Carrot Loaf Cake

Baking doesn’t always need to be fussy. Some recipes just feel easy to love from the first slice.

This carrot loaf cake is exactly that kind of bake—soft, rich, spiced just right, and topped with a smooth layer of cream cheese frosting that’s hard to stop at just one bite.

It’s not flashy. It doesn’t try too hard. But it gets remembered.

This loaf knows how to deliver flavor without asking for too much in return. No mixers, no fancy gadgets—just a bowl, a whisk, and some everyday ingredients you probably already have.

The carrots bring moisture, the spices give it warmth, and the walnuts add that little bit of crunch that makes every slice satisfying.

It’s the sort of thing that fits anywhere: a casual afternoon with tea, a last-minute bake for guests, or even breakfast (no judgment here).

What matters is how it tastes—and trust me, it tastes like it belongs.

Carrot Loaf Cake With Cream Cheese Frosting & Walnut Crumble

Ingredients

For the Loaf Cake:

1 ¼ cups (160g) all-purpose flour (sifted)
¾ tsp baking soda
½ tsp baking powder
¾ tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground cloves
¼ tsp fine salt
½ cup (100g) brown sugar, packed
¼ cup (50g) white granulated sugar
2 large eggs, room temperature
½ cup (120ml) neutral vegetable oil (like sunflower or canola)
¼ cup (60ml) plain yogurt
1 ½ tsp pure vanilla extract
1 ½ cups (150g) finely grated carrots (pressed lightly to remove excess moisture)
½ cup (60g) chopped walnuts (plus more for topping)
Optional: 2 tbsp crushed pineapple or applesauce for added moisture (drained well)

For the Cream Cheese Frosting:

4 oz (113g) full-fat cream cheese, softened
2 tbsp unsalted butter, softened
1 ¼ cups (150g) powdered sugar, sifted
½ tsp vanilla extract
Pinch of salt

For Topping:

2 tbsp chopped walnuts, lightly toasted

Instructions

Preheat the oven to 350°F (175°C). Grease a standard loaf pan (8.5 x 4.5 inches) and line it with parchment paper, letting the excess hang over the sides for easy removal.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined. Set aside.
In a separate mixing bowl, combine brown sugar, white sugar, and eggs. Whisk vigorously until the mixture becomes slightly thickened and pale, about 1-2 minutes.
Slowly drizzle in the oil while continuing to whisk until emulsified. Add in yogurt and vanilla extract. Mix until smooth and creamy.
Fold in the dry ingredients using a spatula just until no streaks of flour remain. Avoid over-mixing.
Gently stir in the grated carrots and chopped walnuts. If using pineapple or applesauce, fold it in now. The batter will be slightly thick.
Pour the batter into the prepared loaf pan and smooth the top with an offset spatula or the back of a spoon.
Bake in the center rack of the oven for 48–55 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, lightly tent with foil around the 40-minute mark.
Cool in the pan for 10 minutes, then use the parchment paper overhang to lift the loaf out onto a wire rack to cool completely.
In a medium bowl, beat the cream cheese and butter together with a hand mixer until fluffy and smooth, about 2 minutes.
Gradually add sifted powdered sugar, beating well after each addition until fully incorporated.
Mix in vanilla extract and a pinch of salt. Beat for another minute until the frosting is velvety and spreadable.
Once the loaf is completely cool, spread the cream cheese frosting generously over the top.
Sprinkle with the toasted chopped walnuts. Gently press them into the frosting so they stick.
For clean slices, refrigerate for 20–30 minutes before slicing with a sharp knife cleaned between each cut.
Keep covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.
Can be frozen (without frosting) for up to 2 months. Thaw overnight in the fridge, then frost before serving.

Do You Need To Peel Carrots For Carrot Cake?

Yes, but it’s quick and easy—and worth it for better texture.

Always peel: The outer skin can be tough and slightly bitter. Peeling gives you a cleaner, sweeter taste.
Use fresh carrots: Fresh ones have more moisture, which helps the loaf stay soft and moist.
Finely grate: Small, thin shreds mix better into the batter and bake more evenly.
Avoid pre-shredded carrots: These are too dry and thick, which can make the cake less soft.

Can I Make Carrot Loaf Cake Without Nuts?

Yes, you can skip nuts completely—it’s totally your choice.

Leave them out: The recipe will still taste amazing without any nuts.
Use dried fruits instead: Add raisins, chopped dates, or cranberries for a chewy texture.
Add seeds for crunch: Pumpkin seeds or sunflower seeds can be a great nut-free option.
Use shredded coconut: It adds texture and a light natural sweetness.
Double-check mix-ins: Make sure any extras (like chocolate chips or fruit) are added right at the end and folded in gently.

Why Did My Carrot Cake Turn Out Dense?

If your loaf feels heavy or thick, a few things might’ve gone wrong.

Too much flour: Always measure flour correctly—spoon it into the cup and level it. Don’t scoop directly from the bag.
Overmixing: Stir gently once you add the flour. Overmixing builds too much gluten, which makes the loaf heavy.
Not enough leavening: Make sure you’re using fresh baking soda or baking powder—old ones won’t rise well.
Wet carrots: Press out extra moisture from freshly grated carrots so the batter doesn’t get too soggy.
Wrong pan or oven temp: If the pan is too small or the oven is too hot, the outside can bake too fast while the inside stays heavy.

Is Carrot Loaf Cake Healthy?

