Easy Carrot Cake Loaf
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If you love carrot cake, you’ll adore this Carrot Cake Loaf. So moist and tender, packed with shredded carrots and savory spices, and topped with an incredible cream cheese layer.
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What to Love About this Carrot Cake Loaf
- Packed with shredded carrots
- The texture is moist and dense, just what you love about carrot cake
- While somewhat different than usual, the spices make this loaf incredibly delicious
While carrot cake is appropriate all year long, it seems perfect in the spring. When the yellow daffodils bloom, and the cherry trees are brilliant in pink, I’m thinking about carrots, whether they be roasted, in soup, made into cookies, or in this carrot cake loaf.
Unlike traditional carrot cake, this is a quick and simple spring recipe to make whenever the mood for carrot cake emerges. For an even quicker carrot cake, you might like our 3 Minute Carrot Cake in a Mug recipe!
By the way, if you love to bake simple cakes, you will love our almond cake recipe. Always a reader favorite, it’s a simple and delicious cake to make whenever the mood strikes, much like this easy carrot cake loaf.
Back to this recipe, though. While I always crave carrot cake in the spring, I also think of it in the fall months too. With the warm spices and tender texture of this carrot cake, the creamy frosting is perfect in front of a roaring fire, too!
Carrot Cake Loaf Ingredients
Here are the key ingredients needed when baking this simple loaf cake recipe. Ingredient measurements are in the printable recipe card at the bottom of this post.
- All-purpose flour: You can also use a gluten-free all-purpose flour.
- Sweeteners: A combination of granulated sugar and brown sugar for the best flavors.
- Leavening: Both baking powder and baking soda are used for the best rise.
- Seasonings: Ground cinnamon, ginger, cardamom (or nutmeg), salt, and vanilla extract.
- Large eggs: Room temperature is best
- Cooking oil: Use a neutral oil, like vegetable oil or your favorite cooking oil.
- Plain yogurt or Greek yogurt for a soft and delicious texture.
- Grated carrots
How to Make Carrot Cake
Begin by preheating the oven to 350F and greasing or lining with parchment an 8.5 x 4.5-inch loaf pan or a 9 x 5-inch loaf pan. Grease and line a 9×5-inch loaf pan with parchment paper and set aside.
Step 1: Whisk dry ingredients
In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
Step 2: Mix the batter
In a separate bowl, mix together the eggs, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix until just combined; fold in the carrots. Be careful not to overmix. Spoon the batter into the prepared loaf pan.
Step 3: Bake
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out mostly clean. To prevent over-browning, you may want to cover loosely with foil halfway through baking.
Let the cake sit in the pan for 10 minutes before turning onto a wire rack to cool completely. Then, frost or glaze if desired.
The Frosting
Cream cheese frosting is almost synonymous with carrot cake—like a marriage made in heaven. However, this cake is so delicious that it can definitely stand on its own or be dusted with a bit of powdered sugar.
Ingredient Variations
There are two other ingredients that are typical in carrot cakes: nuts and dried fruit. I haven’t included these in this loaf, but if you love them, add:
- Raisins (golden or brown)
- Chopped nuts (pecans or walnuts)
Carrot Cake Spices
I love warm spices and experimenting with combinations and flavors. For this loaf, I chose to include cinnamon, of course, as well as ginger and cardamom. Feel free to swap the cardamom with nutmeg if you prefer.
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Easy Carrot Cake Loaf
This Carrot Cake Loaf is packed with flavor and grated carrots. Warm spices make it incredibly delicious, topped generously with cream cheese frosting!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cardamom (or nutmeg)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 cup plain yogurt
- 3 large carrots, grated (about 2 cups)
Instructions
- Preheat the oven to 350F. Grease and line a 9x5-inch loaf pan with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
- In a separate bowl, mix together the eggs, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix until just combined; fold in the carrots. Be careful not to overmix. Spoon the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean. You may want to cover loosely with foil halfway through baking to prevent over browning.
- Let the cake sit in the pan for 10 minutes before turning onto a wire rack to cool completely. Then frost or glaze if desired.
Notes
Cream Cheese Frosting
- 1/2 cup cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Using an electric or stand mixer, mix together the cream cheese and butter until the mixture is smooth and creamy. Then add the sugar and vanilla; beat until smooth.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 346Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 56mgSodium: 331mgCarbohydrates: 53gFiber: 2gSugar: 31gProtein: 6g
How many cups of shredded carrots is 3 large carrots shredded? I only have small carrots!
Hi Val, you need about 1 1/2 – 2 cups of shredded carrots.
Can I sub the oil with applesauce? And is it possible to reduce the amount of sugar?
Hi Ellie! Yes, you can absolutely sub the applesauce for the oil. As far as sugar, I would reduce it to 1 cup of brown sugar and eliminate the granulated sugar. Would love to hear how it turns out if you make it!
I see this recipe calls for plain yogurt. Has anyone tried it with Greek yogurt?
Thanks for asking! I have used greek yogurt with good results.