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Simple Carrot Cake Loaf

A quick and easy carrot cake loaf that is moist, flavorful, and perfect for any occasion, from breakfast to dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 servings
Calories 220 kcal

Ingredients
  

For the loaf

  • 2 cups finely grated carrots Provides moisture and natural sweetness.
  • 1 1/2 cups all-purpose flour Forms the structure of the loaf.
  • 1/2 cup granulated sugar Adds sweetness.
  • 1/2 cup brown sugar Enhances sweetness and moisture.
  • 1 teaspoon baking soda For leavening.
  • 1 teaspoon baking powder Provides gentle lift.
  • 1 teaspoon ground cinnamon Adds warmth.
  • 1/4 teaspoon nutmeg Enhances flavor without overpowering sweetness.
  • 2 large eggs Provides structure and moisture.
  • 1/2 cup neutral vegetable oil Keeps the loaf moist.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1/2 cup chopped walnuts or pecans (optional) Adds texture and flavor.
  • 1/2 cup raisins (optional) Adds sweetness.

For the cream cheese frosting (optional)

  • 4 oz softened cream cheese For frosting.
  • 1/4 cup unsalted butter Adds richness to frosting.
  • 1 cup powdered sugar Sweetens frosting.
  • 1 teaspoon vanilla extract Enhances frosting flavor.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment for easy release.
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and nutmeg until evenly distributed.
  • In another bowl, whisk the eggs until slightly frothy, then stir in the vegetable oil and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and fold together gently until just combined.
  • Fold in the finely grated carrots and any optional walnuts or raisins until evenly distributed.

Baking

  • Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.

Cooling and Frosting

  • Cool the loaf in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely before frosting.
  • Beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until spreadable. Frost the cooled loaf if desired.

Notes

This loaf is ideal for storage; keep unfrosted in an airtight container for up to 5 days. Enjoy slices chilled for easy cutting.
Keyword baking, Carrot Cake Loaf, Carrots, easy dessert, quick bread