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5.0 from 51 votes

Carrot Cake Loaf Recipe

Tender and flavorful carrot cake loaf with a lightly sweetened cream cheese frosting. This loaf isn't overly sweet and has less fat than tradional carrot cake loaves.

Prep Time
15 mins
Cook Time
15 mins
Additional Time:
30 mins
Total Time
1 hr 40 mins
Servings: 12 slices
Calories: 404 kcal
Cuisine: American

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 eggs lightly beaten
  • 1 1/2 cup lightly packed finely shredded carrots
  • 1/3 cup vegetable oil
  • 1/3 cup unsweetened apple sauce
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 cup chopped nuts: walnut or pecans optional, reserve 1/4 cup to top loaf
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
    Cup of Yum
  1. 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).
  2. 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
  3. In a separate medium size mixing bowl add eggs, vegetable oil, apple sauce, brown sugar, and vanilla. Combine the ingredients.
  4. 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.
  5. 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.
  6. Cool for 10 minutes before releasing the loaf from the pan and place on a cooling rack.
Cream cheese Frosting
  1. In a large mixing bowl add the cream cheese, butter and vanilla. Beat until creamy.
  2. Gradually add confectioners sugar.
  3. Add milk to reach desired consistency.
Assemble
  1. Pour prepared frosting over the top of the cooled loaf.
  2. Top with additional chopped nuts if using.

Notes

  • Don't overmix the batter. You don't want to incorporate too much air into it which can cause the cake to become dense.
  • Allow the cake to cool completely before adding any frosting or glaze on top so that it doesn't melt.
  • If you want a bit more crunch, sprinkle some chopped nuts on top before serving. I also add nuts to let those know that might be allergic to nuts that there are some in the loaf.
  • To lower the carbs use golden monk fruit in the batter, and sugar free confectioners sugar for the frosting.
  • I like to use grated carrots, that I grate myself but you could also use pre-shredded carrots if you are in an hurry.

Nutrition Information

Serving 1ounce Calories 404kcal (20%) Carbohydrates 53g (18%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 6g (30%) Polyunsaturated Fat 13g Cholesterol 51mg (17%) Sodium 239mg (10%) Fiber 1g (4%) Sugar 39g (78%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 404

% 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.