Carrot Loaf Recipe

Posted April 14, 2017 by Stephanie

Carrot Loaf Recipe - Carrot Loaf Recipe -

Carrot Loaf Recipe - Carrot Loaf Recipe -

I’m a carrot cake purist. Give me a plain carrot cake over one filled with nuts or raisins or pineapples because carrot cakes with things in them are so not my jam. But, just in case you were wondering, I’m all about pineapples on pizza, no question there.

But, as Mike pointed out, I’m not a true carrot cake purist because sometimes I have my carrot cake sans cream cheese frosting. Sometimes, I even have (gasp) clotted cream with a sprinkle of flaky sea salt! That’s how I had this loaf: thickly sliced, slathered with homemade clotted cream and a generous sprinkle of salt. This is my favorite carrot cake recipe, just the right amount of heft and sweetness. It whips up in a flash and you can make it in sheet cake form or cupcakes if you’re feeling crafty. Or, if you’re feeling extra Easter-y, you could do a bunny loaf!

I’m all about the loaves, right now and forever because who doesn’t love a slice of cake that is masquerading as bread?

Carrot Loaf Recipe -

Have a lovely Easter friends! Hopefully we’ll be eating ham and going on a egg hunt. Do you have Easter plans? Tell me what you’re eating!
xoxo ham and eggs, steph

Carrot Loaf Recipe
makes 1 loaf

  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1/2 cup plus 2 tablespoons canola oil
  • 2 large eggs
  • 1 1/2 cups finely grated peeled carrots

via Smitten Kitchen

Preheat the oven to 350°F. Line a loaf pan with parchment paper.

In a bowl, stir together the flour, baking soda, salt, cinnamon, and ginger. Set aside. In another bowl, whisk the oil and sugar together until well blended. Add the eggs, one at a time. Stir in the flour mixture until blended, then incorporate the shredded carrots. Pour into the loaf pan and bake for 50 minutes to an hour, or until a skewer inserted into the middle comes out clean. Let cool completely before slicing. Enjoy!


  1. Dipal says:

    Hi, just wondering if I could use honey or maple syrup instead of sugar?

    1. Stephanie says:

      i haven’t tried, i’m not sure if it would work or not. it might come out heavier than if you use sugar. but if you try it please let me know how it turns out!

  2. Katrin says:

    Hands down.
    I love carrot cake – as a muffin, loaf, cake, frosted without froting – me likey a lot!! :) x

  3. Alana says:

    NOMM. I will always think of you and lil when I think of carrot cake and cream cheese frosting!

  4. Katrina says:

    I love a good carrot loaf! This one is mad simple – definitely saving it! <3

  5. Tina says:

    Looks amazing! What size loaf pan did you use?

    1. Stephanie says:

      hi tina,

      just a regular 8 inch!

  6. Olga says:

    How do you make clotted cream?

    1. Stephanie says:

      i’ll be posting the recipe soon! :)

  7. Bitesmind says:

    Wow! It looks so amazing and I can’t wait to make myself one. Thank you.

  8. Maria says:

    Yes!!! Carrot loafs are the best. Such an easier way to get the goodness of carrot cake in a more simple form:)

  9. Vanessa says:

    Can whole wheat flour be substituted for all purpose?

    1. Stephanie says:

      hi vanessa,

      haven’t tried with whole wheat but i think it might work. it may be a bit more dense though. please let me know if you give it a try! :)

  10. Althea says:

    So simple to make! I reduced the sugar to a quarter cup and the loaf still came out good. Also used a quarter teaspoon of allspice and a touch of almond essence. I’m going to memorize this recipe☺

  11. Katie Haas says:

    Made this and doubled the recipie have to say super bland and to much soda taste

  12. Amy says:

    I made this recipe today after looking for a carrot loaf recipe that didn’t include raisins pineapple or
    nuts. This was so simple and easy to make and its absolutely delicious!! I’ll definitely be making this again.

  13. Mary says:

    HI, when I made it the pmiddle of the cake winked down. Do we know why.

    1. Stephanie says:

      hi mary,

      i’m not sure why! did it rise and then sink? is your oven calibrated? how old is your baking soda?

  14. Emily says:

    Amazing!!! So quick and easy and was absolutely delish!!! I usually like carrot cake with cream cheese frosting and walnuts but I honestly don’t need them in this loaf (and I put less sugar than stated). Thank you!!

    1. Stephanie says:

      hi emily,
      yay! so glad you liked it. and nice tip on reducing the sugar to your preference :)

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