carrot cake loaf

a moist, warmly spiced carrot cake loaf made in a loaf tin and topped with a dreamy brown butter cream cheese frosting. easy, one bowl, and better than any carrot cake you’ve had.

this carrot cake loaf is everything you love about a classic carrot cake, baked in a loaf tin for a more relaxed, everyday kind of bake. it’s warmly spiced with cinnamon, ginger and allspice, made with oil for a perfectly moist crumb that stays soft for days and topped with the most luscious brown butter cream cheese frosting that takes the whole thing to another level.

if you’ve never had brown butter in a cream cheese frosting before, that’s what we’re here to fix! browning the butter before whipping it into the cream cheese adds this deep, nutty, almost toffee-like warmth to the frosting that pairs with spiced carrot cake better than anything else possibly could.

why you will love this carrot cake loaf recipe

• the brown butter cream cheese frosting!!! browning the butter adds a nutty, caramelised depth to the frosting that regular cream cheese frosting simply doesn’t have. once you’ve had it this way, it’s so hard to go back.

• the most perfect moist crumb – an oil-based carrot loaf cake will stay softer and more moist than a butter-based one, and this one is no exception. the grated carrot adds natural moisture throughout and the crumb stays tender for days.

• easy to customise – i decided to keep this carrot cake loaf simple with just grated carrots in the batter, but you can use this recipe as a base and add any other mix-ins that you like. you can make this carrot cake loaf with raisins or walnuts, pineapple if you like, or even a cream cheese swirl running through the middle. you can make it as mini carrot cake loaves. you could also make it without the frosting entirely for a simpler carrot cake quick bread.

learn how to make this carrot cake loaf with cream cheese frosting

to make this carrot cake loaf cake and cream cheese frosting, we’ll start by browning the butter for the frosting and setting it aside to cool and solidify – this needs time so it goes first. for the loaf, we’ll whisk together eggs, brown sugar and granulated sugar until combined, then oil and vanilla extract, then thick yoghurt and the freshly grated carrots. this will be your wet batter. once we’ve done this, we’ll fold in the dry ingredients – flour, cinnamon, ginger, allspice, baking soda, baking powder and salt.

the carrot cake loaf mix goes into a lined loaf tin and bakes until a skewer comes out clean. once completely cooled, we’ll whip the solidified brown butter with cream cheese and icing sugar into a thick, silky cream cheese frosting and spread it generously over the top. finish with some chopped walnuts and a sprinkle of cinnamon, and we’re done!

carrot cake loaf ingredients

for the carrot cake loaf

• eggs – we’ll be using 2 large room temperature eggs – they bind the batter and add richness and structure.

• light brown sugar – this adds warmth, moisture and a gentle caramel flavour that complements the spiced carrot cake loaf beautifully.

• granulated sugar – a smaller amount of granulated sugar alongside the brown sugar for balance and a little extra lift.

• oil – i make this carrot cake loaf with oil as the fat of choice for a loaf that’s moist and fluffy. making a carrot cake loaf using butter would not have as moist of a result, as unlike butter, oil stays liquid at room temperature which keeps the crumb soft and tender for days. you can use any neutral-flavoured oil like vegetable, sunflower or canola oil.

• yoghurt – i like to use a small amount of thick plain yoghurt in this recipe to keep the carrot cake loaf moist and extra soft.

• vanilla extract or vanilla paste – ties all the flavours together adds a subtle hint of vanilla to your carrot cake loaf.

• flour – i use plain flour or all purpose flour in this carrot cake loaf bread recipe for structure.

• baking powder and baking soda – this gives the carrot cake loaf bread its rise and helps it stay tender.

• spices – i like to add a mix of ground cinnamon, ground ginger and ground allspice for warmth and a little bit of brightness. you can use any other spices that you like as well.

• salt – a small amount of salt in the carrot cake loaf mix balances the sweetness and enhances the spice.

