Carrot Cake Loaf Recipe

5 from 1 vote

This carrot cake loaf recipe is naturally sweetened and topped with cinnamon cream cheese frosting! Perfect as a dessert or snack!

Prep Time15

Cook Time30

Cooling time2

Total Time2 45

Course: Dessert, Bread

Cuisine: American, English

Keyword: dessert, loaf cake, cake recipe, dessert bread, carrot cake loaf

Servings: servings

Calories: 689kcal

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

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

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.

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.

Make-ahead, Storing Leftovers, and Freezing Instructions:

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.