Carrot Cake Loaf

I love a good dessert that doubles as breakfast because if I can eat it twice a day, I call that a win. This easy Carrot Cake Loaf just might be a serious contender for the best cake I’ve ever made. Honestly you guys, I wouldn’t change a thing about it. It’s impossibly soft and fluffy, subtly spiced and perfectly spring-y. And let’s not forget about the silky smooth cream cheese glaze. Dare I say this cake is PERFECT and promises to send your taste buds swooning with every bite.

Why you’ll love this loaf cake

This easy, no-nut carrot cake tastes just like it came straight out of your grandmother’s kitchen. It’s familiar and nostalgic in all the best ways, while baking it in a loaf pan gives it a modern twist. Here’s a few reasons (out of 100) why I love this cake:

Delicious, classic carrot cake flavor. Super moist and fluffy, perfectly spiced and topped with a silky smooth cream cheese glaze. What’s not to love?!

Easy, no-fuss recipe. This “no-layer” twist on traditional carrot cake is the ultimate casual cake. Made in minutes with just a bowl and a whisk, it’s as easy as it is delicious.

Faster to make than a layer cake. If you love carrot cake but don’t the time (or skills!) to assemble a towering layer cake, you’ll be a fast fan of this carrot loaf cake. Baked in a single loaf pan and topped with a simple cream cheese glaze, this cake will be your new go-to when the craving strikes!

The perfect anytime cake! I’ve got news for you. Carrot cake is not just for Easter, peeps! It’s perfect for springtime (hello Easter brunch!) and also makes a cozy Fall dessert with a cup of warm cider or tea. This cake is so good you’ll have it on repeat in your kitchen all year long!

Ingredients

This easy carrot cake comes together in about an hour with just a handful of pantry staples. Here’s what you’ll need:

• Flour – for the perfect carrot cake crumb, be sure to weigh your flour with a digital scale. Too much flour will alter the texture of the cake.
• Sugar – granulated and dark brown sugar give the cake sweetness and structure.
• Eggs – eggs help bind the ingredients together and give the cake rise. Use room temperature for best results.
• Vegetable oil – we’re using oil, rather than butter, for extra moisture. I use canola oil but you can use any neutral oil like vegetable, avocado or grapeseed. Avoid using robust oils like olive oil as they may overpower the carrot cake flavor.
• Sour cream – a dollop of full fat sour cream gives the cake extra moisture and a soft, tender crumb.
• Carrots – avoid pre-shredded carrots in the bag from the market. They are typically dry and hard which will make your cake…well, dry. Instead, grate your own carrots using a box-grater. Once grated, leave them out for a few minutes to reach room temperature. Do not drain or squeeze the extra moisture out of your carrots.
• Cinnamon, nutmeg and cloves – the perfect hint of warm, cozy spices for that signature carrot cake flavor.
• Vanilla – just a splash of high quality vanilla makes all the difference.
• Cream cheese – gives our glaze a hint of tang for the perfect finishing touch!

How to make a carrot cake loaf

Ok, so maybe you love cake but don’t love making fancy layer cakes. Luckily, you’ll find all the deliciously sweet flavor of a traditional carrot cake in this easy loaf. And it’s as easy as 1, 2, 3….just mix, bake and glaze! Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Preheat the oven to 350°F. Line a 9 x 5 inch loaf pan with parchment paper, allowing the ends of the parchment to extend over the sides of the pan for easy removal of the loaf once baked. Set aside.

Step 2: In a large bowl, whisk together the oil and sugars until well combined. Add the eggs and vanilla, whisking until fully incorporated.

Step 3: Sift the flour, baking powder, baking soda, spices and salt together in a separate bowl. Using a large spatula or wooden spoon, add the dry ingredients to the egg and sugar mixture in three additions, alternating with the sour cream and milk. Begin and end with the dry ingredients.

Step 4: Fold in the grated carrots. Do not over mix.

Step 5: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.

