There’s something so comforting about a slice of homemade carrot cake, especially when it’s packed with warm spices and topped with a light, airy cream cheese frosting. This carrot cake loaf is perfectly dense yet moist, making it easy to slice and serve. It’s balanced in sweetness, with the perfect touch of warmth from cinnamon, ginger, and a special hint of cardamom.
Whether you’re enjoying it as an afternoon treat with coffee or serving it as a simple dessert, this loaf is sure to be a favorite. Plus, the whipped cream cheese frosting takes it to the next level—fluffy, tangy, and just the right amount of sweet. Let’s bake!
Ingredients
For the Carrot Cake Loaf:
- 190g (1 ½ cups) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp cardamom (for warmth)
- ⅛ tsp finely ground black pepper (optional, enhances spice depth)
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts
- ⅓ cup shredded coconut (optional)
For the Fluffy Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ¼ cup heavy whipping cream
Breaking Down the Key Ingredients
- Carrots – The star of the show! Freshly grated carrots add natural sweetness and moisture to the loaf.
- Applesauce – A secret trick for keeping the cake moist while reducing the amount of oil needed.
- Cardamom & Black Pepper – These spices add an unexpected warmth that makes this loaf extra special.
- Walnuts – For a bit of crunch and nutty flavor. You can toast them for even more depth.
- Whipped Cream Cheese Frosting – The secret to its fluffiness? Folding in whipped cream for a lighter texture!
How to Make This Carrot Cake Loaf
1. Prepare the Batter
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a separate bowl, whisk oil, applesauce, brown sugar, and granulated sugar until smooth. Add eggs and vanilla and mix.
Fold the dry ingredients into the wet mixture until just combined.
Gently stir in carrots, walnuts, and coconut (if using).
2. Bake the Loaf
Pour batter into the loaf pan and bake for 45-55 minutes, or until a toothpick comes out clean.
Let cool for 10 minutes in the pan, then transfer to a wire rack.
3. Make the Fluffy Frosting
Beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture for a light, fluffy texture.
4. Frost & Enjoy!
Spread the frosting over the cooled loaf. Slice and enjoy!
FAQ
Can I make this ahead of time?
Yes! The loaf stays fresh for 3 days at room temperature or up to a week in the fridge. Just wait to frost it until ready to serve.
Can I use a different flour?
You can swap in white whole wheat flour for a heartier texture, but the loaf will be slightly denser.
What if I don’t have applesauce?
You can replace it with an extra ¼ cup of oil or ½ cup of mashed banana for a slight flavor twist.
Can I freeze this loaf?
Absolutely! Wrap the unfrosted loaf tightly and freeze for up to 3 months. Thaw overnight before frosting.
Baking Tips for the Best Carrot Cake Loaf
✔ Grate the carrots finely – This ensures they blend into the batter perfectly and keep the loaf moist.
✔ Don’t overmix – Stir until just combined to keep the texture tender.
✔ Let it cool completely before frosting – Otherwise, the frosting will melt right off!
✔ Toast the walnuts – For extra depth, toast them in a dry pan for 5 minutes before adding them to the batter.
This carrot cake loaf is everything you love about classic carrot cake but in an easy, sliceable form. Whether you’re making it for brunch, a snack, or just because—this will become a new favorite. Let me know if you try it! 💛
Carrot Cake Loaf with Whipped Cream Cheese Frosting
Ingredients
For the Carrot Cake Loaf:
- 190 grams all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/8 tsp ground pepper finely ground
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/2 cup light brown sugar packed
- 1/4 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups grated carrots finely grated
- 1/2 cup walnuts choppped, or pecans
For the Cream Cheese Frosting
- 4oz cream cheese softened
- 2 tbsp unsalted butter softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup heaving whipping cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper
- In a bowl, whisk together flour, baking soda, baking powder, salt, and spices. In a separate bowl, whisk oil, applesauce, brown sugar, and granulated sugar until smooth. 190 grams all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp nutmeg 1/4 tsp cardamom 1/8 tsp ground pepper 1/2 cup vegetable oil 1/2 cup unsweetened applesauce 1/2 cup light brown sugar 1/4 cup sugar
- Add eggs and vanilla and mix. Fold the dry ingredients into the wet mixture until just combined. Gently stir in carrots, walnuts. .2 eggs 1 1/2 tsp vanilla extract 1 1/2 cups grated carrots 1/2 cup walnuts
- Pour batter into the loaf pan and bake for 45-55 minutes, or until a toothpick comes out clean. Let cool for 10 minutes in the pan, then transfer to a wire rack.
- Beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture for a light, fluffy texture. Spread the frosting over the cooled loaf. Slice and enjoy!4oz cream cheese 2 tbsp unsalted butter 1/2 cup powdered sugar 1/2 tsp vanilla extract 1/4 cup heaving whipping cream
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