This Carrot Loaf Cake is the ideal way to have cake for breakfast. The loaf is filled with a sweet carrot and cinnamon flavor, pairing perfectly with the vanilla cream cheese frosting.

A slice of Carrot Cake Loaf broken in half.

I don’t think carrot cake gets the love it deserves.

Which is why I made this recipe!

The flavors are INCREDIBLE. It’s the perfect treat to enjoy in the spring or fall seasons.

This Frosted Carrot Cake Loaf is a delicious recipe to bring to your next gathering or to enjoy on the weekend at home!

Main Ingredients

Measured ingredients to make Carrot Loaf Cake.

Why You Will LOVE This Recipe

The texture. The loaf is perfectly soft and moist in every bite with a slight crunch in the crust on the top.

Incredible flavor. Every cake bite is filled with cinnamon, nutmeg and a slight ginger flavor. And when paired with the cream cheese frosting, it is the ultimate bite!

Simple. This recipe is incredibly easy to make. The hardest part is grating the carrots, however, the batter comes together quickly.

How To Make This Carrot Loaf Cake with Frosting

  1. Preheat the oven to 350 degrees F
  2. To a large mixing bowl, add both sugars, eggs, vanilla extract and oil to a bowl
  3. Whisk until combined 
  4. Add the greek yogurt
  5. Whisk
  6. Add the grated carrots and whisk into the wet ingredients
  7. Fold the dry ingredients into the wet until just combined
  8. Let the batter rest in the bowl for 30 minutes
  9. Transfer the batter to a greased loaf pan
  10. Bake for 55-58 minutes or until a toothpick comes out of the center clean
  11. Let the loaf cool completely
  12. While cooling, make the frosting
  13. To a mixing bowl, add the salted butter, cream cheese and vanilla extract
  14. Use an electric hand mixer until smooth and creamy
  15. Add 1 cup of powdered sugar
  16. Mix until combined 
  17. Add the remainder of the powdered sugar
  18. Mix again until combined
  19. Frost the cooled loaf cake
  20. Slice and enjoy!
Wet ingredients in mixing bowl.
Add the wet ingredients to a bowl
Wet ingredients in mixing bowl.
Whisk until combined
Wet ingredients in mixing bowl.
Add the greek yogurt, mix
Wet ingredients in mixing bowl with grated carrots.
Add the shredded carrots
Wet ingredients in mixing bowl with grated carrots.
Mix until the wet ingredients
Adding dry ingredients to the mixing bowl.
Add the dry ingredients
Carrot cake batter in a mixing bowl.
Fold into the batter
Carrot cake batter in a loaf pan lined with parchment paper.
Rest the batter then transfer to a loaf pan
Baked Carrot Loaf Cake in a loaf pan lined with parchment paper.
Bake
Baked Carrot Loaf Cake topped with dollops of frosting.
Let the loaf cake cool before frosting
Frosted carrot cake loaf with carrot frosted decorations on top.
(Optional) Add carrot decorations
A side view of Frosted carrot cake loaf with carrot frosted decorations on top.
Slice
Slices of carrot loaf cake on a serving platter.
Enjoy!

Frequently Asked Questions

What size loaf pan should I use?

I use an 8½” x 4½” aluminized steel & silicone loaf pan from Sur La Table. This loaf pan is very similar (and cheaper too).

Can this recipe be made gluten-free friendly?

Yes! Substitute the All Purpose Flour for Gluten Free All Purpose Flour at a 1:1 ratio.

What should I do if the top of the loaf starts to brown?

Cover the top with aluminum foil until it is done baking.

How do I know the Carrot Loaf Cake is done baking?

When a toothpick comes out of the center clean.

What is the best way to store the leftover Carrot Cake Loaf?

Store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.

Slices of Frosted Carrot Loaf Cake with carrot frosting decorations.
A slice of Carrot Cake Loaf broken in half.

Carrot Loaf Cake

Prep Time: 10 minutes
Cook Time: 55 minutes
Resting Time: 30 minutes
Total Time: 1 hour 35 minutes
Yield: 10 slices
This Carrot Loaf Cake is the ideal excuse to have cake for breakfast. The loaf is filled with a sweet carrot and delicious cinnamon flavor, pairing perfectly with the vanilla cream cheese frosting.
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Ingredients
 

  • 1/2 cup Dark Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Baking Oil, or Avocado Oil or Olive Oil
  • 1/2 cup Plain Greek Yogurt, 2% or 5%
  • 1 cup Grated Carrots, about 3-5 large carrots
  • 2 cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Ground Ginger

Vanilla Cream Cheese Frosting

  • 1/4 cup Salted Butter, softened to room temp
  • 4 oz Plain Cream Cheese, softened to room temp
  • 2 tsp Vanilla Extract
  • 2 1/2 cups Powdered Sugar

Instructions
 

  • Preheat the oven to 350 degrees F
  • To a large mixing bowl, add both sugars, eggs, vanilla extract and oil to a bowl
  • Whisk until combined
  • Add the greek yogurt
  • Whisk
  • Add the grated carrots and whisk into the wet ingredients
  • Fold the dry ingredients into the wet until just combined
  • Let the batter rest in the bowl for 30 minutes
  • Transfer the batter to a greased loaf pan (Tip: line with parchment paper on the sides for easy removal)
  • Bake for 55-58 minutes or until a toothpick comes out of the center clean
  • Note: if the top is browning quickly and it isn't fully baked, cover the top loosely with aluminum foil until the loaf is ready to be taken out of the oven
  • Remove from the oven
  • Let the loaf cool completely then remove from the pan
  • While cooling, make the frosting
  • To a mixing bowl, add the softened butter, cream cheese and vanilla extract
  • Use an electric hand mixer to combine until smooth and creamy
  • Add 1 cup of powdered sugar
  • Mix until incorporated
  • Add the remainder of the powdered sugar
  • Mix again until smooth and fully combined
  • Frost the cooled loaf cake
  • (Optional) Pipe on tiny carrots for decoration
  • Slice
  • Enjoy!

Nutrition

Serving: 1slice, Calories: 290kcal, Carbohydrates: 41g, Protein: 5g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 38mg, Sodium: 216mg, Potassium: 72mg, Fiber: 1g, Sugar: 21g, Vitamin A: 56IU, Vitamin C: 0.01mg, Calcium: 79mg, Iron: 2mg
Author: Jessica Selensky
Course: Breakfast, Dessert, Snack
Cuisine: American
Keywords: Blueberry Pancake Recipe, Carrot Bread, carrot cake, Carrot Cake Loaf, Carrot Loaf, Carrot Loaf Cake, Frosted Carrot Cake, Frosted Loaf, Loaf Cake, sweet breakfast, Vanilla Cream Cheese Frosting

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