Carrot cake loaf cake is dense, moist and frosted with a thick layer of cream cheese frosting. This scrumptious loaf cake is perfect for an Easter brunch, a quick on-the-go breakfast or a snack to go with your afternoon coffee.

Why You Will Love This Recipe

• It’s moist, dense and covered with a thick layer of cream cheese frosting which makes it delicious!
• It’s an uncomplicated, easy-to-make cake.
• It’s a perfect dessert for Easter or any other day.
• It’s a great snack to take on-the-go.

This carrot cake loaf cake is based off of my favorite carrot layer cake with cream cheese frosting and it’s SO good. Isn’t there something about a loaf cake? I mean, you can pick it up and eat it like a snack. What could be better than that?!

You can make this simple cake for Easter brunch or dessert or any time you feel like having carrot cake. It mixes up in a mixing bowl, by hand, so you don’t need a stand or hand mixer. I love making homemade cakes by hand.

For the cake:

Ingredients

• cake release or vegetable shortening for greasing the pan
• all-purpose flour
• granulated sugar
• cinnamon
• baking soda
• salt
• vegetable oil
• butter, melted
• Greek yogurt
• eggs
• vanilla extract
• carrots, finely shredded

See recipe card for quantities.

Instructions

Step 1: Preheat oven to 325°F.

Step 2: Grease (very generously) 8 1/2 x 4 1/2-inch loaf pan with cake release, or grease with shortening and then flour. Set aside.

Step 3: Grate carrots on a fine grater. Set aside.

Step 4: Add flour, sugar, cinnamon, baking soda and salt to a large mixing bowl.

Step 5: Whisk the dry ingredients together until combined.

Step 6: In a separate medium mixing bowl, add vegetable oil, melted butter, Greek yogurt, eggs and vanilla extract.

Step 7: Whisk ingredients together until combined.

Step 8: Add wet ingredients to the dry ingredients in the large mixing bowl.

Step 9: Mix ingredients together until just combined and no dry ingredients remain. Do not overmix.

Step 10: Fold carrots into batter.

Step 11: Add batter to prepared loaf pan and bake for 50-65 minutes until a toothpick inserted into the center comes out with just a few crumbs attached. (If your cake is browning too fast, you can use a foil tent over the cake until it’s done baking. Just fold a piece of foil in half and loosely place over the top of the cake.)

Step 12: Remove cake and let cool on a cooling grid for 10 minutes in the pan.

Step 13: Loosen cake from sides of pan with a small spatula and turn out onto the cooling grid. Cool cake for 1 hour or more until completely cool.

For the frosting:

Ingredients

• cream cheese, softened
• butter, softened
• powdered sugar
• vanilla extract
• 1-2 tsp milk (Optional, for softer spreading)
• chopped nuts and cinnamon for garnish (Optional)

See recipe card for quantities.

Instructions

Step 1: Add softened cream cheese and butter to the bowl of a stand mixer or a medium mixing bowl, using a hand mixer.

Step 2: Beat cream cheese and butter together with a paddle attachment until combined, scraping down the bowl when needed.

Step 3: Add powdered sugar and beat until combined.

Step 4: Add vanilla extract and beat until combined and creamy. (If you want your frosting to be a little thinner, add 1-2 tsp of milk until desired consistency. I like mine nice and thick.)

Step 5: Spread a thick amount of frosting on the top of the cake.

Step 6: Add cinnamon and chopped nuts. (Optional)

Enjoy!

Hint: For best texture, avoid overmixing the batter. Just stir until you see no more dry ingredients and everything is combined.

Variations

• Pineapple Carrot Cake – Add 1/2 cup of crushed pineapple (well drained) for an extra moist, slightly tropical twist.
• Coconut Carrot Cake – Add 1/2 cup of shredded coconut to the batter for extra texture and flavor.
• Orange-Spiced Carrot Loaf – Add 1 tbsp fresh orange zest to brighten up the warm spices.
• Add-ins – Fold in 1/2 cup chopped walnuts or pecans for a little crunch.

Equipment

• 8 1/2 x 4 1/2-inch loaf pan
• pastry brush, for greasing pan
• whisk
• fine grater
• large and medium mixing bowls, for cake batter
• stand mixer or large mixing bowl with a hand mixer, for cream cheese frosting
• large spoon
• rubber/silicone spatula
• measuring cups and spoons
• cooling grid
• small offset icing spatula
• large knife, for slicing cake

Storage

Room temperature (short term)

Frosted cake: Store in an airtight container or cover tightly with plastic wrap. (For room temperature, I would recommend the airtight container, because plastic wrap sticks to a frosted cake.) Keep in a cool spot away from heat/sunlight. Best within 1-2 days.

Refrigerator (best option)

Because of the cream cheese frosting, this is the safest and best-quality storage. Cover the loaf tightly or store in a sealed container. (If using plastic wrap, I would put cake in the refrigerator until frosting sets, and then wrap with plastic wrap. It will keep the frosting from sticking.) Refrigerate for up to 5-6 days.

Freezing – You can freeze cake frosted or unfrosted for up to 3 months. Wrap tightly in plastic wrap (2 layers) and then wrap in foil. If cake is frosted, I recommend putting the cake in the freezer until frosting sets before wrapping, so the frosting doesn’t stick. If freezing unfrosted, bring the cake to room temperature before frosting.

Top Tips

• Wrap cooled loaf in plastic wrap and let it sit a few hours or overnight. The texture of the cake gets even better.
• Finely grate your carrots. Don’t use big shreds.
• Don’t trust the clock. Trust the center of the cake. The toothpick should have moist crumbs and no wet batter.

Related

Try my original layer cake carrot cake recipe with cream cheese frosting!

We really loved this recipe and I hope this one becomes your favorite! Simple to make and delicious to serve. It’s the little things in life right?

If you made this cake, I would love to hear your comments below.

Sweet regards,

Michele

For more delicious cake recipes, visit my cake page. And for more Easter recipes, visit my Easter page!