This Carrot Cake Loaf is everything you love about carrot cake—only simpler. It’s moist, warmly spiced, and baked in a loaf pan so you can slice it for breakfast, snack, or dessert. Finish it with a quick cream cheese glaze and you’ve got a cozy treat that tastes better than a bakery loaf.
Introduction
When you want carrot cake flavor without layering and frosting a whole cake, Carrot Cake Loaf is the answer. It’s a fan-favorite because it’s easy, uses everyday pantry ingredients, and stays soft for days. My family always “just grabs one more slice” when it’s on the counter.
The standout trick is squeezing the grated carrots just a little if they’re very wet. That keeps the loaf tender but not gummy. Trust me, that tiny step helps your Carrot Cake Loaf bake up fluffy and perfectly sliceable.
Why You’ll Love This Carrot Cake Loaf
- Ultimate comfort bake: Cozy spices and a soft, moist crumb.
- Easy for beginners: One bowl mixing and a simple loaf pan bake.
- Better than bakery: Fresh carrot flavor and warm cinnamon at home.
- Great for meal prep: Slices keep well for breakfasts and snacks.
- Glaze makes it extra special: Tangy cream cheese drizzle on top.
Ingredients for Carrot Cake Loaf
Dry Ingredients
- All-purpose flour (1 3/4 cups): Gives the loaf structure.
- Swap: 1:1 gluten-free flour blend for baking.
- Baking powder (1 tsp) + baking soda (1/2 tsp): Helps the loaf rise and stay tender.
- Ground cinnamon (2 tsp): Classic carrot cake warmth.
- Ground nutmeg (1/4 tsp): Adds that cozy bakery flavor.
- Swap: Ground ginger (1/4 tsp) for a little extra spice.
- Salt (1/2 tsp): Balances sweetness.
Wet Ingredients
- Vegetable oil (1/2 cup): Keeps the loaf moist.
- Swap: Canola oil.
- Brown sugar (1/2 cup, packed): Adds moisture and caramel-like flavor.
- Granulated sugar (1/4 cup): Helps the loaf bake up light.
- Eggs (2): Structure and richness.
- Vanilla extract (2 tsp): Rounds out the flavor.
Mix-Ins
- Freshly grated carrots (1 1/2 cups, packed): The star—sweet, moist texture.
- Tip: Grate fine for the most tender loaf.
- Chopped walnuts or pecans (1/2 cup): Adds crunch.
- Swap: Skip nuts if you prefer.
- Optional: Crushed pineapple, drained well (1/3 cup): Extra moisture and sweetness.
- Tip: Drain really well so the loaf isn’t too wet.
- Optional: Raisins (1/3 cup): Classic carrot-cake add-in.
Cream Cheese Glaze
- Cream cheese, softened (4 oz): Tangy drizzle base.
- Powdered sugar (1 cup): Sweetens and thickens.
- Milk (1–2 tbsp): Thins glaze to drizzle.
- Vanilla extract (1/2 tsp): Adds warmth.
- Pinch of salt: Makes it taste balanced.
How to Make Carrot Cake Loaf
- 1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper (leave overhang) and lightly grease.
- 2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl until evenly mixed.
- 3. Beat oil, brown sugar, granulated sugar, eggs, and vanilla for 1 minute, until smooth and glossy.
- 4. Fold grated carrots into the wet mixture. Add nuts, raisins, and drained pineapple (if using).
- 5. Stir wet into dry just until you don’t see dry flour. Don’t overmix—this keeps the loaf tender.
- 6. Pour batter into the pan and smooth the top. Bake 50–60 minutes, until a toothpick comes out clean and the top springs back lightly.
- 7. Cool in the pan for 15 minutes, then lift out using parchment and cool completely on a rack.
- 8. Whisk glaze: Beat cream cheese, powdered sugar, vanilla, salt, and 1 tbsp milk until smooth. Add a tiny splash more milk if needed to drizzle.
- 9. Drizzle glaze over the cooled loaf, slice, and enjoy.
Tips for Perfect Carrot Cake Loaf
- Grate carrots fresh: Pre-shredded carrots are dry and don’t bake as tender.
- Don’t overmix: Overmixing can make the loaf dense.
- Drain pineapple well: Too much liquid can make the center gummy.
- Tent if needed: If the top browns early, loosely cover with foil for the last 10–15 minutes.
- Cool before glazing: Warm loaf melts the glaze right off.
Variations & Substitutions
- No glaze: Dust with powdered sugar or serve plain.
- Extra spice: Add 1/4 tsp ground ginger or cloves.
- Nut-free: Skip nuts and add extra raisins if you like.
- Lighter glaze: Use 2 tbsp Greek yogurt plus powdered sugar instead of cream cheese.
- Mini loaves: Divide into mini loaf pans and bake 25–35 minutes.
Make-Ahead & Freezing
Store Carrot Cake Loaf tightly covered in the fridge for up to 5 days. Let slices sit at room temperature for 10–15 minutes before eating for the softest texture.
Freeze (unglazed is best) for up to 2 months. Wrap the loaf or slices tightly. Thaw overnight in the fridge, then glaze fresh.
Serving Suggestions & Pairings
- Serve with coffee or hot tea for a cozy snack.
- Add a side of fresh berries for a brighter plate.
- Slice for lunchboxes and after-school snacks.
- Great for brunch spreads and potlucks.
Reader Review: “This carrot cake loaf was unbelievably moist and the cream cheese glaze was the perfect finishing touch. I’m making it again next week!”
If you make this Carrot Cake Loaf, leave a rating and comment! Are you adding nuts, pineapple, raisins—or keeping it simple and classic?
Print
Carrot Cake Loaf (Best Ever, Easy, Moist)
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
This carrot cake loaf is ultra-moist and warmly spiced—an easy loaf cake with cream cheese glaze for classic carrot cake flavor.
Ingredients
Loaf
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
3/4 cup neutral oil (canola or vegetable)
1 teaspoon vanilla extract
2 cups finely grated carrots
1/2 cup crushed pineapple, drained well (optional)
1/2 cup chopped walnuts or pecans (optional)
Cream cheese glaze
4 ounces cream cheese, softened
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of kosher salt
Instructions
Heat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment.
Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Whisk sugars, eggs, oil, and vanilla.
Stir wet into dry just until combined. Fold in carrots (and pineapple/nuts if using).
Bake 50 to 60 minutes until a toothpick comes out clean. Cool 15 minutes, then lift out to cool fully.
Whisk glaze and drizzle over cooled loaf.
Notes
Moisture: If using pineapple, drain very well.
Make-ahead: Keeps 3 days covered; freeze 2 months.
Tools: Loaf pan, parchment.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American