Carrot Cake Loaf Recipe (2024)

Published: Apr 12, 2020 · Modified: Sep 20, 2021 by Meymi. This post may contain affiliate links.

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You’ll love this carrot cake loaf recipe that is soft and moist! It is so easy to make with simple ingredients. No mixer needed!

Today I share my favorite carrot cake loaf. It is perfect for teatime, breakfast or any time you want to eat a nicely spiced yummy treat.

This loaf is as deliciously soft and moist as my simple banana bread recipe and pumpkin chocolate chip bread. You don’t need a mixer to make this easy and delicious carrot cake that is baked in a loaf pan. I think we can name it as carrot cake bread as well.

Let’s start with the ingredients;

The Ingredients for Carrot Loaf

Carrots–gives moisture besides being the star of this loaf
All-purpose flour– gives structure
Baking powder– works as a leavener
Cinnamon and nutmeg-go perfect with carrots but if you don’t have nutmeg you can still make a delicious carrot cake with only cinnamon.
Vanilla– I use vanilla extract. It enriches the flavor. If you have it I suggest you use it, if you don’t have, don’t worry, this loaf cake will be still yummy.
Granulated Sugar-I use 155 grams(¾ cup) for 1 loaf. It is sweet and moist enough with that amount.
Eggs-give structure
Olive oil-gives moisture
Walnuts-perfect in a carrot cake but you can replace them with pecans

How to Make Easy Carrot Loaf

First mix the flour, cinnamon, nutmeg, baking powder (and salt if using) in a medium bowl and set aside.

Then roughly chop the walnuts into small pieces with a sharp knife, set aside.

Next, peel and grate the carrots. You’ll need two large or 4 medium carrots. It is 230 grams (2 cups). Set aside.

Then place the sugar and eggs in a large bowl and mix with a whisk until just combined for almost 30-45 seconds until combined.

Next, add the olive oil and vanilla extract. Stir with a whisk until just combined.

Add the flour mixture in batches. You can use a whisk in the beginning but continue with a spoon/spatula as it will make the mixing easier.

Then add the carrots and stir with a spoon/spatula. Mix in the walnuts.

The mixture will be sticky and a little thick. You can take help from a spoon to pour the batter into the loaf pan.

Let the carrot bread bake for 50-55 minutes or until the toothpick comes out clean once inserted into the middle and the top is golden brown.

If you remove early, you can’t cut proper slices. If you over bake, the loaf will become dry. So you should watch your oven.

Enjoy!

How to Store

You can keep in an airtight container up to 3 days at room temperature and up to 7 days in the fridge. You can freeze up to 3 months.

You should also check my banana carrot muffins which are a healthier version of this cake.

Other cake loaf recipes you may enjoy!

Apple Cake loaf
Marble Loaf Cake
Orange Cake Loaf
Peach Bread

If you are looking for yeast bread, you should try these recipes!

No knead bread without dutch oven
No knead whole wheat bread
Soft dinner rolls
No knead cinnamon rolls

I love hearing from you! If you try my Carrot Cake Loaf Recipe or other recipes please leave a comment and give a star rating!

Carrot Cake Loaf Recipe

This carrot cake loaf is so easy to make with few ingredients. You’ll love this carrot cake that is soft and moist!

5 from 181 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Ingredients

▢ 190 g (1 cup and 5 tablespoons) all-purpose flour dip and sweep
▢ 1 teaspoon ground cinnamon
▢ ⅛ teaspoon ground nutmeg*
▢ ⅛ teaspoon salt, optional
▢ 2 and ½ teaspoons baking powder
▢ 2 large eggs, room temperature
▢ 155 g(¾ cup) granulated sugar
▢ 110 g (½ cup) olive oil
▢ 1 teaspoon vanilla extract*
▢ 230 g (2 cups) grated carrots
▢ 60 g (½ cup) walnuts, roughly cut into small pieces

Instructions

Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side. If you like, you can grease and flour the dish instead of parchment paper.
Place the flour, cinnamon, nutmeg, baking powder (and salt if using) into a medium bowl and mix. Set aside.
Roughly chop the walnuts into small pieces with a sharp knife, set aside.
Peel and grate the carrots, set aside.
Put the sugar and eggs in a large bowl and mix with a whisk until just combined for almost 45 seconds.
Mix in the olive oil and vanilla extract, stir with a whisk until just combined.
Add the flour mixture in 2 batches and stir until just combined. You can use a whisk in the first batch but it will be easier to use a spoon/spatula in the end to mix easily.
Add the carrots and stir with a spoon/spatula. Mix in the walnuts.
Pour the batter into the loaf pan with the help of a spoon.
Bake for 50-55 minutes or until a toothpick comes out clean that is inserted in the center and the top is golden brown. After you remove the pan from the oven, leave in the pan until it cools completely, at least for 1 hour.

Notes

*If you don’t have nutmeg or vanilla extract you can leave them out. But if you have I suggest you use them.

As the baking time changes from oven to oven, you should watch the oven carefully. If you remove the pan early or don’t let the loaf completely cool after it bakes, you can’t cut proper slices. If you overbake, the loaf will become dry.

My carrot loaf starts to fill the kitchen with its beautiful smell after 35-38 minutes. Then I continue to bake for almost 12 minutes until the toothpick comes out clean. I bake for 2 more minutes until golden brown.

This recipe makes 12 muffins. You can bake for almost 22 to 25 minutes or until the top is golden brown and the toothpick that is inserted into the center comes out clean.

How to Store: You can keep in an airtight container up to 3 days at room temperature and up to 7 days in the fridge. You can freeze up to 3 months.

The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition

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