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
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Carrot Cake Loaf
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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Recipe
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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