Sweet cream cheese icing is the perfect topping to this moist Carrot Cake Loaf recipe. A light crunch from chopped pecans or other nuts gives a wonderful contrast to fresh carrots.
Carrot Cake in a Loaf Pan
Traditional carrot cake is made with freshly shredded carrots and chopped nuts and baked in a loaf pan. A thick layer of frosting is what makes this dessert recipe so heavenly.
We love how using three cups of fresh carrots makes this cake in a loaf pan so moist! Using fresh veggies in a dessert recipe like in our Chocolate Zucchini Cake or Zucchini Bread is a fun way to add more fiber to sweet treats.
We seem to crave carrot recipes like our Cream Cheese Carrot Muffins and Carrot Bread in the spring when the grass greens up and sun starts feeling warmer. Changes in the seasons tend to change our cravings for certain foods.
If you enjoy carrot cake you’ll enjoy this spin on a classic recipe. Carrot loaf is a fun variation of a common recipe that can travel more easily and takes up less counter space than a sheet pan.
Perfect for Easter and spring our carrot cake loaf is a tradition. My mom used to work at the bank and her boss shared this vintage recipe with her before I was born.
Just like our Pumpkin Pecan Bars, I like to bake the loaves of carrot cake a day or two before our gatherings and wrap them up tightly after they have cooled. The loaves can be removed from the pans and frosted just before the party.
How to Eat It
My kids love taking a slice and starting with the frosting. Once the frosting is gone they enjoy the moist carrot cake.
The adults like to make thin slices and spread the frosting out across the entire piece to create a blend of sweet flavors.
Tips and Tricks
- Allow cake to cool before frosting
- Remove from loaf pans before frosting, slicing and serving
- Loaves are best frozen before frosting
- Store loaves in the refrigerator for 3 to 5 days to lengthen shelf life
- Nuts are optional, but really do add a lot to the recipe….even for people that think they don’t like nuts
Carrot Cake Loaf Recipe
Begin by mixing the sugar and oil together. Stir until all of the sugar is moist and beginning to dissolve in the oil.
Add eggs and beat well.
Sift flour, cinnamon, baking soda and baking powder. Slowly blend into egg mixture.
Fold in carrots and nuts and pour into two loaf pans.
Bake at 350 for about 50 minutes in a convection oven and about an hour in a conventional oven.
The cake is done with a toothpick inserted in the center comes out clean.
Allow cake to cool and then beat together frosting ingredients and spread evenly on carrot cake loaves.
More Classic Dessert Recipes:
Butterscotch Delight is a classic layer dessert with butterscotch flavors
Church Cake uses a Jiffy cake mix and adds layers of pudding and a light frosting for a nice old-fashioned cake.
7-Up Jello Salad is a vintage recipe that many people enjoy all year around, especially at the holidays.
Pistachio Pudding Cake is a green cake with light and fresh flavors and a Cool Whip frosting.
Carrot Cake Loaf
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 4 eggs beaten
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 cups grated carrots
- 1 cup chopped nuts
- 3 1/2 cups confectioners sugar
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- Preheat oven to 350°F
- Beat oil and sugar well.
- Add eggs, beat well.
- Sift flour, cinnamon, baking soda and baking powder; slowly blend with egg mixture.
- Fold in carrots and nuts. Pour into two greased loaf pans.
- Bake for 45 minutes to 1 hour until a toothpick inserted in the center comes out clean.
- Beat confectioners sugar, butter, cream cheese and vanilla until creamy. Spread frosting evenly over cooled carrot loaves.
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