Nothing says Thanksgiving quite like a deliciously moist carrot cake, loaded down with the spices of the season, and topped with a generous portion of cream cheese icing. I love that it is a smaller size, less fuss to ice, and travels easier than a traditional three layer cake. This is a great to take as a hostess gift for the holidays or a special gift for friends, family, or coworkers. This recipe came from my friend, Amanda, who is a kitchen genius. Everything Amanda makes is good, so I know you’ll love this decadent carrot cake loaf as much as we do.
To make the Carrot Cake Loaf, you’ll need: All Purpose flour, sugar, vegetable oil, eggs, vanilla, carrots (grated), raisins, chopped pecans, baking powder, cinnamon, ginger, nutmeg, and salt.
Since we’re making a cream cheese icing, you’ll also need cream cheese, butter, powdered sugar, heavy cream or milk, and a bit more vanilla. Do you have a favorite brand of vanilla? I’d love to hear about it in the comments below! I have this one I love that I can’t get locally anymore so I’m shopping for a new favorite!
In a mixing bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg and salt until combined.
In another large bowl, mix together the eggs and sugar until combined. Then, add in the oil and vanilla.
Add dry ingredients to wet and mix together until fully incorporated.
You can use an electric mixer or a spoon.
With a spatula, fold in the carrots, raisins and pecans.
Pour this into a greased 9×5 loaf pan and bake at 350 for about 1 hour and fifteen minutes, or until a toothpick inserted in the center comes out clean. 
Remove from oven when done and allow to cool for 10 minutes before removing from pan to cool completely.
Now we need to make our Carrot Cake Loaf frosting!
Mix all of the frosting ingredients together, using additional milk if you’d like your icing a bit thinner.
Frost the cooled loaf and top with a few extra pecans if you like.
Enjoy this wonderful treat!
This bread also freezes well and extra pecans on top help keep the icing pretty once you wrap it to freeze.
Ingredients
- 1 1/3 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 3 carrots, grated
- 1/2 cup raisins
- 1/2 cup chopped pecans
Cream Cheese Icing
- 4 oz cream cheese
- 1/4 cup butter, unsalted if you have it but salted is fine
- 1 1/4 cup powdered sugar
- 1 teaspoon heavy cream or milk
- 1 teaspoon vanilla
Instructions
- In a mixing bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg and salt until combined.
- In another large bowl, mix together the eggs and sugar until combined. Then, add in the oil and vanilla.
- Add dry ingredients to wet and mix together until fully incorporated. With a spatula, fold in the carrots, raisins and pecans.
- Pour this into a greased 9×5 loaf pan and bake at 350 for about 1 hour and fifteen minutes, or until a toothpick inserted in the center comes out clean. Remove from oven when done and allow to cool for 10 minutes before removing from pan to cool completely.
Mix all of the frosting ingredients together, using additional milk if you’d like your icing a bit thinner.Frost the cooled loaf and top with a few extra pecans if you like. