Carrot Loaf Cake
This cozy carrot loaf cake is moist, warmly spiced, and packed with grated carrots and pecans—topped with a creamy, tangy cream cheese frosting. Easy to make, big on flavor, and perfect for spring baking or nostalgic snacking.
Servings: 10 slices
Ingredients
For the carrot cake
Dry ingredients
- 1 ¾ cups all-purpose flour
- 1 heaping teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet ingredients
- 2 large eggs
- 6 tablespoons neutral vegetable oil
- 1 cup sugar
- 1 teaspoon vanilla extract
Other
- 2 cups grated carrot packed
- ½ cup finely chopped pecans
For the frosting
- 3 oz cream cheese softened
- 1 tablespoon butter softened
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar or more to taste
- frosting carrots, chopped pecans to garnish
Instructions
- Prep: Line a 4x8 inch loaf pan with baking parchment. Heat oven to 320°F.
- Dry ingredients: Combine dry ingredients in a small bowl. Set aside.1 ¾ cups all-purpose flour, 1 heaping teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, 2 teaspoons baking powder, ¼ teaspoon salt
- Wet ingredients: Add eggs to a large mixing bowl and beat with an electric mixer until light and fluffy, about 2 minutes. Add oil, sugar and vanilla extract and continue beating for another 2 minutes.2 large eggs, 6 tablespoons neutral vegetable oil, 1 cup sugar, 1 teaspoon vanilla extract
- Combine batter: Fold grated carrots and chopped nuts into egg mixture, using a rubber spatula. Then, fold in dry ingredients JUST until combined.2 cups grated carrot, ½ cup finely chopped pecans
- Bake: Spread batter in prepared loaf pan. Bake for 60-65 minutes, until a toothpick inserted into middle comes out clean. Cool in pan for 15 minutes, then remove and cool completely on a wire rack.
- Frosting: Beat all ingredients for frosting with an electric mixer until smooth and fluffy. Spread on the completely cooled cake, then decorate as you like.3 oz cream cheese, 1 tablespoon butter, ¼ teaspoon vanilla extract, ½ cup powdered sugar, frosting carrots, chopped pecans
Video
Notes
Ingredient notes:
Canola oil keeps the cake moist and easy, but melted butter works if you want extra richness. No individual spices? Pumpkin spice mix is fine, or just stick with cinnamon. Pecans can be swapped for walnuts—or left out entirely. Recipe tips:
Beat eggs until pale and frothy for the best rise. Use coarsely grated carrots for texture, and fold in the dry ingredients gently—no mixer, no overmixing. Let the cake cool completely before frosting, or the cream cheese will slide. Store frosted cake in the fridge, covered, for up to 2 days.
Canola oil keeps the cake moist and easy, but melted butter works if you want extra richness. No individual spices? Pumpkin spice mix is fine, or just stick with cinnamon. Pecans can be swapped for walnuts—or left out entirely. Recipe tips:
Beat eggs until pale and frothy for the best rise. Use coarsely grated carrots for texture, and fold in the dry ingredients gently—no mixer, no overmixing. Let the cake cool completely before frosting, or the cream cheese will slide. Store frosted cake in the fridge, covered, for up to 2 days.