Making a carrot cake loaf is the best way to enjoy the classic flavors that you love without all the fuss of an actual cake. This one is finished with a lovely and totally irresistible orange cinnamon cream cheese frosting. You won’t be able to stop sneaking tastes of it!
So I’ve been known to carrot cake just about everything but this year I’m keeping it basic with a simple but perfectly executed loaf. The humble loaf is so good for so many reasons.
- It’s accessible (aka everybody has a loaf pan!)
- It’s quick (hence the name “quick bread”)
- It’s fuss-free and so forgiving
In short, you won’t mess this up and I just can’t wait for you to try it. I do a lot of experimental baking and let me tell you, this is a winner! The loaf itself is fairly classic in taste, whole grain and lower in sugar than similar recipes. The orange cinnamon cream cheese frosting really takes it to the next level.
Here’s what you need to make it:
Ingredients
- white whole wheat flour (or whole wheat pastry flour)
- baking powder & baking soda
- spices: salt, cinnamon, ginger, nutmeg
- olive oil (nothing too bold in flavor)
- eggs
- sweeteners: brown sugar & pure maple syrup
- vanilla extract
- carrots, of course! I prefer to use finely shredded so they really assimilate with the batter
- mix-ins: walnuts, raisins, coconut (these are optional)
- for the frosting: cream cheese, butter, powdered sugar, orange zest and more cinnamon
There’s something really special about freshly zested citrus. You get little reminders of it every time you walk into the kitchen because it’s so fragrant and wonderful. The orange paired with cinnamon is simply perfect here.
I use Burlap & Barrel royal cinnamon and the flavor is out-of-this-world (affiliate link). Check them out for a serious upgrade to your spice cabinet.
FAQs and Substitutions
Always start checking for doneness on the lower end of cook time just in case. The top of the loaf should be browned and completely set. Then, use a paring knife (can also use a toothpick) and poke straight down through the middle of the loaf. If it comes out clean, it’s done. If there is still batter on it when you pull it out then you need a little more time.
If you frost the loaf, store it in the refrigerator. You can also leave the frosting on the side, adding it to each individual slice as you serve. In this case you could store the bread on the counter in an airtight container and keep the frosting in the refrigerator. Lastly, you can also freeze the bread (unfrosted). When ready to serve, let the bread sit out at room temperature over night, then make the frosting on the day-of.
This recipe leans more toward dessert than snack, especially when it’s topped with the cream cheese frosting. It’s not overly sweet on it’s own though and does have plenty of nutrient-dense ingredients. Check out the nutrition facts in the recipe card for specifics.
I haven’t tried making this recipe vegan, but you could likely sub flax “eggs” for the real eggs with success. Try a homemade vegan cream cheese frosting or use a store-bought option like Miss Jones.
What to Serve with Carrot Cake Loaf:
PrintCarrot Cake Loaf
Making a carrot cake loaf is the best way to enjoy the classic flavors that you love without all the fuss of an actual cake. This one is finished with a lovely and totally irresistible orange cinnamon cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 10 slices
- Category: Desserts, Sweet Treats
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Carrot Cake Loaf
- 1.5 cups (205 grams) white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (100 grams) olive oil
- 2 eggs
- 1/2 cup (85 grams) brown sugar
- 1/3 cup (100 grams) pure maple syrup
- 1 tablespoon (10 grams) vanilla extract
- 1 cup (100 grams) finely shredded carrots
- 1/4 cup (27 grams) chopped walnuts
- 1/4 cup (35 grams) raisins
- 2 tablespoons (12 grams) finely shredded unsweetened coconut
Orange Cinnamon Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon orange zest
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350° F. Grease a loaf pan with butter and set aside.
- To a medium bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Whisk to combine.
- To a large bowl, add oil, eggs, brown sugar, maple syrup and vanilla. Whisk until well combined.
- Add wet ingredients to dry and use a spatula to gently mix until just combined (do not over mix the batter). Fold in the carrots, walnuts, raisins and coconut. Transfer to prepared loaf pan and bake for 45-55 minutes or until a paring knife inserted in the middle comes out clean. Let stand in pan for 15 minutes then transfer to a cooling rack to cool completely before frosting.
- Make the frosting: add cream cheese and butter to a mixer (or use a hand mixer) and beat until creamy, about 30-60 seconds. Add powdered sugar and beat until light and fluffy. Add orange zest and cinnamon and mix again until just combined.
- Once loaf is completely cool, spread frosting on top and top with additional zest and cinnamon, serve immediately. Alternatively, you can keep the frosting separate and top individual slices as you eat them.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- The loaf pan I use is a USA Pan 8 1/2″ x 4 1/2″ (see below for direct link). If the one you use is a different size, cook times may vary.
- Nutrition information includes the orange cinnamon cream cheese frosting
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Becky says
Wow! My daughter made this for a light breakfast. It was delicious. I will surely be making this next week for ourselves.
Leanne says
I’m so excited to hear that Becky! Thank you!