Carrot Cake Loaf with Cream Cheese Frosting — 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 (From Scratch!)
When it’s done right, carrot cake with cream cheese frosting is one of my favorite indulgences. And this is my new favorite recipe for carrot cake.
I’m really picky about carrot cake. Just like when I dissected Lemon Bars and pointed out many things that could go awry from dog biscuit-like crust to lackluster lemon oomph, carrot cake is also ripe for caketastrophes, with the number one issue being dryness.
I would rather eat a dry rice cake than ingest all those calories on cake that tastes like a dry rice cake. Problem solved because this is the moistest carrot cake I’ve ever had!
Another issue that plagues carrot cakes is blandness. When it comes to cinnamon-and-spice-and-everything-nice, I use a heavier hand than most recipes call for.
Carrots, eggs, sugar, buttermilk, flour; they’re all ingredients that can stand up to bolder spices.
In no way is this carrot cake overly-spiced; it’s not a spice cake, but it’s flavorful. It’s not to be confused with those grocery store carrot cakes that are generally so bland they’re just one step above jarred baby food carrots.
This recipe is a keeper. The carrot loaf cake is tender, springy, dense but not heavy, falling-apart soft and moist without being greasy.
It’s full of texture from the carrots and raisins. And it’s warmly spiced with cinnamon and the spices classic carrot cake is known for. The cream cheese frosting is the literal icing on the cake; tangy, creamy, luscious.
I have not been able to keep away from this cake. It’s a good thing the recipe makes two loaves.
Carrot Cake Loaf Ingredients
To make carrot cake in a loaf pan, you’ll need:
- Unsalted butter
- Oil
- Eggs
- Buttermilk
- Brown & granulated sugar
- Vanilla extract
- Spices (cinnamon, cloves, allspice, nutmeg)
- All-purpose flour
- Baking soda & baking powder
- Grated carrots
- Raisins
- Nuts (optional)
- Cream cheese
- Confectioners’ sugar
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, add the oil, buttermilk, eggs, sugars, vanilla, all the spices, and whisk. That’s the first 11 ingredients.
- Add the flour, baking soda, baking powder, optional salt, fold in the carrots, raisins, and optional nuts.
- Pour the batter into your pan, making sure not to fill any pan more than halfway full because the batter rises considerably.
- Bake at 350F until top is set in the middle, and it will likely have domed up a little. A toothpick will come out clean, and even when the cake is done, the pan will feel heavy for it’s size. This is one moist cake, I’m telling you!
- Make the frosting: Beat together butter, cream cheese, confectioners’ sugar, a splash of vanilla, and whip until it’s soft and fluffy.
Frosting Tip
For the photos, I wanted you to see the moistness and texture on the surface of the slices and didn’t cover them frosting. But in reality, I eat a thick, ridiculous layer of frosting, smeared all over.
I lay the slice flat and butter it. With frosting. That little skimpy one-inch stripe on top is just for photos!
A Note on Baking Times
Baking times will vary greatly by pan sizes used.
- For standard-sized loaf pans, 40 to 50 minutes, is recommended. I baked the 8-by-4-inch loaf for 42 minutes and the 9-by-5-inch for 50 minutes.
- For mini loaves or muffins, I’d start checking them by 20 minutes, and go from there.
- For one big Bundt cake, it’ll likely take 55 to 65 minutes.
Because of oven variances, various pans used, moisture content in the carrots, and personal preference, baking times will vary.
Frequently Asked Questions
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. I like symmetry and wanted to do two 8-by-4-inch loaves, but there was just a bit too much batter. I could have them made 4 to 6 muffins, but kept it easy in two loaf pans.
Choose any combination of loaf pans, muffin pans, tube or Bundt cake pans.
It 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.
Nope! I know some people don’t like raisins, but I’m a raisin lover. Here they’re used plentifully, adding flavor, texture, and help keep an already soft and moist cake even more so. As for nuts, they’re a total deal-breaker for me in baked goods and this carrot cake is nut-free. With both raisins and nuts, you can add or omit based on your ideal definition of carrot cake.
No! The buttermilk 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 (Google it! There are lots of tutorials online about how to make DIY buttermilk).
I recommend doing so, yes. I used both granulated and brown sugar since a bit of brown sugar adds flavor and moisture. However, you may use just granulated sugar if that’s all you have.
Tips for Making Carrot Cake in a Loaf Pan
Spices: The spices include a mix of cinnamon, allspice, cloves, and nutmeg. If you don’t happen to keep them all on hand, I suggest using more cinnamon. Cinnamon cures everything.
For a twist, if you love pumpkin like I do, pumpkin pie spice would be lovely, too. As written, the cake is nicely spiced and before you double the cinnamon or other spices like I usually do with most recipes, taste the batter and go from there.
Mix-ins: 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, tasty as it sounds.
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Carrot Cake Loaf with Cream Cheese Frosting
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 (9x5 and 8x4) 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 9x5 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!
How clever to mix-and-match elements from your pumpkin Bundt cake and carrot pineapple bread recipes.
I’m intrigued by your comments about buttermilk providing flavor and moistness.
