There’s something so comforting about a classic carrot cake loaf—moist, warmly spiced, and perfect with a cup of coffee or tea. If you love traditional carrot cake but want an easier, no-fuss version, this loaf is the answer! It has all the beloved flavors of carrot cake, baked in a loaf pan for easy slicing and serving.
Whether you’re making this for a weekend treat, a brunch centerpiece, or even as a thoughtful homemade gift, I promise it won’t disappoint. And the best part? It’s made with simple ingredients you likely already have in your kitchen!
Let’s dive into this delicious, foolproof carrot cake loaf recipe that will quickly become a favorite in your home!
Why You’ll Love This Carrot Cake Loaf
- Easy to Make – No layers, no frosting—just mix, bake, and enjoy!
- Perfectly Moist – Thanks to the grated carrots and oil, this loaf stays incredibly soft.
- Warm & Cozy Flavors – Cinnamon, nutmeg, and vanilla bring out the classic carrot cake taste.
- Customizable – Add nuts, raisins, or even a cream cheese drizzle to make it your own.
- Great for Any Occasion – Breakfast, dessert, or a snack—this loaf fits any time of the day!
What Does Carrot Cake Loaf Taste Like?
This carrot cake loaf is sweet but not overly sugary, with a deep, spiced flavor that feels like a warm hug. The carrots add moisture without making the cake taste like vegetables (I promise!). If you add nuts, they bring a satisfying crunch, while raisins give a chewy pop of sweetness. Every bite is tender, fragrant, and utterly delicious!
Ingredients You’ll Need
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots (about 2 medium carrots)
Optional Mix-Ins:
- ½ cup chopped walnuts or pecans (for crunch)
- ½ cup raisins (for extra sweetness)
Tools You’ll Need
- Loaf pan (8×4 or 9×5 inches)
- Mixing bowls (one for wet, one for dry ingredients)
- Whisk
- Spatula
- Box grater (to grate the carrots)
- Measuring cups and spoons
How to Make Carrot Cake Loaf
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Whisk the Wet Ingredients
In a large bowl, whisk together the eggs, sugar, oil, and vanilla extract until smooth and well combined.
4. Add the Carrots and Mix-Ins
Stir in the grated carrots, and if using, add the chopped nuts and raisins.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix!
6. Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Serving Suggestions
This carrot cake loaf is delicious on its own, but if you want to elevate it, try:
- A Dusting of Powdered Sugar – Simple and elegant!
- Cream Cheese Glaze – Mix 4 oz of cream cheese, ½ cup powdered sugar, and 1-2 tbsp milk for a drizzle.
- Toasted Nuts on Top – Adds a lovely crunch!
- A Dollop of Whipped Cream – Light and airy perfection.
Tips for the Best Carrot Cake Loaf
Use Freshly Grated Carrots – Pre-shredded carrots are too dry. Grate them fresh for the best texture! Don’t Overmix – Stir until just combined to keep the loaf soft and tender. Check for Doneness – Ovens vary, so test with a toothpick at 50 minutes. If it comes out clean, it’s done! Let It Cool Completely – This helps the flavors develop and makes slicing easier.
How to Store Carrot Cake Loaf
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for 5-6 days (bring to room temp before eating).
- Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
1. Can I make this gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend.
2. Can I make this into muffins?
Absolutely! Pour the batter into a muffin tin and bake at 350°F for 18-22 minutes.
3. Can I add pineapple?
Yes! Add ¼ cup of crushed pineapple (drained) for extra moisture and sweetness.
4. What if I don’t like nuts or raisins?
You can leave them out! The loaf will still be perfectly moist and delicious.
5. Can I add a cream cheese frosting?
Of course! A classic cream cheese frosting would be amazing on this loaf.
Final Thoughts: The Perfect Easy Carrot Cake Loaf
This carrot cake loaf is proof that simple baking can still be incredibly delicious. Whether you enjoy it plain, with mix-ins, or topped with a cream cheese drizzle, this easy loaf will bring warmth and joy to any table.
If you make this recipe, I’d love to hear how it turned out! Leave a comment below or share a picture on Pinterest. Happy baking! 
More Delicious Carrot Cake Recipes to Try
- Caramel Pecan Carrot Heaven Cake – A rich, nutty twist on carrot cake.
- Carrot Walnut Cake – A classic with crunchy walnuts.
- Easy Butter Cake – Buttery, soft, and so simple to make.
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Carrot Cake Loaf – A Simple, Moist, and Delicious Treat
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 8–10 slices) 1x
- Diet: Vegetarian
Description
This carrot cake loaf is incredibly moist, warmly spiced, and packed with fresh grated carrots. Baked in a loaf pan for easy slicing, it’s the perfect no-fuss treat for breakfast, snack time, or dessert. Add walnuts or raisins for extra texture, or drizzle with cream cheese glaze for an indulgent twist!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots (about 2 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions
- Preheat Oven & Prep Pan – Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients – In a large bowl, whisk together eggs, sugar, oil, and vanilla extract until smooth.
- Add Carrots & Mix-Ins – Stir in grated carrots. If using, add walnuts and raisins.
- Combine Wet & Dry – Gradually add the dry ingredients to the wet, stirring gently until just combined. Do not overmix.
- Bake – Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
Notes
- Use freshly grated carrots for the best texture—pre-shredded store-bought carrots can be too dry.
- No nuts or raisins? No problem! The loaf is delicious on its own.
- Want extra moisture? Add ¼ cup crushed pineapple (drained) to the batter.
- Storage: Keeps at room temp for 3 days, in the fridge for 5-6 days, or freeze slices for up to 3 months.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Keywords: carrot cake loaf, easy carrot cake, moist carrot bread, spiced carrot loaf, homemade carrot cake