Easy Carrot Cake Loaf is that one cozy bake you turn to when you want something sweet, simple, and guaranteed to make the kitchen smell amazing. Maybe you’ve had a dry carrot loaf before and thought, well, that’s disappointing. Or you’re craving a not-too-fancy treat that still feels special with coffee. I get it. This version is tender, packed with flavor, and doesn’t require fancy techniques. It’s the kind of bake you can pull off on a weeknight, and it tastes like a hug. I call it my Deliciously Moist Easy Carrot Cake Loaf You’ll Love for a reason. 
The Ingredients for Carrot Loaf
Before we start, here’s what goes into a loaf that’s gently spiced, super moist, and just sweet enough. I like to keep it straightforward with a few smart swaps if you need them.
- All-purpose flour: 1 and 1/2 cups. Spoon and level for accuracy.
- Baking powder: 1 teaspoon.
- Baking soda: 1/2 teaspoon. Helps with lift and a tender crumb.
- Fine salt: 1/2 teaspoon.
- Ground cinnamon: 1 and 1/2 teaspoons. Warm and classic.
- Ground nutmeg: 1/4 teaspoon. Optional, but it adds depth.
- Granulated sugar: 1/2 cup.
- Light brown sugar: 1/2 cup, packed. Adds moisture and caramel notes.
- Large eggs: 2, at room temperature for best mixing.
- Neutral oil: 1/2 cup. Canola, avocado, or melted coconut oil.
- Applesauce or crushed pineapple: 1/4 cup. This is your secret moist-maker.
- Vanilla extract: 1 teaspoon.
- Finely grated carrots: 1 and 1/2 cups, lightly packed. About 3 medium carrots.
- Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup raisins.
If you have extra carrots to use up, save the rest for something savory like this cozy carrot and chickpea casserole. It’s a great way to round out the week.
Use good fresh carrots and measure your flour correctly. That’s the difference between ho-hum and the Deliciously Moist Easy Carrot Cake Loaf You’ll Love you came here for.
Overview: How to Make Carrot Cake Loaf
This is a quick, one-bowl-friendly bake with a few easy steps. You’ll mix the dry ingredients, whisk the wet ingredients, combine, fold in carrots, and bake. No mixer needed for the loaf itself.
- Prep the pan: Grease a 9×5 inch loaf pan and line with a parchment sling so you can lift it out easily. Preheat the oven to 350°F.
- Whisk dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until no streaks remain.
- Whisk wet ingredients: In a separate bowl, whisk sugars, eggs, oil, applesauce or pineapple, and vanilla until smooth and slightly thick.
- Combine: Pour the wet mixture into the dry and stir gently with a spatula. Stop when you still see a few streaks of flour. Do not overmix.
- Fold in carrots and any add-ins: Switch to a gentle folding motion. The batter will look thick and rich.
- Bake: Spread the batter into the pan and smooth the top. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool: Cool in the pan 10 to 15 minutes, then lift out and cool completely on a rack before slicing or frosting.
Prep carrots the smart way
Grate your carrots on the small holes of a box grater for a tender texture that melts into the crumb. The large holes work, but finer shreds help the loaf stay extra moist. If your carrots are very wet, give them a quick pat with a paper towel so the batter doesn’t get soggy.
I made this on a rainy Sunday and it came out perfect. Moist, warmly spiced, and my kitchen smelled like a bakery. My family asked for seconds before I could even slice the rest. Saving this for repeat weekends.
Tips and Tricks
Here’s how to get that tender crumb every time, plus a few little boosts to make your loaf feel bakery-worthy without extra stress.
Use oil, not butter, for moisture. Oil keeps the loaf soft for days. If you love a hint of butter flavor, add it in the frosting instead.
Mix by hand. A whisk and spatula are perfect. Overmixing can create a dense loaf, so stir just until combined.
Check early. Ovens vary, so take a peek at 48 minutes. You want a clean toothpick or moist crumbs, not wet batter.
Pan size matters. A 9×5 inch pan gives a nice rise. An 8.5×4.5 inch pan works too, but you might need a couple extra minutes.
