Moist, warmly spiced, and packed with carrot flavor, this carrot cake loaf is a cozy twist on a classic dessert. With a balance of sweet and earthy tones, it’s perfect for breakfast, brunch, or a teatime treat. The unique blend of textures—tender crumb, subtle crunch from shredded carrots, and rich, buttery depth—makes it a loaf worth savoring slice by slice.
Ingredient Breakdown
Brown sugar, combined with melted butter, creates a deep molasses-like richness that enhances the overall sweetness without overpowering. It not only adds complexity but also helps lock in moisture, resulting in a soft, tender loaf.
Eggs and vegetable oil work together to bind the ingredients and keep the loaf moist. The oil, especially when blended with puréed carrots, ensures the cake stays soft for days without drying out. The eggs contribute structure while also enriching the batter.
All-purpose flour gives the loaf a sturdy base while still allowing a soft crumb. The pairing of baking soda and baking powder ensures an even rise, creating a domed top and fluffy interior without making the loaf too airy or cake-like.
A blend of cinnamon, ginger, and nutmeg infuses the loaf with a fragrant warmth. These spices add a nostalgic, autumnal character while complementing the natural sweetness of the carrots.
Carrots are used in two ways here—shredded and puréed. The grated carrots provide texture and mild bite, while the puréed portion blended with oil imparts additional moisture and depth of flavor. Together, they give the loaf a rustic, hearty feel.
Vanilla extract rounds out the flavor, subtly enhancing the sweetness and tying together the warming spices and earthy carrot notes with a smooth finish.
Step-by-Step Preparation Guide
Start by peeling and separating the carrots. Grate 200 grams to create a textured element and set them aside. The remaining 118 grams are chopped and steamed to form the purée. This two-part carrot process allows the loaf to retain structure while staying soft and rich.
For steaming, use a stovetop steamer or microwave. Steaming until fork-tender ensures the purée blends smoothly without stringiness. After steaming, drain off any excess moisture and combine the warm carrots with the oil in a blender or food processor. Blend until silky; a slightly separated mixture is perfectly fine.
Preheat the oven and grease a 9×5 loaf pan thoroughly, making sure every edge and corner is coated. A well-greased pan ensures easy release and prevents the bottom from sticking.
In a medium bowl, whisk together flour, leavening agents, and spices until the dry ingredients are well combined. In another bowl, mix melted butter, brown sugar, eggs, vanilla, and carrot-oil purée. Whisk until fully emulsified.
Gently fold the dry ingredients into the wet mixture. Avoid vigorous stirring to preserve the loaf’s tender texture. Once combined, fold in the shredded carrots for added texture and visual appeal.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake until the surface is golden and a toothpick inserted in the center comes out clean, about 50–55 minutes. A cracked top is perfectly normal and adds to the loaf’s rustic charm.
Cool the loaf in the pan for 10 minutes to help it firm up. Then transfer it to a wire rack and let it cool completely before slicing to avoid crumbling or sogginess.
Recipe Tips & Frequently Asked Questions
Steam carrots until very soft for a smoother purée:
This ensures a creamy, lump-free blend that incorporates easily into the batter.
Don’t skip greasing every corner of the pan to prevent sticking:
The corners are especially prone to catching batter, which can tear the loaf on release.
Mix just until the batter is combined to avoid a dense crumb:
Overmixing can develop gluten, resulting in a heavy texture.
Use freshly grated carrots for maximum moisture and flavor:
Pre-shredded carrots are often dry and lack the natural sweetness of fresh ones.
Let the loaf cool fully for clean, even slices:
Slicing too early can cause the loaf to crumble or collapse.
Can I use pre-shredded carrots instead of fresh?
It’s not recommended. Freshly grated carrots have more moisture and flavor, which is essential for the loaf’s texture and taste.
How do I know the loaf is fully baked?
A toothpick inserted in the center should come out clean or with just a few moist crumbs. The top should be golden and firm.
Can I freeze this carrot loaf for later?
Yes. Wrap the fully cooled loaf tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
What can I use instead of vegetable oil in the purée?
You can substitute with neutral oils like canola or melted coconut oil. Avoid strong-flavored oils that might overpower the loaf.
What to Serve With This Recipe
Serve slices with a generous smear of cream cheese glaze or soft butter for a luscious finish. The richness balances the subtle spices beautifully.
Pair it with a steaming mug of chai or spiced tea, or enjoy it alongside a cold brew coffee for a cozy afternoon treat.
For a breakfast-style presentation, serve it with a dollop of Greek yogurt drizzled with honey and sprinkled with cinnamon. It makes a nourishing and satisfying start to the day.
