If you’ve been on the hunt for a delightfully moist and aromatic treat, look no further than this Carrot Cake Loaf Recipe. It’s a cozy, comforting loaf that fills your kitchen with the warm scents of cinnamon, nutmeg, and cloves, and packs a perfect balance of sweetness and spice with every bite. This recipe combines shredded carrots, cozy spices, and a luscious cream cheese frosting to create a loaf that’s as beautiful as it is delicious. Whether you’re baking for breakfast, an afternoon snack, or a special dessert, this Carrot Cake Loaf Recipe always steals the show.
Ingredients You’ll Need
The ingredients for this Carrot Cake Loaf Recipe are wonderfully simple but come together to build an incredible depth of flavor and that perfect moist texture. Each component plays a key role, from the fragrant spices that create a warm aroma to the fresh shredded carrots that add natural sweetness and moisture.
- 2 1/2 cups all-purpose flour: The foundation providing structure to your loaf.
- 2 teaspoons baking powder: Helps the loaf rise and stay fluffy.
- 1 1/2 teaspoons baking soda: Works with the acidic ingredients for perfect rising.
- 1 1/2 teaspoons ground cinnamon: Adds a signature warm, spicy note.
- 1/2 teaspoon ground nutmeg: Brings a subtle, earthy depth to the flavor.
- 1/8 teaspoon ground cloves: A pinch goes a long way in adding complexity.
- 1 teaspoon salt: Balances the sweetness and highlights the spices.
- 1 pound whole carrots, peeled and shredded: Provides moisture, natural sweetness, and color.
- 1/2 cup sugar: Adds sweetness without overpowering.
- 1/2 cup packed brown sugar: Gives a caramel-like richness and enhances moisture.
- 4 large eggs: Bind everything together and add richness.
- 3/4 cup vegetable oil: Keeps the loaf tender and moist.
- 8 ounces softened cream cheese: Essential for the rich, tangy frosting.
- 3 tablespoons softened butter: Adds smoothness to the frosting.
- 3 1/2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1/2 teaspoon pure vanilla extract: Enhances all the flavors beautifully.
- 1/2 cup finely chopped walnuts (optional): A delightful crunch and nutty flavor.
How to Make Carrot Cake Loaf Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together your flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl. This is where the warm spices fuse with the flour to build the unmistakable flavor profile of the loaf. Having these evenly mixed ensures every bite is a perfect balance of spice and texture.
Step 2: Mix the Wet Ingredients
In another bowl, combine your sugars, eggs, and vegetable oil. Whisk them until the mixture is smooth and the sugars have started to dissolve. This step guarantees a moist and tender crumb, as the oil keeps the loaf soft and the eggs add richness.
Step 3: Combine and Add Carrots and Walnuts
Fold the wet ingredients into your dry mixture until almost combined. Then gently stir in the shredded carrots and, if you’re using them, the walnuts. The carrots bring natural sweetness and moisture that make the loaf perfectly tender, while the walnuts provide delightful texture and a nutty contrast.
Step 4: Bake the Loaf
Pour your batter into a greased loaf pan and smooth the top. Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted into the center comes out clean. The timing allows the loaf to rise beautifully and develop a golden crust while staying moist inside.
Step 5: Make the Cream Cheese Frosting
While the loaf cools, whip together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. This frosting is the crowning touch—a luscious, tangy-sweet layer that complements the spices perfectly.
Step 6: Frost and Serve
Once the loaf is completely cool, spread the cream cheese frosting evenly over the top. This step ensures your Carrot Cake Loaf Recipe looks as divine as it tastes and gives that signature creamy finish.
How to Serve Carrot Cake Loaf Recipe
Garnishes
Adding a simple garnish can elevate your loaf’s presentation and taste. Try a sprinkle of finely chopped walnuts on top of the frosting or a light dusting of cinnamon. Freshly grated carrot curls or a few edible flowers make for a charming, elegant touch when guests arrive.
Side Dishes
This Carrot Cake Loaf Recipe pairs wonderfully with a hot cup of coffee or chai tea, making it a perfect breakfast or afternoon treat. You could also serve it alongside a fresh fruit salad for a balanced and refreshing contrast of flavors.
