🥕 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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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!
Hi Averie, can the buttermilk be replaced with milk? I’ve got everything on the list except buttermilk:)
Meh, not really interchangeable.
Google how to make buttermilk in a pinch, i.e about a tablespoon or two of vinegar to regular milk, wait 10 mins to let it sour, and in a pinch that normally does the trick. Enjoy!
Thank you so much averie for your super prompt reply & helpful suggestions…really appreciate it .
Averie , also to add on …my sister is nuts about the Starbucks Banana nut bread…she just delivered a baby two weeks back …I want to surprise her with that ..any of your banana loafs similar to that one???? though I am planning to bake your banana bread with Browned butter recipe of yours which has vanilla is different forms which I am sure is way better …. Droooollling !
I honestly don’t eat their banana bread because, truthfully, I know I will not like it as well as my own recipes just because I am very picky about banana bread :)
https://www.averiecooks.com/2014/07/cream-cheese-filled-banana-bread.html
That recipe is excellent and what I’d recommend. If you dont want to do the cream cheese, you could probably just double the bread part of the recipe so you have enough volume to fill the pan, omitting the cream cheese part. Otherwise the 6-banana loaf is super good! Check the related recipes section of the post for the links to some faves!
Dear Averie,
As per above I had written to you about your inputs on a lovely banana bread for my sister who loves them but very picky about the taste ….I baked your banana bread which had vanilla incorporated in different ways.
I did not have the pudding mix so followed your suggestions on the substitution and I used vanilla banana yogurt from Trader Joe’s…. Ohhhh this is something else – she loved the bread a lot… I loved it a lot…My entire family gobbled it up in no time. Infact before she could eat the last bite I have been asked to bake two more loafs for tomorrow.
I am glad that my sister who kept asking me to bake the banana bread like the coffee shop,said it was way better than that too.
Thanks a lot averie! You are amazing and so are all your recipes.
Thanks for trying the recipe and I’m glad it came out great for you! And that it’s better than the coffee shop’s bread! So glad your whole family gobbled it up!
I love love loovve your blog. I am from India and this is my to go blog for most bakes. This recipe of yours was lying in my to do list of baking since long…. I baked it last night at 2am for my BIL’s birthday and we had it for brunch this morning…. OMG is the word… This recipe of yours is mindblowing…this truly is one of the best things I have ever baked..what lovely burst of flavours in a single bite…yyuummmmm…and letting the cake sit all night was the best decision ever(although very difficult)
.While grating carrots I realised I was short of them by 1/4cup so used some grated beetroot ..it still tasted beautiful.
Thanks for this recipe and ilove your blog and recipes…you do not know how much I love you. Thank you!
Thanks for trying the recipe and I’m glad it came out great for you! And that it’s one of the best things you’ve ever baked!
Thanks for all the compliments and for being such a loyal reader and glad you love my recipes so much!
My go to recipe is my banana bread which I have perfected over the years but I have Ben craving carrot cake and this looks amazing. Would it be too bland to make this without the frosting ? I want someting less decadent we can pack and eat in the car on long work commutes !
It’s fine without the frosting. You don’t need it if you’re trying to keep things lighter. Of course I think frosting makes everything better, but this isn’t a bland cake at all and doesn’t truly ‘need’ frosting for flavor or moisture. Enjoy!
Do you think this could hold up as a “loaf” similar to banana bread? I want to slice and wrap to give away to friends during the week. I want to be sure it could hold up and be eaten by hand. Thank you! :)
Yes it is a loaf, like loaf of banana bread. It’s soft and moist but will hold up fine I think being handheld.
May I ask approximately how many standard-size muffins do you think this would yield? :)
Hmm, I’d guess 15 to 18 standard, and maybe 12-14 more on the XL size, but purely guesses!
Averie- Do you think you can make this as a sheet cake? I saw the cutest thing where they made a sheet cake and cut it into rounds for mini carrot cakes, but i wanted to make your cake cause it sounds super moist and tasty.
Thanks!
You probably could but I don’t know how baking time would be effected. Baking as a loaf does keep it super moist and I think an 8×8 or 9×9 pan would be fine but wouldn’t go much larger than that unless you start doubling the recipe but I haven’t tried any of this. LMK if you do.
this is one of the best carrot cakes that I’ve have ever made. Delicious!! I made 4 loaves of it from one recipe (mini loaf pans that someone gave me as a gift) . The cream cheese frosting is also fabulous. Using Trader Joe’s light whipped cream cheese was an excellent suggestion!
Thanks for saying it’s one of the best CC’s you’ve ever made! I agree :) I have always wanted to try it baking in a 4-some of mini pans. I have some and love them! Haven’t tried it with this particular recipe but glad to know it works!
And I love TJ’s light whipped cream cheese for things like frosting when saving a few calories is nice :)
Realized as I cut one that the middle never cooked as there was too much moisture. Is there a way around this?
I really honestly just recommend baking a bit longer. Climates and ovens vary and I live in dry San Diego and just watch your cake, not the clock, and you will be fine; bake until done. Tent with foil if top is getting browned before middle cooks through.
You could reduce the amt of buttermilk or the oil or both; but you will sacrifice fluffiness and softness, and I haven’t tested the recipe that way. LMK what your trials bring.
I was so excited to bake this and give as gifts for Christmas. Unfortunately the middle collapsed on all of them. I have never had this happen before so I am not sure what happened.
Collapsing in the middle means, generally, it was not baked fully through or reached a hot enough internal temp. I would say another 10 mins or so in the oven was all you needed. Just bake longer next time.
Hi Averie! Can you substitute gluten free flour for the all purpose flour? I usually use Better Batter or Cup4Cup. Thanks!!
Probably – but since I haven’t tried it, I don’t know for sure. If it’s the type of GF flour that says it’s a 1:1 swap with regular all-purpose, then go for it!
Wonderful recipe. Baked in a fancy bundt pan, 55 minutes. Let cool completely then heavy on the frosting. I added pecans, normally add crushed pineapple but not this time. Thinking would go heavier on the spices as it comes across as mild. Love the addition of melted butter, adds a richness along with the little bit of brown sugar. Again, this is a keeper! Thank you.
Thanks for the glowing report and for LMK exactly what you did – that is so helpful for me and others to hear, i.e. big Bundt for 55 mins.
Glad you like the butter, too. Between the butter, oil, and buttermilk – it’s one moist cake, right!
And yes on the spices and going heavier. For my personal cakes and how I make them, I go heavier than what I write here. In the past when I write things as heavy as I go on cinnamon, nutmeg, etc. I get people writing in to me and complaining that it’s too much and all they can taste is cinnamon. I personally believe you can almost never have too much vanilla, cinnamon, or cream cheese frosting :)
Thanks again for trying this recipe~!