Go Back
+ servings
four slices of carrot cake loaf with cream cheese frosting on white parchment paper
Print

Easy Carrot Cake Loaf

This carrot cake loaf has all the things you love about a classic carrot cake in the form of quick bread, including the warm spices like cinnamon and nutmeg, and flecks of freshly grated carrots!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings 12 slices
Calories 267kcal

Ingredients

For the Carrot Cake Loaf

  • ½ cup whole milk
  • ¼ cup canola oil
  • ¼ cup unsweetened greek yogurt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup light brown sugar packed
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 cups freshly grated carrots 3-4 large carrots

For the Cream Cheese Frosting

  • 3 ounces cream cheese room temperature
  • 1 tablespoon butter softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

For the Carrot Cake Loaf

  • Preheat oven to 350° F and spray a 9x5 loaf pan with nonstick baking spray. Line the bottom of the pan with parchment paper to make it easier to remove.
  • In a large mixing bowl, add the the milk, canola oil, greek yogurt, eggs, and vanilla and mix together well.
  • Then add in the brown sugar and mix in thoroughly to combine well.
  • In a separate medium bowl, add the flour, baking soda, ground cinnamon, and nutmeg and whisk together well.
  • Shred the carrots into a small bowl. Add approximately 2 tablespoons of the flour mixture and toss to coat them well so they will more evenly blend into other ingredients and not stick together.
  • Add the dry ingredients to the wet ingredients and stir just until combined, careful not to over-mix or the bread may be too dense.
  • Add the shredded carrots and gently fold them into the batter.
  • Pour batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • After baking, let the loaf to cool in the pan for 10 minutes. Then carefully remove and place it on a wire rack to cool completely before icing.

For the Cream Cheese Frosting

  • Add the softened cream cheese and butter to a medium sized mixing bowl and beat with an electric mixer on medium speed until smooth.
  • Add in the powdered sugar and vanilla extract and blend until fluffy.
  • Spread evenly over cooled bread.

Notes

Store in an airtight container in the refrigerator for 4-3 days.
Freeze loaves in a plastic freezer bag prior to icing. Wrap in plastic wrap and aluminum foil for optimal freshness.
Add in a ⅛ teaspoon of cinnamon to the frosting.
Add in ⅛ teaspoon of ground ginger to the bread's dry ingredients.
Use fat free or low fat milk or any non-dairy milk of choice.
Substitute unsweetened applesauce, mashed banana or crushed pineapple, sour cream for the Greek yogurt. Substitute softened butter for the oil.
Use sour cream in place of the greek yogurt.
Use store bought shredded carrots for the freshly grated. Use half all purpose flour and half whole wheat flour.
Substitute fresh grated zucchini for the carrots. Squeeze out any excess water first.
For Muffins:
Line muffin tin with liners. Fill muffin tin ¾ full with batter and bake for 14 minutes.
For Mini Loaves
Grease Mini loaf pans and bake at 350° F for 15-20 minutes depending on the size. (ready when a toothpick inserted into center comes out dry)

Nutrition

Serving: 1slice | Calories: 267kcal | Carbohydrates: 43g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 268mg | Potassium: 171mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3717IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg