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!
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
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.
Susan
Just made this and it turned out very good! I made a couple modifications: I used vegetable oil and only used 1/4 cup, I also used whole wheat flour, and brown sugar but half the amount and added a little honey. Delicious!! Thank you.
Christine Ferguson
This turned out so delicious!!!! What a treat, will make again for sure.
Meymi
Hi Christine, I am so glad you enjoyed this carrot cake. Thank you for your comment!
Debra
I have this carrot cake loaf in the oven now and it smells so delicious
Meymi
Hi Debra, Thank you for trying my recipe. I hope you enjoy this carrot cake as much as I do!
Sherry
I just made this recipe, but used sugar free substitute.The rest I followed the recipe
Turned out amazing.
I will definitely bake again !
Thank you for the recipe 🙏
Meymi
Hi Sherry, I am so happy that you loved this recipe so much! Thank you for your comment!
Mary
Can I use applesauce instead of oil?
Meymi
Hi Mary, You probably can but I haven’t tried it. If you try I’d love to hear how it turns out!
Mischka
Hi! I love this recipe and so does my family! Is there anything I could use instead of olive oil and sugar? Trying to lessen the calories but keep the yumminess!
Meymi
Hi Mischka, I’m so glad you love this recipe. I haven’t tried this cake with alternative ingredients so I’m not sure how to substitute.
Arlene Matthys
Can you use a couple of jars of baby food carrots in place of the 2 cups of carrots?
Meymi
Hi Ariene, I haven’t tried so I am not sure but as jars of baby carrots may have excess water, you may need to increase the flour. If you try, I would love to hear how it turns out for you! Thank you!
Amanda
This recipe is so moist and I’m saving it to do again! My family gobbled it right up!
Meymi
Hi Amanda, I’m so glad to hear that your family enjoyed this cake loaf so much! Thank you for your comment!
elaine
Love carrot cake bread and want to give mini loaves as gifts this holiday season what would be the temperature and time to cook them
Meymi
Hi Elaine, You can bake at the same temperature, probably 20-25 minutes. I would check the oven after 18 minutes. You should bake until a toothpick that is inserted in the center comes out clean.
Karen
It’s in the oven now, I may add a little crushed pineapple next time.
Kari
Hi Karen, I haven’t tried this yet but would love to add crushed pineapple as well. Have you tried that yet? If so, did you make any other adjustments?
Bridget
Hi sounds delicious but would you know if I can use almond flour and if so do I leave out the baking powder. Thanks so much
Meymi
Hi Bridget, I haven’t tried this recipe with almond flour so I’m not sure how to substitute flour.
Munira Bengashier
I tried this recipe it is so easy and tasty. 💕💕 Thank you
Meymi
Hi Munira, I’m so glad you enjoyed this recipe. Thank you for your comment!
Anna
Yum. I used sligthly less sugar and run out on the flour so probably was 3 spoons short haha still delicious
Sherry Cantar
OMG, I just made this…absolutely amazing! It really is a perfect loaf.
I added about 1/4-1/2 tsp of grated orange zest. It adds a really lovely flavour.
Thanks for the recipe!
Meymi
Hi Sherry, I’m so happy to hear that you loved this recipe so much. Thank you for your feedback!
Andrea
Hi, can you use butter instead of oil? And what about using yogurt??
Meymi
Hi Andrea, You can use butter but olive oil adds a nice flavor besides making this cake moist. You should use 2/3 cup of melted butter. You probably asked yogurt for moisture but I think it should be fine with melted butter. If you try, I’d love to hear your feedback!
Presley
Made this is in the air fryer as I don’t have an oven. 325 for 25 mins- turned out PERFECT
Meymi
Hi Presley, Thank you so much for your feedback!
Louise (Canada)
WOW! Delicious.
I was worried about the oil making the loaf greasy, but it turned out beautifully. I doubled the recipe (making 2 loaves)
I also grated orange rind from 1 navel orange and added 1 small can of drained crushed pineapple into it all.
For the flours, I used 1/2 all purpose and 1/2 whole wheat.
Meymi
Hi Louise, I’m so glad you loved this loaf so much! Thank you for your feedback!
Christina
So good! I may have added an extra turn of olive oil, and of course fall treats need dried cranberries. But if you make this recipe exactly as-is it will be delightful. Such good smells while baking.
