Carrot Cake Loaf

Name: Carrot Cake Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 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

ByJennifer Osterholt UpdatedOctober 7, 2026

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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.

Carrot cake loaf with cream cheese frosting on a cutting board next to slice on a plate with a fork.

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 is a fun way to add more fiber to sweet treats.

Moist recipe for carrot cake loaf sliced in half with frosting.

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 Bisquick Pumpkin 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.

Carrot cake made in a loaf pan with cream cheese icing on a cutting board.

Serving Tips

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.

Jennifer’s 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

Slice of carrot cake loaf on a plate with fork.

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.

Four eggs in a mixing bowl with sugar and vegetable oil.

Eggs, granulated sugar and oil in mixing bowl.

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.

Shredded carrots and chopped nuts in carrot cake loaf batter.

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:

Recipe originally shared on April 2, 2021 with updates made on April 2, 2024.

Categories:

Cakes, Desserts, Recipes,

Jennifer Osterholt

I share how to make life easier while raising a busy family! From delicious desserts to easy dinners and simple breakfast recipes. I’m here to make your time in the kitchen more efficient while building confidence!