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A moist and tender carrot loaf cake with warm spices, crunchy pecans, and a fluffy cream cheese frosting. Perfectly balanced sweetness and spice with an optional nutty crunch, this loaf cake is easy to prepare and great for any occasion.

  • Total Time: 1 hour 20-25 minutes
  • Yield: 1 loaf (approximately 8 servings) 1x

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 heaping teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 6 tablespoons neutral vegetable oil (like canola)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups grated carrot (firmly packed; coarsely grated)
  • 1/2 cup finely chopped pecans (optional)
  • 3 oz cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/4 teaspoon vanilla extract
  • 1/2 cup powdered sugar (add more if preferred)
  • Frosting carrots or extra chopped pecans for decorating (optional)

Instructions

  1. Preheat oven to 320°F (160°C) and line a 4×8-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, and salt; set aside.
  3. Peel and coarsely grate carrots to yield 2 cups. Finely chop pecans if using.
  4. In a large bowl, beat the eggs with an electric mixer until light and fluffy, about 2 minutes.
  5. Add vegetable oil, sugar, and vanilla extract to the eggs and beat again until combined and aerated, about 2 minutes.
  6. Fold the grated carrots and chopped pecans into the egg mixture using a rubber spatula.
  7. Gently fold the dry ingredient mixture into the wet ingredients just until combined; avoid overmixing.
  8. Scrape the batter into the prepared loaf pan and smooth the surface.
  9. Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the loaf to cool in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack.
  11. For the frosting: beat together the softened cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until smooth and fluffy.
  12. Spread the cream cheese frosting evenly over the cooled loaf.
  13. Decorate with chopped pecans or frosting carrots as desired.

Notes

Nuts are optional; you may omit or substitute walnuts for pecans., Butter can be used in place of oil for a richer flavor and denser texture., If you don’t have ginger or nutmeg, pumpkin pie spice or cinnamon alone can be substituted., If you prefer more frosting, double the frosting recipe., The loaf can be made ahead, frozen unfrosted, and frosted after thawing., Store frosted loaf in the refrigerator covered for 1-2 days; unfrosted loaf can be stored at room temperature wrapped airtight for the same period., Avoid overbaking to prevent dryness; check oven temperature for accuracy., Do not open the oven door before 50 minutes to avoid sinking in the middle.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 60-65 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (about 1/8th of the loaf)
  • Calories: Approximately 280 kcal per serving (1 slice)
  • Fat: 14 g per serving
  • Carbohydrates: 35 g per serving
  • Protein: 4 g per serving