My Carrot Loaf Cake is perfect for when you don’t have time to fool with making a layer cake and just want something quick and easy. We’re mixing this batter the same way as a quick bread, which means it’s…quick. We slathered the whole cake with a tangy cream cheese frosting, sprinkled on a few walnuts, and declared this the perfect easy carrot cake.
You know those days when you want to make something that feels special, but you don’t want to drag out and prepare three cake pans, plus a stand, plus a cover and blah, blah, blah. Those are the days when I make something like my One Layer Cake or my easy Fudge Pie, or this deliciously moist carrot loaf cake.
Testing results for carrot loaf cake
- We used a neutral vegetable oil in this cake. You could use avocado oil or a mild olive oil if you prefer. Just keep it as flavorless as possible.
- You’ll need to grate your own carrots. We found that the pre-shredded carrots from the grocery store do not do well in this cake because they are too thick and dry.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Ground cinnamon: The cinnamon adds a lightly spiced flavor to this loaf cake; however, the amount of cinnamon added can be adjusted to suit personal tastes or omitted altogether.
Carrots: You’ll need approximately 2-3 carrots for this loaf cake, depending on the size of the carrots. The carrots can be either peeled or left unpeeled.
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How to make the carrot loaf cake
- Combine the dry ingredients (except the sugar) and mix well.
- Whisk together the sugar and eggs, then add the oil and vanilla and mix well.
- Add the dry ingredients to the wet ingredients and stir just until no white streaks of flour remain. Fold in the grated carrots and chopped walnuts.
- Pour into the prepared loaf pan and bake about 45 minutes.
- Frost the cake after it has cooled.
More quick breads
We are never going to turn down an easy recipe like a quick bread. My Homemade Banana Bread has been dubbed “the best I’ve ever tasted,” and my Spiced Pumpkin Bread is simply out of this world.
Chocolate makes everything better, too, so we made a Cream Cheese Banana Bread with chocolate chips, and it has become a family favorite.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Carrot Loaf Cake Recipe
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots (2-3 carrots)
- ¾ cup roughly chopped walnuts
- Extra chopped walnuts, for decorating
For the Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees. Line an 8 1/2 inch x 4 1/2 inch baking loaf pan with parchment paper and set aside.
- Add 1 1/2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt to a large mixing bowl. Whisk until well combined and set aside.
- Add 1 cup granulated sugar and 3 large eggs to another large mixing bowl. Whisk until well combined. Add 3/4 cup oil and 1 teaspoon vanilla extract and whisk until well combined.
- Pour the dry ingredients into the bowl with the wet ingredients. Use a spatula to mix until just combined. Fold in 2 cups grated carrots (2-3 carrots) and 3/4 cup roughly chopped walnuts.
- Pour the batter into the prepared loaf tin. Bake for 45 minutes, or until cooked through. Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
- Add 4 ounces cream cheese, softened, 2 tablespoons butter, softened, and 1/2 teaspoon vanilla extract to a large mixing bowl. Beat using handheld electric beaters until smooth and creamy.
- Gradually add 2 cups powdered sugar and 1/4 teaspoon salt, and beat until well combined.
- Spread the cream cheese frosting over the cooled cake before serving. Garnish with extra chopped walnuts if desired.
Notes
- Cover the cake loosely with a sheet of foil if the top of the cake is browning too quickly before the cake has cooked through.
- The loaf cake is cooked through if it springs back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean, the cake is cooked through.
- This cake is also delicious served without frosting.
Nutrition
Questions and tips
Storage
Store this loaf cake in an airtight container in the refrigerator for up to 5 days, or unfrosted at room temperature for up to 3 days.
You can freeze this cake without the frosting. Wrap it tightly in plastic wrap or parchment paper, then cover that with foil. Freeze for up to three months.
