Carrot Cake Loaf – Simple carrot cake baked in a loaf pan that’s topped with a homemade cream cheese glaze. This is the perfect recipe to make for Easter or any spring party!
Carrot Cake Loaf
Carrot cake is one of my favorite desserts to make in the spring. I love making this version because it is super easy to make while also being delicious! The cream cheese glaze on top adds just the right amount of tang, creaminess, and sweetness to the moist carrot cake.
Common Questions About Making a Carrot Cake Loaf
What is a carrot cake loaf?
Carrot cake loaf is a simple carrot cake that is baked in a loaf pan. It is then topped with a homemade cream cheese glaze and served.
How many servings does this recipe make?
This recipe makes about 8 servings.
How long does this loaf cake last?
Store any leftover carrot loaf in an airtight container in the fridge for up to three days.
What other carrot cake recipes can I make?
Some of my favorite carrot cake recipes include –
Ingredient Notes –
- Milk adds moisture to the carrot loaf. I’m using whole milk but skim or non-dairy milk would also work.
- Vegetable oil adds richness and helps prevent the loaf from drying out.
- Greek yogurt adds a bit of tang and moisture. It also helps keep the loaf light and airy.
- Eggs add richness and bind the batter together.
- Vanilla enhances the sweetness and flavor of the carrots.
- Light brown sugar adds sweetness to the loaf and enhances the earthiness of the carrots.
- Flour is the main dry component– it gives the loaf structure. Make sure to measure using the spoon and level method as adding too much flour can make the loaf dry.
- Baking soda helps the loaf rise.
- Cinnamon and nutmeg add warmth and spice to the loaf for that classic carrot cake flavor.
- I’m using store bought shredded carrots but freshly shredded works too– just make sure to squeeze out any extra water if you use fresh carrots.
- Cream cheese creates a soft and tangy glaze. Make sure it’s fully softened so you don’t end up with lumps in your glaze.
- Butter adds structure and flavor to the glaze. Again, make sure it’s fully softened as well.
- Powdered sugar gives the glaze sweetness and structure.
Looking for more spring recipes? Check these out!
Carrot Cake Loaf
Carrot Cake Loaf - Simple carrot cake baked in a loaf pan that's topped with a homemade cream cheese glaze. This is the perfect recipe to make for Easter or any spring party!
Ingredients
For the Carrot Loaf Cake
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1/4 cup unsweetened greek yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup light brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups shredded carrots
For the Cream Cheese Glaze
- 3 ounces cream cheese (softened)
- 1 tablespoon butter (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
For the Carrot Cake Loaf
- Preheat the oven to 350 degrees F and spray a 9"x5" pan with nonstick baking spray. Line the bottom of the pan with parchment paper for easy removal.
- In a large bowl, whisk together the milk, vegetable oil, greek yogurt, eggs, and vanilla.
- Once the wet ingredients are smooth, add the brown sugar and whisk to combine.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
- Place the shredded carrots in a small bowl and sprinkle over 2 tablespoons of the dry mixture - this will help ensure the carrots distribute evenly through the loaf.
- Now add the dry ingredients to the wet and mix just until combined - you don't want to overmix.
- Add the carrots and fold them into the batter.
- Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes and then carefully remove it to a wire rack to cool completely.
For the Cream Cheese Glaze
- Mix the softened cream cheese and butter together in a microwave safe bowl. Once combined, add the powdered sugar and vanilla.
- Microwave the glaze for 30 seconds and then stir it again. Pour it over the cooled carrot cake loaf and enjoy.
- Store any leftover carrot cake loaf in an airtight container in the fridge for up to three days.
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