Carrot Cake Loaf

Sweet cream cheese icing is the perfect topping to this moist Carrot Cake Loaf recipe. A light crunch from chopped pecans or other nuts gives a wonderful contrast to fresh carrots.

Traditional carrot cake is made with freshly shredded carrots and chopped nuts and baked in a loaf pan. A thick layer of frosting is what makes this dessert recipe so heavenly.

We love how using three cups of fresh carrots makes this cake in a loaf pan so moist! Using fresh veggies in a dessert recipe like in our Chocolate Zucchini Cake or Zucchini Bread is a fun way to add more fiber to sweet treats.

We seem to crave carrot recipes like our Cream Cheese Carrot Muffins and Carrot Bread in the spring when the grass greens up and sun starts feeling warmer. Changes in the seasons tend to change our cravings for certain foods.

If you enjoy carrot cake you’ll enjoy this spin on a classic recipe. Carrot loaf is a fun variation of a common recipe that can travel more easily and takes up less counter space than a sheet pan.

Perfect for Easter and spring our carrot cake loaf is a tradition. My mom used to work at the bank and her boss shared this vintage recipe that adds vegetables to a sweet cake with her before I was born.

Just like our Pumpkin Pecan Bars, I like to bake the loaves of carrot cake a day or two before our gatherings and wrap them up tightly after they have cooled. The loaves can be removed from the pans and frosted just before the party.


Moist carrot cake loaf sliced in half with frosting


Prep Time: 15minutes 
Cook Time: 50minutes 
Total Time: 1hour  5minutes 



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