🥕 This Carrot Cake Loaf with Cream Cheese Frosting is my favorite recipe for carrot cake! It’s ridiculously moist, soft, tender, and full of cinnamon-and-spice-and-everything-nice, including an abundance of carrots and sweet, juicy raisins!
The Easiest Carrot Cake Loaf (From Scratch!)
Layered carrot cake with cream cheese frosting is one of my favorite desserts when it’s done well. As a result, I have lots of carrot cake-inspired recipes like my carrot cake muffins, carrot cake cinnamon rolls, and carrot cake cupcakes. However, this carrot cake loaf is an easier take that I come back to again and again.
Many carrot cakes turn out dry or bland, but this version solves both problems. The loaf bakes up incredibly moist with a soft, tender crumb. It’s spring and dense but not heavy or greasy, and a generous blend of warm spices gives it plenty of flavor without overpowering the classic carrot cake taste.
Then, shredded carrots and raisins add texture, and a rich cream cheese frosting brings the perfect tangy sweetness. The recipe makes two loaves, which is helpful, because it tends to disappear quickly!
Ingredients You Need
To make a carrot cake bread loaf, you’ll need:
- Unsalted butter and oil
- Eggs
- Buttermilk: This tenderizes the batter and helps an otherwise dense batter rise nicely while baking. If you don’t keep buttermilk on hand, you can make a substitute using regular milk and either lemon juice or vinegar, as I do with my angel biscuits recipe
- Brown & granulated sugar
- Vanilla extract
- Spices (cinnamon, cloves, allspice, nutmeg): If you don’t keep these on hand, I suggest using more cinnamon. For a twist, if you love pumpkin as I do, pumpkin pie spice would be lovely, too
- All-purpose flour
- Baking soda & baking powder
- Mix-ins: Grated carrots and optional raisins and nuts. If you’re using both raisins and nuts, reduce each to about 3/4-cup rather than one full cup each, so you don’t overwhelm the batter with add-ins
- Cream cheese frosting: Cream cheese, unsalted butter, confectioners’ sugar, and vanilla extract
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make a Carrot Cake Loaf
This simple carrot loaf cake recipe has a quick, whisk-tougher batter. There is nothing fussy about it, and it goes from cupboard to oven in less than 5 minutes with very few dirty dishes!
Here’s an overview of how to make a spiced carrot loaf cake:
- Make the carrot cake loaf: Simply melt the butter in a medium bowl or large bowl, and whisk the melted butter with the wet ingredients and spices.
- Add the dry ingredients, stirring just until the mixture is smooth.
- Pour the batter into a prepared pan, using a spatula to spread it out in an even layer. Make sure not to fill it more than halfway full because the batter rises considerably.
- Bake until the top is set in the middle. It will likely have domed up a little, too. You’ll know your loaf is done when a toothpick inserted into the center comes out clean. The exact baking time will vary based on your oven and pan size used.
- While the cake cools, beat the frosting ingredients with a hand mixer or stand mixer until soft and fluffy, and spread the frosting evenly over the top of the cake loaf.
A Note on Pan Sizes
This batter makes enough for two loaves. I used one 9-by-5-inch pan and one 8-by-4-inch pan. The photos are of the 9-by-5-inch.
Choose any combination of loaf pans, muffin pans, tube, or Bundt cake pans. The batter would make a great 10- to 12-cup Bundt, two mini Bundts, or about 4 mini loaves. Whatever odd assortment of pans you have, go with it, adjusting baking times accordingly
Carrot Cake Loaf with Cream Cheese Frosting
Equipment
- 2 Loaf Pans
- 1 Large, Microwave-Safe Bowl
- 1 Wire Rack
- 1 Stand Mixer Fitted with a Paddle Attachment
Ingredients
For the Cake
- ½ cup unsalted butter, melted
- ½ cup canola or vegetable oil
- 2 large eggs
- ¾ cup buttermilk
- 1 ½ cups granulated sugar
- ¼ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- ¼ teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- pinch salt, optional (buttermilk is already a salted milk and I omitted adding salt)
- 2 ¼ cups coarsely grated carrots, packed loosely
- 1 cup raisins, optional but recommended
- 1 cup diced nuts, such as walnuts, pecans, optional
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened (I used Trader Joe’s Whipped Light)
- ¼ cup unsalted butter, half of one stick
- 1 ½ cups+ confectioners’ sugar
- ½ teaspoon vanilla extract
Instructions
For the Cake:
- Preheat oven to 350F; spray loaf pans with floured cooking spray; set aside. I used one 9-by-5-inch loaf pan and one 8-by-4-inch loaf pan. Choose any combination of loaf pan sizes, tube or Bundt cake pans, or muffin pans.
