Carrot Cake Loaf – Quick, Moist & Irresistibly Fluffy

Carrot Cake Loaf is the kind of treat that feels like a warm hug on a chilly afternoon. It’s one of those cozy, crowd-pleasing bakes that makes your kitchen smell like a dream and gets gobbled up way faster than you expect. This recipe for carrot cake loaf is super moist, perfectly spiced, and topped with the dreamiest cream cheese glaze—yes, the kind that makes you “just one more slice” your way into finishing the whole thing.

The best part? You don’t need a mixer or any fancy gadgets—just a whisk, a bowl, and a few pantry staples. Whether you’re baking for your family, brunch guests, or just because your sweet tooth came knocking, this carrot cake loaf recipe checks all the boxes: easy, delicious, and impressively bakery-worthy. So if you’ve been craving a nostalgic treat that’s equal parts cozy and craveable, this one’s a keeper. Grab your carrots—we’re doing this.

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What is Carrot Cake Loaf?

Carrot Cake Loaf is basically carrot cake’s easier, loaf-shaped cousin. It brings all the sweet, spiced flavor you love from the classic layered version, but skips the fuss of stacking, frosting, and leveling. Instead, everything goes into one loaf pan, bakes up into a moist and tender cake, and gets crowned with a thick drizzle of cream cheese glaze. It’s like the sweet spot between dessert and snack, and if you ask me, it totally counts as breakfast too (cream cheese = protein, right?).

What makes carrot cake loaf stand out is the texture: finely grated carrots keep it incredibly moist without making it dense. The warm spices—cinnamon, nutmeg, cloves, and a hint of allspice—add cozy depth, while sour cream and milk bring the fluff factor. It’s the kind of bake that feels fancy but comes together with just a bowl and a whisk. A total win for busy bakers who still want something homemade and heartwarming.

Reasons to Try Carrot Cake Loaf

There are so many reasons to fall head over heels for this carrot cake loaf recipe. First off, let’s talk simplicity. No stand mixer, no layers, no weird ingredients. Just one bowl, one whisk, and one loaf pan. It’s the ultimate “I want cake but don’t want to work for it” kind of bake. Second, the flavor is out-of-this-world delicious. It’s sweet but not too sweet, warmly spiced without being overpowering, and that tangy cream cheese glaze? Next level.

If you’re trying to win over picky eaters, skeptical partners, or just treat yourself to something special, this loaf is a secret weapon. It’s also incredibly versatile. Want to toss in some chopped pecans or raisins? Go for it. Skip the glaze and serve it with a cup of coffee? Still amazing. And if you’re looking for more dessert inspo, don’t miss this Heart-Shaped Brownies recipe that’s just as adorable as it is easy. Bottom line: this carrot cake loaf is easy, crave-worthy, and downright satisfying.

Ingredients Needed to Make Carrot Cake Loaf

Here’s everything you’ll need to whip up this dreamy carrot cake loaf recipe:

• 1 3/4 cups finely grated carrots (from about 3 large or 4 medium carrots)
• 1/2 cup vegetable or canola oil
• 3/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup full-fat sour cream, room temperature
• 1/4 cup whole milk, room temperature

Cream Cheese Glaze:

• 1 cup powdered sugar
• 2 tablespoons very soft cream cheese
• 3 to 4 tablespoons whole milk

Instructions to Make Carrot Cake Loaf – Step by Step

Step 1: Prep Your Pan and Oven

First things first—preheat your oven to 350°F. Don’t skip this; starting with a hot oven helps the cake rise properly and cook evenly. While the oven’s doing its thing, grab a 9×5” loaf pan and line it with parchment paper. Let the parchment hang over the sides like little handles—trust me, your future self will thank you when you’re lifting the loaf out with zero sticking. No parchment? Lightly grease and flour the pan.

Step 2: Mix Oil and Sugars

In a big mixing bowl, pour in your vegetable oil, dark brown sugar, and granulated sugar. Whisk that together for about 30 seconds. It’ll look kind of like wet sand—that’s totally normal. This step helps start dissolving the sugar and gets your base nice and smooth.

Step 3: Add Eggs and Vanilla

Crack in your eggs one at a time. Whisk each one in before adding the next so you don’t end up with a lumpy mess. Then stir in the vanilla extract. This adds that subtle, sweet aroma that makes the loaf smell and taste bakery-level good.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Yes, you really want to sift here—it helps prevent clumps and gives you that light, fluffy texture we all dream about. The spice blend is what gives this loaf that unmistakable carrot cake flavor, so don’t be shy with the cinnamon!

Step 5: Bring It All Together

Now comes the fun part—combining wet and dry. Using a wooden spoon or large spatula, add the flour mixture to the wet ingredients in stages, alternating with the sour cream and milk. Think of it like this: dry-wet-dry-wet-dry. Start and end with the flour. Gently fold everything together until it’s almost combined. Don’t overmix—no one likes a tough loaf.

