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A close-up shot of half a Carrot Cake Loaf topped with a thick layer of cream cheese frosting.
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4.43 from 7 votes

Carrot Cake Loaf

An incredibly moist and delicious carrot cake loaf that is packed full of flavour, loaded with grated carrot, and topped with a thick cream cheese frosting!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Bread
Keyword: carrot cake, loaf cake
Servings: 10 slices
Calories: 536kcal
Author: Marsha

Ingredients

For the Cake

  • 3 cups (375g) plain/all-purpose flour
  • ¾ cup (150g) caster/granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) vegetable oil
  • 1 cup (240g) Greek-style yogurt
  • 2 large carrots (about 8oz / 250g), grated

For the Frosting

  • ½ cup (115g) cream cheese softened
  • ¼ cup (56g) unsalted butter softened
  • 2 cups (250g) icing/powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the Cake

  • Preheat the oven to 180C/350F/Gas 4. Grease and line an 9x5-inch loaf pan with parchment paper. Set aside.
  • Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
  • Mix together the eggs, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
  • Fold in the grated carrots. Do not over-mix. The batter will be VERY thick. Spoon the batter into the prepared pan and spread out evenly.
  • Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the cake from browning too much.
  • Leave to cool completely in the pan on a wire rack.

For the Frosting

  • Using a handheld or stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until smooth and creamy. Add the icing sugar and vanilla, and beat until smooth and spreadable.
  • Spread the frosting over the cooled loaf, top with walnuts or pecans (optional), then slice and serve.

Notes

Frosted or unfrosted cake stays fresh in an air-tight container in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.