If you are looking for a moist, flavorful treat perfect for any occasion (and topped with the best cream cheese frosting!), you will love this carrot cake loaf! Made with finely grated carrots, a hint of pineapple, and warm spices, it is like a homemade carrot cake in a loaf pan. Topped with smooth cream cheese frosting and finished with a sprinkle of walnuts for a nutty crunch, it’s perfect for Easter or any spring celebration. Speaking of the Easter holiday, if you are feeding a crowd or just want a larger batch, I have Sheet Pan Carrot Cake Bars you will love, too!
Ingredients & Substitutions
- Vegetable Oil: Vegetable oil helps keep the carrot cake loaf moist and tender. If you want to try a substitute, you can use melted butter for a richer flavor, or applesauce for a lighter option.
- Sugar: Using both granulated and brown sugar gives the loaf a nice balance of sweetness. The brown sugar adds a little extra moisture and a rich, caramel-like flavor, while the granulated sugar helps the loaf rise and stay light. If you only have one type of sugar, you can still make the loaf! Using only granulated sugar will give it a lighter texture, while using just brown sugar will make it a bit more moist with a richer flavor.
- Sour Cream: The sour cream helps make the carrot cake loaf extra moist and soft. It also adds a little tangy flavor that balances the sweetness of the sugars, making the loaf taste even better! If you don’t have sour cream, you can use plain yogurt as a substitute. It will give the loaf a similar texture and tangy flavor.
- Pineapple: Not all carrot cake recipes use pineapple. But, I love how it adds extra moisture and sweetness to the loaf. I also use pineapple in my carrot cake cupcakes, which you’ll definitely want to try, too!
- Spices: I used ground cinnamon, ground nutmeg, and kosher salt in this carrot cake loaf. These warm spices give the loaf its delicious, cozy flavor!
- Carrots: You will need about 1 3/4 cups of finely grated carrots, about 3-4 medium carrots.
- Cream Cheese Frosting: This cream cheese frosting is SO good! It makes the carrot cake loaf extra delicious!
- Walnuts: Walnuts add a nice crunch and a bit of nuttiness to each bite. They go really well with the sweet, soft carrot cake loaf (at least I think so!). They’re optional, though—if you don’t like nuts or prefer it without, you can leave them out!
Can You Use Store-Bought Shredded Carrots?
You can use store-bought shredded carrots, but freshly grated carrots work best. Pre-shredded carrots are drier and firmer, so they won’t mix into the batter as well. If using them, try softening them by soaking in hot water for a few minutes, then patting dry.
How Do You Know When Carrot Cake Loaf Is Done Baking?
You will know your carrot cake loaf is done when the top is golden brown and a toothpick inserted into the center comes out with a few crumbs but no wet batter. If the top is browning too fast, loosely tent it with aluminum foil. Let it cool in the pan for about 30 minutes before transferring to a wire rack to cool completely.
Can You Use This Carrot Cake Loaf Recipe For Muffins?
Yes, you can make carrot cake muffins from this recipe! (I also have cream cheese filled carrot cake cupcakes and carrot cake cruffins you might like.) Just follow the same steps, but instead of using a loaf pan, fill a muffin tin with batter, about 2/3 full in each cup. Bake at 350°F for 20-25 minutes, or until a toothpick comes out clean. Keep an eye on them, as baking times can vary! You can still frost them with cream cheese frosting and garnish with walnuts if you’d like. Enjoy your carrot cake muffins!
How To Store Carrot Cake Loaf
If your carrot cake loaf does not have frosting, you can keep it at room temperature for up to 3 days. Just wrap it tightly in plastic wrap or store it in an airtight container to keep it from drying out. If your loaf has cream cheese frosting, it is best to keep it in the refrigerator. Cover it well and store it for up to 4-5 days. Before serving, let it sit out for a bit so the frosting softens and the cake isn’t too cold.
Can You Freeze Carrot Cake Loaf?
Yes, you can freeze carrot cake loaf! To freeze it, wrap the loaf tightly in plastic wrap, then cover it with aluminum foil. You can freeze it for up to 3 months. If it has frosting, freeze it uncovered for about an hour first so the frosting hardens, then wrap it. When ready to eat, let it thaw in the refrigerator overnight, and it’ll be just as delicious!
Carrot Cake Loaf
Ingredients
Carrot Cake Loaf
- ½ cup (109 g) vegetable oil
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (115 g) sour cream, room temperature
- ¼ cup (49 g) crushed pineapple, drained well
- 1 teaspoon vanilla
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 ¾ cups (192.5 g) finely grated carrots, 3-4 medium carrots, room temperature
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- ¼ cup (½ stick / 57 g) butter, room temperature
- ½ teaspoon vanilla extract
- 2 cups (250 g) confectioners' sugar
- ½ cup (58.5 g) walnuts, roughly chopped (for garnish)
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, allowing it to hang over the sides for easy removal. Set aside.
- In a large bowl, whisk together oil, brown sugar, and granulated sugar.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the sour cream and pineapple. Whisk to combine.
- Add vanilla extract. Stir until well combined.
- Add the flour, baking powder, cinnamon, baking soda, salt, and nutmeg to the bowl.
- Gradually mix the dry ingredients with the wet ingredients. Mix until just combined. (do not overmix)
- Gently fold in the grated carrots.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out with a few crumbs, but no wet batter. If the top starts to brown too quickly, loosely tent the loaf with aluminum foil.
- Once done baking, remove the loaf from the oven and let cool in the pan for about 30 minutes. Then, transfer to a wire rack to cool completely.
Cream Cheese Frosting
- While the loaf is cooling, make the cream cheese frosting. To a large bowl, add the softened cream cheese, butter, and vanilla extract. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed until the mixture is smooth and creamy
- Gradually add the confectioners' sugar, mixing until fluffy.
- Once the loaf is completely cooled, spread an even layer of the cream cheese frosting over the top. Smooth with a spatula.
- Sprinkle with chopped walnuts for garnish (optional). Cut and serve.
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What the Test Kitchen had to say about this recipe:
Autumn
This carrot cake loaf is so good! And, you can't go wrong with the frosting (but I would leave off the nuts).
Elizabeth
I love this carrot cake loaf! What a neat idea to make a classic cake into a loaf!
Bella
This is really good, especially the creamy frosting, with or without the nuts.
Annabelle
This loaf is perfectly spiced and should have a place at your Easter brunch!
Stephanie
The texture of this loaf is just right, and you really need to taste that frosting…wow!
Easy to make and very good. I would recommend this recipe to others. Thank you!