This Carrot Cake Loaf is moist, made in one bowl, and packed with grated carrots, warm spices, and nuts. Topped with lighter cream cheese frosting for a wholesome dessert!
I’ve had a healthy carrot cake recipe on iFoodReal for 7 years now, and I’ve always wanted to turn it into a carrot cake loaf. But, as you know, there’s only so much time.
Well, I finally did it…I put my healthy cream cheese frosting on it, the same one I used on my carrot cake bars, and we all could not stop eating it for breakfast because it’s that good and wholesome. But of course it’s a dessert that can be an afternoon snack too!
You can whip up this easy recipe on the morning of Easter, Mother’s Day, or Thanksgiving and still wow everyone!
Why You’ll Love This Recipe
- Better for you: Sweetened with maple syrup and applesauce, making it sweet like cake but lower in sugar. Also we use just a small amount of oil and wholesome flour.
- Perfect texture: I used half whole wheat flour and half all-purpose flour to make it not too heavy but still better for you.
- All the flavors: The earthy carrots, warm spices, sweetness, and creamy finish now in a quick bread form.
- One bowl recipe: Simple, quick, and easy cleanup makes this carrot cake loaf recipe a total win!
Ingredients for Carrot Cake Loaf
A longer ingredient list, but all simple pantry staples.
- Applesauce and maple syrup: Add natural sweetness and moisture without any added sugar. You can swap syrup for honey or any liquid sweetener.
- Eggs: To bind the ingredients together.
- Oil: I used avocado oil, but any mild oil like light olive oil or grapeseed oil will work just as well.
- Carrots: Shredded and not squeezed. They add moisture, texture, sweetness, and color to the loaf.
- Flour: I like to mix half whole wheat flour (or spelt flour) and half all-purpose flour for a great balance of flavor, light texture, and a tender crumb. You can choose either one, and I’ve listed the quantities for both in the variations section.
- Baking essentials: Baking powder, baking soda, and salt.
- Spices: Cinnamon, nutmeg, and dried ginger for that signature warm, comforting flavor carrot cake is known for.
- Walnuts: I personally love adding walnuts to my carrot cake and even sprinkle extra on top, but feel free to skip them or use your favorite nuts instead.
- Cream cheese frosting: You’ll need full fat softened cream cheese, plain Greek yogurt, maple syrup or honey, and pure vanilla extract.
How to Make Carrot Cake Loaf
Preheat your oven to 350 F, line a loaf pan with parchment paper and spray with cooking spray.
- Combine wet ingredients and spices: In a large bowl, whisk together eggs, applesauce, oil, maple syrup, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until smooth. You shouldn’t see any white lumps.
- Mix the batter: Stir in the carrots, then add the flours and mix gently with a spatula until just combined, then fold in the walnuts.
- Bake the loaf: Transfer the batter to the loaf pan and level it with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool: Once out of the oven, let it cool for 5 minutes, then transfer to a wire rack. I recommend letting it cool for at least 2 hours before frosting.
- Make the frosting: You can make the frosting while the carrot cake bread is baking or cooling. Add all the frosting ingredients to a large bowl and whip with an electric mixer on high speed until smooth, scraping the sides as needed.
- Frost and serve: Spread the frosting over the cooled loaf, garnish with walnuts, and slice into 10 pieces with a serrated knife. Enjoy!
Tips for Best Results
Here are my top tips for the perfect healthy carrot cake in loaf form!
- Grate carrots how you like: I grated them coarsely because we don’t mind seeing them, but you can use the medium holes on a box grater if you’d rather keep them more hidden.
- Don’t overmix the batter: Overmixing can make the loaf heavier instead of light and fluffy. Gently combine the dry and wet ingredients and just until mixed.
- Don’t over bake the cake: The loaf may dry out and lose its moist texture. Watch it closely, as ovens vary, and check with a toothpick to make sure it’s perfectly baked.
- Cool before frosting: This tip is key to keeping the frosting from melting. You don’t want a gooey mess!
Variations
- Only all-purpose flour: If you don’t want to use whole wheat flour, use a total of 2 1/3 cups all-purpose flour.