Your photos are tantalizing, Averie… Maybe I should stray from my standard carrot cake and try yours =)
P.s. Appreciate the tips about baking times and not filling the baking pans too full.
If you try it, please LMK how it stacks up!
I LOVE carrot cake, but don’t hate me for this…I don’t like raisins in mine. Not that I’m a raisin-hater…I just like to eat raisins on their own. And cream cheese frosting on the carrot cake? Yes, please!
oh averie…i love carrot cake…i didn’t even know that i wanted to make carrot cake but now i do … especially YOUR recipe.
I LOVE carrot cake, and my favorite part is the cream cheese frosting. It is always gone before the cake :) This cake looks amazing!
thanks, Denise! And just saw your bourbon blondies on your site…now that looks like something I could get into :)
Carrot cake is my FAVORITE kind of cake. I have got to try this loaf. Thanks for sharing :).
That picture with the raisin on the fork!!!! Absolute perfection. And now I just want to live off this carrot cake for the rest of my life, and pretend it’s “balanced” because there is a vegetable in the title.
Mmm! I love carrot cake but I’m not a huge fan of cream cheese icing. This looks incredible and your photos are beautiful!
Thanks, Jen! :)
Oh I love carrot cake and this one looks so delicious!!
Thank you for adding raisins to carrot cake! I am such a fan of raisins ( and white chocolate, like you ) and a lot of people don’t like them in carrot cake. Besides, you used buttermilk – love baking with buttermilk! This cake sounds amazing!
I almost never use buttermilk but had it for another recipe and was like oh, this will be perfect. I actually made the cake…to use the buttermilk up :) After tons of cake research, of course! I love raisins (and white choc!)…great minds think alike :)
I love carrot cake too! This looks incredible with all those raisins. I’m so glad you didn’t put pineapple in it. Classic carrot cake is awesome enough to stand on its own.
I have that other recipe I linked to which is a combo of banana-pineapple-carrot and it’s an amazing!! bread. Tropical tasting almost but it’s not classic carrot cake; and for this one left pineapple out for that classic vibe.
Carrot cake was the first cake I ever made. And it was the first time I ever had it. And it was in a Home Economics class. I believe I received an A. I still love carrot cake!
Okay, I need this! I love, love, love the idea of baking a cake in loaf pans instead of in cake pans! OMG the possibilities. My husband would LOVE this loaf!
So much less fussy and more ‘approachable’ I think!
Averie do you know how much I freaking LOVE carrot cake? It’s my favorite cake. Truthfully, i like it much more than sprinkle anything or peanut butter anything. I don’t know why it’s not more popular. Carrot cake was always my dad’s #1 and we always had it for special occassions. There is NOTHING else like it. And exactly what you said… “when it’s done right.” So true. MUST be dense, MUST be moist, MUST be spiced. Just like my very favorite oatmeal raisin cookies or apple pie, I like my carrot cake heavily spiced. :) I am obsessed with this. Loving the oil AND melted butter. It really is a huge question for me at times for my muffins or quick loaves or cupcakes. which fat do I use? LOVE that you used both here. You really hit home with this recipe girl and I can’t wait to make it for my dad!! PS: love the pics. love love love.
Just like oatmeal raisin cookies, pumpkin anything, or apple anything, it HAS to be well spiced or why bother! And you know what’s crazy is in this post alone have had like 10 people say they had carrot cake at their wedding – or want to one day. I never knew that was even really ‘popular’ and of course the bride gets to do whatever she wants whether it’s ‘popular’ or not, but I thought of you :)
Butter vs. oil. Said what the heck and used both :) And I hate creaming things unless it’s cookies so whisking was the ticket. And I almost never use buttermilk but had it for another recipe so was like oh, this will be perfect. I actually made the cake…to use the buttermilk up :) And then it turned out beyond all expectations. That said, I have been researching them for about…12 months.
Pics – what a nightmare. Shocking white plate against bright orange background. It was over-expose city and I had to clamp wayyyyyy down on that in editing and lost alot of clarity. I had no idea til i got the pics on my screen just how blown out they were. I hate my camera screen b/c I can never fully tell! So thank you!
Carrot cake is so under-appreciated. I don’t know why because I adore it. I’m always looking for bigger ‘n better carrot cake recipes and this one looks like a winner – it’s so moist and dense, exactly how I like my carrot cake to be. And I completely agree – the spicier the better. If I’m going to be ingesting a crapload of calories, every mouthful better be damn delicious! ;)
My thoughts exactly! :) And I would not say this is the Best if I didn’t think so. I mean, sure there are probably layer cakes that take 8 hrs to make and frost and are super complicated that could possibly top this but in terms of everything I’ve ever tried, this one gets the top nod. And as a bonus, it’s EASY! And I am SO picky, too! :)
Oh yum! You must have known I was dreaming about carrot cake today! I Think it is become spring is in the air and I always make it for Easter!
Averie – this looks amazing! I love your photos! I love carrot cake so I really need to try this.
These photos weren’t my faves…the white was so bright and the orange was so orange and I didn’t realize that til…the set was taken apart and the cake was…mostly eaten :) So thank you!