Introduction

This Carrot Cake Loaf is a moist and flavorful treat that’s perfect for breakfast or dessert. Packed with grated carrots and a hint of warm spices, it’s topped with a luscious cream cheese frosting and crunchy walnuts. Easy to make and irresistibly delicious, it’s a homemade classic you’ll love.

A rectangular loaf cake with a dark brown base layer topped with a thick, creamy white frosting spread unevenly across the top, showing soft, swirled texture. Scattered on the frosting are chopped light brown walnuts, adding rough texture and contrast. The cake is placed on a white marbled surface with a vintage knife beside it, showing some frosting residue. There is also a small white bowl with some more creamy frosting partially visible at the top left and a soft, beige cloth at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (109 g) vegetable oil
¾ cup (150 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
2 large eggs, room temperature
½ cup (115 g) sour cream, room temperature
¼ cup (49 g) crushed pineapple, drained well
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
1 ¾ cups (192.5 g) finely grated carrots (3-4 medium carrots), room temperature

Cream Cheese Frosting

4 ounces cream cheese, softened
¼ cup (½ stick / 57 g) butter, room temperature
½ teaspoon vanilla extract
2 cups (250 g) confectioners’ sugar
½ cup (58.5 g) walnuts, roughly chopped (for garnish)

Instructions

Step 1: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting it hang over the sides for easy removal. Set aside.
Step 2: In a large bowl, whisk together the vegetable oil, brown sugar, and granulated sugar until smooth.
Step 3: Add eggs one at a time, beating well after each addition.
Step 4: Stir in the sour cream and crushed pineapple, then add vanilla extract and whisk to combine.
Step 5: In a separate bowl, sift together flour, baking powder, cinnamon, baking soda, salt, and nutmeg.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
Step 7: Fold in the grated carrots until evenly distributed.
Step 8: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 9: Bake for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. If browning too fast, tent with foil.
Step 10: Remove from the oven and let cool in the pan for about 30 minutes. Then transfer to a wire rack to cool completely.
Step 11: To make the frosting, beat the softened cream cheese, butter, and vanilla extract in a bowl until smooth and creamy.
Step 12: Gradually add confectioners’ sugar, mixing until fluffy.
Step 13: Once the loaf is fully cooled, spread the cream cheese frosting evenly over the top and sprinkle with chopped walnuts.
Step 14: Slice and serve. Enjoy!

Tips & Variations

For extra moisture, make sure not to overbake the loaf; check doneness starting at 55 minutes.
Swap walnuts for pecans or omit nuts for a nut-free version.
Use freshly grated carrots at room temperature to avoid adding excess moisture from cold carrots.
Add a pinch of ground ginger or cloves to deepen the spice flavor if you like.

Storage

Store the carrot cake loaf covered tightly in the refrigerator for up to 4 days. To keep it fresh longer, wrap it well and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Leftover slices can be gently warmed in the microwave for 10-15 seconds.

How to Serve

The image shows a loaf of carrot cake sliced into four pieces arranged vertically on white parchment paper over a white marbled surface. The bottom layer is a moist brown cake with visible bits of grated carrot and nuts inside. The second layer is a thick, creamy, off-white frosting spread evenly on top of the cake, covered with chopped walnuts scattered on top. The three upper slices are stacked slightly overlapping each other, showing the brown carrot cake base with the creamy white frosting layer on top and sprinkled chopped walnuts as the final top layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this loaf without the cream cheese frosting?

Yes, the loaf is moist and flavorful on its own. The frosting is optional but adds a lovely creamy sweetness that complements the spices and carrot.

Can I use canned carrots instead of fresh?

Freshly grated carrots work best for texture and flavor. Canned carrots tend to be too soft and watery, which can affect the loaf’s consistency.