Carrot Cake Loaf Recipe

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.