Carrot cake loaf brings a delightful twist to the traditional dessert, and it’s incredibly easy to make at home. The moment you slice into this loaf, the sweet aroma of warm spices fills the air, coaxing everyone to gather around. I once baked this for a cozy brunch, and it quickly became a crowd favorite, disappearing almost as fast as I could set it out. The best part? It requires just a handful of simple ingredients and about an hour to bake, making it the perfect treat for any day of the week.
What makes this carrot cake loaf truly special is its wonderfully moist texture, complemented by crunchy bits of walnuts or pecans (if you choose to add them) and sweet, freshly grated carrots. The warm cinnamon and nutmeg not only add flavor but also create that comforting essence often associated with home-baked goods. Whether enjoyed as a quick breakfast or a satisfying snack, this loaf is sure to please anyone who has a sweet tooth.
Why you’ll love this
- Moist and delicious – This loaf stays moist for days, thanks to the combination of oil and fresh carrots.
- Flavorful spices – The cinnamon and nutmeg create a warm, inviting taste that’s perfect for fall or anytime.
- Simple to prepare – With easy steps and minimal mess, this recipe is perfect for beginner bakers.
- Versatile options – Enjoy it plain or dress it up with some cream cheese frosting for an extra treat.
- Make-ahead friendly – It keeps well in the fridge or can be frozen for later indulgence.
“This carrot cake loaf is beautifully moist and so comforting!”
Step-by-step overview
Making this carrot cake loaf is straightforward. Start by preheating your oven and preparing your loaf pan. Then, combine the dry ingredients in one bowl and the wet ingredients in another. Mix them together, fold in the carrots and nuts, and bake. After letting it cool, you’ll have a flavorful loaf ready for sharing—if there’s any left!
What you’ll need
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
Ingredient notes & swaps
- Flour: All-purpose flour works best, but you could substitute a gluten-free blend if needed.
- Oil: Vegetable oil keeps the loaf moist, but you can use melted coconut oil for a different flavor.
- Add-ins: Raisins or crushed pineapple can also be added to enhance sweetness and texture.
How to make carrot cake loaf
This easy carrot cake loaf only requires a few simple steps, ensuring that even novice bakers can enjoy success.
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, whisk together the vegetable oil and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the grated carrots and chopped nuts, if using.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Pro Tip: Check for doneness by lightly pressing the top of the loaf; it should spring back if it’s baked through.
The rich, warm aroma will fill your kitchen, and you’ll know it’s almost ready when it turns a lovely golden brown. Look for a toothpick to come out clean from the center to confirm.
Helpful cooking tips
- Don’t overmix: Gently fold in the wet and dry ingredients to keep the loaf light and fluffy.
- Room temperature ingredients: Allow eggs and oil to come to room temperature for better emulsification.
- Grating carrots: Using fresh, finely grated carrots maximizes moisture and sweetness.
- Cooling: Let your loaf cool completely on a wire rack for the best texture when slicing.
What to serve it with
Carrot cake loaf pairs wonderfully with a steaming cup of coffee or tea. For added indulgence, slather it with cream cheese frosting or serve it with a dollop of Greek yogurt for a tangy contrast. Fresh fruit like berries or citrus slices on the side adds a refreshing touch and balances the sweetness.
Storage & reheating tips
This loaf stores well, making it a great make-ahead option. Wrap it tightly in plastic wrap or foil and keep it in the refrigerator for up to a week. For longer storage, you can freeze the loaf wrapped in plastic wrap, then in a freezer bag. Just thaw it overnight in the fridge before serving.
If you’re enjoying it later, consider toasting slices for a few moments to bring back the warmth and enhance flavors.
How to fix common issues
- Dry loaf: Ensure you aren’t overbaking. Check for doneness toward the beginning of the baking time.
- Bland taste: If your loaf lacks flavor, double-check your spice measurements or add a pinch more salt.
- Soggy center: This could happen if the batter is too wet; ensure that your grated carrots are well-drained before adding them in.
Recipe variations
Feel free to mix things up with your carrot cake loaf! You can fold in raisins or shredded coconut for added texture and flavor. For those who enjoy a little extra spice, consider adding a dash of ground ginger or cloves. If you prefer a tart twist, some crushed pineapple or apple sauce can be added to the batter—just reduce the oil slightly.
Common questions
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour to add more fiber and nutrients. Just expect a denser loaf.
How do I know when the loaf is done baking?
Check for doneness with a toothpick inserted in the center. It should come out clean or with just a few moist crumbs attached.
Can I make this gluten-free?
Yes, you can use a gluten-free all-purpose flour blend that includes xanthan gum to help achieve the right texture.
Should I peel the carrots before grating?
Yes, it’s best to peel the carrots to avoid any bitterness and ensure a smooth texture in the loaf.
Can I add frosting to the carrot cake loaf?
Absolutely! Cream cheese frosting is a classic pairing that complements the spices and flavors beautifully.
Carrot Cake Loaf
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, whisk together the vegetable oil and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the grated carrots and chopped nuts, if using.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.