Carrot Cake Loaf

This carrot cake loaf is soft, moist, and just the right amount of sweet. The carrots and walnuts give it a nice texture and light crunch. A little spice adds extra flavor, making it perfect with a cup of tea or coffee.

With only 15 minutes of prep time, this easy carrot cake loaf recipe is great for spring, Easter, or any season. Whether it’s for a holiday or a simple snack, this loaf is always a good idea.

WHY YOU’LL LOVE THIS CARROT CAKE LOAF RECIPE

This carrot cake loaf doesn’t need frosting—it tastes amazing on its own. It’s rich and soft, with texture from the carrots and nuts. You can also try different mix-ins if you like.

It’s simple to make and doesn’t take much time in the kitchen. That’s what makes this an easy carrot cake loaf recipe you’ll want to use again and again.

INGREDIENTS FOR CARROT CAKE LOAF

Here’s what you’ll need to make this delicious carrot cake loaf recipe:

• Dry Ingredients: All-purpose flour and sugar
• Grated Carrots: Use fresh, sweet carrots. Grate them just before baking
• Wet Ingredients: Oil, milk or buttermilk, and eggs
• Flavoring: Vanilla extract. Optional spices include cinnamon, ginger, or nutmeg (¼ teaspoon or less)
• Leavening Agents: Baking soda and eggs help the cake rise
• Salt: Enhances all the flavors
• Nuts: Chopped walnuts (optional, but add great crunch and taste)

VARIATIONS AND SUBSTITUTIONS

• To make this carrot cake loaf gluten-free, use a gluten-free flour blend.
• Walnuts can be swapped with pecans, almonds, or raisins. Roasting the nuts before adding gives extra flavor and softness.

HOW TO MAKE CARROT CAKE LOAF

Wondering how to make carrot cake loaf? Follow these simple steps:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, salt, and baking soda.
3. In another bowl, whisk oil, sugar, milk, vanilla, and eggs.
4. Slowly mix the dry ingredients into the wet ones until smooth.
5. Fold in grated carrots and chopped walnuts. Save some nuts for topping.
6. Pour batter into the pan and sprinkle the rest of the walnuts on top.
7. Bake for 50–60 minutes.
8. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

STORING YOUR CARROT CAKE LOAF

• Store leftovers in an airtight container or wrap in plastic.
• Keep at room temperature for up to 2 days or refrigerate for up to 5 days.
• For longer storage, freeze the loaf (without frosting) for up to 3 months. Wrap well in plastic and foil before freezing.

TIPS FOR THE BEST CARROT CAKE LOAF

• Use room-temperature eggs for better mixing and a softer loaf.
• Grate the carrots fresh for more moisture and flavor.
• Whisk eggs and sugar before adding milk and oil for a fluffier texture.
• Lightly coat the carrots and nuts with flour before adding to the batter so they don’t sink to the bottom.

SERVING IDEAS FOR CARROT CAKE LOAF

This soft and flavorful carrot cake loaf is perfect with coffee, tea, or as dessert. It also pairs well with other treats like coconut cake or milk-filled donuts.

Have extra carrots? Try using them to make carrot juice or carrot buns for more tasty options.

CARROT CAKE LOAF FAQS

Can I use butter instead of oil?
Yes, melted butter can be used for a richer flavor. Just note that the texture may be slightly more dense.

Why did my carrot cake loaf turn out dense?
Overmixing the batter can make it too dense. Mix just until combined.

Should I peel the carrots before grating?
Yes, peeling helps avoid bitterness and makes the cake texture smoother.

Can I make cupcakes from this recipe?
Yes! Pour the batter into lined cupcake tins and bake at 350°F for 20–25 minutes.

Carrot Cake Loaf

This carrot cake loaf is soft, moist, and full of flavor. It's simple to prepare and works well for holidays or any time you want a sweet treat.

Print Pin

Course: Appetizer, Snack

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10 Slices

Calories: 216kcal

Author: Liora

Equipment

• Whisk
• Mixing Bowl
• Spatula
• Loaf Baking Pan (9×5-inch size)

Ingredients

• 2 cups all-purpose flour
• 1½ cups grated carrots
• 3 large eggs
• 1 cup oil
• ½ cup buttermilk or milk
• 1 cup sugar
• 2 teaspoons baking soda
• ½ teaspoon salt
• ½ cup chopped walnuts or pecans raisins (optional)
• 2 teaspoons vanilla extract

Instructions

• Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
• In a mixing bowl, whisk together the flour, salt, and baking soda until combined.
• In another bowl, mix the oil, sugar, eggs, milk (or buttermilk), and vanilla extract until smooth.
• Add the dry ingredients to the wet mixture and stir until everything is well blended. Gently fold in the grated carrots and chopped nuts or raisins. (You can save a few nuts to sprinkle on top.)
• Pour the batter into the greased pan. Sprinkle the remaining nuts on top.
• Bake for 50–60 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
• Let the loaf cool in the pan for about 5–10 minutes. Then remove it from the pan and place it on a wire rack to cool completely.
• Once cooled, slice and enjoy.

Notes

• Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition

Serving: 1Slice | Calories: 216kcal | Carbohydrates: 41g | Protein: 4g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 349mg | Potassium: 70mg | Fiber: 1g | Sugar: 21g | Vitamin A: 22IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg

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