My carrot loaf cake is an ideal quick bake when you don’t want the fuss of a layered cake. The batter is mixed like a quick bread, so it comes together fast. We finished it with a tangy cream cheese frosting and a scattering of walnuts — a simple, reliably moist carrot cake in loaf form.
Some days you want a dessert that feels special but doesn’t require hauling out multiple pans and extra equipment. On those days I reach for a one-pan or one-loaf treat — like this carrot loaf cake, my one-layer cake, or an easy fudge pie. It’s moist, spiced, and straightforward to make.
Testing results for carrot loaf cake
- Use a neutral-flavored vegetable oil. Avocado oil or a very mild olive oil will work, but avoid anything with a strong flavor.
- Grate fresh carrots yourself. Pre-shredded grocery carrots are usually too thick and dry for best texture in this loaf.
I hope you make this recipe — I think you’ll love it!
Ingredient notes
Here are a few ingredient details to help you get the best result.
➡️➡️➡️ The full ingredient amounts and instructions are listed on the printable recipe card below. Scroll past the card for FAQs and tips.
Ground cinnamon: Adds a warm, subtle spice. Adjust the amount to taste or omit if you prefer.
Carrots: About 2–3 medium carrots (2 cups grated) are needed. You can peel them or leave the peel on — either works when grated finely.
How to make the carrot loaf cake
- Whisk the dry ingredients (flour, baking powder, spices, and salt) together in a large bowl and set aside.
- In a separate bowl, whisk the sugar and eggs until combined. Add the oil and vanilla and mix well.
- Fold the dry ingredients into the wet mixture until just combined, with no large streaks of flour. Gently fold in the grated carrots and chopped walnuts.
- Pour the batter into a prepared 8½ x 4½-inch loaf pan and bake about 45 minutes, or until a skewer inserted in the center comes out clean.
- Let the loaf cool, then spread with cream cheese frosting and garnish with extra walnuts if desired.
More quick breads
If you like easy bakes, try other quick breads too — banana bread, pumpkin bread, or a chocolate-studded cream cheese banana bread are all great choices for simple, satisfying baking.
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Carrot Loaf Cake Recipe
Equipment
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup oil (neutral flavored)
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 2–3 carrots)
- 3/4 cup roughly chopped walnuts
- Extra chopped walnuts for decorating (optional)
For the Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 teaspoon salt
Instructions
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Preheat the oven to 350°F. Line an 8½ x 4½-inch loaf pan with parchment paper and set aside.
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Whisk together 1 1/2 cups flour, 3 teaspoons baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt in a large bowl. Set aside.
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In a separate bowl, whisk 1 cup sugar and 3 large eggs until combined. Add 3/4 cup oil and 1 teaspoon vanilla and whisk until smooth.
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Fold the dry ingredients into the wet until just combined. Stir in 2 cups grated carrots and 3/4 cup chopped walnuts.
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Pour batter into the prepared loaf pan and bake 45 minutes, or until a skewer comes out clean. Cool in the pan 10 minutes, then transfer to a rack to cool completely.
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Make the frosting: beat 4 ounces softened cream cheese, 2 tablespoons softened butter, and 1/2 teaspoon vanilla until smooth. Gradually add 2 cups powdered sugar and 1/4 teaspoon salt, beating until combined.
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Spread frosting over the cooled loaf and garnish with extra walnuts if you like. Slice and serve.
Notes
- If the top browns too quickly, loosely tent the loaf with foil for the remainder of the bake time.
- The loaf is done when it springs back lightly in the center or a skewer inserted into the center comes out clean.
- The cake is tasty without frosting if you prefer a lighter finish.
Nutrition
Questions and tips
Storage
Store the frosted loaf in an airtight container in the refrigerator for up to 5 days. If unfrosted, it will keep at room temperature for up to 3 days.
Yes — freeze the cake without frosting. Wrap it tightly in plastic wrap or parchment, then cover with foil. Freeze up to three months.