This moist carrot cake loaf is soft, lightly spiced, and filled with freshly grated carrots and walnuts. Whether you call it carrot cake or carrot bread, this recipe is made in one bowl, with no mixer needed, and requires just 15 minutes of prep time. It's perfect for breakfast, tea time, and as a dessert.
This moist carrot cake loaf combines the cozy flavors of carrot cake with the ease of baking a simple loaf. This recipe is made in a loaf pan for effortless slicing, and I did not use cream cheese frosting. The carrot bread uses just one bowl, no mixer, and yet it has a rich flavor and a bakery-style texture. If you love moist loaf cakes, try this bright and zesty lemon loaf cake.
I love the slice of warm carrot cake, where the deep flavors of the pumpkin spice, which include cinnamon, ginger, and nutmeg, make it addictive. Dust some powdered sugar on the carrot cake loaf to make it your favorite.
If you like carrot cake, try my super-moist yogurt banana bread. Want something tropical? Try this soft crumb coconut cake or Jamaican rum cake.
Why You'll Love This Carrot Cake Loaf
- One-bowl, no-mixer recipe – minimal cleanup, maximum flavor.
- Soft, moist texture – thanks to fresh grated carrots and oil.
- A perfect balance of spices – featuring cinnamon, nutmeg, and ginger.
- No frosting needed – enjoy it plain or with a dusting of powdered sugar.
- Versatile – great as a breakfast loaf, tea cake, or light dessert.
You don't need a ton of effort to make this! It only requires a few minutes of hands-on kitchen time to prepare.
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Recipe Ingredients
Dry ingredients: You'll need the basics- all-purpose flour and sugar.
Grated carrots: Freshly grated carrots for moisture. Do not use pre-shredded.
Flavorings: I am using vanilla extract as a base flavor. If you'd like to spice it up, you can add cinnamon, ginger, or nutmeg in a small amount, such as ⅛ to ¼ tsp.
Nuts: I used chopped walnuts in my recipe. You can pan-roast them before chopping them if you want a bit of extra crunch.
Spices: Pumpkin spice contains nutmeg, ginger, and cinnamon for a warm flavor.
Check the recipe card below for exact measurements.
Variations & Substitutions
- Don't have pumpkin spice? Use ⅛ teaspoon of cinnamon, ground ginger, nutmeg, and cloves for a homemade version.
- To make it gluten-free, replace all-purpose flour with a 1:1 gluten-free blend.
- Add chopped pecans, raisins, or crushed pineapple to switch up flavor and texture.
- Want it spicier? Add ground gloves or cinnamon.
- Brown sugar adds depth and a caramel note.
How to Make Carrot Cake Loaf
To make the carrot cake loaf, preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk the flour, salt, pumpkin spice, and baking soda in a bowl.
- Mix the oil, sugar, milk, vanilla, and eggs in a separate bowl.
- Next, add the dry ingredients to the wet ingredients and whisk until you get a uniform mixture.
- Now add the carrots and walnuts and gently fold them into the mix. Save some of the walnuts to sprinkle on the top.
- Transfer this mixture into a greased loaf pan and sprinkle the remaining walnuts on the top. Bake in a preheated oven for 50-60 minutes.
- Please remove it from the oven and allow it to cool for 10 minutes, then transfer it to a cooling rack and let it cool completely.
Storing Leftovers
Store your leftover carrot cake in an airtight container or wrapped tightly in plastic wrap. It can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. If you want to store it for longer, freeze the cake (unfrosted) for up to 3 months.
You can also wrap the cake (either whole or in slices) tightly in plastic wrap and then in foil before you freeze it. Then, thaw it in the refrigerator overnight before serving.
Tips & Tricks to Make the Carrot Cake Loaf
- Make sure you use eggs that are at room temperature. They are much easier to beat, lending the loaf cake a soft and lighter texture. They also work as a leavening agent, helping the cake rise better.
- Use a box grater or a food processor to grate the carrots finely, right before incorporating them into the batter. Freshly grated carrots are moister and impart better flavor than pre-packaged grated carrots.
- Before adding the milk and oil, whisk the eggs and sugar together to form a pale yellow mixture. Doing this will make the loaf more fluffy and light in general.
- Dust chopped walnuts and freshly grated carrots with flour before folding them into the carrot cake loaf batter. This helps keep them suspended throughout the loaf rather than sinking to the bottom.
Serving Ideas & Suggestions
Enjoy a slice of this soft and moist carrot cake loaf with your cup of coffee or tea, or as a dessert after a hearty meal. If you're making this for an occasion or an event, pair them with some other desserts and sweet treats like fluffy coconut cake or some dreamy, creamy milk filled donuts.
Do you have some extra carrots that you'd like to put to use? Try making some Jamaican carrot juice or make some crunchy carrot buns.
Recipe FAQs
Yes, but replace only half the flour to maintain a light texture.
Yes, bake at 350°F for 18-22 minutes.
Yes, fold in half a cup of crushed pineapples or half a cup of raisins.
They are similar, but carrot bread is not as sweet as carrot cake. Carrot bread is typically a breakfast-style bread.
More Dessert Recipes to Try
Looking for other recipes like this? Try these:
If you love easy loaf cakes like this carrot bread, please leave a 🌟 star rating and a comment below! It helps others discover the recipe too. 💛
Carrot Cake Loaf
Ingredients
- 2 cups All Purpose Flour
- 1½ cups Grated carrots
- 3 large Eggs
- 1 cup Oil
- ½ cup Buttermilk or milk
- 1 cup Sugar
- 2 teaspoon Baking soda
- 1 teaspoon Pumpkin spice
- ½ teaspoon Salt
- ½ cup Chopped walnuts or pecans, raisins.
- 2 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
- Whisk the flour, salt, pumpkin spice and baking soda, in a bowl until well combined.
- Whisk the oil, sugar, eggs, milk, and vanilla in another bowl until well combined.
- Add the dry ingredients to the wet ingredients and mix well. Then, gently fold in the walnuts and carrots. (Save some of the walnuts to sprinkle on the cake). The mixture will be slightly thick.
- Transfer to the greased baking pan, sprinkle the remaining walnuts all over, and bake at 350℉ for 50- 60 minutes until a stick or cake tester comes out clean.
- Allow to cool in the pan for about 5-10 minutes, then remove from the pan and place on a cooling rack to cool completely.
- Cut and serve.
Video
Notes
- Make sure you use eggs that are at room temperature. They are much more easy to beat and lend the loaf cake a soft and lighter texture. They also work as a leavening agent, helping the cake rise better.
- Use a box grater or a food processor to grate the carrots finely, right before incorporating them into the batter. Freshly grated carrots are moister and impart better flavor than pre-packaged grated carrots.
- Before you add the milk and oil, whisk the eggs and sugar together first into a pale yellow mixture Doing this will make the loaf more fluffy and light in general.
- Dust the nuts (walnuts) and grated carrots with some flour to lightly coat them before you fold them into the cake batter. Doing this will help keep them from settling down into the bottom of the cake mixture.
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Shelia
Do you happen to have a yummy but not overly sweet icing for this loaf? Something that will suit it remarkably. Thanks.
Bilikis
Your recipes rock ma.They are always a hit
Bilikis
So nice
Bilikis
It looks so nice and delicious
Bilikis
So yummy
Bilikis
Super delicious
Bilikis
The carrot cake looks so yummy and fluffy
Bilikis
This is my first time of seeing carrot cake.This looks so nice
Susan
Thanks Claudy
Trying this today
Please do