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Overhead shot of carrot cake loaf sliced with zig zag drizzle of homemade cream cheese frosting.

Carrot Loaf Cake

  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 9x5-inch loaf 1x
  • Category: Cake


Carrot Loaf Cake is a delicious spiced cake made with freshly grated carrots and topped with a cream cheese frosting.  It’s the perfect morning or afternoon treat paired with a hot cup of coffee or tea.



For the carrot cake

  • 280 g (2 cups) all-purpose flour
  • 4.5 g (1 1/2 teaspoons) baking powder
  • 2.8 g (1/2 teaspoon) baking soda
  • 2.8 g (1/2 teaspoon) salt
  • 4 g (2 teaspoons) ground cinnamon
  • 2 g (1 teaspoon) ground ginger
  • 1.4 g (1/2 teaspoon) ground nutmeg
  • 0.5 g (1/8 teaspoon) ground cloves
  • 110 g (1/2 cup) granulated sugar
  • 55 g (1/4 cup) light brown sugar
  • 100 g (2 large) eggs, at room temperature
  • 4 g (1 teaspoon) pure vanilla extract
  • 110 g (1/2 cup) vegetable oil
  • 180 g (1 1/2 cups) shredded carrots

For the cream cheese frosting

  • 113 g (1/4 cup) cream cheese, at room temperature
  • 12 g (1 tablespoon) unsalted butter, at room temperature
  • 90 g (3/4 cups) powdered sugar
  • 14 g (1 tablespoon) heavy cream or whole milk


For the carrot cake

  1. Preheat oven to 350°F/177°C.  Grease and flour a 9×5-inch loaf pan.  Line with parchment paper, so it hangs over the sides of the long edges.  Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.  Set aside.
  3. In a large bowl, whisk together both sugars, eggs, vanilla, and vegetable oil.  Add the flour mixture to the bowl of the wet ingredients and gently fold until combined.  Fold in the carrots.  Pour the batter into the prepared loaf pan.
  4. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  The edges will begin to brown and pull away from the sides of the pan.
  5. Place on a wire rack and allow to cool to room temperature before removing from the pan.

For the cream cheese frosting

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.  Add the powdered sugar and mix on low speed until the powdered sugar is mostly incorporated.  Add the heavy cream beat for 2 minutes.


Make-Ahead:  The cake can be baked, cooled, and covered tightly at room temperature overnight. The cream cheese frosting can be prepared then covered and refrigerated overnight. When ready to decorate, allow the frosting to sit at room temperature to soften slightly and mix with a mixer on medium speed for about 1 minute before frosting cake.

Freezing:  Frosted cake or unfrosted cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating or serving.

Carrots:  Grate fresh carrots for this recipe.  Do not use pre-shredded carrots.

Add-Ins: If you’d like to add nuts, raisins, or coconut, use a combination of about 1 cup total add-ins.

Cream Cheese: Use block cream cheese and not the spread that comes in a tub.  113 g of cream cheese equals half a standard-sized block.

Keywords: carrot cake, cream cheese frosting, loaf cake