Carrot Cake Loaf

4.39 from 57 votes

Recipe from Two Peas and Their Pod

This simple carrot cake is made in a loaf pan. It is perfectly spiced, super moist, and topped with a generous amount of rich cream cheese frosting. It is the perfect treat for spring, Easter, or anytime!

Prep Time10

Cook Time45

Total Time53

Course: Dessert

Cuisine: American

Keyword: carrot cake

Servings:

Calories: 344kcal

Ingredients

For the cake:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup melted coconut oil, can use canola or vegetable oil
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups peeled and shredded carrots, pack when measuring
1/2 cup raisins, optional

For the cream cheese frosting:

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup confectioner’s sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons chopped walnuts or pecans, for garnish, if desired

Instructions

Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan with nonstick cooking spray. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
In a medium bowl, whisk together the oil, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Stir in the shredded carrots and raisins, if using.
Add the liquid ingredients to the dry ingredients and stir until just combined. Do not over mix!
Spread the batter evenly into the prepared loaf pan. Place on the middle rack in the oven and bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean. Every oven is different so check early to make sure you don’t over bake. Mine takes about 50 minutes. If the top starts to brown too quickly, you can loosely cover the top with aluminum foil hallway through.
Remove from the oven and let the loaf cool in the pan for 15 minutes. Carefully remove the loaf from the pan and let cool completely on a wire rack.
While the loaf is cooling, make the cream cheese frosting. Use a stand mixer or hand mixer to beat the cream cheese, butter, confectioner’s sugar, vanilla and salt together on medium speed until smooth, about 1 minute.
Spread the frosting over the cooled bread. Sprinkle with chopped walnuts or pecans, if desired. Cut into thick slices and enjoy!

Notes

You can add up to 1 cup chopped pecans or walnuts, if desired.

Storing without frosting: Cover and store the loaf cake at room temperature for up to 4 days. The cake will get more moist as it sits. If you live in a hot and humid climate, you can store the bread in the refrigerator for up to 7 days.

Storing with frosting: Once you add the cream cheese frosting, it's best to store the loaf in the refrigerator. Cover and keep in the fridge for up to one week. Let the cake come to room temperature before serving.

Freezing the Loaf: Don't frost and freeze for up to 3 months. Thaw and frost!

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