If you’re on the hunt for a comforting, spiced dessert that feels like a warm hug in every bite, then this Carrot Cake Loaf Recipe is exactly what you need. It’s perfectly moist with just the right touch of cinnamon and nutmeg, bringing out the natural sweetness of fresh grated carrots and a wonderful depth of flavor. Whether you’re baking for a family gathering or simply want to treat yourself, this loaf cake blends simple ingredients into a truly irresistible way to enjoy a classic carrot cake in an easy-to-make, loaf form.
Ingredients You’ll Need
The beauty of this Carrot Cake Loaf Recipe is in its straightforward ingredients. Each one plays a crucial role, bringing balance to the sweetness, spice, and moisture that define this loaf’s delightful texture and flavor.
- 2 cups grated carrots: Freshly grated for natural sweetness and moisture that keeps the cake tender.
- 1 3/4 cups all-purpose flour: The foundation that gives the cake its structure and body.
- 1 1/2 teaspoons baking powder: Helps the loaf rise for a light, airy finish.
- 1 1/2 teaspoons baking soda: Works with the acids to boost lift and texture.
- 1/2 teaspoon salt: Balances sweetness and enhances other flavors.
- 1 teaspoon ground cinnamon: Adds that iconic warm spice that carrot cake is known for.
- 1/2 teaspoon ground nutmeg: Delivers a subtle nutty warmth to complement the cinnamon.
- 1 cup white sugar: For a clean, sweet base that lets the spices shine.
- 1 cup light brown sugar: Brings a rich caramel undertone and extra moisture.
- 1/2 cup vegetable oil: Keeps the loaf luscious and incredibly moist without being greasy.
- 4 eggs: Binds the ingredients together and adds richness.
- 1 teaspoon vanilla extract: Enhances overall flavor with a sweet, aromatic note.
How to Make Carrot Cake Loaf Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Then grease and lightly flour a 9×13 inch baking pan. This step ensures your carrot cake loaf bakes evenly without sticking, giving you a perfect shape and easy release once it’s ready.
Step 2: Mix Dry Ingredients and Carrots
In a large bowl, combine the grated carrots, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mix not only distributes the spices and leavening evenly but also infuses your loaf with that signature carrot cake aroma right from the start.
Step 3: Whisk Wet Ingredients Separately
In another bowl, whisk together the white sugar, light brown sugar, vegetable oil, eggs, and vanilla extract. Whisking the wet ingredients separately helps them blend smoothly, creating a luscious batter texture once combined with the dry ingredients.
Step 4: Combine Wet and Dry Mixtures
Add the wet ingredient mixture to the dry bowl and gently fold them together until just combined. Avoid overmixing because you want your loaf to stay tender and fluffy, not tough.
Step 5: Bake to Perfection
Pour the batter into the prepared pan, smoothing the top evenly. Bake in your preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. This ensures your loaf is cooked through but still moist inside.
Step 6: Cool Completely Before Frosting
Once baked, remove the loaf from the oven and allow it to cool completely in the pan. Cooling is essential to prevent your frosting from melting and sliding off, setting the stage for a beautifully finished carrot cake loaf.
How to Serve Carrot Cake Loaf Recipe
Garnishes
Adding a creamy cream cheese frosting is a classic touch that elevates the carrot cake loaf to a showstopper dessert. Sprinkle some chopped walnuts or toasted pecans on top for a delightful crunch that contrasts perfectly with the soft crumb.
Side Dishes
This carrot cake loaf pairs wonderfully with a simple cup of hot tea or coffee, making it a lovely snack or dessert option for your afternoon break. Fresh fruit like sliced oranges or berries can add a refreshing balance to the spiced sweetness.
Creative Ways to Present
For a charming twist, slice the loaf and serve it with dollops of whipped cream and a drizzle of honey or maple syrup. You can also cut it into smaller squares and serve as bite-sized treats at parties or potlucks, making it easy for guests to enjoy.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover carrot cake loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. Keeping it covered well prevents the loaf from drying out, and the flavors actually deepen with time.
Freezing
To enjoy this Carrot Cake Loaf Recipe even later, slice it and freeze individual portions in freezer bags with parchment paper between slices. This way, you can thaw exactly what you need, and it stays fresh for up to three months.
Reheating
Warm slices gently in a toaster oven or microwave for about 20 seconds to bring back the moist texture and fresh-from-the-oven feel. If you’ve frozen the loaf, allow it to thaw fully before reheating for the best taste.
FAQs
Can I add nuts or raisins to the carrot cake loaf?
Absolutely! Adding chopped walnuts, pecans, or raisins gives the loaf extra texture and bursts of flavor. Just fold them into the batter before baking to distribute evenly.
Is it possible to make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking, you can keep the same amazing texture and taste. Just be sure the blend includes xanthan gum or another binder.
How long does the carrot cake loaf last?
Stored properly at room temperature in an airtight container, your carrot cake loaf should stay fresh for about three days. Refrigerating can extend this to up to a week but may slightly change the texture.
Can I use brown sugar instead of white sugar?
You can, but keep in mind brown sugar will add more moisture and a deeper caramel flavor. The recipe already includes brown sugar, so swapping all sugar for brown might make the loaf a bit denser and richer.
What’s the best frosting for carrot cake loaf?
The most popular frosting is cream cheese frosting, which balances the spices and sweetness beautifully. You can make a simple version with cream cheese, butter, powdered sugar, and vanilla, or use your favorite store-bought frosting for convenience.
Final Thoughts
This Carrot Cake Loaf Recipe is truly a keeper — its tender crumb and cozy spices make it the perfect everyday treat or special occasion cake. I encourage you to bake this loaf and watch it become an instant favorite, whether you’re sharing it with loved ones or enjoying a quiet moment with a warm cup of tea. Once you try it, I’m sure it will be on your regular rotation!
Print
Carrot Cake Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful Carrot Cake Loaf featuring grated carrots, warm spices, and a perfect blend of sugars and oils, baked to a tender finish. This classic dessert is easy to prepare and perfect for any occasion, offering a delightful moist texture and a comforting cinnamon and nutmeg aroma.
Ingredients
Dry Ingredients
- 2 cups grated carrots
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1 cup white sugar
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the carrot cake loaf does not stick during baking.
- Mix Dry Ingredients: In a large bowl, combine the grated carrots, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Stir until all the dry components are evenly distributed.
- Whisk Wet Ingredients: In a separate bowl, whisk together the white sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined to avoid overmixing and ensure a tender crumb.
- Pour and Bake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the carrot cake loaf to cool completely in the pan before slicing or adding any frosting, ensuring clean cuts and enhanced flavor.
Notes
- Use fresh grated carrots for the best moisture and flavor.
- Do not overmix the batter to keep the cake tender.
- Check doneness at the 40-minute mark to avoid overbaking.
- This recipe can be adapted by adding nuts or raisins for extra texture.
- Let the cake cool completely before frosting to prevent melting or sliding.
