Carrot Cake Loaf Recipe

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This Carrot Cake Loaf Recipe is moist and delicious, and should be on your Easter table! Full of carrots and topped with a cinnamon cream cheese frosting, this carrot cake loaf will make your guests swoon!

Would you rather make cupcakes? Try my simple Carrot Cake Cupcakes!

Side shot of some sliced easy carrot cake loaf, with flowers in the background.

Carrot Bread

There is nothing better than a quick bread, and this one is on serious repeat as soon as the weather starts feeling like Spring. Spring has sprung, y’all!

This bread is super moist due to the applesauce, oil, and the little bits of carrot throughout. It also gets topped with a delicious cream cheese frosting that’s got a touch of cinnamon. The taste is out-of-this-world delicious! Trust me!

Why This Recipe Works:

SIMPLE – You’ll need a few bowls (one for the dry ingredients, one for the wet ingredients, and one for the frosting) and a hand mixer. While the bread is baking, you can easily mix up the frosting. This easy recipe also uses simple ingredients that are easy to find in your local grocery store.
MAKE IT AHEAD OF TIME – This carrot loaf cake freezes very well, but wait to frost it until later.
SUPER MOIST – Those little bits of carrot really make this delicious carrot cake loaf moist. You can’t really taste them, but boy do they add delicious flavor.
PRETTY PRESENTATION – A traditional carrot cake with cream cheese glaze is always pretty. This recipe is your favorite carrot cake but in loaf form. Add any time of design on top of the delicious icing.

Overhead shot of a loaf of moist carrot cake bread, with carrot shavings.

Ingredient Notes:

Fresh Carrots – The KEY ingredient and what makes this recipe special. FINELY dice or shred some large carrots.
Oil – Use canola oil (aka vegetable oil) in this recipe, for best results.
Applesauce – Cinnamon applesauce (or unsweetened) helps keep this bread extra moist.
Eggs – Eggs help to build the structure of the bread. Try to use room temperature eggs.
Vanilla Extract
Sugar – I used all brown sugar, but you could also substitute some regular granulated sugar too.
Spices – A perfect blend of cinnamon, ginger, and nutmeg adds incredible flavor!
Cream Cheese Icing – Includes room temperature butter, cream cheese, vanilla, cinnamon and confectioners’ sugar.

How to make Moist Carrot Cake Loaf:

Step 1
Mix the dry ingredients. In a large bowl (or use a stand mixer), combine the dry ingredients – the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Combine well.

Step 2
Mix the wet ingredients. In another bowl, whisk together the oil, eggs, applesauce, and vanilla.

A bowl of the dry ingredients for the carrot cake loaf.

A bowl of the wet mixture for the carrot cake bread.

Step 3
Combine. Pour the wet ingredients into the dry, and stir with a spoon until just combined.

Step 4
Shred carrots. Use a shredder or a sharp knife to shred/cut the peeled carrots into very small pieces. I used a knife and cut them VERY small.

A bowl of the dry with the wet ingredients.

A small bowl of diced carrots with carrot sticks.

Step 5
Add carrots to batter. Combine the carrots with the carrot cake batter, and stir until mixed in.

Step 6
Pour batter into loaf pans. Spray two loaf pans and pour the batter evenly into each greased loaf pan, smoothing it to all sides.

A bowl of the carrot cake batter with the diced carrots, with a spoon.

Side view of the loaf pans with the carrot batter.

Step 7
Bake. Bake the carrot cake bread in a preheated 350-degree oven for approximately 45-50 minutes, or until just done in the center and golden brown on top. Don’t over-bake (baking time will vary)! Let bread sit in pans for about 10 minutes, and then remove to a cooling rack.

Step 8
Make cream cheese frosting. In a small mixing bowl, use a hand mixer to cream the softened cream cheese and butter together until very creamy. Then add the vanilla, cinnamon, and powdered sugar and mix again until very well mixed, approximately one minute or so.

Two loafs of carrot cake bread on a cooling rack.

Step 9
Frost carrot cake loaves. Use a spoon to frost the cooled carrot cake loaves. I topped them with some shredded carrots, but that’s for presentation purposes only!

Side shot of two loafs of frosted carrot cake loaf with carrot shavings on top.

Storing and Freezing

STORE. Store these loaves in airtight containers. They’ll be fine on your countertop for a couple of days, but if your house is warm, I recommend storing in your refrigerator.
FREEZE. These carrot cake loaves freeze well, unfrosted, for up to three months. Wrap tightly in cling wrap and store in freezer bags.

Other Quick Bread Recipes:

My hand picking up a piece of moist carrot cake bread.

Recipe FAQs:

Can I use any type of carrots in this recipe?

Use whole carrots and peel and grate (or finely chop) them. Avoid prepackaged mini carrots or shredded carrots. They won’t taste as good as whole carrots.

How finely should I shred carrots for carrot cake?

I recommend shredding the carrots pretty fine. I used a knife and just chopped it. Run the knife through it several times. You could also use a food processor or a shredder.

Can I make any cake in a loaf pan?

Yes, you absolutely can make any cake recipe in a loaf pan(s). Making two loaves makes it nice to eat one and to give one!

Do you use oil or butter in carrot cake?

Normally, oil is used in carrot cake to keep it super moist. I don’t recommend butter or olive oil.

Can nuts or raisins be used in carrot cake?

Yes, nuts CAN be included in carrot cake, but aren’t required. It depends on what you prefer.

Side shut of a partial loaf of easy carrot cake loaf.

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xoxo ~Sue