Carrot loaf cake can be a better choice than many other cakes, but it still has sugar and oil. Here’s what makes it healthier and what to keep in mind:

Contains carrots: Carrots are full of fiber, vitamins, and antioxidants, which are good for your body.
Can use healthy oils: Use oils like sunflower, olive, or canola for better fats.
Customizable: You can add walnuts, oats, or seeds for extra nutrients.
Still a treat: Even though it has some healthy parts, it’s still a sweet dish, so enjoy it in small amounts.

Can I Use Whole Wheat Flour In Carrot Loaf Cake?

Yes, you can use whole wheat flour in your carrot loaf cake. It changes the texture a little but makes it healthier.

Use 50/50 for best results: Mix half whole wheat flour and half all-purpose flour to keep the cake soft and not too dense.
Full whole wheat works too: It will be a bit more chewy and heavier, but still tasty.
Add a little more moisture: Whole wheat flour soaks up more liquid, so you might need to add a bit of milk, yogurt, or applesauce.
Better nutrition: Whole wheat flour has more fiber and nutrients than white flour.

Why Does Carrot Cake Use Oil Instead Of Butter?

Carrot cake usually uses oil to make it moist and soft. Here’s why it’s preferred:

Oil keeps it moist longer: Cakes made with oil don’t dry out as quickly as butter cakes.
Better texture: Oil helps create a tender, light crumb, which is great for carrot cake.
Works well with carrots: Carrots release moisture when baked, and oil helps mix that moisture evenly.
Neutral taste: Oil doesn’t have a strong flavor, so the taste of carrots, cinnamon, and other spices stands out.

Should Carrot Cake Be Refrigerated?

Yes, carrot cake should be stored properly to stay fresh and safe to eat.

Has Cream Cheese Frosting: Store in the fridge to avoid spoilage.
Without Frosting: Can stay at room temperature for 1–2 days in an airtight container.
Longer Freshness: Refrigerating helps the cake stay fresh for up to 5–7 days.
Wrap Well: Cover with cling film or store in an airtight box to keep it moist.
Let It Sit Before Serving: Take out of the fridge 20–30 mins before eating for better texture.

Can I Make Carrot Loaf Without Eggs?

Yes, you can make a soft and tasty carrot loaf cake without eggs.

Use Yogurt: 1/4 cup plain yogurt = 1 egg. Keeps the cake moist and fluffy.
Use Mashed Banana: 1/4 cup mashed banana = 1 egg. Adds mild sweetness.
Use Applesauce: 1/4 cup = 1 egg. Helps bind and adds moisture.
Use Vinegar + Baking Soda: 1 tbsp vinegar + 1 tsp baking soda = 1 egg. Makes it rise well.
Use Buttermilk: 1/4 cup = 1 egg. Adds a light, soft texture.

Can I Add Pineapple Or Coconut To Carrot Loaf Cake?

Yes, both can make your carrot loaf even tastier and moist.

Crushed Pineapple: Adds sweetness and moisture. Drain before mixing to avoid soggy batter.
Desiccated Coconut: Adds texture and flavor. Use about 1/4 to 1/2 cup.
Balance Flavors: Reduce sugar slightly if adding sweet pineapple.
Mix Gently: Fold into the batter last to keep texture light.

How Do I Stop My Carrot Loaf From Sinking In The Middle?

Here are smart tips to help your loaf bake evenly and not sink.

Don’t Overmix Batter: Overmixing makes the loaf dense and heavy.
Use Fresh Baking Powder/Soda: Old leavening agents won’t rise properly.
Bake All the Way: Check with a toothpick—if it comes out clean, it’s done.
Right Oven Temp: Too hot = rises fast and sinks. Use 160–170°C (320–340°F).
Room Temp Ingredients: Cold ingredients can mess up the baking process.
Use Proper Pan Size: Too small = overflows, too big = undercooked center.

Can I Use Pre-Shredded Carrots In Carrot Cake?

You can, but fresh carrots give better results.

Fresh Carrots Are Best: They hold more moisture and taste fresher.
Pre-Shredded Are Dry: Often too dry and thick, may affect cake texture.
If Using Pre-Shredded: Soak in water for 10 mins, drain, and pat dry.
Grate Your Own: Use fine or medium grater for best texture and even baking.

How Do I Make Carrot Loaf Cake Gluten-Free?

It’s easy to enjoy a gluten-free carrot loaf with the right ingredients.

Use Gluten-Free Flour Blend: 1:1 baking flour blends work well.
Add Binder: Use xanthan gum (1/2 tsp per cup of flour) if not in the blend.
Don’t Overmix: Stir just until combined to keep it soft.
Check Baking Time: Gluten-free cakes may need a few extra minutes.
Try Almond or Oat Flour: These can work too, but adjust liquids as needed.

Can I Freeze Carrot Loaf Cake?

Freezing carrot loaf cake is a great way to keep it fresh for longer. Just follow these tips:

Cool it completely: Make sure the cake is fully cooled before freezing so it doesn’t get soggy.
Wrap tightly: Use plastic wrap and then foil to seal it well. This keeps out air and stops freezer burn.
Use an airtight container: If you want extra protection, put the wrapped cake inside a container.
Freeze without frosting: If possible, freeze the cake without cream cheese frosting. Add the frosting after thawing.
Label it: Write the date on the wrapping so you know when you froze it.
Use within 2-3 months: It’s best to eat the cake within this time for the best taste and texture.
Thaw properly: Let it sit in the fridge overnight or at room temperature for a few hours before serving.