This carrot loaf cake is an easy one-bowl quick bread that’s soft, moist, and full of warm cinnamon flavor. It’s a simple alternative to classic carrot cake and is perfect for Easter breakfast, Easter brunch, or as a light dessert.
This carrot loaf cake is an easy, one-bowl recipe that gives you all the flavors of classic carrot cake in a simple loaf form. It’s soft, moist, and lightly spiced, making it perfect for Easter breakfast, brunch, or dessert.
This recipe works really well for so many occasions. It’s simple enough to make for a weekday treat but also feels special enough to serve for holidays like Easter or for a weekend brunch.
Because it’s made as a loaf, this recipe is quicker and easier than a traditional layered carrot cake, but just as delicious. It’s a great option when you want something homemade and comforting but don’t want a lot of extra work.
Why you’ll love this recipe
- Moist, tender texture with warm spice flavor
- One-bowl recipe for easy cleanup
- Simpler than traditional carrot cake
- Perfect for Easter breakfast, brunch, or dessert
- Made with simple pantry ingredients
Ingredient notes and substitutions
- Oil: I like to use light olive oil or olive oil in this recipe. However any neutral oil should work.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute with this recipe.
- Cinnamon: Feel free to add more cinnamon and use other spices if you want carrot spice cake.
- Pecans: You can use chopped walnuts or omit the pecans if preferred.
How to make carrot cake loaf (quick bread)
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 350˚F. Grease a 9×5 loaf pan. Set aside.
Step 2: Add the sugar, shredded carrots, eggs, oil, buttermilk, and vanilla to a large bowl. Whisk until well-combined.
Step 3: Add the flour, baking soda, cinnamon, and salt. Whisk in just until combined. Don’t overmix.
Step 4: Stir in the pecans just until incorporated.
Step 5: Pour the batter into the prepared loaf pan.
Step 6: Bake for about 50-60 minutes, or until a toothpick comes out clean. Let the bread cool in the pan for about 10 minutes.
Step 7: Run a thin knife around the pan, and remove to a wire rack to finish cooling.
Step 8: Serve cooled loaf with cream cheese frosting or warm spread with cream cheese or plenty of butter.
Recipe Tips!
- Don’t overmix the batter: Mix just until combined to keep the loaf soft and tender.
- Measure flour carefully: Too much flour can make the loaf dense. Sift, spoon, and level for best results.
- Use oil for a moist texture: Oil helps keep the loaf soft and moist, even after it cools.
- Check for doneness early: Loaf cakes can vary by pan and oven, so start checking a few minutes before the suggested bake time.
- Let it cool before slicing: This helps the loaf set and makes it easier to cut clean slices.
Variations
Here are some ways that you can change up this recipe.
- Raisin Carrot Loaf: Stir in raisins in place of nuts for a more traditional carrot cake variation.
- Spiced Carrot Loaf: Add nutmeg, ginger, allspice, or cloves for a more warmly spiced version.
- Chocolate Chip Carrot Loaf: Add mini chocolate chips for a slightly sweeter, dessert-style loaf.
Storage
Store any unfrosted carrot loaf cake in an airtight container at room temperature. It will keep for about 3 days when properly stored.
If frosted, store the loaf cake in an airtight container in the refrigerator. It will keep for up to 5 days when properly stored in the fridge.
How to freeze: Let the loaf cool completely. Wrap tightly, place in a freezer-safe container, and freeze for up to 3 months.
More carrot cake recipes!
If you’ve tried this carrot loaf cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram, Pinterest, YouTube, or TikTok for even more delicious food.
Carrot Cake Loaf
Equipment
Ingredients
- 1 cup granulated sugar
- 2 ½ cups peeled and shredded carrot
- 3 large eggs
- ½ cup oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350˚F. Grease a 9×5 loaf pan. Set aside.
- Add the sugar, shredded carrots, eggs, oil, buttermilk, and vanilla to a large bowl. Whisk until well-combined.1 cup granulated sugar, 2 ½ cups peeled and shredded carrot, 3 large eggs, ½ cup oil, ½ cup buttermilk, 1 teaspoon vanilla extract
- Add the flour, baking soda, cinnamon, and salt. Whisk in just until combined. Don’t overmix.2 cups all-purpose flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons ground cinnamon, 1 teaspoon salt
- Stir in the pecans just until incorporated.½ cup chopped pecans
- Pour the batter into the prepared loaf pan.
- Bake for about 50-60 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for about 10 minutes.
- Run a thin knife around the pan, and remove to a wire rack to finish cooling.
- Serve cooled loaf with cream cheese frosting or warm spread with cream cheese or plenty of butter.
Notes
- Oil: I like to use light olive oil or olive oil in this recipe. However any neutral oil should work.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute with this recipe.
- Cinnamon: Feel free to add more cinnamon and use other spices if you want carrot spice cake.
- Pecans: You can use chopped walnuts or omit the pecans if preferred.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!