My my moist and soft carrot cake loaf recipe is snackable and totally craveworthy. This simple frosted cake is great for gatherings or a dessert table at spring or Easter time. It also makes a great sweet breakfast or brunch option! The method is insanely simple; you don’t even need a mixer – just your trusty whisk. I love to pair it with tea or coffee for an afternoon sweet treat. The recipe is basically my favorite carrot cake cupcake recipe turned into a loaf – lightly spiced with cinnamon and loaded with vanilla frosting. It’s also really easy to customize – you can swap out some of the ingredients to give it your twist. If you love this cake, you’re definitely going to want to try my easy carrot cake mug cake, these carrot cake protein balls and my carrot cake Crumbl cookie recipe.
WHY YOU’LL LOVE THIS RECIPE
The combination of olive oil, applesauce and flax eggs, makes sure this carrot cake loaf is incredibly moist and soft.
Cinnamon, vanilla and fresh carrots create a cozy, comforting, spiced flavor that I can’t get enough of.
As it’s gluten free, dairy free and egg free, it ticks all the dietary restriction boxes. You can also make it nut free!
I love how easy to make it is with simple ingredients. You’ll make the batter in minutes.
This carrot cake loaf can be made with different nuts and dried fruits or even topped with various frostings.
Take it to a family gathering as a dessert, holiday meal or casual snack.
It is super kid-friendly and your whole family will love it!
EQUIPMENT NEEDED
You’ll need a grater or food processor to prepare the carrots, mixing bowls, whisk and a 9×5 inch loaf pan. Grab your spatula, too. I also find using a cake rack to cool this carrot cake loaf is super helpful.
INGREDIENTS NEEDED
Olive oil: I love how adding olive oil makes this carrot cake loaf super moist.
Flax eggs: A great egg substitute that binds the ingredients together.
Applesauce: Adding this makes the cake soft and tender and also sweetens it a little.
Honey: The main sweetener for this cake.
Milk: The liquid for the batter. I used dairy free milk because I am dairy free!
Vanilla extract: I love the desserty taste vanilla adds to the cake. A little almond essence would be delicious in its place.
Flour: I used gluten free flour because I am gluten free, but regular flour will also work here!
Coconut sugar: A natural sweetener with a caramel-like flavor.
Baking soda and baking powder: Double check they are both fresh.
Salt: Balances the flavors!
Cinnamon: Use ground cinnamon to give this loaf a warm flavor.
Carrots: Adds a natural sweetness and moisture, plus a boost of veggies.
Pecans: These add a yummy crunch – walnuts can work, too.
Raisins: Provide bursts of chewy sweetness that complement the warm spices and nuts.
Vanilla frosting: Adds a creamy, sweet finish that pairs beautifully with the spiced cake.
STEP BY STEP INSTRUCTIONS
Step 1: Preheat your oven to 350°F and round up your ingredients.
Step 2: Into a mixing bowl, add the wet ingredients.
Step 3: Add the dry ingredients to the wet and combine.
Step 4: Fold in the grated carrots, pecans and raisins.
Step 5: Pour the cake batter into the loaf pan and bake for 40-50 minutes until baked through and browned slightly on the top.
Step 6: Let cool and then frost your carrot cake loaf. Add extra carrot shreds and pecans on top if you like.
STORAGE
Store the carrot cake loaf in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week to keep it fresh. For longer storage, you can freeze individual slices, wrapped tightly in parchment paper and placed in a container, for up to 3 months.
VARIATIONS
Extra-spiced: Add ground nutmeg and ginger for an extra layer of spice.
As mini cupcakes: Bake the batter in a muffin tin to make individual servings, which are great for parties or quick snacks.
Pineapple: Mix in crushed pineapple to add natural sweetness and moisture, making the cake even more tender.
Zucchini: For an extra veggie boost, add grated zucchini into your carrot cake loaf. You can trade half the grated carrot for zucchini.
Eggs: You can also use regular eggs in place of flax eggs!
HOW TO SERVE
You can either serve slices of the cake just as is, or you can try these ideas:
- Serve the carrot cake loaf chilled from the fridge. I love the way this firms up the texture – it makes it taste more like dessert.
- Add some fresh berries or fruit to go well with carrot cake loaf.
- Garnish with extra chopped pecans or walnuts on top for extra CRUNCH!
RECIPE FAQ
Do I have to grate the carrots myself?
Yes, it’s best to grate the carrots yourself for a fresh texture, but pre-grated carrots can be used as a shortcut.
What is the best way to grate carrots?
The easiest method is to use a box grater or a food processor for a finely grated texture, which helps with even distribution in the batter.
Is this recipe gluten free?
Yes, this recipe uses a gluten free flour blend, making it suitable for those with gluten sensitivities.
Is this recipe dairy free?
Yes, this recipe is dairy free as it uses cashew milk and a non-dairy frosting.
Can I make this recipe nut free?
Yes, you can substitute the cashew milk with any nut free milk like oat or rice milk and swap the pecans for a different nut-free ingredient – try seeds.
What should I serve with this loaf?
This carrot cake loaf pairs well with a hot cup of tea or coffee or with fresh fruit.
What size pan should I use?
A standard 9×5-inch loaf pan works best for this recipe.
Can I leave the frosting off?
Yes, you can serve the carrot cake loaf without frosting for a lighter, less sweet option.
Can I make this in a cake pan?
Yes, you can use an 8-inch or 9-inch round cake pan; adjust the baking time as needed.
Can I freeze this carrot cake loaf?
Yes, you can freeze the loaf by wrapping it tightly in parchment paper and putting it in a container for up to 3 months. Thaw in the fridge before serving.
RELATED RECIPES
Be sure to try these sweet treats next:
If you make this carrot cake loaf and love it, I would really appreciate a 5 star review! I also love seeing your creations, so please tag me on Instagram or TikTok.
Carrot Cake Loaf
Equipment
- 1 bowl
- 1 loaf pan
- 1 mixing spoon
- measuring cups and spoons
- 1 grater
- 1 knife
- 1 small bowl
Ingredients
- 1/3 cup olive oil
- 3 flax eggs or regular eggs
- 1 cup applesauce
- 1/4 cup honey
- 3/4 cup cashew milk or milk of your choice
- 1 tsp vanilla extract
- 3 cups flour gluten free if needed
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 3/4 tsp baking powder
- 1 tbsp cinnamon
- 1 1/2 cups carrots
- 3/4 cup pecans chopped
- ¾ cup raisins
- 1 container vanilla frosting
Instructions
- Gather your ingredients and preheat oven to 350°F.
- Add wet ingredients to mixing bowl.
- Mix in dry ingredients.
- Stir in carrots, pecans and raisins.
- Pour batter into loaf pan.
- Bake for 40-50 minutes or until lightly browned.
- Let cool and then frost. Add extra carrot shreds and pecans on top, if desired!
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