If you’re on the hunt for a treat that’s perfectly moist, decadent yet wholesome, and crammed full of comforting flavors, look no further than this Carrot Cake Loaf. It’s a dreamy loaf with tender crumbs, just the right touch of spice, pops of juicy pineapple and carrot, and an optional crunch of nuts or burst of raisins. Whether you’re a carrot cake superfan or just looking for a simple way to bring cozy bakery vibes into your kitchen, this recipe covers all the bases. Carrot Cake Loaf is my go-to for everything from lazy Sunday brunches to springtime celebrations—and I guarantee you’ll want to make it again and again!

Ingredients You’ll Need

The beauty of this Carrot Cake Loaf is in its simplicity: every ingredient serves a purpose, building layers of flavor, texture, and that characteristic cheerful orange color. Nothing fussy—just pantry staples and fresh produce that work their magic together.

All-purpose flour: Provides structure and that classic loaf texture—don’t substitute with cake flour or your loaf may be too soft.
Baking soda & baking powder: Both raising agents guarantee a lofty rise and tender crumb.
Salt: Balances sweetness and enhances the spices; skip this and things taste flat.
Ground cinnamon: The soul of the loaf; gives that unmistakable carrot cake warmth.
Ground nutmeg: Just a hint adds rich, cozy depth behind the cinnamon.
Eggs: Binding and structure—the glue that holds our loaf together and keeps it moist.
Vegetable oil: The secret to super-moist crumb and tender slices that stay fresh for days.
Brown sugar: Infuses caramel flavor and even more moisture, thanks to its molasses content.
Granulated sugar: Balances the brown sugar and avoids an overly dense texture.
Vanilla extract: Adds a subtle, sweet aroma and rounds out all the other flavors.
Finely grated carrots: The star! Adds sweetness, vibrant color, and all that classic carrot cake personality.
Crushed pineapple (drained): Gives a hidden juiciness and hint of tang—trust me, it’s magical.
Chopped walnuts or pecans (optional): For crunch and a little nutty contrast; totally customizable.
Raisins (optional): Pockets of chewy sweetness for anyone who loves a classic carrot cake vibe.

How to Make Carrot Cake Loaf

Step 1: Prep the Oven and Loaf Pan

Start things off by preheating your oven to 350°F. Grease a 9×5-inch loaf pan thoroughly—I like using a bit of oil or nonstick spray and then lining with parchment for extra insurance. This ensures your Carrot Cake Loaf pops out perfectly after baking (no one wants a stuck loaf!).

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking dry ingredients separately helps everything distribute evenly throughout your batter—so you avoid any pockets of baking soda or clumps of spice lurking in the loaf.

Step 3: Whisk Wet Ingredients

In a large mixing bowl, combine the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract. Whisk until the mixture looks smooth and creamy. This creates a rich base that will keep your Carrot Cake Loaf ultra-moist and flavorful through every bite.

Step 4: Add the Carrots and Pineapple

Stir the finely grated carrots and well-drained crushed pineapple right into your wet mixture. Both bring a wonderful, natural sweetness and moisture—which is why this Carrot Cake Loaf stays so luscious for days.

Step 5: Combine Wet and Dry Ingredients

Add the dry mixture to the wet, and use a spatula or wooden spoon to gently mix just until you see no streaks of flour left. Don’t overmix—this keeps the loaf tender, not tough. If you love texture, gently fold in the walnuts, pecans, and/or raisins at this stage.

Step 6: Pour and Bake

Pour that gorgeous batter into your prepared loaf pan, using a spatula to smooth out the top. Slide it into the oven and bake for 50 to 60 minutes. Your kitchen will smell absolutely incredible. Start testing at 50 minutes: a toothpick inserted in the center should come out clean (a few moist crumbs is okay, but no wet batter).

Step 7: Cool Completely

Let your Carrot Cake Loaf cool in the pan for about 10 minutes (it’s still fragile at this point). Then, gently lift it out and cool completely on a wire rack. This patience pays off—a cooled loaf slices so much better and lets the flavors develop fully.

How to Serve Carrot Cake Loaf

Garnishes

A dusting of powdered sugar is always lovely and simple, but you can take things up a notch with a quick cream cheese glaze drizzled over the top. Try scattering a few chopped nuts or orange zest as a finishing flourish for extra color and crunch.

Side Dishes

Carrot Cake Loaf plays beautifully with a side of fresh fruit salad, a scoop of Greek yogurt, or paired with a cup of hot tea or coffee. For brunch, serve alongside scrambled eggs or a spring greens salad for a bright counterpoint to all the warm spices.

Creative Ways to Present

Cut thick slices and serve with a dollop of whipped cream for dessert, or cube the loaf for a festive trifle with layers of vanilla pudding and berries. You can also make mini loaves or even muffins using this same batter—adorable and giftable!

Make Ahead and Storage

Storing Leftovers

Carrot Cake Loaf stays fresh and moist when stored correctly. Wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. If your kitchen runs warm or humid, refrigeration helps extend its shelf life to about a week (just bring to room temp before serving for the best texture).

Freezing

For longer storage, freeze individual slices or the whole loaf wrapped well in plastic wrap and then aluminum foil. Label and date it—the Carrot Cake Loaf will stay delicious in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter before serving.

Reheating

Leftover slices taste great at room temperature, but to refresh that just-baked feel, pop a slice in the microwave for 15–20 seconds or warm gently in a toaster oven. This revives the texture and brings out the cozy aroma all over again.

FAQs

Can I make Carrot Cake Loaf without nuts or raisins?

Absolutely! Both are optional add-ins and the loaf is still scrumptious without them. If you have allergies or just prefer a classic, smooth-textured carrot loaf, simply leave them out.

Is it possible to use whole wheat flour instead of all-purpose?

Yes, but for best results, swap only half of the flour with whole wheat to keep the loaf from turning dense. The hearty flavor of whole wheat does pair nicely with the spices and sweetness here!

How finely should I grate the carrots?

Use the fine holes on a box grater or a food processor for a soft, tender crumb. Large shreds add a rustic vibe but may leave carrot pieces visible and a bit chewy in the finished loaf.

What’s the best way to keep the Carrot Cake Loaf moist?

The combination of oil, brown sugar, pineapple, and carrots keeps this loaf ultra-moist. Just remember not to overbake—it should be golden, fragrant, and springy when done. Wrapping tightly as soon as it cools also helps lock in moisture.

Can I make this recipe as muffins?

Definitely! Spoon the batter into lined or greased muffin tins (about 3/4 full) and bake at 350°F for 20–25 minutes. You’ll get about 12 muffins with all the flavor and charm of the full loaf.

Final Thoughts

This Carrot Cake Loaf is the kind of recipe you’ll reach for again and again—it’s comforting, flexible, and an absolute crowd-pleaser no matter the season. Give it a try, and I bet it’ll become a permanent favorite in your baking rotation. Happy baking!

Carrot Cake Loaf Recipe