Carrot Cake Loaf

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A perfect, banana-bread style Carrot Cake Loaf made from carrots, butter, oil, brown sugar, eggs, vanilla, mixed spice, flour and cinnamon.

A loaf of carrot bread sits on parchment paper, with three slices cut. A bowl of butter with a knife and a colorful napkin are beside it on a marble surface.

We designed this Carrot Cake Loaf to be more like a banana bread - perfect for cutting thick slices and topping them with butter! This loaf can be enjoyed at room temperature, or toasted if you prefer. It also freezes well. By all means, feel free to ice this loaf if you want to. Or, check out my super popular Carrot Cake with Cream Cheese Icing on the website!

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Carrot Cake Loaf

Ingredient notes:

Baking ingredients on a countertop: flour, brown sugar, carrots, eggs, butter, oil, baking powder, vanilla extract, white sugar, salt, cinnamon, and nutmeg.

Carrots: These add a natural sweetness, moisture, and a tender crumb, making the loaf soft and flavourful. We add the salt to help bring out the flavour and balance the sweetness!
Brown Sugar: This gives a rich caramel-like sweetness and helps keep the loaf moist. You could substitute for white sugar however the flavour won't be quite as rich.
Spices: These warm spices (Cinnamon, Mixed Spice, Nutmeg) create the classic carrot cake flavour and complement the sweetness of the carrots.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 170°C fan bake. Line a 23cm x 12cm loaf tin with baking paper. Peel and grate the carrots, then set aside.

A metal mixing bowl containing two eggs, brown sugar, cinnamon, and a yellow liquid on a light countertop.

A metal bowl containing a brown batter mixture with a whisk resting inside, placed on a speckled countertop.

In a large mixing bowl, melt the butter. Add the oil, brown sugar, eggs, vanilla, spices and salt, then whisk until smooth.

A metal mixing bowl containing flour, a small amount of liquid, and other baking ingredients on a countertop, with a sifter and measuring spoon nearby.

A metal mixing bowl containing thick, light brown batter with a whisk resting inside, placed on a speckled countertop.

Sift in the flour and baking powder. Mix until just combined, then stir through the grated carrots. Pour the batter into the prepared loaf tin.

A metal bowl with grated carrots, flour, and a red-handled spatula on a speckled countertop.

A metal loaf pan lined with parchment paper is filled with thick, orange batter. A bowl with more batter sits nearby on a light speckled countertop.

Bake for 50-55 minutes, until golden and a skewer inserted into the centre comes out clean.

A freshly baked loaf of bread sits in a parchment-lined rectangular metal pan on a light speckled countertop.

A loaf of sliced carrot bread on parchment paper, with a colorful floral napkin and a small dish of butter nearby.

Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Slice and enjoy topped with butter.

Sliced loaf of bread on parchment paper, with one slice spread with butter, resting on a wire cooling rack.

Recipe FAQs:

Can I substitute the oil or butter?

Yes. You can replace the butter with more oil or use melted coconut oil for a different flavour. More butter will give a delicious flavour and have a firmer loaf once cooled down, more oil keeps it moist but doesn't quite have that delicious buttery flavour. We do a combination to get the best of both worlds!

How do I know when the loaf is cooked?

Insert a skewer into the centre. If it comes out clean or with a few crumbs, the loaf is ready.

Can I ice the carrot cake loaf?

Yes of course, we designed this recipe to be like a banana bread, so you can slice it and toast it topped with butter. But if you'd prefer to ice it, we recommend using our cream cheese icing from the carrot cake recipe. A half recipe would be easily enough for a loaf this size. Make sure it's cooled completely before icing and store in the fridge to keep the icing fresh.

Storage:

Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week. Freeze a whole loaf of slices wrapped in glad wrap. Thaw at room temperature before serving, or pop slices in the toaster to freshen them up.

Top tips:

If your eggs are cold from the fridge, place them in a bowl of hot tap water for a few minutes to warm. This won't cook them, but it will stop the butter from setting into lumps when mixed.
Wait until the loaf has cooled completely before slicing, otherwise it will crumble.

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Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

A perfect banana-bread style Carrot Cake Loaf made from carrots, butter, oil, brown sugar, eggs, vanilla, mixed spice, flour and cinnamon.

Ingredients

300g carrots, peeled and grated (about 2 large carrots)
60g butter
½ cup oil, unflavoured
1 cup brown sugar (200g)
2 eggs, room temperature
1 tsp vanilla essence
2 tsp cinnamon
1 tsp mixed spice
¼ tsp nutmeg
1 tsp salt
2 cups plain flour (300g)
1 Tbsp baking powder

Instructions

Preheat the oven to 170°C fan bake. Line a 23cm x 12cm loaf tin with baking paper.
Peel and grate the carrots, then set aside.
In a large mixing bowl, melt the butter. Add the oil, brown sugar, eggs, vanilla, spices and salt, then whisk until smooth.
Sift in the flour and baking powder. Mix until just combined, then stir through the grated carrots. Pour the batter into the prepared loaf tin.
Bake for 50–55 minutes, until golden and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Slice and enjoy topped with butter.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 16gSaturated Fat: 4gUnsaturated Fat: 12gCholesterol: 42mgSodium: 367mgCarbohydrates: 56gFiber: 2gSugar: 22gProtein: 6g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya