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 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 :)
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.
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
- 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. *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
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!
Gabe says
This is my first baking food I have done and it's really easy. Instead of the loaf shape, I use the muffin trays! I make this for my mother and she really likes it. The only thing I didn't like are grinding carrots because it hurts my hands. So I just tell my siblings to do it for me! (Hehe)
Would recommend first timers trying this recipe, Thanks!
Jennifer says
So glad you all enjoyed it :) Thanks so much!
SJ says
Should the baking time and temperature for an 8 inch round cake stay the same as mentioned?
Thank you
Jennifer says
Hi SJ, No, the timing would be less for an 8-inch round - 25-35 minutes.
SJ says
Thank you for responding!
Jennifer says
No problem. Enjoy :)
Yi says
Thank you for the recipe! Do you know how much does the grated carrots weigh as I don’t have measuring cups..tried to look online and the values seem to vary from 50-110g per cup
Jennifer says
Hi Yi and no, sorry, I don't right now (will weigh it the next time I make this one :). The easiest way to do it for now is to fill a liquid measure cup up to about 375ml, well packed.
Retsuko says
I've made this several times. I've also doubled the recipe to make a cake. It's simple and delicious. My entire family loved it and request I make it more often.
Jennifer says
So glad to hear :) Thanks so much!
Sam says
Do you sift the flour baking soda and baking powder?
Jennifer says
Hi Sam, I don't, but you can't hurt it by doing so, if you want to.
Rands says
First time baking carrot cake. Glad I chose your recipe! Used both walnuts and raisins. SUPERB. The family loved it. I will definitely be making this again!
Jennifer says
So glad to hear, Rands :) Thanks so much!
Francoise says
Delicious. I used 1/2 cup of coconut sugar and raisins instead of walnuts. It was perfect. No change in the outcome.
Jennifer says
Glad you enjoyed it, Francoise. Thanks :)
Jas says
Honestly I've made this recipe 12 times and each time my family finishes the loaf within a few days. The best part is how moist the cake stays for DAYS and DAYS. We have had it 5 days in an airtight container and it's as delicious as day 1. I replace half the sugar with stevia, and add a splash of vanilla and it's perfect. Best part is, all the ingredients are usually in the pantry.
Jennifer says
So glad you are enjoying it, Jas and good to know that 1/2 stevia works well :) Thanks!
^.^ says
Can you use butter or olive oil instead of veg oil?^
Jennifer says
You can probably substitute an equal amount of either, thought the texture of the loaf will be different and in the case of olive oil, also the flavour.
Amy says
I made this recipe on Saturday and the carrot cake is still moist and delicious days later, will definitely be making this again!
Jennifer says
So glad to hear, Amy :) Thanks so much!
SJ says
Hi. Looking forward to trying this recipe. What would be the baking time if I'm making this in an 8 inch pan?
Thank you.
Jennifer says
Hi SJ, Are you talking about an 8-inch loaf pan or an 8-inch cake pan? If loaf pan, I'm not completely sure all the batter will fit into an 8-inch loaf pan. You may need to hold back a bit of the batter if it seems that it will be too full. I would expect baking time to be around the 50 minutes mark, but you would want to test it and bake until a tester comes out clean.
Kat Rodriguez says
Hi Jennifer!
I baked this last night and it was such a hit! So, so good! So much flavor in this loaf.
I do have a question, when you say “mix” is that just a regular mix and not a beat with the mixer. Mine took a little longer to cook just want to make sure I’m following the recipe step by step.
Thank you so much!
Kat
Jennifer says
Hi Kat, actually the instructions don't say mix, but rather beat, with a mixer. If you mixed by hand, it may have made some difference to the batter, as there would be less air and it would be more dense and then may take longer to cook. That said, I rarely worry about extended baking time. Ovens differ. Pans differ. As long as it cooks through eventually, it's all good :)
Pravika says
One of the best cakes I ever had. Thank you so much for this delicious recipe! My family loved it❤️
Jennifer says
So glad you enjoyed it, Pravika! Thanks so much :)
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.
Brian says
Jennifer,
It was delicious. I made 3 loaves for the holiday.
I would like to try muffins with the same recipe. Do you know how many muffins the above recipe would make? 12? Would the temperature still be the same, but the baking time reduced by half? Thank you in advance for answering my questions. I really appreciate it.
Jennifer says
Hi Brian, you should get about a dozen muffins from the batter. I would just fill up the the muffins cups about 2/3-ish and see how far that gets you. If you have some empty muffin cups, fill 1/2 full with water before baking (so the muffins bake evenly). You might want to raise the oven temperature 25F (so to 375F), as muffins like a hotter oven and rise better. Timing should be in the 20-25 minute range, depending on the muffins size. Just watch closely and test often :) Enjoy!
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!