Lightly toast a slice and top with jam or fruit preserves for a quick and comforting snack that tastes like home.
Creative Variations
Add chopped walnuts, pecans, or sunflower seeds for a bit of crunch. They contrast beautifully with the loaf’s softness.
Fold in golden raisins or bits of dried pineapple for bursts of natural sweetness that echo the flavors of traditional carrot cake.
For a dessert twist, swirl softened cream cheese through the batter before baking to create a cheesecake-style ribbon.
Top the loaf with a cinnamon streusel mixture made of brown sugar, flour, butter, and a pinch of salt before baking for added texture and flavor.
This carrot cake loaf offers a tender crumb, rich flavor, and just the right touch of spice. Whether served fresh from the oven or enjoyed over a few days, it’s a comforting favorite that’s always welcome on the table. Balanced with sweetness and warmth, it’s an everyday bake that feels a little special with every slice.
Ingredients
1 cup (225g) packed light brown sugar
1/4 cup (56g) unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract
1/4 cup (60ml) vegetable oil
1 3/4 cups (228g) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
9–12 (400g) medium-sized carrots
Instructions
Begin by preparing the carrots. Peel all the carrots and grate just enough to yield 2 cups (200g) of finely shredded carrots. Set the grated portion aside. Chop the remaining carrots—approximately 118 grams—into small chunks suitable for a food processor or blender.
To steam the chopped carrots on the stovetop, place them in a steamer basket or heatproof colander over a pot of boiling water. Cover and steam for 10–15 minutes, or until fork-tender. For a microwave method, transfer the chopped carrots to a microwave-safe bowl, add 2 tablespoons of water, and cover securely with plastic wrap. Microwave for 5–6 minutes, until very soft.
Once tender, discard any remaining water and transfer the steamed carrots to a blender or food processor. Add the vegetable oil and blend until smooth. The mixture may appear slightly separated; that’s fine. The total volume should be about 1/2 cup—roughly equal parts carrot puree and oil. Set aside.
Preheat your oven to 350°F (180°C). Generously grease a 9×5-inch loaf pan with non-stick baking spray, ensuring the corners are well coated.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This spice blend gives the loaf its signature warmth and fragrance.
In a separate large mixing bowl, combine the melted butter, brown sugar, eggs, vanilla extract, and carrot-oil puree. Whisk until the mixture is smooth and fully integrated.
Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to over-mix, as this can result in a dense loaf. Fold in the grated carrots last, ensuring even distribution throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and firm.
Allow the loaf to cool in the pan for about 10 minutes, then carefully remove it and place on a wire rack to cool completely. Serve warm or at room temperature.
Store the carrot loaf in an airtight container at room temperature for up to 4–5 days for best flavor and texture.
Carrot Cake Loaf Recipe
Ingredients
- 1 cup 225g packed light brown sugar
- 1/4 cup 56g unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup 60ml vegetable oil
- 1 3/4 cups 228g all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 9 –12 400g medium-sized carrots
Instructions
- Begin by preparing the carrots. Peel all the carrots and grate just enough to yield 2 cups (200g) of finely shredded carrots. Set the grated portion aside. Chop the remaining carrots—approximately 118 grams—into small chunks suitable for a food processor or blender.
- To steam the chopped carrots on the stovetop, place them in a steamer basket or heatproof colander over a pot of boiling water. Cover and steam for 10–15 minutes, or until fork-tender. For a microwave method, transfer the chopped carrots to a microwave-safe bowl, add 2 tablespoons of water, and cover securely with plastic wrap. Microwave for 5–6 minutes, until very soft.
- Once tender, discard any remaining water and transfer the steamed carrots to a blender or food processor. Add the vegetable oil and blend until smooth. The mixture may appear slightly separated; that’s fine. The total volume should be about 1/2 cup—roughly equal parts carrot puree and oil. Set aside.
- Preheat your oven to 350°F (180°C). Generously grease a 9×5-inch loaf pan with non-stick baking spray, ensuring the corners are well coated.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This spice blend gives the loaf its signature warmth and fragrance.
- In a separate large mixing bowl, combine the melted butter, brown sugar, eggs, vanilla extract, and carrot-oil puree. Whisk until the mixture is smooth and fully integrated.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to over-mix, as this can result in a dense loaf. Fold in the grated carrots last, ensuring even distribution throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and firm.
- Allow the loaf to cool in the pan for about 10 minutes, then carefully remove it and place on a wire rack to cool completely. Serve warm or at room temperature.
- Store the carrot loaf in an airtight container at room temperature for up to 4–5 days for best flavor and texture.
