Carrot Cake Loaf

carrot cake loaf

Jessie Sheehan / The Spruce

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 12 servings
Yield: 1 loaf

Carrot cake is beloved by all. It's always moist thanks to the inclusion of oil in its ingredient list as well as copious amounts of shredded carrots. It takes wonderfully to add-ins like dried fruit, nuts, and even pineapple. It's also easy to mix up without a stand or hand mixer and, besides the shredding of the carrots, it takes almost no time to assemble.

Many people love a layered carrot cake, generously frosted with tangy cream cheese frosting, but when you're craving carrot cake and don't necessarily have the energy, time, or inclination to go all out with a layered-job, try a carrot loaf cake.

A loaf cake might not be quite as sexy as a layer cake, but it is easier to prepare, wonderfully portable, and lasts for days on the counter and can therefore be nibbled-at whenever you make your way through the kitchen. In short, we would not be remotely surprised if this fab, easy-peasy carrot loaf cake became your new go-to.


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 3/4 cups light brown sugar
  • 3/4 cup vegetable oil 
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1 large yolk
  • 2 cups carrots (finely grated)

Steps to Make It