introduction
I was juggling lunchboxes, two after-school activities, and a grocery list when my youngest wandered into the kitchen asking for something sweet but not fussy. I wanted a treat that felt homemade, that I could grab out of the oven after carpools and still have the house smell like comfort. This carrot cake loaf fits that exact moment — it bakes in one pan, stays soft, and pleases both the kids and my coffee-loving neighbor who always drops by. If you want a simple loaf to slice for school snacks or to serve with a cup of tea, this recipe delivers. For readers who need alternatives, I sometimes pair it with a gluten-free carrot cake idea when someone has a wheat-free guest, and it works just as well for busy afternoons.
why make this recipe
This carrot cake loaf gives home bakers a gentle win. It comes together fast, uses pantry staples, and keeps moist for days. The single loaf format makes portioning and serving easy — no layers, no frosting mess unless you want it. It’s perfect for after-school snacks, coffee dates, or a quick dessert. The texture stays tender thanks to grated carrots and oil, and you can add nuts or raisins without fuss. It’s an everyday cake that feels a little special, which is exactly what busy families need.
how to make Homemade Carrot Cake Recipe
Start by mixing the wet ingredients and sugar until they are smooth. Stir in the grated carrots and fold in the dry ingredients just until combined — do not overmix or the loaf will be dense. Pour the batter into a greased loaf pan and bake until a toothpick comes out clean. Let the loaf cool in the pan for a few minutes, then turn it out to cool completely before slicing. If you want frosting, spread a thin layer of cream cheese frosting once the loaf is fully cool. These steps keep the crumb tender and make slicing neat for snack packs or coffee table slices.
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For optional cream cheese frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Directions :
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large bowl, beat the granulated sugar, brown sugar, eggs, oil, yogurt (or sour cream), and vanilla until smooth.
- Stir the grated carrots into the wet mixture.
- Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Gently fold in nuts and raisins if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
- Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- For frosting: beat the cream cheese and butter until smooth, add powdered sugar and vanilla, and spread on the cooled loaf.
how to serve Homemade Carrot Cake Recipe
Serve slices plain for a lighter snack, or add a thin layer of cream cheese frosting for a sweet finish. Warm a slice for 10 seconds in the microwave and serve with a scoop of vanilla ice cream for a quick dessert. This loaf also pairs well with hot coffee or a cold glass of milk for kids. For brunch, arrange slices on a platter with fresh fruit and a dusting of powdered sugar. Keep slices uniform by using a serrated knife and wiping it clean between cuts.
how to store Homemade Carrot Cake Recipe
Store the cooled, unfrosted loaf tightly wrapped at room temperature for up to 3 days. If frosted, keep it in an airtight container in the refrigerator for up to 4 days. For longer storage, slice and freeze portions individually wrapped in plastic and foil for up to 2 months; thaw in the fridge or at room temperature. If you want to bring a loaf to a potluck, wrap it well and keep it chilled if you used cream cheese frosting.
tips to make Homemade Carrot Cake Recipe
- Grate carrots finely so they meld into the batter and keep the texture tender.
- Use room-temperature eggs and dairy for a smoother batter and even rise.
- Don’t overmix after adding flour — stop when you no longer see dry streaks.
- If you like a lighter crumb, swap half the oil for applesauce (same volume).
- For nut-free school snacks, leave out the nuts and add a handful of mini chocolate chips.
- Want plant-based options? Try the egg and dairy swaps in my notes on vegan carrot cake swaps to adapt this loaf easily.
variation (if any)
- Pineapple-Carrot Loaf: Fold in 1/2 cup drained crushed pineapple for extra moisture and a fresh flavor.
- Spiced Carrot Loaf: Add 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger for a warming spice blend.
- Nut-Free: Omit nuts and add 1/4 cup toasted coconut or extra raisins.
- Boozy Twist: Stir 1–2 tablespoons of bourbon or rum into the batter for grown-up flavor — a small splash lifts the aroma nicely.
FAQs
Q: How do I know when the loaf is done?
A: Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. A wet batter on the pick means it needs more time. If the top browns too quickly, tent with foil and continue baking.
Q: Can I make this loaf gluten-free?
A: Yes. Use a 1:1 gluten-free baking flour blend with xanthan gum and follow the same quantities. The texture will be slightly different but still moist. For more tips on gluten-free carrot cake ideas, check my earlier notes on adaptations.
Q: Can I add alcohol or flavors like whiskey?
A: You can add a tablespoon or two of spirit to the batter for adults-only servings. If you enjoy boozy desserts, think about pairing this loaf with a rich sauce or glaze similar to a whiskey cake glaze — but reduce any added liquid so the loaf stays set.
Q: Can I halve the recipe for a smaller loaf?
A: Yes. Use a smaller loaf pan (8×4-inch) and reduce bake time slightly — start checking at 35–40 minutes.
Q: Why did my loaf sink in the middle?
A: Possible causes: underbaked center, too much leavening, or sudden temperature changes. Make sure ingredients are measured correctly and avoid opening the oven in the first 30 minutes.
Conclusion
If you want another well-loved take on a carrot loaf with cream cheese frosting, check out this tested version for inspiration: Easy Carrot Cake Loaf with Cream Cheese Frosting – Days of Jay.
Carrot Cake Loaf
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large bowl, beat the granulated sugar, brown sugar, eggs, oil, yogurt (or sour cream), and vanilla until smooth.
- Stir the grated carrots into the wet mixture.
- Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Gently fold in nuts and raisins if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
- Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- For frosting: beat the cream cheese and butter until smooth, add powdered sugar and vanilla, and spread on the cooled loaf.