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Carrot Cake Loaf Cake

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Are you looking for the perfect moist cake? Well, this carrot cake loaf cake is just what you want and need! This loaf cake is tender, moist, full of spice flavor, and topped with a creamy cheese frosting!

Carrot Cake Loaf Cake sliced on parchment paper.

Do you love cakes but are not a big fan of making layer cakes?

Well, I have you covered with this scrumptious and moist (I know, I hate that word too) carrot cake loaf cake!

This cake is studded with walnuts, filled with spice, and covered with an easy and fluffy cream cheese frosting.

It’s optional, but I also opted to sprinkle a little more chopped walnuts on the frosting for a little extra flavor and style.

If you’re a lover of carrot cake you’re going to LOVE this super easy carrot cake loaf cake.

Carrot Cake Loaf Cake sliced to show the inside of the cake.

Ingredients for carrot cake loaf cake

  • All-purpose flour – A simple cake ingredient that helps hold the cake together.
  • Spices – I used a mix of cinnamon, nutmeg, and ginger to bring you a big-time warm spice flavor.
  • Baking soda and powder – Helps the cake rise.
  • Eggs – Another traditional cake ingredient that helps bring moisture, fat, and body to the cake.
  • Melted butter – This is the fat for the cake. Some recipes for cake will call for oil or even applesauce. This is the same idea just using tasty melted butter.
  • Granulated sugar – This helps bring sweetness to the cake.
  • Dark brown sugar – This also helps bring sweetness, moisture, and just a hint of molasses flavor.
  • Vanilla extract – Just a touch for added flavor.
  • Walnuts – If you don’t have walnut you can use pecans or leave the nuts out completely.
  • Grated carrots – Make sure to grate your own carrots so they incorporate really well.
A fork taking a bite of Carrot Cake Loaf Cake.

Tips for making a loaf cake

Making a loaf cake can be super simple but here are a few tips to make it even easier!

  1. Make sure to spray your loaf pan with non-stick spray or use parchment paper to make it easy to get your cake out of the pan!
  2. Use a box grater to easily grate your carrots.
  3. Start checking your cake when you have about 20 minutes left of baking. If the top starts to brown too quickly simply tent it with foil so it stops it from getting too browned.
Carrot Cake Loaf Cake topped with frosting and walnuts.

How to store leftover carrot cake

Because this carrot cake has cream cheese frosting you’ll want to make sure to keep this cake stored in the fridge.

I like to store any leftovers in a large covered dish or Tupperware container.

Carrot Cake Loaf Cake sliced.

More delicious dessert recipes

Carrot Cake Loaf Cake

Carrot Cake Loaf Cake

Yield: 9x5 loaf
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Are you looking for the perfect moist cake? Well, this carrot cake loaf cake is just what you want and need! This loaf cake is tender, moist, full of spice flavor, and topped with a creamy cheese frosting!


For cake:

  • 1-1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs, room temperature
  • 3/4 cup butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cup grated carrots
  • 1/2 cup walnuts, chopped

For frosting:

  • 8 oz full fat cream cheese, softened, room temp
  • 1/4 cup (2 oz) butter, very soft
  • 2 cup powdered sugar, sifted


For the cake:

  1. Preheat the oven to 350 degrees F and line a 9x5 inch loaf pan with parchment paper or spray with non-stick spray, and set aside.
  2. In a medium-sized mixing bowl whisk or sift together all-purpose flour, baking powder, cinnamon, baking soda, kosher salt, nutmeg, and ground ginger.
  3. In the bowl of an electric mixer add eggs, melted butter, granulated sugar, dark brown sugar, and vanilla extract.
  4. Mix on medium speed until well combined and light in color, about 2 minutes.
  5. Add the dry ingredients to the wet ingredients and mix on low just until combined.
  6. Fold in the shredded carrots and walnuts.
  7. Add the carrot cake batter to the prepared loaf pan.
  8. Fold in carrot and pour into a 9 x 5-inch loaf tin (greased or lined with parchment paper). Top with more nuts as desired. Make a small cut lengthwise about ½ inch deep in the center of the bread.
  9. Bake for 50-55 minutes until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
  10. Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.
  11. Once the cake is completely cooled frost with the cream cheese frosting.
  12. Optional: cover the frosting with chopped walnuts.

For the frosting:

  1. Beat cream cheese on medium speed until creamy.
  2. Add the softened butter and mix on medium speed until combined.
  3. Move your mixer to low speed and gradually stir in the powdered sugar until fully combined and fluffy.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 430Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 81mgSodium: 324mgCarbohydrates: 54gFiber: 2gSugar: 35gProtein: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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Carrot Cake Loaf Cake pin for Pinterest.

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