Carrot Cake Loaf is one of those timeless recipes that delivers warm spices, tender crumb, and rich cream cheese frosting in every bite. This incredibly moist and easy carrot cake loaf comes together quickly and bakes into a soft, fluffy loaf cake packed with freshly grated carrots and cozy spice. Whether you need a reliable Easter Dessert or simply crave a comforting homemade treat, this recipe guarantees consistent, bakery-style results right from your own kitchen.
Story
I have baked many versions of carrot cake over the years, yet this Carrot Cake Loaf remains the one I return to again and again. Instead of layering a full cake, I prefer this loaf cake version because it feels simple, practical, and just as satisfying. The balance of oil and sour cream creates a soft texture, while the blend of cinnamon, nutmeg, cloves, and allspice gives this spiced cake its signature warmth.
Carrot Cake Loaf works beautifully for gatherings, brunch tables, and spring celebrations. Because it slices cleanly, it serves easily for holidays like Easter or casual family weekends. Moreover, the cream cheese frosting spreads smoothly over the top, adding richness without overpowering the cake. If you enjoy classic Carrot Cake but want something easier to bake and serve, this loaf delivers all the familiar flavor in a streamlined form.
Ingredients
Carrot Cake Loaf
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200 g grated carrots (room temperature)
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110 g neutral oil (room temperature)
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100 g granulated sugar
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100 g dark brown sugar
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2 large eggs (room temperature)
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140 g sour cream (14–18% fat, room temperature)
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1 teaspoon vanilla extract
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240 g all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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¼ teaspoon ground allspice
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¼ teaspoon ground nutmeg
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⅛ teaspoon ground cloves
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½ teaspoon salt
Cream Cheese Frosting
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100 g unsalted butter
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50 g full-fat cream cheese
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180 g powdered sugar, sifted
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½ teaspoon vanilla bean paste or vanilla extract
Step-by-Step Instructions
Preparing the Ingredients
Preheat your oven to 350°F (175°C) using conventional heat. Grease an 8.5 x 4.5 inch loaf pan and line it with parchment paper for easy removal. Grate the carrots finely and weigh them to ensure accuracy. In a large bowl, combine the oil, granulated sugar, and dark brown sugar, stirring until well blended. Add the eggs and mix until fully incorporated. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, cloves, and salt to evenly distribute the leavening and spices.
Cooking Instructions
Add half of the dry ingredients into the wet mixture and stir just until combined. Then mix in the sour cream and vanilla extract. Add the remaining dry ingredients and stir until no flour streaks remain. Gently fold in the grated carrots using a spatula. Pour the batter into the prepared loaf pan and smooth the surface. Run a butter knife in a straight line down the center of the batter to help control cracking. Bake for 1 hour 5 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the frosting, beat the butter on high speed for five minutes until light and creamy. Add the cream cheese and vanilla, mixing for one minute. Gradually incorporate the sifted powdered sugar in two additions on low speed. Once combined, beat for two additional minutes until smooth. Spread the frosting evenly over the cooled loaf cake.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid overmixing the batter once you add the flour, because excess mixing develops gluten and creates a dense loaf. Also, measure the flour accurately using a scale for a consistent texture. If you use a different pan size, monitor the baking time carefully since smaller or larger pans alter how quickly the loaf cooks. Finally, allow the cake to cool completely before frosting; the cream cheese topping will melt.
Pro Tips for Better Flavor
Use freshly grated carrots rather than pre-shredded varieties because they contain more moisture and flavor. Let your ingredients reach room temperature before mixing, which helps create a smoother batter. For a deeper spice flavor, allow the loaf to rest overnight before serving. This Spiced Cake develops a richer taste after the spices settle. If you enjoy texture, you can also fold in chopped walnuts for a traditional twist.
Serving and Storage
How to Serve
Slice the Carrot Cake Loaf with a sharp knife for clean portions. Serve it slightly chilled or at room temperature for the best texture. This loaf cake pairs beautifully with coffee or tea and makes a standout Easter Dessert centerpiece. Because it slices into even portions, it also works well for brunch spreads and holiday gatherings.
How to Store Leftovers
Store leftover slices in an airtight container in the refrigerator for up to four days. For longer storage, wrap individual slices tightly and freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator and allow the slice to sit at room temperature for 20 minutes before serving.
Conclusion
This Carrot Cake Loaf delivers everything you love about classic carrot cake in an easy-to-slice loaf cake format. It stays moist, carries warm spice flavor, and finishes with smooth cream cheese frosting that balances every bite. Bake it once, and it will quickly become a reliable favorite for holidays and everyday baking alike.
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Frequently Asked Questions
Can I make Carrot Cake Loaf ahead of time?
Yes, you can bake the loaf one day in advance. In fact, the flavor deepens overnight as the spices settle. Frost the cake the next day for the freshest presentation.
Can I substitute oil with butter?
You can replace oil with melted butter, but the texture may become slightly denser. Oil helps maintain the moist crumb that makes this carrot cake loaf so tender.
Why did my loaf crack on top?
A crack along the top is completely normal in loaf cakes. Running a knife down the center before baking helps guide the crack for a more even appearance.
Print
Carrot Cake Loaf
- Total Time: 1 hour 25 minutes
- Yield: 16 slices 1x
- Diet: Vegetarian
Description
This moist carrot cake loaf is packed with warm spices and topped with rich cream cheese frosting. Perfect for holidays or everyday baking.
Ingredients
- 200 g grated carrots
- 110 g oil
- 100 g granulated sugar
- 100 g dark brown sugar
- 2 eggs
- 140 g sour cream
- 1 teaspoon vanilla extract
- 240 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 100 g butter
- 50 g full-fat cream cheese
- 180 g powdered sugar
- 1/2 teaspoon vanilla bean paste
Instructions
- Preheat oven to 350°F and prepare loaf pan with parchment paper.
- Mix oil, granulated sugar, and brown sugar together.
- Add eggs and mix until combined.
- Sift flour, baking powder, baking soda, cinnamon, allspice, nutmeg, cloves, and salt.
- Add half dry ingredients to wet mixture and mix.
- Add sour cream and vanilla and mix.
- Add remaining dry ingredients and mix.
- Fold in grated carrots gently.
- Pour batter into loaf pan and run knife down center.
- Bake 65–75 minutes until toothpick comes out clean.
- Cool completely.
- Beat butter until creamy.
- Add cream cheese and vanilla and mix.
- Add powdered sugar gradually and beat until smooth.
- Spread frosting over cooled loaf.
Notes
- Weigh ingredients for best accuracy.
- Do not overmix batter.
- Adjust baking time if using different pan size.
- Allow cake to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 294
- Sugar: 24g
- Sodium: 266mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 42mg