Carrot Cake Loaf (Quick Bread)
carrots
Updated 12th March 2024
This super moist carrot cake loaf/ quick bread is both easy and delicious, and also generously topped with a cream cheese frosting. It is THE easiest carrot cake to make! No need to take out the electric mixer for this one - this is all just bowl, whisk and spatula. It’s perfect for any occasion but most definitely meant for afternoon coffee or tea break (I wouldn’t judge if you enjoy a slice for breakfast though). If you like carrot cake as much as I do but want a simpler smaller dose of it - this loaf is definitely for you. All the classic flavours of a carrot cake in a simple loaf. Even though it’s a loaf, served thickly sliced, it’s still a plate and fork kind of cake.
When it comes to my favourite cakes, Carrot Cake is right up there! And when it comes to my favourite carrot cake loaf recipe, this is it. It’s yields a tasty moist loaf every time! Who can resist carrot cake in any form - especially with my absolutely favourite icing – cream cheese icing? I know I can’t and this time I added a little orange zest to the icing and it was amazing - I strongly recommend it. It adds a really nice freshness to the whole cake. It’s not overpowering at all but a definite flavour enhancer. It is optional though. In this recipe I suggest pouring/spooning the icing over the top of the loaf because it looks pretty, but you can always keep the icing separate and dollop it onto the plate or yo can even enjoy this cake sliced warm and plain with a slather of butter or even as is with a dusting of powdered sugar.
Ingredients for this moist and delicious carrot loaf cake
For the Cake
- FLOUR: I use all purpose flour but you can easily make it gluten free with an all purpose 1-1 gluten free flour.
- OIL: Using oil instead of unsalted butter is helpful in ensuring the cake is moist as are the two different types of sugar. I used vegetable oil but you can use coconut oil, canola, sunflower or even olive oil which will give this cake a deeper richer flavour or ant neutral oil.
- EGGS: 2 large eggs at room temperature is what you need for this recipe
- BUTTERMILK: It adds flavor and moisture to the cake. Feel free to use regular whole milk as a substitute if needed.
- SUGAR: There are both brown sugar and granulated sugar in this loaf cake. Brown sugar adds a deep flavor and both sugars are hygroscopic, meaning they love and hold onto water, keeping the cake nice and moist. While it is possible to reduce the sugar successfully, it generally comes at some cost to the quality and texture of the finished loaf. Feel free to experiment.
- CARROTS: Definitely the star of this cake. I like to use the small or medium grate, so that the carrot pieces are not too large. I recommend shredding your own carrots for best flavour and texture. I don’t recommend using pre-shredded carrots unless that is all you have.
- WALNUTS: These are definitely optional. You can use pecans instead or even raisins or leave it plain.
- SPICES: Feel free to use as little or as much of the spices as you like. I used a combo of cinnamon, ginger, all spice and a touch of nutmeg.
- BAKING SODA, BAKING POWDER & SALT: For leavening and flavor
- VANILLA EXTRACT: Always adds that perfect warm vanilla essence to baked goods. I always use pure vanilla extract if possible
For the Frosting
- CREAM CHEESE: I use full fat cream cheese for best flavor. Make sure it is room temperature so that it mixes well with the sugar
- ICING SUGAR/CONFECTIONER’S SUGAR: To sweeten the frosting. Feel free to adjust amounts if needed adding a little extra to adjust the texture if desired
- VANILLA EXTRACT: Adds a hint of flavor to the icing
- ORANGE ZEST: This may sound sort of weird but trust me on it. I use freshly grated zest of one small orange or approximately 1 teaspoon. It brightens up the flavors in the carrot cake without overpowering. Ofcourse if you prefer to leave it out that is fine- feel free to ad a pinch of cinnamon or spice for additional flavor to the frosting or simply omit and leave as is with the vanilla
How to make the perfect carrot cake loaf:
It’s an easy bowl and spoon recipe until you get to the icing then we need switch things up to the mixer.
- Prepare pan by greasing and lining the loaf pan with parchment paper for easy removal.
- Whisk together the dry ingredients
- Whisk together the wet ingredients with the sugars and eggs
- Add the wet ingredients to the dry and mix until just combined
- Fold in the carrots and nuts if using
- Transfer to loaf pan and bake until golden and baked through and toothpick comes out clean with a few moist crumbs
- Allow to cool fully before icing
- Mix together the icing ingredients and then frost loaf and serve and enjoy!
Carrot Cake Storage & Freezing
- Storing without frosting: Cover tightly with plastic wrap and store leftover cake at room temperature for up to 3-4 days or in the refrigerator for up to 7 days.
- Storing with frosting: Cover and store leftover bread in the refrigerator for up to 1 week.
- Freezing Instructions: Loaf freezes best without frosting. Freeze baked & cooled loaf for up to 3 months. Allow Cake to cool competely then wrap tightly with a couple of layers of plastic wrap then foil and place in the freezer. I don’t recommend freezing with frosting. Thaw overnight in the refrigerator. Bring to room temperature and make frosting and frost before serving.
If you like this carrot cake loaf recipe you will love these:
Recipe
Ingredients
For the Cake
- 1¾ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1½-2 teaspoons cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon allspice
- Pinch of nutmeg (optional)
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ⅔ cup neutral vegetable oil
- ½ cup buttermilk, room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups grated carrots (approx 4-6 small-medium size carrots)
- ½ cup chopped walnuts (optional)
For the Orange Cream Cheese Icing/Frosting
- 200g/7 oz/ounces cream cheese, room temperature
- 1 cup icing sugar
- ¼ teaspoon vanilla extract
- Zest of 1 small orange or 1 teaspoon (this is optional but recommended)
- A couple tablespoons of chopped walnuts for sprinkling over frosting (optional)
Directions
- Preheat oven to 350°F and grease and line a 9 × 5-in. loaf pan/loaf tin with parchment paper.
- In a large bowl whisk together the flour, baking powder, baking soda, salt and all the spices.
- In a medium size bowl whisk together the eggs, oil, buttermilk, sugars and vanilla until well combined.
- Stir the wet ingredients into the flour mixture with wooden spoon or rubber spatula until just combined a few streaks of flour is totally fine.
- Then fold in the carrots and the walnuts if using until distributed through the batter without over mixing.
- Pour batter into prepared loaf pan and bake approx 50-60 min or until a tester inserted into centre of loaf comes out clean or with a few moist crumbs. (cover bread loosely with aluminum foil halfway through to prevent heavy browning on top if needed)
- Cool in pan for 10 min. Remove from pan and cool completely on wire rack.
- While the cake is cooling make your icing. In a medium bowl beat the cream cheese until smooth then gradually beat in the icing sugar a little at a time until combined. Mix in the vanilla then the orange zest if using. Spread over cooled loaf and sprinkle with chopped walnuts.
- Storing without frosting: Cover tightly with plastic wrap and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 7 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to 1 week.
Recipe Notes
- Freezing Instructions: Loaf freezes best without frosting. Freeze baked & cooled loaf for up to 3 months. Allow Cake to cool competely then wrap tightly with a couple of layers of plastic wrap then foil and place in the freezer. I don’t recommend freezing with frosting. Thaw overnight in the refrigerator. Bring to room temperature and make frosting and frost before serving.
Adapted from Chatelaine/BBC Food