• freshly grated carrot – use fresh carrots and grate them yourself rather than using pre-grated carrots. freshly grated carrot has more moisture and a better texture in the finished loaf. just make sure to squeeze out any excess water before adding the grated carrots to the carrot cake loaf batter.

• walnuts (optional) – i like to top the finished frosted carrot cake loaf with chopped walnuts for some added flavour and texture.

for the brown butter cream cheese frosting

• butter – the butter is browned until golden and nutty, then cooled and solidified before whipping. this is the step that transforms the frosting completely. i actually like to use salted butter here, but you’re also welcome to use unsalted.

• cream cheese – full fat cream cheese will give you a richer and more stable frosting. i actually did use a soft, spreadable cream cheese for this for a lighter cream cheese frosting, so it’s completely up to you what you’d prefer to use.

• vanilla extract or vanilla paste – just a small amount to round out the flavour.

• ground cinnamon – a hint of ground cinnamon in the cream cheese frosting adds a lovely warmth that works really will with the carrot cake loaf.

• icing sugar or powdered sugar – for a smooth and sweet icing.

tools:

• small pot or pan – for browning the butter for the frosting.

• 2 large mixing bowls – you need one big bowl for all of the carrot cake loaf batter, and one for the brown butter cream cheese frosting.

• medium mixing bowl (optional) – i like to mix all of my dry ingredients together first before adding them to the wet batter.

• whisk – to easily combine the wet ingredients together.

• box grater – for freshly grating the carrots.

• sieve – to sift the dry ingredients when adding them in so that the batter is smooth.

• spoon or rubber spatula – to fold in the dry ingredients.

• loaf tin – a standard 9×5 inch (23x13cm) loaf tin. line with parchment paper or baking paper leaving some overhang so you can lift the carrot cake loaf out easily.

• skewer or toothpick – for testing doneness.

• hand mixer – for whipping the brown butter cream cheese frosting to a smooth, spreadable consistency..

step by step instructions

for full measurements for this carrot cake loaf in grams and in cups, keep scrolling down to the recipe below.

step one: brown the butter for the carrot cake loaf brown butter cream cheese frosting – we’ll do this first so that it can cool down and solidify while we make the carrot cake loaf. add butter to a pan or pot and heat up over medium heat. keep stirring until golden brown and toasted. you’ll know you’re done when the butter starts to smell toasty and almost caramel-like.

step two: once you’ve browned the butter, add it to a large bowl, making sure to scrape out all of the toasted milk solids from the bottom of the pan and into the bowl. place the bowl in the fridge so that the browned butter can solidify while you make the carrot cake loaf.

step three: preheat your oven and grease and line a loaf tin with parchment paper or baking paper.

step four: in a large mixing bowl, whisk together the brown sugar, white sugar and eggs until smooth and well combined.

step five: add the oil to the mixing bowl and whisk this in until combined.

STEP SIX: add the yoghurt, the vanilla extract and the freshly grated carrots and whisk these in until the wet batter is smooth and the carrots are evenly distributed throughout the mixture.

STEP SEVEN: in another bowl, add flour, baking powder, baking soda, salt, ground cinnamon, ground ginger and ground allspice. mix these together.

step eight: sift the dry ingredients into the wet batter and gently fold the dry ingredients in with a spoon or spatula until just combined. don’t over mix.

step nine: pour the carrot cake loaf batter into the prepared loaf tin and smooth the top.

step ten: bake the carrot cake loaf for 50-60 minutes, until a skewer inserted into the centre comes out clean or with just a few moist crumbs.

step eleven: leave the carrot cake loaf to cool in the tin for 15 minutes, then lift out onto a wire rack and cool completely before frosting. do not frost a warm carrot cake loaf as the frosting will melt.

step twelve: while the loaf cools, start making the carrot cake loaf frosting. remove the solidified brown butter from the fridge and leave at room temperature for 10-15 minutes. we need the butter to be soft but not melted. you can warm it in the microwave slightly to make this quicker, but just make sure that the butter doesn’t melt.

step thirteen: beat the softened brown butter with a hand mixer on its own until smooth.

step fourteen: add the cream cheese, vanilla extract and ground cinnamon, and beat the mixture until combined and fluffy.

