This carrot cake loaf recipe is a delightful twist on a classic dessert! Made with natural sweeteners like bananas and maple syrup, it’s both flavorful and lighter than traditional versions. Topped with a creamy cinnamon cream cheese frosting, this carrot loaf cake in a loaf pan strikes the perfect balance between indulgence and nutrition.
This carrot loaf cake recipe is a healthier option, made with sweetened banana and maple syrup for natural sweetness, without the refined sugars. It’s dense and has a crumbly texture that’s irresistibly satisfying when combined with the creamy cinnamon topping. Sifting the flour is key to achieving a lighter, fluffier cake.
Invite friends over and enjoy this together with your morning coffee or surprise your kids after school with a sweet treat. Enjoy a dessert that’s both indulgent and wholesome!
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Why We Love This Carrot Cake in a Loaf Pan
- Naturally sweetened
This carrot cake loaf recipe is made with bananas and maple syrup instead of refined sugar, giving it a naturally sweet, wholesome flavor. It’s a better-for-you treat without sacrificing taste! - Unbeatable flavor
Loaded with warm cinnamon, nutmeg, shredded carrots, and crunchy pecans, this loaf has a rich, spiced flavor that makes every bite satisfying. The combination of textures and spices brings out the best classic carrot cake flavors in a simple, easy-to-make loaf. - Perfect for sharing
With its dense texture, soft crumb, and optional cream cheese frosting, this carrot cake in a loaf pan is perfect for gatherings, brunches, or as a homemade gift. Slice it up and share with friends and family for a comforting and delicious treat!
We love using carrots to make sweet treats. Try this great carrot recipe: Carrot Pie!
Ingredients and Substitutions
Cake Ingredients
- All-purpose flour: You can substitute for gluten free flour or even whole wheat flour.
- Chopped pecans: Add crunch and flavor; walnuts can be used instead.
- Spices: A blend of ground cinnamon, nutmeg, and ginger adds warmth and depth.
- Baking soda & baking powder: Essential for leavening.
- Overripe bananas: Provide natural sweetness and moisture.
- Shredded carrots: Add flavor, texture, and nutrition.
- Greek yogurt & applesauce: Keep the cake moist; plain yogurt or mashed avocado can be used instead.
- Maple syrup: For sweetness; honey or agave syrup are alternatives.
- Eggs: Binds the ingredients together.
- Vanilla extract: Enhances flavor.
Frosting Ingredients
- Cream cheese: The base of the frosting; ensure it’s softened.
- Date sugar & maple syrup: Sweeteners for the frosting.
- Vanilla extract: Adds flavor.
- Ground cinnamon: Provides a warm, spiced note.
Speaking of cinnamon…this cinnamon streusel coffee cake muffin recipe is one of my all time favorites!
Recipe Variations
- Add raisins: If you love a little extra sweetness and chewy texture, stir in ½ cup of raisins before baking. They blend beautifully with the warm spices and add natural sweetness to your carrot loaf cake recipe.
- Nut-free option: Skip the pecans or walnuts for a nut-free version that’s just as delicious. If you still want some crunch, try adding toasted coconut flakes or sunflower seeds instead!
- Dairy-free frosting: Want a dairy-free alternative to traditional cream cheese frosting? Use vegan cream cheese and coconut yogurt for a creamy, tangy frosting that pairs perfectly with the spiced carrot cake flavors.
- Chocolate twist: For a fun and unexpected twist, mix ½ cup of chocolate chips into the batter. The combination of rich chocolate and spiced carrot cake creates a unique and indulgent flavor.
- Lemon zest: Brighten up your loaf cake by adding 1 teaspoon of lemon zest to the batter or mixing it into the frosting. The citrusy touch enhances the flavors and adds a fresh, slightly tangy contrast.
If you love getting funnel cakes from carnivals have you checked out our how to make funnel cake with pancake mix?
Equipment Used in this Recipe
- Grater
- Bowl
- Spoon
- Spatula
- Loaf pan
- Whisk
- Hand Mixer
- Cooling rack
- Parchment paper
We also make blueberry pound cake in our loaf dish.
How to Make Carrot Loaf Cake Recipe
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a bowl, whisk together the sifted flour, pecans, spices, baking powder, and baking soda.
- In another bowl, mix the bananas, carrots, Greek yogurt, applesauce, maple syrup, eggs, and vanilla.
🎯 TFN Pro Tip
For even baking, ensure the batter is level in the loaf pan. Smooth the top with a spatula after pouring batter into the pan to achieve an even top on your cake.
- Fold the flour mixture into wet ingredients, mixing gently until just combined. Avoid over-mixing.
- Transfer the batter to the prepared loaf pan and bake for 35-45 minutes. Cover with foil if browning too quickly.
