Carrot cake is one of those desserts that wins over just about everyone. This version bakes up as a loaf, so it’s easy to slice, pack, and share. It’s soft, fragrant with warm spices, and topped with a light cream cheese glaze that melts into every crumb.
You don’t need a mixer, and the batter comes together in minutes. If you want a cake that feels homemade and comforting without the fuss, this is it.
What Makes This Moist Carrot Loaf Cake Special
This carrot loaf cake hits the sweet spot between cozy and simple. It’s rich with grated carrots for moisture, flavored with cinnamon and nutmeg, and balanced with a hint of orange zest.
Oil keeps the crumb tender for days, and a splash of yogurt adds a gentle tang. The glaze is optional, but it adds a creamy finish without being too heavy. Best of all, it’s a reliable bake—even for beginners.
Shopping List For Moist Carrot Loaf Cake
- All-purpose flour – 1 3/4 cups (220 g)
- Granulated sugar – 1/2 cup (100 g)
- Light brown sugar – 1/2 cup (100 g), packed
- Baking powder – 1 1/2 teaspoons
- Baking soda – 1/2 teaspoon
- Fine salt – 1/2 teaspoon
- Ground cinnamon – 2 teaspoons
- Ground nutmeg – 1/4 teaspoon
- Neutral oil (canola, sunflower, or light olive oil) – 1/2 cup (120 ml)
- Plain yogurt or sour cream – 1/2 cup (120 g)
- Large eggs – 2
- Vanilla extract – 2 teaspoons
- Orange zest – 1 teaspoon (optional but great)
- Finely grated carrots – 2 cups (about 220–240 g), firmly packed
- Chopped walnuts or pecans – 1/2 cup (optional)
- Raisins – 1/3 cup (optional)
For the cream cheese glaze (optional):
- Cream cheese – 3 tablespoons, softened
- Powdered sugar – 3/4 cup (90 g)
- Milk – 1–2 tablespoons, as needed
- Vanilla extract – 1/2 teaspoon
- Pinch of salt
Instructions For Moist Carrot Loaf Cake
- Prep the pan and oven. Heat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
- Whisk the dry ingredients. In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until no clumps remain.
- Mix the wet ingredients. In a separate bowl, whisk oil, yogurt, eggs, vanilla, and orange zest until smooth and emulsified.
- Combine wet and dry. Pour the wet mixture into the dry. Stir gently with a spatula until just combined. A few streaks of flour are fine.
- Fold in carrots and mix-ins. Add the grated carrots, and if using, the nuts and raisins.
Fold until evenly distributed and no dry flour remains. Do not overmix.
- Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
- Bake. Bake for 55–70 minutes, until the top is springy and a skewer inserted in the center comes out clean or with a few moist crumbs.
If the top darkens too fast, tent with foil in the last 15 minutes.
- Cool. Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a rack to cool completely.
- Make the glaze. Beat cream cheese until smooth, then add powdered sugar, vanilla, and a pinch of salt. Thin with milk to a drizzleable consistency.
- Glaze and serve. Drizzle the cooled loaf with glaze. Slice with a serrated knife for neat pieces.
How to Store Moist Carrot Loaf Cake
- Room temperature: Keep the unglazed loaf wrapped airtight for up to 3 days.
It stays moist and tender.
- Refrigerator: If glazed, store covered in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature or warm gently in the microwave.
Why This Moist Carrot Loaf Cake is Good for You
This loaf gets real substance from carrots, which add fiber and beta carotene.
Using oil instead of butter keeps the crumb soft while reducing saturated fat. The nuts bring healthy fats and a bit of protein, and the yogurt adds calcium and a pleasant tang. It’s still cake, but it leans wholesome and satisfying without feeling heavy.
Pitfalls to Watch Out For Moist Carrot Loaf Cake
- Overmixing the batter: This can make the loaf tough.
Stir only until the flour disappears.
- Too-wet carrots: If your carrots are very juicy, lightly blot them with a paper towel after grating to avoid a gummy center.
- Underbaking: A dense middle is usually a sign of not baking long enough. Check with a skewer in multiple spots near the center.
- Cutting while warm: Warm loaves crumble more. Let it cool to set the crumb before slicing.
- Overcrowding mix-ins: Too many nuts or raisins can weigh the batter down.
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Recipe Variations In Moist Carrot Loaf Cake
- Pineapple twist: Fold in 1/3 cup well-drained crushed pineapple and reduce yogurt by 2 tablespoons for a tropical note.
- Coconut crunch: Add 1/2 cup unsweetened shredded coconut and a pinch of cardamom.
- Whole-wheat boost: Swap 1/2 cup of the all-purpose flour for whole wheat pastry flour. Add an extra tablespoon of milk if the batter looks thick.
- No-glaze version: Dust with powdered sugar or spread a thin layer of orange marmalade while the loaf is slightly warm.
- Maple-glazed: Replace some powdered sugar with maple syrup and reduce the milk for a glossy, maple-forward finish.
- Walnut streusel: Mix 2 tablespoons brown sugar, 2 tablespoons flour, 1/4 teaspoon cinnamon, 1 tablespoon cold butter, and 1/4 cup chopped walnuts. Sprinkle on top before baking.
- Dairy-free: Use a plant-based yogurt and skip the glaze or make a simple lemon icing with powdered sugar and water.
FAQ About Moist Carrot Loaf Cake
Can I use pre-shredded carrots?
You can, but freshly grated carrots are best.
Pre-shredded ones are drier and larger, which can make the loaf less moist and a bit coarse. If you must use them, chop them finer and measure by weight.
How do I know when it’s done?
Look for a domed top, edges pulling slightly from the pan, and a skewer that comes out clean or with a few moist crumbs. If you have an instant-read thermometer, the center should be around 200–205°F (93–96°C).
Can I make this gluten-free?
Yes.
Use a 1:1 gluten-free flour blend that includes xanthan gum. Check the batter consistency; if it’s very thick, add a tablespoon or two of milk.
What if I don’t have yogurt?
Sour cream works perfectly. In a pinch, mix milk with a teaspoon of lemon juice and let it sit for 5 minutes, then use 1/2 cup of that in place of yogurt.
Can I bake this as muffins?
Yes.
Divide the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes. Start checking at 18 minutes.
Do I have to use nuts or raisins?
No. They’re optional.
If you skip them, the cake will still be tender and flavorful. You can add chocolate chips if you prefer a sweeter touch.
How do I prevent the top from cracking too much?
Some cracking is normal for loaf cakes. Make sure your oven is fully preheated, don’t overfill the pan, and avoid opening the oven in the first 30 minutes of baking.
Can I reduce the sugar?
Yes, you can reduce total sugar by about 2–3 tablespoons without hurting texture.
Keep in mind that sugar adds moisture and tenderness, so larger reductions may change the crumb.
Wrapping Up On Moist Carrot Loaf Cake
This moist carrot loaf cake is the kind of recipe you’ll come back to when you want something easy, comforting, and reliable. It slices beautifully, travels well, and tastes even better the next day. Keep it simple with a light glaze or dress it up with streusel—either way, it delivers a tender crumb and warm spice in every bite.
Bake it once, and it might become your go-to house cake.
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