This super moist carrot cake loaf is both easy and delicious, generously topped with cream cheese frosting. A wonderful treat to enjoy any time of day or any time of year.
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 :)
Recipe Video
Ingredient Notes
Vegetable oil – I always make this loaf with vegetable oil and I do recommend it, as years of making this loaf has proven it works perfectly. Other oils, such as canola oil or Sunflower may work, though I haven’t tested them myself. Olive oil wouldn’t be recommended as it will introduce a flavour to the loaf. Finally, butter, either room temperature or melted, may possibly work, but I have not tested it and I would expect that it would change the texture and shelf-life of this loaf.
I know that we tend to think of cooking oil as generally interchangeable, but the type of oil used can make a different in baking recipes like this one. For guaranteed success, use the recommended oil.
Carrots – Of course, it wouldn’t be a carrot cake without carrots :) While any carrot will do, I do like to pick up some fresh, organic carrots if I can, for best flavour.
White sugar – sugar in baking recipes perform more of a role than just sweetening. It contributes both to the texture and moistness of the finished loaf. While it may be possible to reduce the sugar successfully, it generally comes at some cost to the quality of the finished loaf. I always recommend using the specified amount of sugar first, and then, if desired, slightly reduce in subsequent bakes, until you find the sweet spot for you.
Walnuts – Nuts are optional in this cake, but do offer some nice flavour and texture to the loaf. I generally use walnuts, but pecans would work nicely as well.
If you don’t want to use nuts, but the idea of raisins or coconut appeals to you, you could add 1 cup of either, in place of the nuts.
Cream cheese – You can use either full-fat or fat-reduced cream cheese here, though you may find you need less confectioners’ sugar with the reduced fat cream cheese, so keep that in mind when mixing the icing.
You will also need – All-purpose flour, eggs (2), baking soda, baking powder, cinnamon, salt, butter (for the frosting), vanilla and icing/confectioners’ sugar.
Cook’s Notes
Lining the loaf pan with parchment paper is highly recommended. This is a tender loaf when warm and there really is nothing worse that having a loaf break when trying to get it out of the pan. Parchment paper removes that worry completely.
Be sure to measure your flour by using the stir, spoon and level method. That is 1) Stir your flour. 2) Spoon into a dry (usually metal) measuring cup, over-filling the cup then 3) use the back flat edge of a knife to level off the flour, even with the top of the measuring cup.
Do note that baking time is never exact, as ovens vary and different types and colours of baking pans can also affect baking time. Be sure to test the loaf with a long skewer. It should come out clean. It make take longer in your oven, so just bake it until it tests clean.
This cake stays fresh for days. It will also freeze well, even when frosted.
You can take this basic recipe to make a sheet cake or a two-layer cake by doubling the recipe.
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Get the Recipe: Carrot Cake Loaf with Cream Cheese Frosting
Ingredients
Carrot Cake:
- 1 cup granulated white sugar
- 1/2 cup vegetable oil
- 1 1/2 cups carrots, grated, well packed
- 1 cup walnuts, or pecans, finely chopped (optional)
- 2 large eggs
- 1 cup all purpose flour, spooned and levelled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch salt
Cream Cheese Frosting:
- 4 oz cream cheese, at room temperature
- 2 Tablespoons butter, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups icing/confectioners' sugar
Instructions
- Preheat oven to 350F. (regular bake setting/not fan assisted)
- 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. *I like to just line the bottom and long sides with one sheet of parchment, overhanging the sides by an inch or so, to use as handles to lift it out of the pan later.
- 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 eggs 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. *A lot of factors can affect baking time. Every oven is different and the type of baking pan you use can also affect the baking time. You loaf might take longer. As such, you must test the loaf with a long skewer or tester (so it reaches into the very centre of the loaf) before taking it out of the oven. It should come out clean. If in doubt, leave it in the oven a bit longer.
- Cool the loaf in the pan for 15 minutes, 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.
Notes
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Can I substitute white sugar for brown sugar and how much in this recipe thank you
Hi Kit, I haven’t tested brown sugar in this recipe, so I can’t say for sure. I suspect you could, but it may change the flavour and texture. If you want to try it, it should be cup for cup.
Would I have to double recipe if I wanted to turn it into a 5′ layer cake? or would one batch be enough?
Hmmmm. That’s a tough one. I think it will be darned close. An 8-inch square pan holds 6 cups. A 6-inch round pan holds 4 cups. I can’t find exact measurements for a 5-inch, but let’s guess it’s 3 cups and a bit-ish. So the original batter recipe should make two 5-inch layers, maybe a tiny bit shorter than usual, so baking time will be less. Hope that helps. (That’s just how I’d figure it out :)
Really nice!! Easy to make, very moist, and the icing is just delicious.
So glad you enjoyed it, Daria : ) Thanks so much!
Very moist and delicious!
So glad to hear you enjoyed it, Laura! Thanks so much :)
Super awesome
So glad you enjoyed it! Thanks :)
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!
So glad you enjoyed it, Bev and yes, it’s a lovely loaf even without the icing :) Thanks!
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!
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!
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!
Hey there, just wondering if it’s a necessity to line the loaf pan with parchment. Is that just for easy removal or does that effect the final product?
This is a fairly soft loaf, so there’s a chance of it breaking, more than sticking to the pan. Parchment just ensures that your loaf will get out of the pan in one piece ;)
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?
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
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.
So glad you enjoyed it, Kim. You could probably increase the sugar a bit without issue, if you wanted to experiment with that :) Thanks!
I can never resist carrot cake and this loaf is perfect!
Thanks so much, Laura!
Amazing flavour and super moist. The best part is icing a loaf that keeps and freezes well.
So glad you enjoyed it, Elizabeth :) Thanks!
One of my favorite cakes topped with one of my favorite frostings! This is a keeper, my friend!!
Thanks Annie :)
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!
Thanks Dawn and to you, too!
Cooking for just my husband and I, I like your smaller version of carrot cake. Thanks!
Thanks Karen :)
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
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.
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!
I think he will enjoy it, Mary Ann! Thanks :)
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’:)
Thanks Milena and I think you’ll enjoy this one. It’s everything I crave when I think of carrot cake :)
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 :)
Thanks Tricia :)
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?
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.
I just made this cake today, and it’s basically perfect. Perfectly sweet, great texture, and the frosting is delicious. I topped mine with toasted walnuts for more depth of flavour and some crunch.
Happy to hear, Sam :) Thanks so much!