STEP fifteen: gradually add the powdered sugar and then beat the mixture until you get a smooth and spreadable brown butter cream cheese frosting.

STEP SIXTEEN: spread the carrot cake loaf cream cheese frosting generously over the completely cooled loaf cake.

STEP SEVENTEEN: top the frosted carrot cake loaf with chopped walnuts and a sprinkle of ground cinnamon.

STEP EIGHTEEN: slice up, serve and let’s eat!

carrot cake loaf baking time and temperature

this carrot cake loaf bakes at 180°c (350°f) for 50-60 minutes. loaf cakes take longer than round or square cakes because of the depth of the tin, so don’t be tempted to rush it. i’d recommend you start checking it at 50 minutes by inserting a skewer into the deepest part of the centre. it should come out clean or with a few moist crumbs attached rather than wet batter.

tips and notes

• i’d recommend browning the butter ahead of time. it needs at least 2 hours to cool and solidify before you can use it in the frosting, and then it’ll need to soften as well, so plan ahead. i like to brown the butter as the first step before doing anything else, and then i like to leave it out at room temperature to soften while the carrot cake loaf is baking in the oven.

• grate the carrots fresh. pre-grated carrots from a bag are generally too dry and don’t release the same moisture into the batter. a box grater and a few carrots takes about two minutes. that being said, be sure to to squeeze out any excess water before adding the grated carrots to the batter or they’ll release too much moisture.

• don’t over mix the batter once you’ve added the dry ingredients. fold the dry ingredients in until just combined. over mixing develops the gluten and can make the carrot cake loaf tough.

• cool the carrot cake loaf completely before frosting. this is non-negotiable. even a slightly warm carrot cake loaf will melt the cream cheese frosting and it’ll slide right off

• because of the cream cheese frosting, you’ll need to store the carrot cake loaf covered in the fridge for up to 4 days. bring to room temperature for 20-30 minutes before serving for the best texture.

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this carrot cake loaf CAKE recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

frequently asked questions

1. what is a carrot cake loaf ?

   – a carrot cake loaf is exactly what it sounds like – a carrot cake baked in a loaf tin rather than a round or square cake tin. the batter is the same as a classic carrot cake: oil, sugar, eggs, warm spices and freshly grated carrot. the loaf format makes it feel more like a carrot cake dessert bread or quick bread rather than a celebration cake, which means it works just as well for an afternoon slice with tea as it does as a proper dessert. it’s also easier to portion, easier to store, and, with a generous layer of brown butter cream cheese frosting on top, just as impressive as any layered carrot cake!

2. can I make a carrot cake loaf from cake mix instead of from scratch ?

   – TECHNICALLY, YOU CAN MAKE THIS carrot cake loaf using cake mix, BUT I’D REALLY RECOMMEND MAKING THE CAKE FROM SCRATCH. this quick carrot cake loaf has a BEAUTIFULLY MOIST AND TENDER CRUMB THAT MAKES IT WORTH MAKING FROM SCRATCH! HOWEVER, IF YOU REALLY WANT TO MAKE THIS carrot cake loaf EASY AND QUICK, yOU CAN MAKE it FROM CAKE MIX BY following package directions, folding in some freshly grated carrot, baking the cake in a loaf pan and then topping it with the brown butter cream cheese frosting recipe stated here.

3. what does this carrot cake loaf taste like ?

   – this carrot cake loaf cake is warmly spiced, lightly sweet, and deeply moist. the cinnamon, ginger and allspice give it a complex warmth, the oil keeps the crumb incredibly tender, and the brown butter cream cheese frosting adds a nutty, tangy richness on top that makes the whole thing taste far more luxurious than a simple loaf has any right to.

4. what makes this carrot cake loaf recipe moist and soft ?

