add ins to about 3/4 cup. Enjoy!
Hii !! I was wondering if i can substitute the applesauce or sour cream with something else besides yoghurt?
Hi Kyra, you can use the same amount of mashed banana, crushed pineapple, or sour cream in place of the applesauce/yogurt.
This is a great recipe. I made a few slight changes; i did not include any mix ins (no nuts or coconut), as well as i accidentally forgot to include the yogurt (had it weighed out and everything, was super mad at myself lol). But it turned out such a beautiful loaf! I also added about a teaspoon of orange zest, and used an orange mascarpone frosting instead. was super wonderful, thanks for this great base recipe!
Loved this loaf! Could this recipe be made in a muffin tin?
You bet! See recipe notes for details.
I’m still wondering why my carrot loaf and also zucchini bread both sunk in the middle? I weigh all the ingredients.
Thank you Lynne
Hi Lynne, a sunken loaf usually means they are slightly undercooked — a few extra minutes will help for next time!
This is a really superb recipe. The cinnamon cream cheese frosting really kicks up into heavenly territory.
I baked my carrot loaf for 65 minutes (30 of it with foil tent), did the toothpick test with the moist crumbs. But the entire center sank. It was still delicious and the frosting was heavenly. I’m guessing i shouldve baked it longer? Awhile back, i had the same problem with the zucchini bread.. Would appreciate any incites.
I am a huge fan and use Sallys recipes all the time!
Thank you for all of your wonderful recipes.
Lynne
Lynne,
Odds are it was not quite cooked. Baked goods tend to fall when the middle just isn’t there yet. You can try to cook it for an extra five minutes. Alternatively, it’s possible there was too much leavener.
Good luck on round two!
I added pineapples and it was very yummy
Hello, i was curious as to the weight in grams of 188 versus 180 of 1.5 cups. Why is it 8 grams more? Thank you, looking forward to making this recipe.
Hi Jerry, different ingredients weigh different amounts. For example, 1 cup of flour weighs less than 1 cup of sugar. Not sure if this is what you were asking? For flour specifically, we measure 1 and 1/2 cups of spoon and leveled flour as 188g. (Anywhere around 188-190g would be fine here.)
I love, love, love this recipe. Tried it out with mini loaf pans (foil pans) and gifted one out. It tasted so delicious!!! It was so moist as well…used 3/4 cup brown sugar & yoghurt (cos I couldn’t find applesauce). The feedback I got was marvellous from all who tasted it. Thank you so much.
Pls, can I use this recipe for a 6-inch cake?
Thank you so much!!
Hi Grace! So glad you loved it. We haven’t tested it, but this should be just about the right amount of batter for a 6 inch cake pan. Let us know if you try it!
This turned out to be really good! I loved it so much that I intend to bake it again. Can I replace all purpose flour with whole wheat flour ?