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carrot cake loaf

carrot cake loaf

This moist carrot cake loaf is a cherished family recipe, perfect for breakfast, snacks, or a light dessert. It features wholesome ingredients like grated carrots, spiced with warm cinnamon and nutmeg, and enhanced with unsweetened applesauce for extra moisture. Easy to prepare with no fancy equipment, it's a forgiving recipe that yields a tender, satisfying quick bread. It's delicious on its own or elevated with an optional tangy cream cheese frosting, making it a crowd-pleasing treat for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 3 hours 5 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • All-purpose flour: 1 ½ cups (or whole wheat pastry flour)
  • Granulated sugar: 1 cup
  • Baking soda: 1 teaspoo
  • Ground cinnamon: 1 teaspoo
  • Ground nutmeg: ½ teaspoo
  • Salt: ½ teaspoo
  • Large eggs: 2 (room temperature)
  • Vegetable oil: ½ cup (or canola or melted coconut oil)
  • Unsweetened applesauce: ¼ cup
  • Vanilla extract: 1 teaspoon (pure vanilla extract)
  • Grated carrots: 2 cups (about 3-4 medium, finely grated)
  • Optional add-ins: ½ cup (chopped walnuts, pecans, raisins, or shredded coconut)
  • For Cream Cheese Frosting (Optional): Cream cheese: 4 oz (half block, softened, full-fat)
  • For Cream Cheese Frosting (Optional): Unsalted butter: 2 tablespoons (softened)
  • For Cream Cheese Frosting (Optional): Powdered sugar: 1 ½ cups (sifted)
  • For Cream Cheese Frosting (Optional): Vanilla extract: ½ teaspoo

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang on the longer sides for easy removal.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg, and salt until well distributed.
  3. In a separate medium bowl, whisk together the eggs, vegetable oil, unsweetened applesauce, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon just until combined. Be careful not to overmix; a few streaks of flour are perfectly fine.
  5. Gently fold in the grated carrots and any optional add-ins (like nuts or raisins), distributing them evenly throughout the batter.
  6. Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
  7. Once baked, remove the carrot cake loaf from the oven. Let it cool in the pan for about 10-15 minutes before carefully lifting it out onto a wire rack to cool completely.
  8. For the Cream Cheese Frosting (Optional): While the loaf cools, in a medium bowl, beat softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, beating until creamy. Stir in the vanilla extract.
  9. Once the carrot cake loaf is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve.

Notes

Do not overmix the batter; mix until just combined to ensure a moist and tender loaf. Finely grate fresh carrots for the best texture and flavor. Ensure eggs and oil are at room temperature for better emulsification. Always cool the loaf completely before applying frosting to prevent it from melting and sliding off.
Storage: An unfrosted loaf can be stored at room temperature, tightly wrapped, for 2-3 days. A frosted loaf must be stored in an airtight container in the refrigerator for 4-5 days. Freezing: The unfrosted loaf freezes beautifully for up to 3 months when wrapped tightly in plastic and foil. For a frosted loaf, freeze it unwrapped until the frosting is solid before wrapping. Thaw in the refrigerator or on the counter. Reheat unfrosted slices gently in the microwave for 10-15 seconds for a warm treat.