This carrot cake loaf recipe transforms simple ingredients into a sweet, perfectly spiced bread that you won’t soon forget. Cinnamon cream cheese frosting makes it extra special!
If you love traditional carrot cake, this quick bread is going to be a favorite after one bite! It has the same great flavor and texture, just in loaf form.
I’ve been sending baked goods to work with my husband every Wednesday for years, and one of his coworkers said this carrot bread was his favorite treat so far. It really is absolutely delicious!
Why you need to make carrot bread:
- It’s full of warm spice flavor, and perfectly sweet even without the cream cheese icing.
- Carrots and applesauce make it stay ultra moist and delicious for days!
- You don’t need any fancy ingredients, and it’s easy to whip up. The hardest part is shredding the carrots.
- It can be made any time of year – carrots are always available!
- Even though it’s loaded with vitamin A, it tastes like dessert.
How to make the best carrot cake bread:
- PREP – Peel and grate carrots. I recommend using a food processor. Spray a 9×5-inch loaf pan with nonstick baking spray. I like to line the bottom with parchment paper. Preheat your oven to 325°.
- WET INGREDIENTS – Whisk together the oil, eggs, sugars, applesauce, vanilla, and grated carrots in a large mixing bowl.
- DRY INGREDIENTS – In a separate bowl, whisk the flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg. Stir gently into the carrot mixture. Pour batter into the greased loaf pan.
- BAKE – Bake at 325 degrees for about an hour, or until a toothpick doesn’t come out with wet batter. Cool in the pan for 10 minutes, then transfer to a cooling rack. Serve warm, or cool completely before adding frosting.
- FROST – Beat the cream cheese, butter, powdered sugar, cinnamon, vanilla, and salt with an electric mixer until smooth and creamy. Spread on top of the loaf after it has cooled.
- STORE – You can store the frosted loaf in the fridge, but I prefer to keep it at room temperature so it stays soft.
Variations:
- If you don’t have applesauce, you can use sour cream or yogurt instead.
- Try adding 1/2 cup of toasted nuts or coconut.
- Instead of nuts, you can add 1/2 cup of Craisins, raisins, or chopped dates.
- For fresh citrus flavor, add a tablespoon of orange zest.
More quick bread recipes:
- Pear Zucchini Bread
- Cranberry Cream Cheese Bread
- Pumpkin Bread with Streusel Topping
- Zucchini Carrot Bread
- Dutch Apple Bread
- Snickerdoodle Bread
Carrot Cake Loaf Recipe
Love carrot cake? This moist carrot cake loaf is a must try quick bread. Flavored with warm spices and topped with delicious cream cheese frosting, it's simply sensational!
Ingredients
- ½ cup vegetable oil (or canola oil -any neutral oil will work)
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup unsweetened applesauce
- ½ tsp vanilla extract
- 1 ½ cups grated carrots (about 3 large carrots)
- 1 ½ cups all purpose flour (7.5 ounces)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
Cinnamon Cream Cheese Frosting
- 2 oz cream cheese, softened to room temperature
- 1 Tbsp salted butter, softened to room temperature
- ⅔ cup powdered sugar
- ⅛ tsp ground cinnamon
- ¼ tsp vanilla extract
- 1 pinch salt
Instructions
- Peel and shred the carrots in a food processor. (You can use a box grater, but it takes awhile!) Spray a 9×5" loaf pan with cooking spray and line the bottom with parchment paper. Preheat your oven to 325°.
- In a large bowl, whisk together the oil, eggs, sugars, applesauce, vanilla, and carrots.
- Whisk or sift together the flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg. Add to the wet ingredients and stir gently, just until combined.
- Pour the batter into the prepared loaf pan. Bake at 325° for 55-60 minutes, or until a toothpick inserted in the center of the loaf comes out without raw batter. (A few moist crumbs are fine.)
- Let the bread cool in the pan for 10-15 minutes, then carefully dump out and place on a wire rack. Cool completely before frosting. (Or eat the bread without frosting- it's still delicious!)
- For frosting: Combine all the ingredients in a small bowl and beat with an electic hand mixer until smooth. I don't ever need to add milk, but you can if you think it's too thick.
Notes
- I store the bread at room temperature in an airtight container, but you can store it in the refrigerator if you are worried about the frosting. It will keep for 3-5 days.
- For best results, grate your own carrots. The pre-shredded carrots tend to be too dry, which will make your loaf more dry.
Nutrition
Serving: 1sliceCalories: 276kcalCarbohydrates: 39gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 35mgSodium: 228mgPotassium: 103mgFiber: 1gSugar: 25gVitamin A: 2808IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!
This easy carrot cake loaf recipe is a new family favorite, and I bet it will be a bit hit at your house as well!
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