Simple and generously topped with cream cheese frosting, this super moist Carrot Cake Loaf is simply perfect!
When it comes to my favourite cakes, Carrot Cake is right up there! And when it comes to my favourite carrot cake recipe, this is it. This is the one my Mom always made and all these years later, it’s still the one I make.
My Mom always made this cake as a 9×13-inch sheet cake. Somewhere along the way, given my lack of restraint around it, I scaled back the recipe to make a smaller cake in loaf form. It satisfies the craving, without having too much sitting around to tempt me.
I have come to love the loaf shaped carrot cake. Even though it’s a loaf, served thickly sliced, it’s still a plate and fork kind of cake. The taller loaf also allows me to use a generous amount of cream cheese frosting, which is always desirable in my books :)
This time I made my carrot cake loaf plain (without nuts). Sometimes I add nuts (almost always walnuts). I never add pineapple (sorry pineapple in carrot cake lovers). No coconut or raisins, either. I always keep the spicing simple, with just some cinnamon. I find it simply perfect and I love that it stays fresh for days. Not that it lasts on my counter that long.
Cook’s Notes for Carrot Cake Loaf
As noted above, you can use this basic recipe to make a sheet cake or a two-layer cake (by doubling the recipe) or turn it into a loaf, as I’ve done here, a single layer 8-inch round cake or just use the batter to make some muffins.
This loaf stays nice and moist for several days, wrapped well and stored on the counter. This loaf also freezes well (even when frosted).
Carrot Cake Loaf with Cream Cheese Frosting
Ingredients
Carrot Cake:
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 1/2 cups grated carrots well packed
- 1 cup walnuts or pecans, finely chopped (optional)
- 2 eggs
- 1 cup all purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- Pinch salt
Cream Cheese Frosting:
- 4 oz. cream cheese at room temperature
- 2 Tbsp butter at room temperature
- 1 tsp. vanilla
- 1 1/2 cups icing/confectioners' sugar
Instructions
- Preheat oven to 350F.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Set aside.
- Line a 4 1/2 x 10-inch or 9 x 5-inch loaf pan with parchment paper and set aside.
- In a large bowl with an electric beater or the bowl of a stand mixer fitted with a paddle attachment, cream together the white sugar and oil. Add the shredded carrots and mix in. Add the egg and beat in. Add the nuts and stir to combine. Stir in the flour mixture and mix until well combined.
- Pour batter into prepared baking pan.
- Bake in preheated oven for 40-50 minutes, or until a tester inserted in the centre comes out clean.
- Cool 15 minutes in the pan, then lift out to a cooling rack to cool completely.
- To make frosting: Beat together the cream cheese, butter and vanilla. Add the icing sugar and beat until fluffy and smooth.
Bev Andersen says
This is the best recipe I’ve tried for carrot loaf. I can’t ice it because my husband is diabetic, but it doesn’t need it. It is moist and the flavour is fabulous. I added pecans to one and chopped up dried cranberries to another.
Thank you so much. This recipe is now filed!
Jennifer says
So glad you enjoyed it, Bev and yes, it’s a lovely loaf even without the icing :) Thanks!
Justine says
Hi, Jennifer! To what temperature do I preheat my oven if I want to use this recipe to make muffins? Will be making some for Halloween.
Already used this to make a carrot loaf and my family loved it!
Jennifer says
Hi Justine and thanks! For muffins, the oven temperature would stay the same, just the cooking time will change. You’ll have to watch them after about 15 minutes of cooking. I’d guess they’d bake for 20-25 minutes, depending on size, but again, watch closely and test regularly :) Enjoy!
Justine says
Thank you! I will try that this weekend.
Left a newer comment because I didn’t see your reply earlier.
Looking forward to recreating your other recipes!
Molly says
I’ve made this cake twice and it is delicious. Easily the best carrot cake I’ve ever eaten. However I’m having a problem and hope you can help me. Each time I made it I followed the recipe closely and didn’t change a thing. But both cakes sunk in the middle…what am I doing wrong?
Jennifer Maloney says
So glad you are enjoying it, Molly! As for the sinking in the middle, this one (even in the best of circumstances) will sink slightly in the middle as it cools. I think it’s just a result of baking it as a taller loaf, rather than a shorter cake. It’s just a lot of cake to lift :) That said, if yours is sinking more than slightly, a couple of things to look at: baking time, making sure it is fully baked through and maybe leave it in the oven a few extra minutes even after it “tests clean”. Is your baking powder old and maybe doesn’t have quite the lifting power it should? Finally, making sure to measure the flour with the “stir it well, spoon it into the cup and level it with a knife” method. Even a bit more flour than intended can make it that bit heavier. Hope that helps
Kim says
Thanks for the recipe it was the best carrot cake I’ve made. My family thought it could be a little sweeter. Any suggestions? I thinks perfect. I goofed and put cinnamon in my frosting. Added a bit more vanilla for a bit of moisture. My grand daughter 6 said it was the best goof I’ve ever made. Lol. It was so good. Thank you.
Jennifer says
So glad you enjoyed it, Kim. You could probably increase the sugar a bit without issue, if you wanted to experiment with that :) Thanks!
Laura | Tutti Dolci says
I can never resist carrot cake and this loaf is perfect!
Jennifer says
Thanks so much, Laura!
Elizabeth says
Amazing flavour and super moist. The best part is icing a loaf that keeps and freezes well.
Jennifer says
So glad you enjoyed it, Elizabeth :) Thanks!
annie@ciaochowbambina says
One of my favorite cakes topped with one of my favorite frostings! This is a keeper, my friend!!
Jennifer says
Thanks Annie :)
Dawn - Girl Heart Food says
Carrot cake is one of my faves! This one looks super flavourful and the only thing that would make it better is if I had a cuppa coffee to go with ;) Too bad I couldn’t grab a slice from my screen right now! Happy Monday to ya!
Jennifer says
Thanks Dawn and to you, too!
Karen says
Cooking for just my husband and I, I like your smaller version of carrot cake. Thanks!
Jennifer says
Thanks Karen :)
Hadeel says
My icing not white is like a bit cream color, is it from the vanilla or what ? How can I get a real white frosting
Jennifer says
Hi Hadeel and yes, it’s the vanilla that is adding color. You can either skip the vanilla or use clear vanilla, if you want a pure white frosting.
Mary Ann | The Beach House Kitchen says
I’m sending this recipe right off to my son Sean Jennifer! Carrot cake is his favorite! Bet he’ll bake a loaf this weekend!
Jennifer says
I think he will enjoy it, Mary Ann! Thanks :)
Milena says
You are wise to have scaled the recipe down to loaf pan size:) Carrot cake that looks this delicious is surely not getting left behind, I am with you! And I love that you leave pineapple/raisins out of it. This recipe might become my ‘go to’:)
Jennifer says
Thanks Milena and I think you’ll enjoy this one. It’s everything I crave when I think of carrot cake :)
Tricia | Saving Room for Dessert says
This kind of cake can’t be beat! Perfect for this time of year and any event. This loaf would be calling my name from the kitchen :)
Jennifer says
Thanks Tricia :)
Justine says
Hi Jennifer! Third time to make this carrot cake. Do you think swapping oil for melted butter will change the moist-ness of the cake?
Jennifer says
Hi Justine, In my experience, baked goods with oil are lighter and stay moist a lot longer. Switching to butter provides more flavour, but the cake will not be as light and will start to lose moistness much more quickly. That said, you could also split the difference if you wanted to try it and use half oil and half butter. If you try it, let me know how it works out.