Carrot Cake Loaf Recipe

This carrot cake loaf is soft, moist, and incredibly easy to make. I use simple pantry ingredients to create a flavorful dessert that’s perfect for slicing and sharing. With warm spices, crunchy walnuts, and sweet grated carrots, this loaf is everything I want in a classic carrot cake.

Why You’ll Love This Recipe

I love how simple and reliable this recipe is. It takes minimal effort to prepare and always comes out perfectly moist. The cinnamon and nutmeg add cozy spice, while the grated carrots and walnuts bring texture and sweetness. It makes a great everyday dessert, breakfast treat, or even a thoughtful homemade gift.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

190 g (1 cup + 5 tablespoons) all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg (optional but recommended)
⅛ teaspoon salt (optional)
2½ teaspoons baking powder
2 large eggs, room temperature
155 g (3/4 cup) granulated sugar
110 g (1/2 cup) olive oil
1 teaspoon vanilla extract (optional)
230 g (2 cups) grated carrots
60 g (1/2 cup) walnuts, roughly chopped

directions

I start by preheating the oven to 350°F (177°C). Then I grease an 8.5 x 4.5 inch loaf pan and line the bottom and sides with parchment paper, leaving about 2 inches of overhang on each side for easy removal.

In a medium bowl, I mix the flour, cinnamon, nutmeg, baking powder, and salt (if using). I set that aside.

Next, I roughly chop the walnuts and peel and grate the carrots. I keep those ready while I prepare the batter.

In a large bowl, I whisk the eggs and sugar together for about 45 seconds, just until combined. Then I stir in the olive oil and vanilla extract.

I add the flour mixture in two batches, mixing gently. I use a whisk for the first addition, then switch to a spatula for easier mixing.

Once combined, I stir in the grated carrots and walnuts. I pour the batter into the prepared loaf pan, smoothing the top with a spoon.

I bake the loaf for 50 to 55 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. After removing it from the oven, I let it cool completely in the pan for at least 1 hour before slicing.

Servings and timing

This recipe makes about 10 slices. It takes 10 minutes to prep and 50 to 55 minutes to bake, for a total time of about 1 hour.

Variations

Sometimes I add raisins or dried cranberries for extra sweetness. If I want a richer flavor, I use brown sugar instead of granulated sugar. For a nut-free version, I just skip the walnuts. This recipe also works well as muffins—just divide the batter into 12 muffin cups and bake for 22 to 25 minutes.

storage/reheating

I store the loaf in an airtight container at room temperature for up to 3 days, or in the fridge for up to 7 days. For longer storage, I freeze individual slices for up to 3 months and thaw as needed.

FAQs

Can I use a different oil instead of olive oil?

Yes, I sometimes use vegetable or canola oil. They work just as well.

Can I make this loaf without nuts?

Absolutely. I leave out the walnuts for a nut-free version.

How do I know when the loaf is fully baked?

I insert a toothpick in the center—it should come out clean with no wet batter.

Can I use pre-shredded carrots?

Freshly grated carrots work best for moisture, but pre-shredded will do in a pinch.

Can I frost this carrot cake loaf?

Yes, I sometimes top it with a simple cream cheese glaze for extra indulgence.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend with good results.

Can I reduce the sugar?

I reduce the sugar slightly if I want it less sweet, but I don’t go below 1/2 cup.

Why is my loaf dry?

It may have been overbaked. I check a few minutes early and don’t skip the cooling time.

Can I add pineapple or applesauce?

Yes, I sometimes add crushed pineapple or applesauce to increase moisture and flavor.

How should I serve it?

I serve slices plain, or with a pat of butter or dollop of whipped cream.

Conclusion

This carrot cake loaf is a go-to dessert that always delivers. I love how moist and flavorful it is with minimal effort. Whether I enjoy it warm from the oven or as a chilled slice later in the week, it never fails to hit the spot.

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