Carrot Cake Loaf
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Sweet cream cheese icing is the perfect topping to this moist Carrot Cake Loaf recipe.
A light crunch from chopped pecans and a warm cinnamon undertone gives a wonderful contrast to freshly shredded carrots.
If you enjoy this unique cake recipe you may also like our Sweet Potato Dump Cake.
Carrot Cake Loaf Recipe
Traditional carrot cake loaf is super easy to bake in a loaf pan. Notable for bursting with carrots and spring flavors with a thick layer of frosting that 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.
Carrot Cake Recipe in a Loaf Pan
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, making our carrot cake loaf is a tradition. My mom used to work at the bank and her boss shared this vintage recipe that adds vegetables to a sweet cake 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.
Recipe Tips and Tricks
- Grease the corners and all sides, top to bottom of the loaf pans well
- 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 up to 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
How To Make Carrot Cake Loaf
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 greased loaf pans.
Bake at 350°F for about 50 minutes in a convection oven and about an hour in a conventional oven.
The cake is done when 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.
My mother-in-law makes a Carrot Cake Easter Bunny Cake that is fun for the kids too!
Carrot Cake Loaf
Author: JenniferIngredients
- 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
Frosting
- 3 1/2 cups confectioners sugar
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F
- Beat oil and sugar well.1 1/2 cups vegetable oil, 2 cups sugar
- Add eggs, beat well.4 eggs
- Sift flour, cinnamon, baking soda and baking powder; slowly blend with egg mixture.2 cups flour, 2 teaspoons cinnamon, 2 teaspoons baking soda, 2 teaspoons baking powder
- Fold in carrots and nuts. Pour into two greased loaf pans.3 cups grated carrots, 1 cup chopped nuts
- Bake for 45 minutes to 1 hour until a toothpick inserted in the center comes out clean.
Frosting
- Beat confectioners sugar, butter, cream cheese and vanilla until creamy. Spread frosting evenly over cooled carrot loaves.3 1/2 cups confectioners sugar, 1/2 cup butter, 8 ounces cream cheese, 1 teaspoon vanilla
Recipe originally shared on April 2, 2021 with updates made on April 2, 2024.
What size are the loaf pans, please?
Great question! 3 x 5 x 9 is what I have. Hope you enjoy!
Looks so good, 1 question, the flour, is it AP.
Thanks so much! Yes – I use all purpose flour. Thanks for checking 🙂
Made this. It was super easy and the fam loved it for Easter. My first time trying carrot cake. Shared the recipe already!! Yumm!
Thank you Molly for actually making the recipe before giving a rating!
Can gluten free flour be used?
Hey There! I haven’t tested this recipe with gluten free flour, but please let me know if you do. Hope you enjoy 🙂
This was easy and delicious! The first time I made it, it was gone before I had a chance to frost it! Thanks so much for sharing this yummy recipe!
What if you just have a regular oven, will this still work
Hey There! Yes – this works great in a regular oven. Hope you enjoy!
Yum!! I’m going to use King Arthur’s all purpose gluten free flour. Thanks! This is perfect portion size for those with just a few eaters.
Followed the recipe to a teey loafs sunk why did this happen?
Could this be made in a bread machine?
Hey There! Good question – we haven’t tested using a bread machine and I’m not sure how that would turn out as it is more of a cake consistency than bread. If you give it a try please do let us know. Thanks! ~Jennifer
Does this recipe make 1 loaf or 2?
Hey There! This makes 2 loaves. Hope you enjoy!
Can I substitute some of the oil with crushed pineapple? I have a recipe from the 1960’s for a larger cake with pineapple and it is delicious.
Hey There! I haven’t tested using crushed pineapple, but I imagine it would be delightful! Please let us know how it turns out if you give it a try!
Love this recipe and the frosting is perfect because it’s not too sweet! Easy to make. Everyone loved it.
Does it have to be vegetable oil? Can I use Avocado oil?
Hey There! I haven’t tested this variation. I wonder if it would give the loaf a slightly different flavor? Hope you enjoy!
Hi and thank you for your recipe, but my question is can I put into muffin cups
Hey There! Great question! I haven’t tested this variation, but I think if should work. Please let me know how it goes if you give it a try. Hope you enjoy 🙂
Hey there! I’m definitely going to make this. Would this recipe work in a 9×13 pan? Seems like it would.
My loaves sunk in the middle also. I don’t know why. I followed the recipe exactly. Taste great though.
My loaves are in the oven as I’m writing this. Can’t wait to taste them! But I couldn’t wait to thank you for the way you wrote your recipe!! It was so incredibly helpful that you included the ingredient amounts in the actual directions! It’s such a hassle to keep scrolling back to see that information. You’re the first person I’ve come across to do this. Thanks again!!!