This carrot cake loaf is dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting.
Recipe by Sally on October 12, 2020
Prep time: PT15M
Cook time: PT1H
Total time: PT4H
Rating
4.8 stars ( reviews)
Keywords
carrot cake loaf
Ingredients
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
2 large eggs, at room temperature
1 cup (200g) packed light or dark brown sugar* (see note)
1/3 cup (80g) unsweetened applesauce or yogurt, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups (200g) peeled and shredded carrots* (about 3 large carrots)
optional add-in: 3/4 cup chopped walnuts or pecans, raisins, or dried cranberries
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (28g) unsalted butter, softened to room temperature
1 cup (120g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
pinch salt
Categories
Bread
Cuisine
American
Steps
Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins or mini loaves.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
Cool completely in the pan set on a wire rack before removing and frosting.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.
Reviews
Susan Schmidt on 2026-02-07 (5 stars): Very easy. Delicious! I would however go easier on the sugar. It is a little too sweet for my taste.
Donna Mattera on 2026-02-10 (4 stars): Easy and simple to make. I baked mine for 50 minutes. It was good, I prefer my carrot cake a little more moist.
Cee on 2026-02-19 (5 stars): I just made this. I eyeballed it light on the sugar because I don't like it too sweet; plus with the frosting (again light on the sugar) it would be sweet enough. Since I wanted a moist bread, I went with this recipe and even added 2 cups of carrots instead of the recommended.
However, when it was cooled I greedily went for a piece. It seemed dense while cutting and I deflated my expectations. Then I noticed that I was cutting it with the wrong side of the knife. (*big eye roll). I turned it to the correct side and it slid like a smooth whisper. Now THAT is a moist bread if it still cuts on the wrong side of the knife! Sooooo delicious! It was perfect. Sally's recipes never disappoint and she is my go to for all of my sweet tooth cravings!
celine on 2026-02-27 (5 stars): I was pleasantly surprised! Moist and delicious.
Sue on 2026-03-11 (5 stars): Perfectly spiced and textured cake! It's not too sweet, and doesn't need icing or glaze. I sized up the recipe and made it in a tube pan. Baking time was 45 minutes. I added raisins, which were just right. Feels indulgent without guilt.
Casey on 2026-03-27 (5 stars): This had perfectly balanced sweetness and was delicious!!
MajorTom on 2026-04-24 (5 stars): I used pre-shredded carrots (had some in the fridge I wanted to use up) and added probably 3T of orange juice just to add a bit of extra moisture and the loaf came out delicious and moist still! Just in case anyone is a bit apprehensive about using store/pre shredded carrots.
