Best Carrot Cake Loaf Cake
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Carrot Cake Loaf Cake is a great alternative to layer cake because it’s the same great flavor with so much less work. This simple loaf-style carrot cake is a delicious springtime dessert and a festive addition to any Easter brunch or dinner.
Easter without carrot cake is like Independence Day without apple pie, or Easter without ham. And this Easy Carrot Cake Loaf makes a tasty and festive addition to any Easter brunch or Easter dinner.
This moist carrot cake is baked in a loaf pan and frosted for a delicious dessert that is super easy and perfect for beginner bakers or first time hosts. It can even be made ahead of time to allow the flavors to really come together.
Not just for Easter, this delicious carrot cake is also perfect for baby and bridal showers and makes a great birthday cake. And because it’s a simple loaf cake, transportation is easy to bring it to any spring or Easter gathering.
Why You’ll Love This Carrot Cake
- Simple – This is an easy cake recipe to make and perfect for beginners.
- Loved – Carrot cake is an all-time classic for a very good reason
- Versatile – This cake isn’t just for Easter. It makes a great birthday cake or bridal shower cake.
Carrot Cake Loaf Recipe Ingredients
Make sure you use fresh ingredients for the best results when baking. Also, be sure to check out my Tips and Tricks section for the best carrot cake.
For the Carrot Cake:
- Eggs – At room temperature. I use large, fresh eggs in my baking recipes.
- Dark brown sugar – You can use light brown sugar, but the cake might lose a little of its moistness
- Honey
- Plain yogurt – at room temp for better binding in the batter
- Olive oil
- Fresh grated carrots – use fresh grated carrots for a higher moisture content.
- All-purpose flour – Use a gluten free all-purpose substitute if needed
- Baking powder and Baking soda
- Spices – Ground cinnamon, ground ginger, ground nutmeg
- Chopped walnuts
- For the Cream Cheese Frosting:
- Cream cheese – softened to room temp
- Powdered sugar – also known as confectioners’ sugar
- Butter – room temperature
- Vanilla extract
Equipment Needed To Make
- Mixing Bowls
- Whisk
- 9×4 Loaf Pan
Substitutions & Alterations
- Extra spices: You can add a pinch of cardamom or ground cloves for a stronger
spice flavor.
- Adjust sweetness: If you prefer a sweeter loaf, you can add an extra 1/2 cup of
brown sugar.
- Variety of nuts: Feel free to use different nuts like almonds, hazelnuts, or pecans
for variety in texture and flavor.
- Yogurt substitute: If you don’t have plain yogurt, you can use sour cream or even
milk with a teaspoon of vinegar.
- You can make mini carrot loaf cakes using a mini loaf pan. Mini loaves will require a shorter cooking time. Start checking about 10-15 minutes before cook time for a full size loaf pan.
How to Make Carrot Cake Loaf
This is a semi-shortened form of the complete directions in the recipe card. For exact times and amounts, and best results, refer to the full instructions when baking this cake.
Step 1 – Preparing the Carrot Cake Loaf:
Preheat your oven and grease or line a 9×4 loaf pan with parchment paper to prevent sticking.
Step 2 – Mixing the Wet Ingredients:
In a large bowl, add the oil, yogurt, dark brown sugar, eggs, grated carrots, and honey.
Whisk by hand until well combined.
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Step 3 – Add the Dry Ingredients:
In the same bowl, add all the dry ingredients except walnuts.
Fold the dry ingredients into the wet mixture until there are no lumps.
Lastly, stir in the chopped walnuts, distributing them evenly throughout the batter.
Step 4 – Bake the Cake:
Pour the batter into the prepared loaf pan and bake for 45-50 minutes. Insert a toothpick into the center of the loaf to see if it comes out clean.
Remove from the oven and let cool completely before frosting.
Step 5 – Make and Apply the Frosting:
In a small bowl, whisk the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Step 6 – Frost Cake
Spread frosting on top of the cooled loaf cake. For a firmer frosting, refrigerate it for a few minutes before applying.Decorate with additional chopped walnuts.
Time Saving Tips & Tricks
- Toasting the nuts slightly before adding them to the batter will give the cake a deeper, richer flavor.
- Carrot texture: Make sure the fresh carrots are finely grated so they blend well and add moisture to the loaf.
- Ingredient temperature: For best results, ensure that the eggs and butter are at room temp and the cream cheese for the frosting is softened.
- Let the loaf cool completely before applying the frosting to prevent it from melting.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for 30 days.
How to Serve Carrot Loaf Cake
Serve this carrot cake on its own or with a healthy scoop of vanilla ice cream.
How to Store Leftover Carrot Cake
Store leftover carrot cake in the refrigerator for up to a week. You can wrap it in plastic or keep it in an airtight container. Do not leave this cake out on the counter at room temperature.
Leftover cake (frosting and all)can also be frozen! Store in a freezer safe airtight container for up to 3 months. Thaw fully in the fridge before eating.
More Easter Dessert Recipes
Carrot Cake Loaf Cake
Equipment
- large mixing bowl
- grater
- Wire Rack
Ingredients
- 3 eggs
- 1 cup organic dark brown sugar
- 2 tbsp honey
- 1/3 cup plain yogurt
- 1/3 cup olive oil
- 1 cup grated carrots
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 cup chopped walnuts
- For the cream cheese frosting:
- 1/2 cup cream cheese
- 2 cups powdered sugar
- 2 tablespoons butter room temperature
- 1/2 teaspoon vanilla extract
Instructions
- Preparing the Carrot Cake Loaf:
- Preheat your oven to 350°F (180°C).
- Grease or line a loaf pan (9×4 inch) with parchment paper to prevent sticking.
- Mixing the wet ingredients:
- In a large bowl, add the olive oil, plain yogurt, dark brown sugar, eggs, grated carrots, and honey.
- Whisk everything together by hand until well combined.
- Adding the dry ingredients:
- In the same bowl, add the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.
- Fold the dry ingredients into the wet mixture until there are no lumps.
- Adding the walnuts:
- Stir in the chopped walnuts, distributing them evenly throughout the batter.
- Baking:
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes.
- Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean.
- Remove from the oven and let cool completely before frosting.
- Making the cream cheese frosting:
- In a small bowl, mix the cream cheese, powdered sugar, butter, and vanilla extract.
- Beat well with a whisk until smooth and creamy.]
- Applying the frosting:
- Once the loaf has cooled, spread the frosting on top. For a firmer frosting, refrigerate it for a few minutes before applying.
- Decorate with additional chopped walnuts if desired.
Nutrition
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This was so good for our Easter dessert.