- Cool completely on a wire rack.
- Prepare the frosting by mixing all ingredients with a hand mixer in a medium bowl for 2-3 minutes until fluffy.
🎯 TFN Pro Tip
Let the cake cool completely before frosting to avoid melting the frosting.
- Spread over the cooled loaf and sprinkle with pecans.
Serving Suggestions
Serve this carrot cake in a loaf pan as a dessert or afternoon snack. Pair it with a hot cup of tea, coffee, or chai latte for a comforting treat. Add cottage cheese and fresh fruit on the side for a light and colorful presentation. For celebrations, top with edible flowers or extra pecans for a festive touch. This loaf is also a wonderful addition to brunch spreads or as a sweet surprise at potlucks!
Recipe FAQs
Yes! Store the unfrosted cake in an airtight container for up to 2 days. Frost before serving.
You can keep the cake on the counter for up to 2 days. The cake can be refrigerated for up to 2 additional days. You can freeze the cake in a well-sealed container for up to 2 months.
Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
Yes, this recipe has been tested using gluten-free flour.
Other Sweet Recipes to Consider…
- Banana Muffins with Bisquick
- Sourdough Discard Banana Bread
- Bisquick Blackberry Cobbler
- Stuffed Strawberries
If you tried this carrot cake loaf recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Carrot Cake Loaf Recipe
Equipment
- bowl
- spatula
- loaf pan
- whisk
- cooling rack
- parchment paper
- stand or hand mixer
Ingredients
Carrot Cake Ingredients
- 2 cups all-purpose flour sifted; you can substitute for gluten-free flour or even whole wheat flour.
- 1 cup chopped pecans divided; walnuts can be used instead
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon coarse kosher salt
- 1 piece very overripe large banana mashed
- 8 ounces shredded carrots
- 5.3 ounces Greek yogurt
- ½ cup applesauce
- ½ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting Ingredients
- 6 ounces cream cheese softened
- ¾ cup date sugar
- ¾ cup maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350° F.
- Line a loaf pan with parchment paper. Set aside.
- Add sifted flour, ½ cup pecans, seasonings, baking powder, and baking soda to a large mixing bowl. Whisk until combined. Set aside.
- Add banana, carrots, Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract in a separate mixing bowl. Mix until combined.
- Transfer the dry ingredients to the wet ingredients. Mix with a spoon until just combined. Don’t over-mix.
- Transfer the batter to your prepared loaf pan.
- Bake for 35-45 minutes or until a toothpick or knife comes out mostly clean. It’s okay to have some crumbs and for the middle to be barely jiggly, as the loaf will continue cooking. If it starts to get too brown on top you can lightly lay aluminum foil on top of the carrot cake.
- Remove the cake from the oven. Take the cake out of the pan and place it on a cooling rack to cool. This will take 2-3 hours to completely cool.
- While cooling, combine cream cheese frosting ingredients in a medium sized bowl. Mix with a hand mixer for 2-3 minutes or until fluffy.
- Top the cake with the cream cheese frosting.
- Sprinkle the remainder of the pecans on top of the cake
Notes
- For even baking, ensure the batter is level in the loaf pan. Smooth the top with a spatula after pouring batter into the pan to achieve an even top on your cake.
- Let the cake cool completely before frosting to avoid melting the frosting.
- Add raisins: If you love a little extra sweetness and chewy texture, stir in ½ cup of raisins before baking. They blend beautifully with the warm spices and add natural sweetness to your carrot loaf cake recipe.
- Nut-free option: Skip the pecans or walnuts for a nut-free version that’s just as delicious. If you still want some crunch, try adding toasted coconut flakes or sunflower seeds instead!
- Dairy-free frosting: Want a dairy-free alternative to traditional cream cheese frosting? Use vegan cream cheese and coconut yogurt for a creamy, tangy frosting that pairs perfectly with the spiced carrot cake flavors.
- Chocolate twist: For a fun and unexpected twist, mix ½ cup of chocolate chips into the batter. The combination of rich chocolate and spiced carrot cake creates a unique and indulgent flavor.
- Lemon zest: Brighten up your loaf cake by adding 1 teaspoon of lemon zest to the batter or mixing it into the frosting. The citrusy touch enhances the flavors and adds a fresh, slightly tangy contrast.
- Store the unfrosted cake in an airtight container for up to 2 days. Frost before serving.
- Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
- You can keep the cake on the counter for up to 2 days. The cake can be refrigerated for up to 2 additional days. You can freeze the cake in a well-sealed container for up to 2 months.
Nutrition
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Erica says
I LOVE finding ways to incorporate more vegetables in my kids diet- especially with sweets! This was gone in one day, we all loved it!