prep time: 30 min | bake time: 45 min | total time: 1.25 hrs
If you love carrot cake, then you will absolutely adore this carrot cake loaf! It’s an eggless, moist, and flavorful dessert perfect for any occasion. This easy carrot cake loaf recipe has been a viral hit on my Instagram, thanks to its tender crumb, aromatic spices, and smooth cream cheese frosting. Packed with freshly grated carrots, this loaf has a natural sweetness that pairs beautifully with the rich and tangy cream cheese icing. It’s a simple, go-to recipe that can easily be made vegan and dairy-free. Whether you’re serving it for dessert, breakfast, or brunch, expect everyone to go for another slice.
Here are a few other icing alternatives if you aren’t a fan of cream cheese icing!
Preheat your oven to 350°F (175°C) and grease an 8-inch (20cm) loaf pan, lining it with parchment paper for easy removal. In a small bowl, mix milk and vinegar (or lemon juice) and let it sit for 10 minutes to curdle, creating a buttermilk substitute. Add cane sugar, light brown sugar, vegetable oil, and vanilla extract to the milk and mix until the sugar dissolves.
In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix the batter. Gently fold in the grated carrots and chopped walnuts (optional) until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Let the loaf cool completely before applying the cream cheese frosting to avoid melting your icing.
While the loaf cools, beat together softened butter, cream cheese, and vanilla extract in a mixing bowl until smooth. Gradually add powdered sugar, whipping until the icing is light and fluffy. Once the loaf is fully cooled, spread the icing generously over the top. For extra flavor, garnish with chopped walnuts, slice, and serve!
To achieve a good height for your eggless and vegan carrot cake loaf, here are some easy baking tips:
This carrot cake loaf is the perfect balance of sweet, spiced, and tangy flavors. It’s perfect for any occasion, you can reduce the sugar in the recipe if you want to enjoy it as a breakfast option, you can double the recipe if you want to share it at a family function or you can make it, slice and freeze pieces individually for a little slice of decadence whenever you desire! The grated carrots keep the loaf incredibly moist while adding natural sweetness, and the aromatic spices like cinnamon make it feel warm and comforting.
The cream cheese icing brings a tangy richness that complements the carrot loaf perfectly, making each bite a delicious treat. Not to mention this recipe is egg-free, and with simple ingredient swaps, it can be made completely vegan without losing any of the classic flavors!
A loaf cake is typically denser and baked in a loaf pan, while a regular cake is lighter and often baked in round or square pans.
The loaf can be stored at room temperature for 2-3 days in an airtight container, or refrigerated for up to 7 days.
Over baking or using too little fat or less sugar can cause a carrot cake to be dry. Make sure to follow the baking times closely and use the right amount of oil.
Use freshly grated carrots and add warming spices such as cinnamon to enhance the flavor of carrots.
If your carrot cake is dry, you can brush it with a simple syrup or glaze to add moisture. Additionally, serving it with extra cream cheese icing can help balance the texture.
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10 Responses
hi saloni .
can i replace refined flour with wheat flour? if yes should i add more milk or buttermilk?
Hi Praneetha
Great question. Yes, you can replace refined flour (maida) with whole wheat flour. However, since wheat flour tends to absorb more liquid than refined flour, you might need to add a little more milk or buttermilk to maintain the desired consistency.Hope this helps!
Best
Saloni
Hi, thank you for sending through the recipe, look forward to making this loaf.
I am allergic to cinnamon, can you please recommend an alternative…
Hi Katerina
thank you for your message! You can simply leave out the cinnamon, and it won’t alter the flavor of the loaf too much. If you’d like, you could add a bit more vanilla to enhance the flavor instead.
ciao bellissima ricetta, sicuramente proverò a farla, con farine senza glutine visto che sono celiaca. ti volevo chiedere una cosa, dici di conservare per 2/3 giorni a temperatura ambiente, ma la glassa non rischia di rovinarsi fuori dal frigorifero?
Ciao Dania, se il clima è caldo ti consiglio di conservare la torta in un contenitore ermetico e di tenerla in frigo.
hey saw your other recipe of carrot cake..are both the recipes same ..as I see lot of difference in oil and sugar ratio ..pls help
Hi Rekha
All the recipes on my website are tested and up to date, so you can be sure they’re accurate. Also, don’t confuse the carrot cake recipe with the carrot cake loaf – they’re actually two different cakes with distinct textures and flavors.Hope this was helpful!
i have seen your recipe on instagram
it looked so beautiful!
i could not wait to make it, I made it today.
it was so delicious.
thank u for sharing
Hi,
Thank you so much for your feedback. I hope that you will try more recipes from my website.