- In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
- Add the oil, eggs, buttermilk, sugars, vanilla, cinnamon, cloves, allspice, nutmeg, and whisk vigorously until combined.
- Add the flour, baking soda, baking powder, optional salt, and stir to incorporate; don’t overmix.
- Stir in the carrots.
- Stir in the raisins and optional nuts.
- Pour batter into prepared pans, making sure not to fill any pan more than halfway full because this batter rises considerably.
- Bake the two loaves (9×5 and 8×4) for 40 to 50 minutes, or until top is set in the center, golden, and a toothpick comes out clean.
- Allow cake to cool in pans for about 10 minutes before removing and transferring to a wire rack to finish cooling. While cakes cool, make the frosting.
For the Cream Cheese Frosting:
- To the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, butter, and beat to soften and combine, about 1 to 2 minutes.
- Add the confectioners’ sugar, vanilla, and beat until light and fluffy. Add additional sugar as desired for thicker frosting.
- Spread frosting over the tops of the cooled loaves. Slice into 3/4-inch wide slices and serve. I yield 9 to 10 slices from a 9×5 loaf.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Carrot Cake Recipes:
ALL OF MY CARROT CAKE-INSPIRED RECIPES!
Layered Cake with Cream Cheese Frosting — A tender and moist classic two-layer carrot cake with tangy-sweet cream cheese frosting!
Carrot Cake Bars — Dense, chewy, super moist bars that taste like carrot cake with a cream cheese topping that’s baked right in so you don’t need to worry about frosting them!
Salted Caramel Carrot Cake — Soft, tender, EASY carrot cake infused with salted caramel sauce and topped with tangy cream cheese frosting is the ULTIMATE in decadence!
Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting — These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had! They’re fast and easy to make, and come together in minutes!
Soft and Chewy Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey!
Carrot Banana Bread — EASY, no-mixer, super soft banana carrot bread that reminds me of carrot cake but healthier! Great Easter brunch idea or spring baked good!
Pumpkin Carrot Cake with Cream Cheese Frosting — A marriage of pumpkin cake and carrot cake into one soft, moist, tender, and amazing cake! The tangy cream cheese frosting is truly the icing on this easy cake!
Soft Carrot Cake Bars with Cream Cheese Glaze — Super soft carrot cake bars that taste like blondies packed with chewy carrots! So good and a must-make!
We share the same pet peeve. I hate when carrot cake does not have enough “real” ingredients! These look exactly what I look and hope for in an amazing carrot cake!
This looks so delicious :-) Carrot cake was made for cream cheese frosting!
There is NOTHING worse than bland carrot cake. Carrots are hearty and they can (and should!) be paired with a heavy dose of cinnamon and ginger! I think a carrot cake/spice cake hybrid would be fantastic!
I’m sure I’ve told you this, but carrot cake is my favorite cake of all time. That’s what I’d request for my birthday cake. That, or ice cream cake from DQ. Sigh, those were the days. :D
Yeah, I really like carrot cake! I prefer cakes with a little “spice” to them, instead of overly sweet.
This one is definitely nicely spiced and not bland or boring!
I LOVE carrot cake. I think it’s the contrast of the spiced cake and the creamy, tangy frosting. Looks delicious Averie!
I love carrot cake, this looks incredible!
Eek, so normally I’m not a carrot cake kinda girl. Maybe it’s because I’ve been tortured with the awful grocery store versions that make me run screaming. But you have a way with making the most decadent and ultra-beautiful desserts, Averie, so I know this will be good! I just may have to take a leap of faith and try it out for my carrot-cake-wary family and I!
Grocery store versions and this are like homemade PB and commercial – light years apart. I hope you try this one b/c knowing you, I can see you actually loving it!
I.LOVE.CARROT.CAKE I want it as my wedding cake…or at least one tier. Mainly because I love cream cheese frosting, but only when it’s actually tart and not overly sweet. This cake looks perfect!
This is my kind of carrot cake! Raisins, cream cheese frosting, and no nuts! It’s like you read my mind!
The only thing I do sometimes is to switch up the raisins for golden raisins. I have a recipe that I like already, but you convinced me to try yours next time, it looks and sounds so delicious!
Thanks, Diane! I had golden raisins but sometimes they are so big that I didn’t want them to fall to the bottom of the pans and didn’t feel like chopping them so I went with darker ones but I do love the goldens, too. LMK if you try this!
