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Carrot cake bread on a wooden cutting board topped with creamy white frosting and nuts.

Carrot Cake Loaf

Gaby Dimova
Indulge in this moist, warmly spiced Carrot Cake Bread, packed with fresh carrots and nuts, complemented by a rich cream cheese frosting it makes for an anytime treat.
4.94 from 16 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine English
Servings 12 servings
Calories 524 kcal

Ingredients
 
 

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon allspice

Wet Ingredients

  • ¾ cup unsweetened applesauce
  • ¾ cup neutral oil
  • 2 teaspoon vanilla extract

Fold Ins

  • 2 ½ cups of grated carrot
  • 1 cup chopped walnuts or pecans

Frosting

  • ¾ cup vegan cream cheese
  • ½ cup vegan butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 pinch salt

Instructions
 

  • Start by washing, peeling, and grating the carrots. Then chop the walnuts or pecans. Set aside.
  • In a large bowl, combine the wet ingredients, followed by the dry ingredients. Mix well, then fold in the carrots and nuts.
  • Line a loaf pan with parchment paper and grease it lightly. Pour the batter into the loaf and bake at 350F for 55-60 minutes.
  • Note: You can also make a full cake with this recipe by dividing the batter into two 6-inch pans. Make sure to double the frosting recipe if you go this route and make a layered cake instead of a loaf!
  • While the cake is baking, whisk together the frosting ingredients. Wait for the cake to *fully* cool, then add the frosting on top of the cake.
  • Note: cream cheese frosting is very particular and if you don't wait for the cake to be fully cooled off, it will melt off!
  • Once you've frosted the cake, slice and enjoy!

Video

Notes

  • Frost a fully cooled cake: Cream cheese frosting is very particular and will melt and fall off the cake if the cake is not completely cooled. 
  • Room temperature ingredients: Take all the ingredients out of the fridge before you begin to prepare this loaf as they are easier to work with when mixing. This is especially true with the vegan cream cheese for the icing. 
  • Use a food processor: To make prepping the carrots easier and quicker, grate in a food processor.
  • Storage: Store uneaten carrot cake bread in an airtight container in the fridge for 3-4 days. You can freeze leftovers for up to 3 months. 

Nutrition

Calories: 524kcalCarbohydrates: 60gProtein: 5gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 352mgPotassium: 170mgFiber: 3gSugar: 40gVitamin A: 4822IUVitamin C: 2mgCalcium: 75mgIron: 2mg
Keyword carrot cake bread, carrrot cake loaf, vegan carrot cake
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