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Carrot Cake Loaf Recipe With Cream Cheese Frosting

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With Alex coming home I always do a little baking. After being in Asia I like to think he’s been missing some American favorites.

I love quick breads, not only because they are good but because they are perfect for every meal of the day.

carrot cake loaf recipe on marble board with light striped napkin

carrot loaf cake recipe sliced on marble board

The number one reason this carrot loaf cake is so good is you can eat it for very meal.

It’s not cake, which means it itsn’t dessert so just go for it!

Like something sweet to start the day? A slice of this carrot loaf cake would be perfect.

The carrot cake can be made with add-ins of your choice so personalize this however you choose.

So easy to make, I think you will love this carrot cake loaf recipe.

It isn’t too sweet and can be made with or without cream cheese icing.

Next time I make this I think I’ll just use a simple glaze because we are ones that tend to eat quick breads for breakfast while sipping our coffee.

More sturdy than a traditional carrot cake and not as sweet, this carrot cake in loaf form is also great for travelling as long as it’s not loaded with frosting.

Carrot Loaf Cake Ingredients

Grated Fresh Carrots – Yes, you could use the pre-shredded carrots, but don’t!

Vegetable Oil – I use canola oil

​Eggs – 2 at room temperature


Brown Sugar

Baking Powder and Soda

​Vanilla Extract

Cinnamon – I prefer Saigon cinnamon for the best flavor. Want a bit of ginger? Warm spices work well with this carrot loaf.

Alll-purpose Flour

Pecans or walnuts but sliced almonds would also work

Raisins or Currants

Shredded Coconut

Crushed Drained Pineapple (optional)

Unsalted Butter

Powdered or confectioners sugar

Cream Cheese

Vanilla Extract

slice of carrot loaf cake recipe with cream cheese frosting

Preheat oven to 350.

Grease a 9 x 5 loaf pan and make a parchment paper sling.

In a large bowl combine the wet ingredients of shredded carrots, oil, vanilla extract and eggs.

Stir in the sugars, baking powder, baking soda, salt and cinnamon.

Incorporate the flour slowly and with the last bit add in the raisins or currants, nuts, coconut and crushed pineapple if using.

Stir well with a wooden spoon, hand mixer or an electric mixer, and use a spatula to scrape carrot cake batter into prepared loaf pan.

Bake about an hour or until loaf pulls away from edges of pan and a cake tester inserted into the carrot bread comes out clean.

It will also be golden brown. Carrot loaf has more of a crust than a classic carrot cake does, but the inside is just as tender.

Place on a wire rack to cool and for best results wait until the loaf is totally cool before frosting or adding glaze.

Combine powdered sugar, room temperature cream cheese and softened butter in a medium bowl.

Using an electric handheld mixer, beat until mixture is spreadable and creamy.

Stir in vanilla extract and if you want to make this a cinnamon cream cheese frosting add 1/2 t of cinnamon for flavor.

To turn this into a cream cheese glaze, leave out the butter and stir in 4 T of milk until drizzling cosistency is achieved.

Does Carrot Cake with Cream Cheese Frosting Need to be Refrigerated?

It is always a good idea to refrigerate cakes with cream cheese frosting. Carrot Loaf should be stored in an airtight container or wrapped well in plastic wrap and kept in the fridge.
Take out a few hours before serving and bring to room temperature.

Why is carrot cake made with oil and not butter?

Carrot cake has so many flavors and a neutral oil is better for letting those flavors shine.
It also produces a moister, more tender cake.

Is carrot cake better the next day?

Any recipe with spices always tasted better the next day as the spices have a chance to “sink in” to the cake!

sliced loaf of carrot loaf cake recipe ith cream cheese frosting

We enjoy this carrot cake loaf recipe with such simple ingredients with simple things.

Of course, a cup of coffee or tea is perfect with carrot cake, but personally I love a tall glass of milk.

And yes, Manservant will always say that cake goes better with ice cream-unless of course he is eating it for breakfast!

Spring time to me always means carrot cake. Truth be told I never had a carrot cake until I went to college.

One of the first recipes I made in a home ec cooking class was a carrot cake.

Next time I decide to bake a layer cake I will post it for you.

Very similar to this easy recipe, it is one that was enjoyed by everyone!

​This carrot cake loaf recipe with cream cheese frosting should be in your repertoire.

​The next time you feel like a quick bread I hope you give this one a try!

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carrot cake loaf recipe on marble cutting board

Carrot Cake Loaf Recipe

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  • Author: Abbe Odenwalder
  • Prep Time: 25 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: American


A great carrot cake loaf recipe is a good one to have in your back pocket. This simple carrot cake bread, with or without its delicious cream cheese frosting, is an easy way to start the day and a perfect way to end it. Studded with walnuts and coconut and raisins or currants, this moist carrot cake loaf could also be made with crushed pineapple. Whatever you choose, I know it will be the right choice!



1 1/2 c grated fresh carrots

3/4 c canola oil

2 room temperature beaten eggs

1 c sugar

1/4 c packed brown sugar

3/4 t baking powder

3/4 t baking soda

1/4 t sea salt

1 t vanilla extract

1 1/4 t cinnamon

1/4 t ginger (optional)

1 1/2 c flour

1/2 c chopped pecans, walnuts or sliced almonds

1/4 c raisins or currants or even some diced pineapple or candied ginger

1/4 c sweetened shredded coconut

1/4 c sweetened, crushed pineapple, drained (optional)


4 T softened butter

3/4 c powdered sugar

4 oz softened cream cheese

2 T cream

1/2 t vanilla extract

1/2 t cinnamon for added flavor (optional)


Preheat oven to 350.

Grease a 5 x 9″ pan with cooking spray and line with parchment paper.

In a large bowl combine the carrots, oil, eggs, sugars, baking powder and soda, salt, vanilla and cinnamon. Mix until ingredients are well combined.

Add flour gradually and with the last addition stir in the raisins, nuts and coconut and other mix-ins you choose.

Scrape batter into prepared loaf pan and bake for up to 1 hour or until a cake tester inserted into the middle of the loaf comes out clean. Place on a wire rack and allow to cool for 10 minutes before removing from pan to cool completely.

Make frosting by combining all the ingredients with a handheld mixer until mixture is of frosting consistency.

Frost the top when cake is completely cool. Garnish with nuts, coconut and some dried shredded carrots.


To make a cream cheese glaze, leave out the butter and add up to an additional 4 T milk or until glaze is of drizzling consistency.

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