Easy Carrot Cake Loaf Recipe – A Simple and Delicious Treat

Carrot cake is a timeless dessert that blends warm spices, sweet carrots, and a moist, tender crumb. This easy carrot cake loaf is ideal for any occasion—whether you need a quick dessert, a cozy snack, or a sweet addition to brunch. With minimal equipment and straightforward steps, you can whip up this delightful treat in no time. Plus, it’s versatile enough to enjoy plain, with a tangy cream cheese frosting, or a refreshing lemon glaze.

Looking for more dessert inspiration? Check out our Egg Custard Pie or try these festive Mini Easter Cheesecakes for your next baking project.

Why You’ll Love This Carrot Cake Loaf

• Quick and Easy: Requires just one bowl and simple steps, making cleanup a breeze.
• Moist and Flavorful: Perfectly spiced with cinnamon, nutmeg, and ginger for rich flavor.
• Versatile Treat: Enjoy it plain, frost it with cream cheese frosting, or drizzle with lemon glaze.
• Perfect for Any Time of Day: Delicious as a breakfast treat, afternoon snack, or dessert.
• Customizable: Add nuts, raisins, coconut, or pineapple to suit your taste.

Ingredients

Servings: 10-12 slices | Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 80 minutes

For the Carrot Cake:

• 1 cup (213g) packed light brown sugar
• 1/2 cup vegetable oil
• 1/4 cup (57g) unsalted butter, melted
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 3/4 cups (210g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 cups (210g) freshly grated carrots (about 3 large carrots)
• 1/2 cup chopped toasted walnuts (optional)

For the Cream Cheese Frosting (Optional):

• 4 oz (113g) cream cheese, softened
• 2 tablespoons (28g) unsalted butter, softened
• 3/4 cup (90g) powdered sugar
• 1/2 teaspoon vanilla extract

Equipment

• 9×5-inch loaf pan
• Mixing bowls
• Whisk and silicone spatula
• Box grater or food processor (for grating carrots)
• Hand mixer (for frosting, optional)
• Parchment paper for easy loaf removal

Instructions

Step 1: Prepare the Pan and Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal later.

Step 2: Make the Batter

1. In a large mixing bowl, whisk together the brown sugar, vegetable oil, melted butter, cinnamon, nutmeg, ginger, and salt until smooth.
2. Add the eggs one at a time, whisking until fully incorporated.
3. Sift in the flour, baking powder, and baking soda. Fold gently with a spatula until just combined. It’s okay if a few streaks of flour remain.
4. Fold in the grated carrots and walnuts (if using), ensuring even distribution.

Step 3: Bake the Loaf

1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 4: Make the Frosting (Optional)

1. In a medium bowl, beat the cream cheese and butter until smooth and fluffy.
2. Add powdered sugar and vanilla extract, mixing until creamy and spreadable.
3. Once the loaf is fully cooled, spread the frosting over the top. Sprinkle with extra chopped walnuts if desired.

Easy Variations

• Raisin or Cranberry Addition: Fold in 1/2 cup for added sweetness and texture.
• Coconut Twist: Add 1/2 cup shredded coconut for a tropical flavor.
• Pineapple Infusion: Replace melted butter with 1/4 cup drained crushed pineapple for extra moisture.
• Nut-Free Version: Skip the nuts or use pumpkin seeds for a crunch.
• Lemon Glaze Alternative: Whisk 1 cup powdered sugar with 2 tablespoons lemon juice and drizzle over the cooled loaf.

Serving Suggestions

• Enjoy with a warm cup of coffee or tea for a cozy afternoon break.
• Pair with fresh fruit like strawberries or oranges for a balanced breakfast.
• Serve a slice with yogurt and a drizzle of honey for a hearty morning treat.
• Hosting a brunch? Add it to your spread alongside our Egg Custard Pie and Mini Easter Cheesecakes.

Expert Tips

• Grate Fresh Carrots: Pre-shredded carrots are often too dry—grating your own ensures moisture and texture.
• Don’t Overmix: Stir until just combined to prevent a tough loaf.
• Cool Before Frosting: Frosting a warm cake will cause the frosting to melt.
• Room Temperature Ingredients: Ensure eggs and butter are at room temperature for easier mixing.
• Freeze for Later: Slice and freeze for a quick snack anytime.

Storage Instructions

• Room Temperature: Store unfrosted loaf in an airtight container for up to 4 days.
• Refrigerator: Frosted loaf keeps well in the fridge for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap the unfrosted loaf or individual slices in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before enjoying.

Frequently Asked Questions

Can I make this carrot cake loaf gluten-free?

Yes, use a 1:1 gluten-free flour blend for similar texture and results.

Can I skip the frosting?

Absolutely! The loaf is flavorful enough to stand on its own.

Can I use olive oil instead of vegetable oil?

Yes, olive oil provides a subtle fruity flavor that pairs well with the spices.

How do I know when the loaf is done?

Insert a toothpick into the center—if it comes out clean, it’s ready.

Final Thoughts

This easy carrot cake loaf delivers rich flavor, a moist crumb, and the warm embrace of spices in every slice. Perfect for breakfast, brunch, or dessert, it’s a versatile bake that’s sure to become a staple in your kitchen. Customize it with your favorite mix-ins, top it with frosting, or keep it simple—you can’t go wrong. Ready to try more recipes? Check out our Egg Custard Pie or Mini Easter Cheesecakes for your next baking adventure. Happy baking!

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