- Only whole wheat flour: If you want to make your bread higher in nutrition, use a total of 1 3/4 cups whole wheat flour. But keep in mind the bread will be heavy in texture.
- Gluten-free flour: I haven’t tried, but I would use 2 1/3 cups of an all-purpose gluten-free flour like Bob’s Red Mill 1:1 gluten-free baking blend.
- Pineapple: Swap applesauce for 1/2 cup drained crushed pineapple. Your loaf with have a burst of tropical sweetness.
- Other mix-ins: Carrot cake can have many things, it’s all about what you like! Feel free to add 1/2 cup of raisins, dried cranberries, or shredded coconut.
- Different nuts: Chopped pecans, almonds, or pistachios would all complement the carrots and spices perfectly.
- Different spices: Adjust the combination of cinnamon, allspice, ginger, and other spices to suit your taste.
How to Store
Store: If you added frosting, refrigerate the loaf in an airtight container for up to 4 days. Without frosting, store it in a cool, dry place.
Freeze: Store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge.
FAQs
Any mild oil will work. I use avocado oil because it’s mild. I wouldn’t mind olive oil either because I like its taste in cakes, but others may find it strong. Same goes with melted coconut oil. Butter has more water, so try to stay away from it for this recipe.
Technically you can, but be prepared for a less sweet bread.
Yes! This bread is already more sweet than most of my quick breads because there is “cake” in its name. If you want to make it more sweet, you can add up to 1/4 cup more of maple syrup.
More Carrot Cake Recipes to Try
- Almond flour carrot cake
- Healthy carrot muffins
- Carrot cake baked oatmeal bars
- Carrot cake baked oatmeal
- Carrot cake truffles
More Fancy Loaf Recipes
Carrot Cake Loaf
Ingredients
For the Loaf:
- 2 large eggs
- 1/2 cup applesauce, unsweetened
- 1/4 cup any mild oil, I used avocado oil
- 2/3 cup maple syrup, or honey
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger, dried
- 1/2 teaspoon salt
- 2 cups carrots, shredded
- 1 cup whole wheat, or spelt flour
- 1 cup all-purpose flour
- 1/2 cup walnuts, chopped (more for garnish)
- Cooking spray, I use Misto
For the Cream cheese frosting:
- 6 ounces full fat cream cheese, softened to room temperature
- 3 tablespoons plain Greek yogurt, I used 2%
- 3 tablespoons maple syrup, or honey
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 F, line 9×5 loaf pan with parchment paper and spray with cooking spray. Set aside.
- In a large bowl, add eggs, applesauce, oil, maple syrup, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Whisk well until no white lumps are left.
- Add carrots and stir to combine. Add all-purpose flour and whole wheat flour, gently mix with spatula until just incorporated. Don't overmix. Fold in walnuts.
- Transfer to previously prepared loaf pan and level with spatula. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another 2 hours or completely.
- While loaf is baking or cooling, make the cream cheese frosting. In a large bowl, add cream cheese, Greek yogurt, maple syrup and vanilla extract. Using an electric mixer on high speed, whip until smooth, pausing and scraping down the sides.
- Transfer on top of a cake loaf, spread with spatula and garnish with walnuts. Using serrated knife, cut into 10 slices and enjoy.
Notes
- Store: Refrigerate loaf with the frosting in an airtight container for up to 4 days. Without frosting, keep in a cool dry place.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How would I make this gluten free!!! Love your recipes!!!
You may try all-purpose gf flour. Just make sure consistency of the batter is like in the photos. I wouldn’t try any other flour.
Can this recipe work in an antique lamb mold
Love your recipes – I’m also trying to learn sourdough bread making
Andrea
I’m sorry I don’t know what it is. Glad to hear you love my recipes!
I haven’t made the recipe yet, am busy with a moussaka, but I will try to do it at a later date. Sounds delicious.
How much spelt flour should I use? Either all spelt or a mixture of spelt and all- purpose.
There is full recipe card at the bottom of the post and there you will see the amounts.
Hi there! How low can I reduce the maple syrup too? Can i sub for brown sugar? Thanks and so excited to try this!
Maybe by 1/3 cup and no brown sugar.