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 9x13-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.
Brian says
1. Can the 1 cup of white sugar be reduced to 3/4 cup for less sweetness?
2. Can you use 1/2 cup white and 1/2 cup light brown sugars?
Jennifer says
Hi Brian, I suspect yes on both counts. Do keep in mind though, that anytime you vary from the recipe, the outcome can change.
Tricia Griffith says
Never thought I’d write a review. I am not a carrot or any other cake lover, but I made this for my son and had a taste. Sooo awesome I decided to give my son just one half and kept the rest for myself, everyday taking a small slice. Best carrot cake ever.
Jennifer says
So glad you enjoyed it, Tricia :) Thanks so much!
Katalina says
So lovely! Living far from Canada it's nice to be able to make something so "north american" as carrot cake. Yay for a taste of my childhood. yummy icing too :-) added some chocolate letters to form "2020 Magic" - it really has been a transformative and beautiful year for me (and challenging too of course). Thank you!
Jennifer says
So glad you enjoyed it, Katalina and even more happy to hear you found some magic in this crazy year :) Thanks!
Mary says
Fantastic! Just added a bit more cinnamon.
Love the icing as well!
Jennifer says
So glad you enjoyed it, Mary :) Thanks!
Chrystal says
Hello! I wish to make this but I only have self raising flour in the holiday home - Would this still work you think? Many thanks!
Jennifer says
Hi Chrystal, It may work, though I don't have enough knowledge of making this switch to give you precise instructions. I do know you'd need to look at and maybe adjust the salt, baking powder and baking soda, since self-raising flour has some of that already. I would google "substituting self-raising flour for all purpose flour" and follow the guidance for doing that.
Lai says
Tried it with self raising flour and it turned out good still! I didn't add baking powder anymore but I added a pinch of salt and baking soda. I love this recipe so much that I even shared it with my sister and friends too! Thank you Jennifer! ❤
Jennifer says
Happy to hear, Lai :) Thanks!
Danielle Ostello says
Hi There,
Would you be able to use maple syrup instead of sugar ? Just wondering if you think it would work.
Thank you
Jennifer says
Hi Danielle, I'm afraid I have zero experience with replacing white sugar with maple syrup. Perhaps google might offer some guidance for you.
Ariana says
Nice recipe! I added pumpkin spice and I used 1/2 almond flour and 1/2 gluten free flour instead. It turns out moist and dense and full of flavour . Love it !
Jennifer says
Thanks Ariana and thanks for sharing that your gluten-free version was nice, too!
Glenda says
Beautiful carrot loaf without frosting
Jennifer says
Yes, It is delicious either way, for sure :) Thanks!
Carmen says
Thanks for this recipe! It was simple and turned out beautifully! Followed instructions exactly, except doubled the cinnamon (did not include nuts). Baked for 50 minutes and it’s perfection!
I didn’t have cream cheese or powdered sugar so just made the loaf as is. I didn’t miss it at all, the loaf was moist and flavourful and paired just as well with a bit of butter. Yum!
Jennifer says
So glad you enjoyed it, Carmen :) Thanks so much!
Anna says
Thank you for this recipe, it's an absolute hit with my family.
Also, wanted to know if I can make the ingredients beforehand and just freeze it?
Jennifer says
Glad you all enjoyed it, Anna :) As for freezing, are you asking about freezing the batter?
Kim says
Loved this recipe, its a keeper, easy and delicious. I made half the icing recipe and it was plenty for my taste
Jennifer says
So glad you enjoyed it, Kim :) Thanks so much!
Karishma says
This was a great recipe. Whole family approved of it. Only thing I added was 1/4 tsp of nutmeg and a handful of raisins, but with or without this, I'm sure it would have been great. Cooked for exactly 50 minutes in my oven.
Jennifer says
So glad to hear! Thanks so much :)
diane marr says
I love the recipe it's so easy and successful I use Rice Bran oil instead
of vegetable oil it's such a lovely oil to use in baking.
10/10 from me. Thanks Diane
Jennifer says
So glad to hear, Diane :) Thanks so much!