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!
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!
So glad you enjoyed it, Carmen :) Thanks so much!
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?
Glad you all enjoyed it, Anna :) As for freezing, are you asking about freezing the batter?
Loved this recipe, its a keeper, easy and delicious. I made half the icing recipe and it was plenty for my taste
So glad you enjoyed it, Kim :) Thanks so much!
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.
So glad to hear! Thanks so much :)
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
So glad to hear, Diane :) Thanks so much!
If I wanted to make two loaves in one recipe, shall I just double all the ingredients? Thank you!
Hi Jo and yes, just double the ingredients (you can use the “2X” button on the recipe card to do this easily).
Wow what an amazing recipe! I’ve made this twice already. The only thing is the amount of icing is way too much for only a loaf can cut the recipe in half.
Thank you so much for sharing this recipe
So glad you enjoyed it and yes, you can certainly reduce the frosting if you like. For me, it’s my favourite part ;)
Made this today with my 7 yo granddaughter. Was beautiful.. very moist. I added chopped pecans. Will definitely make it again.
Glad to hear, Liz :) Thanks so much!
Was so pleasantly surprised! I cut down the sugar to 1/2cup white sugar and 1/4cup brown sugar, toasted my walnuts in a pan before I chopped them up, I didn’t use a mixer (just a good ole whisk), and added some ground ginger. I also used an 8×4 loaf pan. The end result is just the perfect carrot cake texture, perfectly cakey and light in a way that it breaks apart beautifully. It’s the perfect moistness and pretty measured in its sweetness which I prefer, so I’m glad I cut the sugar down. You can’t go wrong with this carrot cake recipe. Not overly spiced or over complicated (sorry pineapple and raisin people). I didn’t even make the cream cheese frosting which is probably sacrilegious in some places, but for a special occasion I definitely will.
So glad to hear, Suzanna :) Thanks!
Hi!! Thank you for sharing your recipe! I tried it today, and it turns out so good and very light! I used canola oil instead of vegetable oil and it is still moist.. 🥰
So glad to hear, Mariel :) Thanks!
I’ve made this twice with my 4 year old dtr already and we love making it together! I cut down the sugar to less than 1 cup and also less than 1 cup of icing sugar and its the perfect sweetness for us. So glad I found your recipe. Thank you much for posting! It is a staple now in my recipe book!
So glad to hear :) Thanks!
Hello thanks so much for sharing. If I were to add coconut and/or pineapple, how would this affect the recipe?
Hi Jash, it shouldn’t effect it at all as long as you don’t add a lot of it :) Keep the additions in small-ish quantities (just for flavour) and you’ll be fine.
Made a few substitutions (in the cake, I subbed butter for oil and added cardamom & ground ginger; also mixed a bit of lemon zest and juice into the frosting) and it was honestly the best carrot cake I’ve ever had, let alone made. Excellent recipe!!
So glad you enjoyed it! Thanks :)
Hello! I made this recipe today and it turned out AMAZING. This was probably the best carrot cake I have ever baked, it was so moist and flavorful, and the cream cheese frosting somehow managed to make the experience SO much better. Thank you so much, I can’t wait to try more of your recipes!
o glad to hear, Victoria :) Thanks so much!
I made this cake today and it came out super good !!! Thanks so much for the recipe 😊👌
Glad to hear! Thanks :)
I am so excited to try this recipe tonight. Carrot cakes are my mom’s favorite and I will be baking it for her birthday! I was wondering if I can use less sugar than 1 cup? Would that cause issues?
Hi Nini, It shouldn’t hurt if you reduce it slightly (down to 3/4 cup). Beyond that, there may be some effects on the texture.
Hi there!
Just wanted to say Ive tried it with 3/4 cup sugars (its 2:1 ratios of brown and white sugar) and tested many carrot cake loaf recipes but this one is by far the best one I’ve ever tried! Ive baked this loaf more than 5 times now coz my husband and family loves it that much! Thank you for this
So glad you enjoyed it! Thanks so much :)
I followed your recipe and turned out very good! I didn’t do the frosting cos I was just after the bread itself to give to my toddler.. oh, I also use quite big loaf pan so I had to reduced the baking time for about 10mins. Next time I think I can double this recipe. Thanks a lot.
Glad you enjoyed it, Jo! Thanks so much :)