This easy Carrot Cake Loaf recipe combines simple pantry ingredients to make a delicious and moist carrot cake bread. Top it with cream cheese frosting, and enjoy all the incredible flavors without the hassle of making a cake.
If you love quick bread recipes, try our Healthy Banana Bread, Lemon Poppy Seed Bread, Pumpkin Chocolate Chip Bread, or Chocolate Banana Bread!
Shhh… It’s Like Carrot Cake, But Easier
This Carrot Cake Loaf is Pure Magic
You’ll Be Carrot-Crazy About This Loaf
This Carrot Cake Loaf is Pure Carrot Gold
Carrot Cake Loaf
While I love my gourmet layered Carrot Cake, and my Easy Single-layer Carrot Cake, this Carrot Cake Loaf is what I’ve been making the most. It just uses simple pantry ingredients to make a moist and incredible carrot cake bread, so I can easily satisfy my carrot cake craving.
How to make Carrot Cake Loaf:
Combine Wet Ingredients: Mix together sugars, eggs, applesauce, oil, and vanilla. Stir in shredded carrot.
Finish Batter: In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, and allspice. Pour into wet mixture then stir to combine. Pour into prepared bread pan.
Bake: Place in oven at 350°F for 45-55 minutes, until a toothpick inserted in the center comes out clean. (If it’s getting too brown, tent a piece of foil on top until it’s done baking). Cool in pan for a few minutes before removing to a wire cooling rack to cool completely. Top with cream cheese frosting, if desired.
Storage and Freezing Instructions:
To Store: Store frosted carrot cake loaf in the fridge for 3-4 days. Without the cream cheese, it will keep at room temperature for 2-3 days.
To Freeze: Store frosted or unfrosted carrot cake bread in the freezer in an airtight container or freezer bag for up to 3 months. Thaw completely at room temperature before serving.
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Carrot Cake Bread
Equipment
Ingredients
- 1/2 cup granulated sugar
- ½ cup light brown sugar , packed
- 2 eggs , room temperature
- 1/3 cup unsweetened applesauce , or plain Greek yogurt
- 1/4 cup oil , (vegetable or canola oil)
- 1 teaspoon vanilla extract
- 1 cup carrot , grated
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
Optional Cream Cheese Frosting:
- 2 oz cream cheese
- 2 Tablespoons butter
- ¼ teaspoon vanilla extract
- ¾ cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line the bottom of a 8×4″ bread pan with a piece of parchment paper then spray lightly with cooking spray.
- In a large mixing bowl, combine sugars, eggs, applesauce, oil, and vanilla, mixing well to combine. Stir in shredded carrot.
- In a separate mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and allspice. Add to wet mixture then stir to combine.
- Bake at 350 degrees for 45-55 minutes, until a toothpick inserted in the center comes out clean. (If the loaves are browning too much on top during baking, tent a piece of foil over top until they’re finished baking).
- Cool in pan for a few minutes before removing to a wire cooling rack to cool completely.
Notes
Nutrition
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