Angele
Making a second one since last night 😆
Easy to make
Meymi
Hi Angele, I’m so happy to hear that you loved this carrot cake so much! Thank you for your comment!
Michele
Could I use oatmeal instead of walnuts?
Meymi
Hi Michele, You can use oatmeal but walnuts add a nice flavor.
Sonia Reedy
Hello,
I made mini cake loaves as Christmas gifts this year. Your recipe was very delicious and glad I followed your recipes instructions!
Meymi
Hello Sonia, I’m so glad you loved this recipe and the instructions were helpful. Thank you for your comment!
Barb
Made this today to use up carrots. It was very good and will make again. I had no walnuts, so used raisins.
Meymi
I’m so glad you loved this recipe so much! Thank you for your feedback!
Dorian
Very tasty carrot 🥕 cake 🎂 type loaf 🍞. Just what I needed to use up some carrots and make dessert!
Meymi
Hi Dorian, I’m so happy that you enjoyed this recipe! Thank you for your comment!
Earlyne
Just had some fuzzy carrots in the fridge and had to use them in this wonderful delicious, scrumptious cake. Light, airy, flavourful, yummy!
Meymi
Hi Earlyne, I’m thrilled to hear you loved this cake so much. Thank you for your comment!
B
I was a bit skeptical at first because it was such a simple recipe but man oh man was I wrong! So yummy! So easy!
Sandy Hopkins
2nd time I’ve made this. It’s a perfect fall recipe. Family loves it.
Meymi
Hi Sandy, I’m so happy to hear you love this recipe so much! Thank you for your comment!
Martha
Made this today and it came out great. I followed the recipe with everything except I used canola oil instead of olive oil. You are right about not over baking. I checked it at 50 minutes, not quite done and 55 minutes was probably two minutes too much but it still tasted great. I’m keeping this recipe! So easy. I would have uploaded a picture but don’t see a prompt to do so.
Meymi
Hi Martha, I’m thrilled to hear this recipe is a keeper for you! Thank you so much for your feedback. You can upload it to Pinterest:)
Fran
Very impressed with this loaf. I added a touch of allspice in addition to the cinnamon and nutmeg. Wasn’t sure how it was going to come together when adding the flour (looked dry) but I trusted the process. Lovely weekend breakfast.
Meymi
Hi Fran, I’m so happy to hear you enjoyed this recipe a lot. Thank you for your comment!
Laura Crowell
This turned out great! I’m thinking of adding crushed pineapple next time. Curious how much to add and if I need to make any other adjustments.
Meymi
Hi Laura, I’m thrilled to hear you enjoyed this recipe so much. Usually pineapple is used to give moisture to carrot cakes. As this cake is already moist without being greasy, I would keep it as is. This year I tried this recipe with pineapple to see if it would make a difference. It was good but it didn’t add anything. There was just an extra ingredient and I decided not to publish it. But if you still want to test it, you can use 160 grams (1 and 1/2 cup) of grated carrots and 150 grams (2/3 cup) of crushed, drained pineapple. You should bake until a toothpick that is inserted in the center comes out clean. If you try, I’d love to hear your feedback.Thank you!
Rebecca Reed
This is absolutely delicious! Made a vanilla bean cream cheese frosting, and put a thick layer of it on top. Probably the best variation of carrot cake I have ever tasted!
Meymi
Hi Rebecca, I’m thrilled to hear you loved this recipe so much! Vanilla bean cream cheese frosting sounds delicious. Thank you for your comment!
Martha Young
Hi Rebecca. Would you consider putting your vanilla bean frosting recipe here in the comments section. Would love to have it. Thanks, Martha
Rebecca Reed
You got it! I pretty much just made it up as I went but this is my best memory of what I did: use the whisk attachment on your mixer to whip together 4 ounces cream cheese (1/2 stick) and 3 T unsalted butter until lighter and smooth. Add 1 t vanilla bean paste, a pinch of salt, and 2 t heavy whipping cream and mix. Slowly add about 1.5 cups powdered sugar, until texture is as desired.
It was SO good and this was plenty for a thick layer on the loaf!! Highly recommend.
Martha Young
How much of the whipping cream? Wasn’t sure.
Becca
2 teaspoons 😊