Moist Homemade Carrot Cake Loaf (Easy, Spiced & Perfect Every Time)
Carrot Cake Loaf is one of those recipes I keep coming back to, especially when I want something comforting but not overly complicated. I love baking this loaf on quiet afternoons when I’m craving a treat that feels homemade and familiar.
The warm spices, tender crumb, and subtle sweetness make it perfect with a cup of tea or coffee. What I enjoy most about this carrot cake loaf is how easy it is to pull together with simple pantry ingredients, yet it still feels special enough to share.
It’s a great way to use up extra carrots, and the loaf stays moist for days, which honestly makes it even better the next morning. This is the kind of recipe that never disappoints and always gets asked for again.
Why You’ll Love This Recipe
- Easy to Make: No mixer required and simple steps make this loaf very beginner-friendly.
- Perfectly Moist: Grated carrots and oil keep the loaf soft and tender every time.
- Warm, Cozy Flavor: Cinnamon and spices give it that classic carrot cake taste.
- Simple Ingredients: Everything you need is easy to find and likely already in your kitchen.
- Great for Any Occasion: Perfect for breakfast, snacks, or a casual dessert.
Carrot Cake Loaf
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, sugar, oil, and vanilla until smooth.
- Stir the dry ingredients into the wet mixture just until combined.
- Fold in grated carrots and nuts if using.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Store covered at room temperature for up to 3 days.
- Refrigerate for longer storage or freeze for later.
- Add raisins or swap walnuts for pecans if desired.
Pro Tips
- Finely grate the carrots so they blend smoothly into the batter.
- Use room-temperature eggs for better mixing.
- Don’t overmix the batter or the loaf may turn dense.
- Line the loaf pan with parchment for easy removal.
- Check doneness with a toothpick in the center, not the edges.
- Let the loaf cool completely before slicing for clean cuts.
- Add nuts or raisins only if you like extra texture.
- Store overnight for even better flavor the next day.
FAQs
Can I use pre-shredded carrots?
Freshly grated carrots work best because they’re more moist.
Can I make this loaf dairy-free?
Yes, this recipe is naturally dairy-free if you skip cream cheese toppings.
What size loaf pan should I use?
A standard 9×5-inch loaf pan works perfectly.
Can I freeze carrot cake loaf?
Yes, wrap it tightly and freeze for up to 2 months.
Why did my loaf sink in the middle?
It may be underbaked or the oven temperature could be too low.
