Carrot Cake Loaf Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Additional Time:
30 mins
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Total Time
1 hr 40 mins
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Servings
12 slices
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Calories
404 kcal
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Cuisine
American
Carrot Cake Loaf Recipe
Description
This Carrot Cake Loaf combines shredded carrots with a dry mix of flour, baking powder, salt, cinnamon, and baking soda, then incorporates wet ingredients including eggs, brown sugar, vegetable oil, applesauce, and vanilla. Gently folding in the ingredients prevents overmixing, helping the loaf stay tender and avoid excess density. Optional chopped walnuts or pecans add texture and flavor.
The loaf is baked at 350°F in a greased or parchment-lined 8x4-inch pan until a toothpick comes out clean, typically between 45 to 55 minutes. After cooling, the cake can be iced with a classic cream cheese frosting made from cream cheese, butter, confectioners' sugar, vanilla extract, and milk to desired consistency.
This loaf is easy to slice for breakfast or dessert and can be topped with additional nuts for crunch. The notes suggest grated fresh carrots for best texture though packaged shredded carrots are acceptable. Using monk fruit sweeteners allows a lower-carb version. Letting the cake cool completely before frosting prevents melting and preserves the frosting's texture.
Ingredients
Carrot Cake Loaf
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 2 egg lightly beaten
- 1 1/2 cup lightly packed finely shredded carrots
- 1/3 cup vegetable oil
- 1/3 cup applesauce unsweetened
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla
- 1 cup walnut optional, reserve 1/4 cup to top loaf, or pecans, chopped
Cream Cheese Frosting
- 4 ounce cream cheese at room temperature
- 1/4 cup butter at room temperature
- 1-3 cups confectioners sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or more, for a thin glaze
Instructions
Carrot Cake Loaf
- Preheat oven to 350°F and line a 8" x 4" loaf pan with parchment paper or lightly grease the pan (including half way up the sides of the pan).
- In a large mixing bowl whisk together the flour, baking powder, salt, cinnamon, and baking soda. Form a well in the center of the flour mixture
- In a separate medium size mixing bowl add eggs, vegetable oil, apple sauce, brown sugar, and vanilla. Combine the ingredients.
- Add the wet ingredients to the center of the flour mixture with the shredded carrots. Gently combine all ingredients (don't overmix. You want some lumps). Fold in chopped nuts.
- Pour batter into prepared loaf pan and bake for 45-55 minutes or until a toothpick placed in the center of the loaf comes out clean.
- Cool for 10 minutes before releasing the loaf from the pan and place on a cooling rack.
Cream cheese Frosting
- In a large mixing bowl add the cream cheese, butter and vanilla. Beat until creamy.
- Gradually add confectioners sugar.
- Add milk to reach desired consistency.
Assemble
- Pour prepared frosting over the top of the cooled loaf.
- Top with additional chopped nuts if using.
Notes
- Avoid overmixing the batter to keep the loaf tender, as too much air can make the cake dense.
- Allow the cake to cool completely before applying cream cheese frosting to prevent melting.
- Sprinkle chopped nuts on top before serving for added crunch and to indicate nut presence for allergy awareness.
- Use grated fresh carrots for best texture; pre-shredded carrots work for quicker prep.
- For a lower-carb variant, substitute golden monk fruit for sugar and use sugar-free confectioners sugar in the frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1ounce | |
| Calories | 404kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 51mg | 17% |
| Sodium | 239mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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