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Carrot Cake Loaf
4.4 from 240 votes

Carrot Cake Loaf

The Carrot Cake Loaf blends shredded carrots with a spiced batter, incorporating cinnamon, nutmeg, and cloves for warmth. Sweetened with brown and granulated sugars, and enriched by coconut oil, this loaf has moistness and texture from the carrots and optional raisins. It is finished with a smooth cream cheese frosting and a nut garnish for added flavor and crunch.

Prep Time
10 mins
Cook Time
45 mins
Total Time
53 mins
Servings: 12
Calories: 344 kcal
Course: Dessert
Cuisine: American

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 cloves ground
  • 1/2 cup coconut oil can use canola or vegetable oil, melted
  • 3/4 cup dark brown sugar packed
  • 1/4 cup granulated sugar
  • 2 egg at room temperature, large
  • 1/2 cup buttermilk at room temperature
  • 2 teaspoons vanilla extract pure
  • 1 1/2 cups carrot pack when measuring, peeled and shredded
  • 1/2 cup raisins optional
For the cream cheese frosting:
  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup confectioners sugar sifted
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 2 tablespoons walnuts for garnish, if desired, or pecans, chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan with nonstick cooking spray. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
  3. 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.
  4. Add the liquid ingredients to the dry ingredients and stir until just combined. Do not over mix!
  5. 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.
  6. 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.
  7. 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.
  8. Spread the frosting over the cooled bread. Sprinkle with chopped walnuts or pecans, if desired. Cut into thick slices and enjoy!

Notes

  • You may add up to 1 cup chopped pecans or walnuts to the batter for added texture.
  • Store the unfrosted loaf at room temperature up to 4 days, or refrigerated up to 7 days in warm climates.
  • Once frosted, keep the loaf refrigerated and consume within 1 week.
  • Freeze the loaf without frosting for up to 3 months; thaw and then frost before serving.

Nutrition Information

Calories 344kcal (17%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 43mg (14%) Sodium 211mg (9%) Potassium 213mg (5%) Fiber 2g (8%) Sugar 29g (58%) Vitamin A 2915IU (58%) Vitamin C 1mg (1%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 344

% Daily Value*

Calories 344kcal 17%
Carbohydrates 49g 16%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 43mg 14%
Sodium 211mg 9%
Potassium 213mg 5%
Fiber 2g 8%
Sugar 29g 58%
Vitamin A 2915IU 58%
Vitamin C 1mg 1%
Calcium 64mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.