Step 6: Add Carrots (and Extras)

Time to stir in those gorgeous grated carrots. They should be finely grated—think soft and delicate, not chunky. This keeps the loaf moist without making it heavy. If you’re a texture fan, now’s the moment to fold in chopped walnuts, pecans, or even golden raisins. Totally optional, but they add fun little pops of flavor.

Step 7: Pour and Smooth

Scoop the batter into your prepared loaf pan and smooth the top with your spatula. It’ll look thick and dreamy. Tap the pan gently on the counter to release any air bubbles. Then it’s ready for the oven!

Step 8: Bake It

Pop that beauty onto the center rack and bake for 55–60 minutes. It should be golden on top and a toothpick poked into the center should come out mostly clean, maybe with a few moist crumbs. If the top is getting too brown but the middle isn’t done yet, tent it with foil during the last 10–15 minutes. That’ll protect the top without messing up the bake.

Step 9: Cool Before Glazing

Once baked, let the loaf cool in the pan for 30 minutes. That helps it firm up so it doesn’t fall apart when you lift it. Use the parchment paper handles to transfer it to a wire rack, then let it cool completely. No shortcuts here—the glaze will melt right off a warm loaf, and we’re not about that mess.

Step 10: Make the Cream Cheese Glaze

In a medium bowl, beat the softened cream cheese with a hand mixer until smooth. Add the powdered sugar slowly, then drizzle in 2 tablespoons of milk. Mix until thick but pourable. If it’s too thick, add another splash of milk. Too thin? Add a bit more sugar. You want a consistency that’s dreamy enough to drizzle but thick enough to stay on top.

Step 11: Glaze and Set

Once your carrot cake loaf is fully cooled (I know, waiting is the hardest part), pour or drizzle the glaze over the top. Let it sit for 15–20 minutes to firm up slightly before slicing. That gives the glaze time to settle into its silky, crackly state of perfection.

Looking for more cozy desserts like this one? You’ll love my Cinnamon Roll Sugar Cookies or the ultra-moist Lemon Blueberry Bread—both are perfect for gifting or hoarding. No judgment.

What to Serve with Carrot Cake Loaf

Carrot cake loaf is a treat all on its own, but if you want to make it part of a full experience, pair it with a warm chai latte, a big mug of cinnamon tea, or good old-fashioned coffee. It also plays well with savory brunch dishes—try it alongside this Healthy Chicken Salad with Grapes for a fresh, bright contrast. If you’re doing a spring spread, it goes beautifully next to a crisp Blueberry Pistachio Spring Salad. Basically, it’s your brunch MVP.

Key Tips for Making Carrot Cake Loaf

1. Use room temp ingredients—cold eggs and sour cream can mess with the texture.
2. Finely grate the carrots—big chunks = soggy spots.
3. Don’t overmix—a gentle hand keeps your loaf light and fluffy.
4. Tent if needed—foil during the last 10 mins helps prevent burning.
5. Cool completely before glazing—don’t rush the magic.
6. Customize it—add-ins like chopped nuts, raisins, or even shredded coconut can take it up a notch.

Storage and Reheating Tips for Carrot Cake Loaf

Got leftovers? Lucky you. If your loaf is glazed, store it tightly covered in the fridge—it’ll keep for up to 4 days. For the best texture, let slices come to room temp before eating, or microwave for about 10 seconds to bring back that just-baked softness. No glaze? You can keep it wrapped at room temp. It also freezes well! Wrap in plastic, then foil, and freeze for up to 2 months. Let it thaw on the counter for a few hours before serving.

FAQs

Can I use pre-shredded carrots? Technically yes, but they’re usually too thick and dry. Freshly grated is best.

Can I make this gluten-free? You can try swapping with a 1:1 gluten-free flour blend, but results may vary slightly.

Can I double the recipe? Yep, bake it in two loaf pans or one 9×13 pan and adjust the bake time accordingly.

Can I make it without the glaze? Absolutely. It’s still moist, flavorful, and sweet enough on its own.

What if I don’t have sour cream? Greek yogurt works great in a pinch.

Final Thoughts

Carrot Cake Loaf is one of those humble recipes that brings serious joy. It’s simple, nostalgic, and the kind of thing people keep sneaking slivers of until—oops—it’s gone. From the tender crumb to that velvety cream cheese glaze, this loaf hits all the right notes. Whether you’re baking for Easter, meal prepping a sweet treat, or just need something comforting on a random Tuesday, this one’s for you. If you liked this recipe, you might also enjoy something fruity and bright like my Strawberry Sheet Cake or a crowd-pleaser like Samoas Cookie Pie. Happy baking, and don’t forget to grab an extra fork—you’ll want a buddy to “taste test” with.

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