   – the oil, the yoghurt and the fresh grated carrot. oil stays liquid at room temperature which keeps the crumb tender for much longer than a carrot cake loaf made with butter would. the yoghurt adds extra moisture for a soft and tender crumb. the freshly grated carrot releases moisture into the batter as it bakes, keeping everything soft from the inside out.

5. can i make this carrot cake loaf with applesauce instead of yoghurt ?

   – yes, you can. i usually like to make this carrot cake loaf with yoghurt because it’s just normally what i have on hand, but you can also use applesauce or sour cream in place of the yoghurt.

6. can i make this carrot cake bread ahead of time ?

   – yes, this carrot cake loaf (quick bread) is a great make-ahead bake. the loaf keeps well in the fridge for up to 4 days and the flavour improves overnight. you can also bake the loaf a day ahead, refrigerate it unfrosted, and add the carrot cake loaf icing the next day.

7. can i use this as a carrot cake mini loaf recipe ?

   – to make this carrot cake loaf mini, you can divide the batter between mini loaf tins to make multiple mini carrot cake loaves. these would be great for gifting or individual portions! just be sure to keep an eye on them in the oven and reduce baking time as the mini loaves will cook through quicker.

8. is this a carrot cake or bread ?

   – the difference between carrot cake vs bread is very minimal, as they’re both made from very similar batters. the main difference is presentation and format – a carrot cake quick bread recipe gives you something more casual and sliceable, while a round or layered cake is more of a main dessert. this carrot cake loaf, in my opinion, sits comfortably between the two: it’s casual and easy enough to make for an everyday slice but also impressive enough to serve as a dessert, especially with the brown butter cream cheese frosting on top.

9. is this carrot cake loaf healthy ?

   – this is a cake, so it’s an indulgent bake, especially with the brown butter cream cheese frosting on top. however, if you do want to make this carrot cake loaf recipe healthy (or at least healthier), you could probably make a few adjustments. i haven’t tried doing this myself, so i don’t feel comfortable giving suggestions on how to make this carrot cake loaf healthier.

10. do i make this carrot cake loaf with vegetable oil or a different kind of oil ?

    – you can use any kind of neutral oil when making this carrot cake loaf pan recipe – i usually like to use sunflower oil, but something like vegetable oil or canola oil is also fine.

11. can I make this carrot cake loaf recipe with butter instead of oil ?

    – i wouldn’t recommend making this carrot cake loaf recipe without oil, as oil is strongly recommended for a moist carrot cake loaf. butter will give a slightly richer flavour but will also produce a denser crumb that dries out faster. if you do want to make this carrot cake loaf with butter instead of oil, i’d recommend using melted butter as a direct swap for the oil and expect a slightly firmer texture.

12. can I make this carrot cake loaf with a cream cheese swirl in the batter ?

    – yes, you can! you could swirl a sweetened cream cheese mixture through the batter before baking for a cream cheese swirl running through the middle of your carrot cake loaf.

13. can i make this carrot cake loaf with lemon glaze instead of the cream cheese frosting ?

    – yes, you can make any kind of carrot cake loaf glaze that you like. just top with whatever you think would work best!

14. this carrot cake loaf has no nuts in the batter – can i add nuts ?

    – you can add any mix-ins that you like, such as raisins or walnuts.

15. can i make this carrot cake loaf with no icing and just keep it plain ?

    – yes, you can. this quick carrot cake loaf recipe can be made on its own and served without any glaze or icing. the loaf is delicious on its own and works perfectly as a carrot cake quick bread. you could dust with icing sugar, drizzle with a simple lemon glaze, or serve plain. however, just a note that i did intend for this to be a carrot cake loaf with cream cheese frosting recipe, so the actual carrot cake loaf on its own isn’t that sweet, and you might to have to add a bit more sugar if you intend to have it plain.

16. can you freeze a carrot cake loaf ?

    – yes, you can freeze this carrot cake loaf without the frosting, wrapped tightly, for up to 3 months. defrost at room temperature overnight and frost once fully thawed.

recipe