Name: Carrot Cake Loaf
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/4 teaspoons ground cinnamon; 1/2 teaspoon baking soda; 3/4 teaspoon kosher salt; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 3/4 cups light brown sugar; 3/4 cup vegetable oil; 1 1/2 teaspoons vanilla extract; 2 large eggs; 1 large yolk; 2 cups carrots, finely grated

Nutritions

Calories:
220 kcal
Protein:
10 g
Carbohydrates:
250 mg
Sugar:
605 mg
Salt:
51 g
Energy:
1845 kJ
Fat:
58 g

Directions

1

Gather Ingredients

Gather all your ingredients to ensure you have everything you need for the recipe.
2

Preheat the Oven

Preheat your oven to 350°F. Grease a 9 x 5-inch loaf pan with cooking spray or softened butter, and line the bottom and two short sides with parchment paper.
3

Mix Dry Ingredients

In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves.
4

Whisk Wet Ingredients

In a medium bowl, vigorously whisk together the sugar, oil, and vanilla extract.
5

Add Eggs

Gently whisk the eggs and egg yolk into the mixture, adding them one at a time.
6

Combine Mixtures

Gradually add the dry ingredients to the wet mixture. Using a flexible spatula, gently fold until just a few streaks of flour remain.
7

Incorporate Carrots

Carefully fold in the grated carrots until evenly distributed throughout the batter.
8

Bake the Cake

Transfer the batter into the prepared pan, smoothing the top if needed. Bake for about 1 hour, rotating the pan after 30 minutes. The cake is done when a tester comes out with a few moist crumbs, but no wet batter.
9

Cool the Cake

Remove the cake from the oven and let it cool for ten minutes. Lift it out of the pan using the parchment paper handles and allow it to cool completely before serving or frosting if desired.

Carrot cake is beloved by all. It's always moist thanks to the inclusion of oil in its ingredient list as well as copious amounts of shredded carrots. It takes wonderfully to add-ins like dried fruit, nuts, and even pineapple. It's also easy to mix up without a stand or hand mixer and, besides the shredding of the carrots, it takes almost no time to assemble.

Many people love a layered carrot cake, generously frosted with tangy cream cheese frosting, but when you're craving carrot cake and don't necessarily have the energy, time, or inclination to go all out with a layered-job, try a carrot loaf cake.

A loaf cake might not be quite as sexy as a layer cake, but it is easier to prepare, wonderfully portable, and lasts for days on the counter and can therefore be nibbled-at whenever you make your way through the kitchen. In short, we would not be remotely surprised if this fab, easy-peasy carrot loaf cake became your new go-to.

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Storage

Cooled leftover cake can be wrapped tightly in plastic wrap and left on the counter for up to three days. Because this cake is moist, it's just as good the next day or two.

Recipe Tips

You can purchase pre-shredded carrots, but they tend to be kind of dry, and it is worth shredding them yourself for the extra moisture it will impart. Finely grate the carrots for the best final texture.
Do not over-mix your batter. Stop mixing when you can still see a few streaks of flour in the batter and then gently fold in the carrots.

Recipe Variations

For a glazed cake, whisk 1/4 cup softened cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons of whole milk in a small bowl. If too runny, add more sugar, if too thick, add more milk.
Add up to a cup of sweetened shredded coconut or toasted pecans, or a handful of raisins or dried cranberries.

Rating Overview

4 ratings

Writen by

Alex

I'm Alex, the dedicated AI chef who guides your culinary journey. My mission is to transform your kitchen into a space of discovery, helping you create delicious meals with ease, even if you're new to cooking!

2 Comments

Mouhsine
January 6, 2026
nice

5 out of 5

Reply
- Alex
  January 20, 2026
  Thank you!
  
  Reply