Creative Ways to Present
Looking for a fun twist? Slice the loaf, then layer the slices with extra frosting in between to turn it into a mini carrot cake sandwich. Alternatively, cut it into bite-sized cubes and serve as part of a dessert platter alongside nuts, cheeses, and fruit.
Make Ahead and Storage
Storing Leftovers
Store any leftover carrot cake loaf in an airtight container in the refrigerator for up to 4 days. Keeping it chilled maintains the freshness of the cream cheese frosting and prevents the cake from becoming overly moist or soggy.
Freezing
You can freeze the unfrosted loaf tightly wrapped in plastic wrap and then foil for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge, then frost just before serving for the best taste and texture.
Reheating
To enjoy the loaf warm, slice and microwave individual pieces for about 15 seconds, or pop them into a 300°F oven for 10 minutes. Avoid reheating the frosting directly as it can become too soft; spread fresh frosting if desired after warming.
FAQs
Can I substitute the vegetable oil for butter?
Yes, you can use melted butter in place of vegetable oil for a richer flavor, but keep in mind it might make the cake slightly denser. Vegetable oil keeps the loaf incredibly moist, so it’s ideal here.
Is it possible to make this recipe gluten-free?
Absolutely! You can swap the all-purpose flour for a gluten-free flour blend. Make sure the blend includes xanthan gum or another binder to help maintain the loaf’s structure.
Can I omit the nuts if I have allergies?
Definitely. The walnuts are optional and only add texture and a bit of crunch. The loaf is just as delicious without them, so feel free to leave them out.
How long does this carrot cake loaf stay fresh at room temperature?
Because of the cream cheese frosting, it’s best to keep the loaf refrigerated. However, if it’s unfrosted, you can store it at room temperature in an airtight container for up to 2 days.
Can I make mini loaf versions of this recipe?
Yes, dividing the batter into mini loaf pans is a cute way to serve individual portions. Adjust the baking time to about 30 to 40 minutes, checking doneness with a toothpick.
Final Thoughts
This Carrot Cake Loaf Recipe has quickly become a go-to favorite for many reasons: it’s simple, bursting with flavor, and irresistibly moist. Whether you’re a carrot cake enthusiast or a beginner baker, this loaf delivers all the comfort and sweetness you could wish for in a slice. I can’t wait for you to try it and share it with those you love!
Print
Carrot Cake Loaf Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Carrot Cake Loaf is a moist and flavorful treat perfect for any occasion. Infused with warm spices like cinnamon, nutmeg, and cloves, shredded carrots add natural sweetness and moisture. The loaf is topped with a luscious cream cheese frosting that balances the spices and provides a creamy texture. Walnuts add a pleasant crunch, making this carrot cake loaf a delicious and comforting dessert or snack.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
Wet Ingredients
- 1 pound whole carrots (peeled and shredded)
- 1/2 cup sugar
- 1/2 cup brown sugar (packed)
- 4 large eggs
- 3/4 cup vegetable oil
Cream Cheese Frosting
- 8 ounces cream cheese (softened)
- 3 Tablespoons butter (softened)
- 3 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
Optional
- 1/2 cup finely chopped walnuts (optional)
Instructions
- Prepare the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. This ensures even distribution of the leavening agents and spices.
- Mix Wet Ingredients and Carrots: In another bowl, combine the shredded carrots, sugar, brown sugar, eggs, and vegetable oil. Whisk these together thoroughly until the mixture is smooth and well combined.
- Combine Mixtures: Gradually add the dry ingredients into the wet carrot mixture, folding gently to create a uniform batter. Avoid overmixing to keep the cake tender. If desired, fold in the chopped walnuts at this stage.
- Prepare the Baking Pan and Bake: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking. Pour the batter into the prepared pan and smooth the top. Bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Loaf: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
- Make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.
- Frost the Loaf: Once the carrot loaf is completely cool, spread the cream cheese frosting evenly over the top. Optionally, sprinkle additional chopped walnuts over the frosting for garnish.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- You can substitute vegetable oil with canola or light olive oil for a different flavor profile.
- Make sure the carrots are finely shredded to ensure even moisture distribution in the loaf.
- Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.
- Store leftover cake refrigerated in an airtight container for up to 5 days.
- Optionally, toast walnuts before adding them to enhance their flavor.