Step 6: Bake the cake for 55 to 60 minutes or until the top is golden brown and a toothpick inserted in the center of the cake should come out clean or with a few crumbs remaining. If the cake is browning too much, loosely cover the top with a large piece of aluminum foil for the last 10 to 15 minutes of baking.

Step 7: Remove the cake from the oven and cool in the pan for 30 to 45 minutes. Using the parchment paper, carefully lift the loaf from the pan and cool on a wire rack completely before adding the cream cheese glaze. Do not glaze the cake while warm. I repeat. Do not glaze a warm cake.

Step 8: To make the cream cheese glaze, use a hand mixer to beat together the cream cheese, powdered sugar and 2 tablespoons of whole milk. If the glaze is too thick, add more milk, one tablespoon at a time. If too thin, add more powdered sugar. Pour the glaze over the top of the cooled carrot cake, allowing the glaze to drip down the sides of the cake.

Tips for the best carrot cake

Use freshly grated carrots. Fresh is best when it comes to carrot cake! Trust me when I say I am the world’s laziest baker and shredding carrots at the kitchen counter is not exactly my idea of a good time. I promise you it’s 100% worth it.

Use room temperature ingredients. Cold ingredients do not incorporate well together and can result in a flat, dense cake. Be sure your carrots, eggs, sour cream and milk are all at room temperature before you begin.

Do not over mix. Keep the mixing to a minimum once you add the dry ingredients to the batter. Too much mixing will overwork the glutens in the flour which will prevent the cake from baking up light and fluffy. Stop mixing when just a few streaks of flour remain.

Do not over bake. Baking times are approximate so keep an eye on your oven and check the cake for doneness after 45 minutes of baking. If the cake is browning too quickly on top, loosely cover the loaf with a large piece of aluminum foil and continue baking until the center is set. Do not over bake the cake or it will be dry.

Cool completely. Warm cake and cool icing don’t mix. If adding the cream cheese glaze, be sure to cool the cake completely (about 2 hours). If the cake is too warm, the glaze will melt into the cake and slide right off the top.

Enjoy the day after baking. After one bite of this delicious carrot cake, I promise you’ll be back for seconds. If you can manage not to eat the whole loaf in a single day, you’ll be happy to know that it’s even better on day two. The moisture from the carrots keeps the cake soft and tender and the flavor from the spices deepens over the course of a day. Basically, it pays to wait!

Variations

You won’t find any raisins in my carrot cake, but if you like carrot cake with all the bells and whistles, give these variations a try.

Add raisins – Raisins are not my fave but if you are a raisin lover, feel free to add 1/2 cup when you stir in the carrots. Try soaking the raisins in rum for extra wow factor!

Toss in some nuts – a handful of toasted pecans or walnuts would be delish!

Add dried cranberries or chocolate chips – for extra sweetness!

Sprinkle with shredded coconut – coconut and carrot cake is one dreamy combo. Add a 1/4 cup of shredded coconut flakes to the top of the cream cheese glaze.

Top with a cinnamon streusel – this one from my Blueberry Crumb Cake would be perfect!

How to store

This cake is so irresistible that I’m guessing you won’t have a single crumb leftover. If you have a slice or two to save, store it tightly covered in the refrigerator for up to 4 days. The cream cheese frosting requires refrigeration. I love a slice straight from the fridge (cold cake = yum!!). Or, you can set the cake out to reach room temperature before serving.

If you make the cake without the glaze, feel free to store it at room temperature. To freeze the cake, cool completely and then wrap it (unglazed) in two layers of plastic wrap and place inside a large freezer bag. Freeze for up to 3 months. Defrost at room temperature before adding the cream cheese icing.

FAQ’s

Happy baking!

More easy and delicious loaf cake recipes:

• Lemon Blueberry Pound Cake
• Strawberry Lemon Loaf Cake
• Blueberry Crumb Cake
• Lemon Poppy Seed Cake
• Apple Spice Cake