This Carrot Loaf Cake is my version of the nostalgic German classic I grew up on—moist, warmly spiced, packed with real carrots, and topped with fluffy cream cheese frosting. Backed by years of testing (and a childhood full of carrot decorations), this recipe is simple, reliable, and delivers bakery-level results every time.
This iconic Carrot Loaf Cake raised me, basically
This carrot loaf cake is the one I grew up eating in our predominantly German-heritage community (they LOVE their loaf cakes)—the ultimate cozy treat that showed up at birthday parties, bake sales, and any time someone’s mom was trying to prove she was the fun mom. (The best moms even made little marzipan carrots and stuck them in like they were growing out of the frosting. Iconic.)
My recipe turns out soft, fluffy, full of warm spice, and is loaded with real grated carrots and chopped pecans. And of course, it’s finished with a swoop of fluffy cream cheese frosting—that’s my personal addition, because German carrot cake comes unfrosted. But honestly, naked carrot cake is just… carrot bread 😉
Why this carrot loaf is actually worth baking
There are a million carrot cake recipes online. Most are fine. But this one is the real deal—tender, not too sweet, and simple enough to make on a random Tuesday afternoon. Here’s why it works:
- No fussy steps—just beat the eggs really well (key for a nice rise), fold in the good stuff, and bake.
- Moist, never dense—thanks to a just-right ratio of oil, eggs, and carrots.
- Balanced spice—cinnamon-forward with a touch of ginger and nutmeg for depth.
- Cream cheese frosting that actually tastes good—soft, tangy, and not overloaded with powdered sugar.
The Lineup: Carrots, spice, and everything nice
You don’t need anything fancy here—just pantry basics and a couple of carrots.
We’re using neutral oil (I go with canola) to keep the cake moist and light, but you can swap in melted butter if you want to dial up the richness. Two eggs help with structure, and sugar plus vanilla round out the wet mix. For the dry ingredients, you’ve got flour, baking powder, cinnamon, ginger, a tiny bit of nutmeg, and salt.
Grated carrots are obviously the star—don’t use pre-shredded, they’re too dry. I like coarsely/short shredded carrots (coarse grater, short strokes) for visible flecks and better texture.
And don’t forget the nuts! Pecans or walnuts both work, just make sure they’re finely chopped. The frosting is a quick mix of cream cheese, butter, vanilla, and powdered sugar. Easy and irresistible.
This recipe has been on my blog since 2020, but it was time for a photo upgrade – the recipe has stayed the same, because it’s amazing just the way it is!
Printable recipe
Carrot Loaf Cake
Ingredients
For the carrot cake
Dry ingredients
- 1 ¾ cups all-purpose flour
- 1 heaping teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet ingredients
- 2 large eggs
- 6 tablespoons neutral vegetable oil
- 1 cup sugar
- 1 teaspoon vanilla extract
Other
- 2 cups grated carrot (packed)
- ½ cup finely chopped pecans
For the frosting
- 3 oz cream cheese (softened)
- 1 tablespoon butter (softened)
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar (or more to taste)
- frosting carrots, chopped pecans (to garnish)
Instructions
- Prep: Line a 4×8 inch loaf pan with baking parchment. Heat oven to 320°F.
- Dry ingredients: Combine dry ingredients in a small bowl. Set aside.1 ¾ cups all-purpose flour, 1 heaping teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, 2 teaspoons baking powder, ¼ teaspoon salt
- Wet ingredients: Add eggs to a large mixing bowl and beat with an electric mixer until light and fluffy, about 2 minutes. Add oil, sugar and vanilla extract and continue beating for another 2 minutes.2 large eggs, 6 tablespoons neutral vegetable oil, 1 cup sugar, 1 teaspoon vanilla extract
- Combine batter: Fold grated carrots and chopped nuts into egg mixture, using a rubber spatula. Then, fold in dry ingredients JUST until combined.2 cups grated carrot, ½ cup finely chopped pecans
- Bake: Spread batter in prepared loaf pan. Bake for 60-65 minutes, until a toothpick inserted into middle comes out clean. Cool in pan for 15 minutes, then remove and cool completely on a wire rack.
- Frosting: Beat all ingredients for frosting with an electric mixer until smooth and fluffy. Spread on the completely cooled cake, then decorate as you like.3 oz cream cheese, 1 tablespoon butter, ¼ teaspoon vanilla extract, ½ cup powdered sugar, frosting carrots, chopped pecans
Video
Ingredient swaps & substitutions
Can I use butter instead of oil?
Yes! Melted butter will give you a richer, slightly denser loaf. I usually go with canola oil for that super soft, moist texture, but if you’re feeling extra, go for butter.
Can I leave out the nuts?
Absolutely. The pecans add a nice crunch, but the loaf bakes up just fine without them. You can also sub in walnuts if that’s what you have on hand.
What if I don’t have all the spices?
No problem. If you’re missing ginger or nutmeg, just use what you’ve got. Pumpkin spice mix works as a shortcut, or stick to cinnamon alone—it’ll still be delicious.
Can I add raisins?
Listen… you can, but I won’t be joining you on that journey. This cake is moist and flavorful enough without chewy little sugar bombs getting in the way. We do not do raisins in carrot cake in my house (though I do often add some to my Carrot Muffins – but that’s a healthier breakfast thing, you know? 😉)
Your Carrot Cake Hotline (a.k.a. don’t Google it, I got you)
Baking + texture SOS
Why is my carrot cake dry?
It’s usually from overbaking or not enough moisture. Make sure your oven isn’t running hot (325°F max), use fresh, juicy carrots, and don’t skimp on the oil.
Why did my loaf sink in the middle?
That’s usually from underbaking, opening the oven door too early, or overmixing the batter. Be gentle with your folding, don’t peek before the 50-minute mark, and bake until a toothpick comes out clean from the center.
Do I need to peel the carrots?
Yes—unless you want little earthy specks in your cake. A quick peel goes a long way for flavor and texture.
Can I use pre-shredded carrots?
I wouldn’t. They’re too dry and thin. Shred your own using a box grater for the best texture and moisture.
Storage & make-ahead
How long does it keep?
If frosted, keep it covered in the fridge and it’ll stay moist for 1–2 days. Without frosting, you can keep it at room temp for about the same amount of time.
Can I freeze it?
Yes—just freeze it without the frosting. Once cool, wrap tightly in plastic wrap and foil. Thaw at room temp, then frost once defrosted.
Frosting & decorating
Can I double the frosting?
Yes! If you’re a frosting lover, just double everything and pile it on. No judgment here.
What’s the best way to decorate it?
I go classic with extra chopped pecans or cute little frosting carrots piped on top. Or go full childhood nostalgia and stick in marzipan carrots like they’re growing out of the loaf—instant joy.
🧁 Now You Bake
If this carrot cake loaf brings back your own childhood memories—or just makes your kitchen smell amazing—I’d love to hear about it! Tap the ⭐️⭐️⭐️⭐️⭐️ below to leave a rating and review (it seriously makes my day and helps other carrot cake lovers find this recipe, too!).
And don’t forget to pin it so you’ve got it saved for your next cozy baking moment. 🥕💛
Chloe Hudson says
came out amazing and my family and bf loved it. I was scared it was going to taste like carrots but it doesn’t at all 😂
Nora says
Haha, so glad, Chloe!
Kelly Barton says
This is such a moist and delicious carrot cake! The frosting is so yummy! I’m going to make it again for Easter brunch 🥕🥕🥕
Nora says
I’m so glad, Kelly!
Marissa says
This was SO good! fam loved it. I stuck some icing carrots from Target into the frosting, too cute!!!