Carrot Cake Loaf

Posted on June 6, 2025

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Our mom’s famous carrot cake recipe is now in a quick and easy loaf form. This carrot cake loaf comes together in one bowl and is practically foolproof. After baking, we spread a generous layer of cream cheese frosting on top. Everyone loves this carrot cake, and this loaf version is no exception.

Tips for the Perfect Carrot Cake

Carrots: Avoid pre-grated carrots. They are too thick and dry. Freshly shredded carrots are thinner and moister, which helps them melt into the cake layers, making the cake perfectly moist.

Crushed Pineapple: This might sound odd, but crushed pineapple is a game-changer. Drain a small 4 oz can slightly and mix it into the batter. As the cake bakes, the pineapple releases juice and acidity, resulting in balanced, moist layers.

Cream Cheese Icing: While you can use other icings, cream cheese pairs perfectly with carrot cake. Try our brown butter version for a twist.

Carrot Cake Loaf FAQs

  1. Can I use pre-shredded carrots?
  • It’s best to hand-grate the carrots for optimal texture and moisture. Pre-shredded carrots are often too thick and dry.
  1. Can I omit the crushed pineapple?
  • The crushed pineapple is essential for moisture and flavor. It releases juices and acidity during baking, creating a perfect cake.
  1. Can I use a different frosting?
  • While you can use other types of icing, cream cheese is a classic and complements carrot cake beautifully. Brown butter icing is another delicious option.
  1. How should I store leftover carrot cake loaf?
  • Store the cake in an airtight container for up to 3 days.
  1. Can I freeze this carrot cake loaf?
  • Yes, freeze the cake (without icing) for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
  1. Can I use a different type of oil?
  • Vegetable oil is recommended for its neutral flavor and moisture content. You can use other neutral oils like canola or grapeseed.
  1. Can I make this recipe into cupcakes?
  • Absolutely! Adjust the baking time to about 20-25 minutes for standard-sized cupcakes.
  1. Can I reduce the sugar?
  • You can slightly reduce the sugar, but it affects both sweetness and texture. Adjusting it may change the final result.
  1. How do I know when the carrot cake loaf is done?
  • Use the toothpick test. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
  1. Can I add nuts or raisins?
    • Yes! Chopped nuts or raisins can be added for extra texture and flavor. Use about 1/2 to 1 cup.

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Carrot Cake Loaf

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  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Dessert

Ingredients

– **Cake:**

  • – 3/4 cup vegetable oil
  • – 1 cup sugar
  • – 2 large eggs (room temperature)
  • – 1 cup flour
  • – 1 teaspoon baking powder
  • – 1 teaspoon baking soda
  • – 1/2 teaspoon salt
  • – 1 teaspoon ground cinnamon
  • – 1/2 teaspoon ground cardamom
  • – 1 1/2 cups grated carrots*
  • – 1/2 cup unsweetened shredded coconut
  • – 4 oz crushed pineapple (lightly drained)
  • *Peeled and grated by hand. Pre-shredded carrots are too dry and large.

– **Cream Cheese Icing:**

  • – 1/2 stick softened salted butter
  • – 1/2 stick softened cream cheese (4 oz)
  • – 1/4 teaspoon salt
  • – 1/4 teaspoon almond extract (optional)
  • – 1 teaspoon vanilla
  • – 2 cups powdered sugar


Instructions

  1. Preheat oven to 350°F.
  2. Grease and line an 8×4” loaf pan with parchment paper.
  3. In a large bowl, whisk together oil and sugar. Add eggs one at a time, mixing well.
  4. Add dry ingredients and mix until just combined.
  5. Add in pineapple and grated carrots, mixing until just combined.
  6. Pour into prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.

**Cream Cheese Icing:**

  1. In a large bowl, beat softened butter and cream cheese on medium-high speed until fluffy (around 2 minutes).
  2. Add salt, almond extract, and vanilla. Mix until combined.
  3. On low speed, gradually add powdered sugar, 1/2 cup at a time.
  4. Once all the sugar is added, increase the speed to medium-high and whip until light and fluffy (around 2 minutes).
  5. Spread icing over the cooled loaf in an even layer.

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