- Finely grated raw carrots 2 cups
- Sugar 2 cups • 470 kcal
- Vegetable or canola oil 1 1/2 cups
- Eggs 4 • 130 kcal
- Vanilla Extract 1 teaspoon
- Flour 3 cups
- Baking powder 2 teaspoons • 156 kcal
- Baking soda 1 teaspoon
- Salt 1 teaspoon • 1 kcal
- Ground cinnamon 1 teaspoon
- freshly grated nutmeg 1/2 teaspoon
If you love a homemade carrot cake, it's time you try the carrot cake loaf. This delectable variation of the traditional carrot cake is shaped like a bread loaf, cut thick and full of all sorts of tasty goodness. Carrot cake loaves are super moist with incredible flavor courtesy of warm baking spices like cinnamon and nutmeg. Walnuts add a touch of texture to the recipe, serving as a delicious foil to the cake's meltingly soft texture. The recipe is easy to tweak as well – you can swap nuts for dried fruits, chocolate chips, or raisins. Whatever you choose, we guarantee you'll love this carrot loaf cake!
How to Make Carrot Cake Loaf
Preheat your oven to 350°F. Lightly spray two loaf pans with cooking spray. Grate carrots in a bowl.
Sift in the flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Stir well.
Combine grated carrot, sugar, oil, eggs, and vanilla in a medium bowl.
Add the carrot mixture to the flour one, stirring to combine. Gently fold in the chopped walnuts.
Fill each loaf pan about halfway with the batter.
Lightly spoon the cream cheese frosting onto the batter.
Cover the cream cheese frosting with the remaining batter. You can garnish with additional chopped walnuts if desired.
Bake for 45 to 55 minutes, then remove from oven and let the loaf cake cool for 10 minutes before taking out of the pan. Let the cake cool completely before cutting. Enjoy!
How to Make Cream Cheese Frosting
Mix the cream cheese, egg, sugar, vanilla, and flour. Stir well to combine.
- While this recipe calls for bread pans, you can break out your bundt tin to make a larger cake or turn this recipe into tasty muffins with a muffin tin.
- Spice up this carrot loaf cake with a dash of ginger and clove.
- Not keen on walnuts? Swap them out for raisins or pecans.
- Add a little orange or lemon zest to the cream cheese filling for a pop of bright flavor.