Prepare to fall in love with this Carrot Cake Loaf (Quick Bread), a cozy and vibrant treat that’s as perfect for lazy weekend brunches as it is for weekday snacks. This loaf captures everything you adore about classic carrot cake—the moist crumb, warm spices, sweet carrots, and a touch of tang from pineapple—packed into an easy-to-bake, sliceable bread. It’s simple enough for everyday enjoyment but special enough to brighten any table, making it the kind of recipe you’ll come back to again and again.

Carrot Cake Loaf (Quick Bread) Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Carrot Cake Loaf (Quick Bread) comes from a handful of familiar ingredients, each playing a starring role in delivering flavor, texture, and color. Gather these kitchen staples and let each one shine—trust us, you don’t need anything fancy to make something truly memorable!

All-purpose flour: The foundation of the loaf—gives the cake its soft structure without heaviness.
Baking powder & baking soda: These leaveners work together for the perfect lift and a tender, springy crumb.
Salt: Just the right pinch enhances all the sweet and spiced notes.
Ground cinnamon, nutmeg, and ginger: This trio brings warmth and depth, creating that signature carrot cake spice blend.
Eggs: Essential for binding everything together and helping the loaf rise beautifully.
Vegetable oil: Adds moisture for that luscious, never-dry cake texture.
Granulated sugar: Sweetens things up while keeping the crumb light and delicate.
Brown sugar: Deepens flavor and introduces a subtle hint of caramel richness.
Vanilla extract: Infuses the loaf with a lovely aromatic sweetness.
Finely grated carrots: The heart of the recipe—lend natural sweetness, bright color, and a moist bite.
Crushed pineapple (drained): A surprise ingredient that brings tang, tenderness, and a little tropical flair.
Chopped walnuts or pecans (optional): For those who love a little crunch and nutty flavor in every bite.

How to Make Carrot Cake Loaf (Quick Bread)

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper—this guarantees easy removal and clean slices every time. This little step makes such a difference, especially when your Carrot Cake Loaf (Quick Bread) is warm and aromatic straight from the oven!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Creating this blend first ensures that the spices and leaveners are well-distributed, so you get perfect flavor and texture from every bite of your quick bread.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, vigorously whisk the eggs, then add vegetable oil, both sugars, and vanilla extract. Mix until everything is wonderfully smooth and combined—this forms the soul of our moist and flavorful loaf.

Step 4: Add Carrots and Pineapple

Time to fold in those vibrantly grated carrots and the drained crushed pineapple. Don’t be shy—make sure the vegetables and fruit are evenly distributed. They not only add color but also lock in the bread’s signature moisture and lightness!

Step 5: Combine Wet and Dry Ingredients

Sprinkle the dry mixture over your wet mixture and gently stir until just combined. This is where the magic happens: don’t overmix, or you’ll lose that tender, melt-in-your-mouth crumb. If you’re going for a bit of crunch, fold in the nuts now.

Step 6: Bake

Pour the luscious batter into your prepared pan and smooth the top. Slide it into the oven and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Your kitchen will smell incredible—the hardest part is waiting!

Step 7: Cool and Slice

Once baked, let the loaf cool in the pan for 10 minutes. Then, lift it out with the parchment and set it on a wire rack to cool completely. Patience pays off here—you want crisp, neat slices that hold together beautifully.

How to Serve Carrot Cake Loaf (Quick Bread)

Garnishes

A dusting of powdered sugar gives your Carrot Cake Loaf (Quick Bread) instant bakery vibes, but if you want to take things up a notch, drizzle on a classic cream cheese glaze or even a dollop of whipped cream. A scattering of chopped walnuts adds texture and a professional finish.

Side Dishes

This loaf is delightful on its own, but it’s also right at home alongside a bowl of Greek yogurt, a refreshing fruit salad, or a hot mug of chai. For brunch, pair it with eggs or your favorite breakfast smoothie for a truly satisfying meal.

Creative Ways to Present

For a twist, slice your Carrot Cake Loaf (Quick Bread) into thick slabs and serve as the base for a scoop of vanilla ice cream, or cut into cubes for a charming dessert trifle. Individual slices can also be wrapped in parchment and tied with twine for picture-perfect lunchbox treats or gifts.

Make Ahead and Storage

Storing Leftovers

Wrap your Carrot Cake Loaf (Quick Bread) tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors develop even more overnight, leaving you with a moist, flavorful loaf perfect for snacking anytime.

Freezing

If you want to stash some away, this loaf freezes like a dream. Simply wrap the fully cooled loaf or individual slices in plastic wrap followed by aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.

Reheating

To refresh a slice, pop it in the microwave for 10–15 seconds or warm it in a low oven until just heated through. If adding any glaze, do so after reheating for the ultimate just-baked experience.

FAQs

Can I use whole wheat or gluten-free flour instead?

Absolutely! You can substitute up to half the all-purpose flour with whole wheat flour for extra nuttiness and fiber, or use a 1:1 gluten-free flour blend. Just note, the texture may be slightly more dense or delicate depending on your flour choice.

What’s the best way to grate carrots for this recipe?

For Carrot Cake Loaf (Quick Bread), finely grating the carrots by hand or with a food processor yields the perfect texture and ensures the carrots blend seamlessly into the batter, keeping the loaf tender and moist.

Can I leave out the nuts or swap them for something else?

Definitely! The loaf turns out beautifully nut-free, or you can swap in pepitas, sunflower seeds, or even shredded coconut for a fun twist. Make it just the way you (or your family) love.

Is there a way to make this loaf dairy-free?

Yes, this recipe is dairy-free as written—no milk or butter involved! Just check your add-ins or toppings to make sure they fit your dietary needs.

Can I double the recipe for a crowd?

Of course! Simply double all the ingredients and divide the batter between two loaf pans. Bake both at the same temperature, keeping an eye on timing since ovens can differ—everyone gets a slice!

Final Thoughts

If you’re craving a fuss-free but totally irresistible homemade treat, this Carrot Cake Loaf (Quick Bread) is the answer. It’s packed with flavor, bursting with color, and so simple to make—give it a whirl and let it steal the show at your next breakfast, snack time, or cozy gathering!

Carrot Cake Loaf (Quick Bread) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 8 slices) 1x
Diet: Vegetarian

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Description

This Carrot Cake Loaf is a delightful twist on traditional carrot cake, baked in a convenient loaf form. Moist, flavorful, and perfect for breakfast or as a snack, this quick bread is sure to become a family favorite.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Wet Ingredients:

2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract

Mix-Ins:

1 1/2 cups finely grated carrots
1/2 cup crushed pineapple (drained)
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat the Oven: Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with greasing and parchment paper.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix Wet Ingredients: In a large bowl, whisk eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
Combine Ingredients: Fold in grated carrots and crushed pineapple. Add dry ingredients to wet ingredients, mix gently until just combined. Fold in nuts if using.
Bake: Pour batter into prepared pan, smooth the top, and bake for 50-60 minutes until a toothpick comes out clean.
Cool and Serve: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.