Let it rest. Flavor settles and improves after cooling. If you can wait until the next day, the spice sings.
In the mood to bake more treats? Try these super soft fluffy vanilla cupcakes with buttercream frosting next. They’re easy and crowd-pleasing, just like this loaf.
Storage and make-ahead
Keep unfrosted slices in an airtight container at room temp for up to 3 days, or refrigerate up to 6 days. Frosted loaf should be stored in the fridge. You can also wrap the cooled, unfrosted loaf and freeze for up to 2 months. Thaw at room temp and add frosting fresh. This makes the Deliciously Moist Easy Carrot Cake Loaf You’ll Love a great make-ahead dessert for busy weeks.
Easy Recipe Variations
Once you’ve made the classic version, have fun customizing it. Here are a few low-effort ideas that still keep the loaf moist and flavorful.
Nut-free: Skip the nuts and add an extra handful of raisins or chopped dates for chewiness.
Pineapple lift: Use the crushed pineapple option instead of applesauce and add 2 tablespoons of pineapple juice to the batter. It brightens the flavor.
Orange zest boost: Stir in 1 teaspoon of fresh orange zest for a sunny finish that pairs beautifully with cinnamon.
Chocolate chip carrot loaf: Fold in 1/2 cup mini chocolate chips for a fun twist, especially if kids are involved.
Make it gluten free or dairy free
Use a 1:1 gluten free all-purpose flour blend that contains xanthan gum. For dairy-free, the loaf itself already uses oil, so you’re set. If making the frosting, use a dairy-free cream cheese and plant-based butter. For more light, fruit-forward baking inspo, this pretty fresh strawberry cake is another easy favorite in my kitchen.
Optional Cinnamon Cream Cheese Frosting
Do you need frosting for a carrot loaf? Not always. But does a smooth, tangy layer make it feel like a celebration? Absolutely. This one’s lightly cinnamon-kissed and not too sweet.
Beat 4 ounces of softened cream cheese with 2 tablespoons of softened unsalted butter until smooth and fluffy. Add 1 cup of sifted powdered sugar, 1/2 teaspoon of vanilla, 1/2 teaspoon of ground cinnamon, and a pinch of salt. Beat until creamy. If you want it a touch looser, add 1 to 2 teaspoons of milk, a bit at a time, until spreadable. Once the loaf is fully cool, spread the frosting over the top. Sprinkle with chopped walnuts, a dust of cinnamon, or even a few curls of orange zest for a pretty finish.
If you prefer a plain loaf for breakfast, skip the frosting and serve slices warm with a pat of butter or a swipe of cream cheese. Either way, you still get the Deliciously Moist Easy Carrot Cake Loaf You’ll Love.
Common Questions
Can I use pre-shredded carrots? You can, but I recommend grating fresh carrots for better moisture and a softer texture. Pre-shredded tends to be drier and thicker.
Why did my loaf sink in the middle? It might be underbaked or too much leavening. Check your oven temperature with an oven thermometer and bake until a toothpick comes out clean at the center.
Can I replace the oil with butter? Oil gives the best moist crumb. If you switch to butter, melt it and expect a slightly firmer texture. I prefer oil here.
How do I keep the loaf from sticking? Grease the pan well and use a parchment sling. It makes lifting the loaf out so easy.
Can I make muffins instead? Yes. Fill a 12-cup muffin tin and bake at 350°F for about 18 to 22 minutes. Start checking at 18 minutes.
A cozy bake you’ll want on repeat
If you’ve been craving a tender, lightly spiced loaf that tastes like home, this is it. Keep the method simple, use fresh carrots, and let the oven do the magic. That’s the heart of the Deliciously Moist Easy Carrot Cake Loaf You’ll Love. If you want to compare techniques or go deeper, I like how this Easy Carrot Cake Loaf explains the basics, and this helpful Carrot Cake Loaf Recipe – Pastry & Beyond offers a clear, classic approach. Bake a loaf today, slice it thick, and share it with someone you love. And if you’re still in a baking mood after that, these fresh strawberry cake vibes are always a sweet idea.