Baking has become a popular activity while so many of us rest in place and adhere to social distancing guidelines. So why not try your hand at making this tasty Carrot Cake Loaf? It is so tasty and doesn’t require the skill of a master baker.

Carrot Cake Loaf by Diverse Dinners

Oh my, this Carrot Cake Loaf is delicious. It has just the right balance of texture and flavor. Let’s not forget the cream cheese frosting, it’s the crowing glory that not only applies a sweet tasty topping, but gives the cake great eye appeal.

This cake is a large one, made in a 9 X 5 loaf tin and if the temperature in your oven is steady it should rise considerably too. The cream cheese frosting is fine by itself but if you can get your hands on some pumpkin seeds I think you will agree that the seeds add a nice texture.

I love a cream cheese frosting on top of Carrot Cake, but you can skip it if you want to cut out some of the calories. Try topping it with the pumpkin seeds alone for a healthier option. Also, consider converting the cake into muffins for smaller less dense sweet treats.

Carrot Cake Loaf by Diverse Dinners

I made this Carrot Cake into a loaf for one reason only. It’s much easier to slice and store a cake in the form of a loaf. If you want to make a more traditional cake in a circular tin, this recipe will work. However, you will have to double up on the frosting ingredients so that you have enough to frost the top and the sides of the cake.

I fear that this Carrot Cake Loaf will have a short existence in my home as much of it will find its way into my stomach. No doubt, it will travel to my already bulging waistline. Which reminds me, I promised myself I would start a workout regimen next week. Please channel your willpower and send some my way.

If you are considering trying this recipe, rest assured you’ve found a relatively simple one. Admittedly, the frosting is more tricky, but there’s no need to be precise.



867 cal


43 g


117 g


8 g
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Serves 8

Carrot Cake Loaf

30 minPrep Time

50 minCook Time

1 hr, 20 Total Time

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  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 4 large eggs
  • 1 cup light brown sugar
  • 1/2 cup maple syrup
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups carrots (grated)
  • 1 cup raisins
  • Cream Cheese Frosting
  • 8 oz cream cheese (room temperature)
  • 1 1/2 cups powdered sugar
  • 2 tbsp unsalted butter (room temperature)
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin seeds


  1. Prepare loaf tin by brushing with vegetable oil and lining with parchment paper.
  2. In a large mixing bowl mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves.
  3. In a separate bowl, whisk together eggs, sugar, syrup, oil and vanilla.
  4. With a spatula fold egg mixture into flour mixture.
  5. Add carrots and raisins and mix until cake batter is studded evenly with carrots and raisins.
  6. Transfer into a 9X5 loaf tin and cook in a preheated oven at 350 for approx. 50 mins or until you can prick with a toothpick and it comes out clean.
  7. Allow cake to cool completely.
  8. Frosting
  9. Blend cream cheese, powdered sugar, butter and vanilla together until completely combined and lump free.
  10. With an icing spatula or spoon, top the loaf with the frosting evenly.
  11. With an icing comb or fork, comb through the icing lengthways, starting from the right and ending on the left (or vice versa)
  12. Sprinkle frosting with pumpkin seeds and serve.