If you’re looking for a dessert that manages to be both homey and packed with flavor, look no further than this Carrot Cake Loaf. It’s a soft, ultra-moist slice of comfort, fragrant with cinnamon and nutmeg, studded with juicy carrots and a pop of crushed pineapple. Whether you enjoy it for breakfast, snack time, or as a sweet finish to dinner, this loaf ticks every box — and it’s so easy to make from scratch! With simple pantry staples and a swirl of wholesome ingredients, you’re about to bake a loaf that even the non-carrot-cake fans in your life will sneak seconds of.

Ingredients You’ll Need

You’ll be amazed at how a handful of familiar ingredients can create such a magical Carrot Cake Loaf! Each item on the list works hard behind the scenes, bringing depth, moisture, and those irresistible flavors and textures.

All-purpose flour: Forms the base and structure of the loaf, ensuring a soft yet sturdy crumb.
Baking powder & baking soda: These leaveners work together to guarantee a lofty rise and a tender bite.
Salt: A pinch is all you need to balance the sweetness and pull forward the spices.
Ground cinnamon, nutmeg, and ginger: The aromatic heart of any classic carrot cake, these spices add warmth and that signature flavor.
Large eggs: Eggs bind everything together and help the loaf stay moist.
Vegetable oil or melted coconut oil: Oil keeps every bite soft, tender, and rich—your secret to a moist carrot cake loaf.
Packed brown sugar & granulated sugar: This combo adds depth and complexity, providing structure and sweetness.
Unsweetened applesauce: Applesauce brings extra moisture to the loaf while cutting down a bit on the oil.
Vanilla extract: A dash of vanilla ties all the flavors together with its sweet, fragrant notes.
Finely grated carrots: The star of the show, they melt right into the loaf, keeping it moist and giving it beautiful color.
Crushed pineapple (drained): For a juicy burst of flavor and extra tenderness—it’s a game-changer!
Chopped walnuts or pecans (optional): For crunch and a lovely nutty finish; totally up to you.

How to Make Carrot Cake Loaf

Step 1: Preheat and Prep

Get your oven warming to 350°F (175°C) and grease your trusty 9×5-inch loaf pan. This gives you the perfect head start, so you’re ready to move quickly once your batter is mixed.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. A good whisk helps evenly distribute those spices, ensuring every bite of your Carrot Cake Loaf bursts with warm, cozy flavor.

Step 3: Combine Wet Ingredients

Now, in a separate large bowl, whisk your eggs, oil, brown sugar, granulated sugar, applesauce, and vanilla until the mixture looks smooth and a little glossy. The applesauce here not only lightens things up but also brings subtle natural sweetness.

Step 4: Add Carrots and Pineapple

Stir in the finely grated carrots and drained crushed pineapple. These fresh ingredients are what give your loaf its signature color and irresistibly soft texture—don’t be shy about packing them in!

Step 5: Combine Wet and Dry

Tip your dry ingredients into the wet bowl and gently stir everything together until just combined. A few streaks of flour are fine—overmixing can make the loaf dense. If you love a crunch, fold in the nuts now.

Step 6: Bake the Loaf

Pour the batter into your prepared pan and smooth the top so it bakes evenly. Pop it into the oven and bake for 45 to 55 minutes, until a toothpick poked into the center comes out clean or with just a few moist crumbs.

Step 7: Cooling Time

Let your Carrot Cake Loaf sit in the pan for about 10 minutes after baking—this gives it a chance to set. Then, loosen the edges and carefully move it onto a wire rack to cool completely before slicing. The wait is the hardest part, but it’s worth it!

How to Serve Carrot Cake Loaf

Garnishes

For a finishing touch, try a simple drizzle of vanilla glaze or a slather of classic cream cheese frosting on top of your Carrot Cake Loaf. Chopped walnuts or a scattering of shredded coconut look inviting and add a bit of crunch, but a dusting of powdered sugar is never out of place if you’re short on time.

Side Dishes

Carrot Cake Loaf pairs delightfully with a mug of hot coffee or tea for a cozy afternoon treat. For brunch, serve it alongside a refreshing fruit salad or a dollop of Greek yogurt. If you’re sharing it for dessert, a scoop of vanilla ice cream on the side is absolute magic.

Creative Ways to Present

For gatherings or gifting, slice the Carrot Cake Loaf and wrap individual pieces in parchment—the perfect portable snack! You can also cut it into cubes to create a carrot cake snack board alongside cream cheese dip, dried fruits, and nuts. Or, serve thick slices toasted and spread with a bit of softened butter for a special breakfast twist.

Make Ahead and Storage

Storing Leftovers

Wrap your Carrot Cake Loaf tightly in plastic wrap or foil, or place it in an airtight container—they’ll keep it fresh and moist at room temperature for up to three days. If your kitchen is a little warm, pop it in the refrigerator to stretch its shelf life for about a week.

Freezing

For longer storage, Carrot Cake Loaf freezes beautifully. Once fully cooled, wrap the loaf or individual slices snugly in plastic and tuck them into a freezer-safe bag. They’ll keep their flavor and texture for up to three months. Simply thaw overnight in the fridge or at room temperature when you’re ready to enjoy.

Reheating

To bring your Carrot Cake Loaf back to that just-baked softness, warm slices briefly in the microwave for 10-15 seconds or pop them in a 300°F oven for a few minutes. If you’ve frozen individual slices, let them thaw first, then warm gently—the aroma alone will have everyone following their noses to the kitchen.

FAQs

Can I make this Carrot Cake Loaf without nuts?

Absolutely! The nuts are entirely optional and the loaf is just as moist and flavorful without them. If you have allergies or simply prefer a smoother bite, feel free to leave them out.

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

Finely grate your carrots by hand with a box grater or use the fine shredding disc on a food processor. Avoid pre-shredded bagged carrots—they tend to be a bit dry and chunky, and freshly grated carrots blend more seamlessly into the loaf.

Can I use whole wheat flour instead of all-purpose flour?

You can substitute up to half of the all-purpose flour with whole wheat flour for a slightly heartier texture. If you swap the full amount, your Carrot Cake Loaf may turn out denser, so keep that in mind.

Is there a vegan version of this Carrot Cake Loaf?

Yes! Replace the eggs with a flaxseed or chia seed egg alternative, and use melted coconut oil plus a non-dairy yogurt or extra applesauce. The loaf stays deliciously moist and subtly rich—everyone will love it.

Can I add raisins or other mix-ins?

Definitely! Raisins, dried cranberries, shredded coconut, or even mini chocolate chips are all wonderful additions. Just keep mix-ins to about half a cup to prevent the loaf from becoming too dense.

Final Thoughts

There’s nothing quite like a homemade Carrot Cake Loaf—moist, fragrant, and soothingly nostalgic. I hope you’re inspired to bake a loaf to share (or keep all to yourself). Give this recipe a try, and let this humble, aromatic treat become your new go-to for any occasion!

Carrot Cake Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

Author: Emma
Total Time: 1 hour 5 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Carrot Cake Loaf is a delightful twist on traditional carrot cake, baked to perfection in a convenient loaf pan. Moist and flavorful, this recipe incorporates grated carrots, pineapple, and nuts for a delicious treat.

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 or melted coconut oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
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 Oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
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 together eggs, oil, sugars, applesauce, and vanilla until smooth. Stir in carrots and pineapple.
Combine and Bake: Add dry ingredients to wet, stir gently, fold in nuts if using. Pour batter into pan, bake for 45-55 minutes until a toothpick comes out clean. Cool before slicing.

Notes

Top with a light glaze or cream cheese frosting if desired.
Store leftovers tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American