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This Carrot Cake Loaf is moist, easy to make, and full of warm spices and fresh grated carrot. The crumb is soft and tender, and a simple cream cheese frosting finishes it perfectly. It’s a one-bowl recipe for the batter and comes together quickly—ideal for a family treat or an easy bake to enjoy with coffee.
Everything for the loaf (except a few dry ingredients) is combined in one bowl, which keeps cleanup minimal. The loaf relies on oil and sour cream for moisture, with a blend of cinnamon, allspice, nutmeg, and a touch of cloves for classic carrot cake flavor. Finish with a creamy, slightly sweet cream cheese frosting for a balanced, delicious loaf.
WHY THIS RECIPE WORKS
- Super moist loaf: Oil and sour cream keep the crumb tender and soft.
- One-bowl batter: Most steps are done in a single bowl for simplicity.
- Cream cheese frosting: A classic, creamy finish that complements the spices and carrot.
INGREDIENT NOTES
A few ingredient tips to help the loaf turn out perfectly. For the complete ingredient list, see the recipe card below.
- All-purpose flour: Use standard all-purpose flour for a light crumb; aim for a protein content around 10–11% if possible.
- Sugars: A mix of granulated and dark brown sugar adds sweetness and moisture.
- Eggs: Room-temperature eggs mix into the batter more evenly.
- Carrot: Freshly grated carrot offers the best texture and moisture—measure after grating and use at room temperature.
- Oil: Neutral vegetable oil (canola or similar) keeps the flavor balanced and the loaf tender.
- Sour cream: Adds richness and a soft crumb; use full-fat or medium-fat sour cream and bring it to room temperature.
- Spices: Cinnamon, allspice, nutmeg, and a pinch of cloves create the classic carrot cake profile.
STEP BY STEP INSTRUCTIONS
This loaf requires two mixing bowls, a whisk or spoon, and a spatula. An electric mixer is helpful for the frosting but not essential for the cake batter. Preheat the oven to 175ºC / 350ºF (conventional) and prepare an 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan by greasing and lining it with parchment paper.
STEP 1: Grate 200 g of carrots and set aside. In a large bowl, combine 110 g oil, 100 g granulated sugar, and 100 g dark brown sugar. Stir until combined, then add 2 room-temperature eggs and mix until incorporated.
STEP 2: In a separate bowl, sift or whisk together 240 g all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp ground allspice, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, and 1/2 tsp salt. Add about half of these dry ingredients to the wet mixture and stir until combined.
STEP 3: Mix in 140 g sour cream and 1 tsp vanilla extract. Add the remaining dry ingredients and mix until just combined. Fold in the grated carrots gently with a spatula so the batter remains tender.
STEP 4: Pour the batter into the prepared loaf pan. (Optional: run a knife down the center for a neat rise.) Bake for approximately 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool on a rack for 10 minutes in the pan, then remove and cool completely before frosting.
STEP 5 (Frosting): For the cream cheese frosting, bring 100 g butter and 50 g full-fat cream cheese to near room temperature. Sift 180 g powdered sugar. Beat the butter until smooth, add vanilla (about 1/2 tsp vanilla bean paste or extract) and the cream cheese, then gradually add the powdered sugar in two parts. Beat until smooth and creamy, scraping the bowl as needed.
STEP 6: Spread the frosting over the cooled loaf and smooth it out. Optionally garnish with small carrot-shaped sprinkles or a light dusting of cinnamon.
EXPERT BAKING TIPS
- Weigh ingredients: Measuring by grams is more accurate for baking and yields consistent results.
- Don’t overmix: Mix until ingredients are just combined. Finish folding with a spatula to avoid overworking the batter.
- Pan color matters: Light-colored aluminum pans bake more gently and can help keep the cake moist; dark pans brown faster and may dry the crust.
FAQ
Insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs (but no raw batter), the loaf is done.
Yes. Store the cooled loaf (without frosting) in an airtight container. Add the cream cheese frosting just before serving for the best texture.
Yes. You can substitute Greek yogurt 1:1 for sour cream.
Yes—optional additions like pecans, walnuts, or raisins work well. Add up to about 60 g (½ cup) total so the batter balance isn’t affected.
STORAGE
If frosted, keep the loaf in an airtight container in the refrigerator. Bring to room temperature (about 30–60 minutes) before serving. For best flavor and texture, enjoy within 2–3 days.
Other Loaf Cake Recipes To Try
If you enjoyed this loaf, try other quick one-bowl loaves for variety. If you made this recipe, please leave a star review and tag the author on social media to share your photos.
Carrot Cake Loaf Cake
Equipment
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21.5 x 11.5 cm (8.5 x 4.5 in) loaf pan
Ingredients
CARROT CAKE LOAF
- 200 g grated carrots room temperature
- 110 g oil
- 100 g granulated sugar
- 100 g dark brown sugar
- 2 eggs room temperature
- 140 g sour cream 14–18% fat, room temperature
- 1 teaspoon vanilla extract
- 240 g all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
CREAM CHEESE FROSTING
- 100 g butter
- 50 g full-fat cream cheese
- 180 g powdered sugar (sifted)
- ½ teaspoon vanilla bean paste or vanilla extract
Note: US customary cup measures are approximate—use a digital scale for precise baking.
Instructions
CARROT CAKE LOAF
- Preheat oven to 175ºC / 350ºF and grease and line a 21.5 x 11.5 cm (8.5 x 4.5 in) loaf pan with parchment.
- Grate 200 g carrots and set aside.
- In a large bowl, combine 110 g oil, 100 g granulated sugar, and 100 g dark brown sugar. Add 2 eggs and mix until combined.
- In another bowl, mix 240 g flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp allspice, ¼ tsp nutmeg, ⅛ tsp cloves, and ½ tsp salt.
- Add half the dry mix to the wet ingredients and stir. Add 140 g sour cream and 1 tsp vanilla, then add the remaining dry ingredients and mix until just combined.
- Fold in the grated carrots gently, transfer the batter to the pan, and optionally score the top with a knife down the center.
- Bake 1 hour to 1 hour 15 minutes, or until a toothpick comes out clean. Cool 10 minutes in pan, then remove and cool fully before frosting.
- Note: Pan size affects bake time. Adjust and test with a toothpick for doneness.
CREAM CHEESE FROSTING
- Bring butter and cream cheese to near room temperature. Sift the powdered sugar.
- Beat butter until smooth, add vanilla and cream cheese, then add powdered sugar in two portions and mix until creamy. Chill slightly if needed to firm before spreading.
- Spread over the cooled loaf and decorate as desired.
Nutrition
Carbohydrates: 37 g
Protein: 3 g
Fat: 15 g
Sugar: 24 g
Let us know how it was!