Here’s how it turned out when I made this recipe! So, so amazing and I’ve easily found a new recipe to bring to serve guests. It was a huge hit at the Superbowl party this year! Thanks so much. :)
https://vintagezest.blogspot.com/2013/02/cream-cheese-frosting-with-carrot.html
Diane, I’m thrilled you made it and enjoyed it. Loved your post about it and commented there too. Oh forgot to mention to you when you swapped out buttermilk/yogurt…yes, I rarely keep buttermilk on hand and actually had like 4 recipes that all used it, and that was my 1 jug for awhile. And other times, I use yogurt but I’m tempted to get back on the buttermilk train b/c for 1.69 from TJs, you can’t beat the stuff. Anyway thanks so much for making them and blogging about it!
Oh how I LOVE carrot cake and cream cheese frosting!! Yum! I have some carrots in my fridge needing to be used…I think I’ll be making this soon!
Best way to use up carrots IMO :)
You pictures are amazing, and the recipes look so delicious, I almost took a bite out of my computer screen!
Thanks, Laureen!
I’m also SUPER picky about carrot cake, but when I find one I love, I am obsessed with it. Growing up, my friend’s mom used to make hers for me for my birthday every year because I pretty much ONLY liked hers. I love the way you describe it: “tender, springy, dense but not heavy, falling-apart soft and moist without being greasy.” Ummm, pretty much sounds perfect. Going to have to try this out.
Oh, and I would eat that frosting off pretty much anything. Or on it’s own. Either way. :)
I love this recipe and like I said, I am SUPER picky and wouldn’t say that unless it met all my criteria :)
This looks amazing, Averie! Agreed, most carrot cakes don’t have enough spices and flavor in them. And I love the idea of baking it in a loaf pan – I can tell myself it’s okay to have it for breakfast (:
Exactly. You could just call it…carrot bread :)
Love this! I think if I ever get married I’m partial to having carrot cake at my wedding. It really is the best ever. Also, I love how the difference between melted vs creamed butter in cakes — great tip!
I find that to be true when I make cakes (and also cookies) with the melted/creamed. Like not whipping all that air into the butter will cause more density. Sometimes good, sometimes not – depending on the goal. And so many people have said they want carrot cake at their wedding. I think that would be great!
One of the “tiers” in my wedding cake was carrot cake (almost 27 years ago!)…I worked with fabulous Portland Oregon bakery to concoct a cake that everyone would love…and broke “tradition” by having it decorated with a stabilized whipped cream/cream cheese mélange) and fresh fruit (fraises/kiwi..etc)..it was really gorgeous and unique..at the time!..By the way…the carrot cake was the first “to go”…everyone at the reception loved it!…Sorry for the ramble!
OOPS…Despite previous “ramble”…I wanted to mention that, keeping with an old tradition, we “saved” two pieces of the wedding cake (froze of course!)to have on our first anniversary…GUESS which of the five tiers we chose?…The Carrot Cake ‘natch!
You’re like the 10th person in this post alone who’s said she had carrot cake at her wedding – or wants to! I had no idea it was a wedding cake ‘option’ per se; of course anything goes at one’s wedding, it’s your wedding! But I thought the choices were white..and…white:) And your other comment about Bundts vs. loaves and perception of healthy or not. I think that’s what happens with my readers, too. They see a ‘cake’ and dismiss it as unhealthy; whereas a loaf pan means bread so it’s safer, healthier; and also people are scared of cake-making, even quickcakes, which is what I call a cake that’s like a quickbread that doesn’t need a mixer, etc. It’s really all the same batter, just how it’s baked. And the fridge/frosting situation – to each her own but my grandmother left her cream cheese frosting at room temp for days and days and everyone was just fine :)
Oh averie how badly do I want a slice of this?
I have almost all the ingredients–no buttermilk.
I need to make this and soon!
Regular milk with a squeeze of lemon juice in it to let it sour for 10 mins…or 1/2 cup yogurt with 1/4 cup milk….or a dollop of sour cream + milk …. just anything that’s cultured will do the trick!
I am not a cake fan and not really a fan of frosting either. With that said, I do love carrot cake with cream cheese frosting! I would leave out the raisins though, I like raisins, but not in baked goods/breads. I would add nuts!!
I would love to have a slice of this, but eat only plant-based foods, seems that the recipe has too many ingredients to attempt to make this vegan.
Hmmm to make vegan, you’d have to swap out eggs, butter, buttermilk and then for the frosting, cream cheese, butter…I am sure there are killer vegan carrot cake recipes that exist and although you could swap out here; the results you get would not be like what my cake tastes like. It would still probably be good but yes, lots of changes so the finished products would be different.