Carrot Cake Loaf
This Carrot Cake Loaf is an easy and tasty recipe with simple ingredients. Full of flavor from the spices and topped off with a cream cheese frosting!
A Sweet, Homemade Carrot Cake Bread
Some call it a cake, some call it bread, I call it delicious! This Carrot Cake Loaf is an easy dessert that comes together in no time. Adding carrots to breads like this really makes them so moist and adds a natural sweetness.!
THE BEST!!!! If you like cream cheese frosting, use ALL of it with no regrets! Thank you for this delish recipe!
– Linda
Frequently Asked Questions:
This requires a standard 9×5-inch loaf pan.
I like to use a box grater on this one. You can make your grated carrots as large or as small as you like. I make mine fairly small but if you want to see larger bits of carrots in there, just grate them larger.
No. You can leave them out. Or substitute for another nut like chopped pecans or macadamia nuts.
If you want to go a little more simple, you can omit the frosting on top. This is great plain, dusted with powdered sugar or glazed with a simple powdered sugar glaze as well.
Since every oven is different it is always good to check this recipe at the 20-25 minute mark. If the top seems to be browning too quickly, simply tent it with a piece of foil.
I have found that this actually helps keep the center of the loaf from puffing up too much and creating a “dome” on top of the loaf. It also helps to ensure the center bakes evenly with the rest of the bread. It is not absolutely necessary to do.
This can be stored in an airtight container in the refrigerator where it will keep for up to 1 week. This can also be frozen but it is best frozen before frosting. Wrap your cooled cake loaf in plastic wrap and then foil and place in the freezer. It will keep for up to 3 months. To defrost, remove from the freezer onto the countertop until thawed. Make your frosting and spread it on and enjoy!
How To Make Carrot Cake Loaf:
Preheat the oven to 350 F. Spray a loaf pan (9×5) with nonstick baking spray (I line the kind that has flour in it.) Note: to make the loaf easier to remove, you can also like it with parchment paper. In a large bowl, beat eggs with a handheld mixer until smooth then mix in butter, both sugars, and vanilla extract.
In a separate mixing bowl combine dry ingredients.
Add the dry ingredients to the wet ingredients then mix on low until everything is combined.
Gently stir in carrots and walnuts to the batter.
Pour batter into prepared baking pan. Top with more nuts as desired. Make a small cut lengthwise about ½ inch deep in the center of the bread.
Bake for 50-55 minutes until the toothpick inserted into the center comes out clean or with a few breadcrumbs. Let the bread cool for 10 minutes before transferring to a wire rack to cool completely.
Meanwhile, make the frosting. In a bowl, beat cream cheese until creamy and add softened butter. Mix on low until combined. Gradually stir in the powdered sugar.
Once loaf is completely cooled, spread the frosting evenly over the bread. Top with chopped walnuts.
Then slice and serve!
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- Coconut Bread
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- Carrot Cake Cookies
- Cinnamon Bread
- Apple Bread
- Starbucks Lemon Loaf
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Carrot Cake Loaf
Ingredients
- 2 large eggs, room temperature
- ¾ cup butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- ¼ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 ½ cups freshly grated carrots
- ½ cup chopped walnuts
Frosting:
- 8 ounces (1 block) cream cheese, softened to room temperature
- ¼ cup (1/2 stick) salted butter, softened to room temperature
- 2 cups powdered sugar
- chopped walnuts (for topping)
Instructions
- Preheat the oven to 350F degrees. Spray a loaf pan (9×5-inch) with a nonstick baking spray (I like the kind with flour in it).
- In a large bowl, beat together 2 large eggs, room temperature with a handheld mixer until smooth. Mix in ¾ cup butter, melted, ½ cup granulated sugar, ½ cup brown sugar and 1 teaspoon vanilla extract.
- In a separate mixing bowl combine 1 ½ cup all-purpose flour, ¼ teaspoon ground ginger, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon and ¼ teaspoon nutmeg.
- Slowly add the dry ingredients to the wet ingredients then mix on low until everything is combined.
- Gently stir in 1 ½ cups freshly grated carrots and ½ cup chopped walnuts to the batter.
- Pour and spread into prepared baking pan. Top with more nuts as desired. Make a small cut lengthwise about ½ inch deep in the center of the bread.
- Bake for 50-55 minutes until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
- Let the bread cool for 10 minutes before transferring to a wire rack to cool completely.
- Meanwhile, make frosting. Beat 8 ounces (1 block) cream cheese, softened to room temperature with an electric mixer until creamy and add ¼ cup (1/2 stick) salted butter, softened to room temperature . Mix on low until combined.
- Gradually stir in 2 cups powdered sugar.
- Spread frosting on cooled cake and top with more chopped walnuts, if desired.
Notes
- Note: to make the loaf easier to remove, you can also line the baking pan with parchment paper.
- The cream cheese frosting is optional. You can also dust with powdered sugar; use a powdered sugar glaze or leave plain.
- If your bread is browning too fast, tent it with foil.
- Make sure bread is fully cooled before adding frosting.
- This can be frozen, see above on how to do that.
- You can swap out the walnuts for pecans or omit nuts altogether.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
THE BEST!!!! If you like cream cheese frosting, use ALL of it with no regrets! Thank you for this delish recipe!
Can I sub the sugar with unsweetened applesauce? Would it be an even exchange?
I haven’t tested it – sorry. Perhaps someone else who has done it can chime in 🙂
Can you make these in a mini loaves silicone pan? If so any recommendations for cooking time?
I dont see freezing instructions “This can be frozen, see above on how to do that.”
It’s in the frequently asked questions section “How do I store leftovers?”
I don’t think people know what homemade cakes taste like anymore since they’re so used to boxed cake mixes LOL. I prefer to make everything from scratch. They don’t last as long or are super moist because they don’t have all the chemicals and preservatives in them like the boxed stuff. This was really good! My husband loved it since carrot cake is his favorite.
Very good. Very moist. We loved the frosting!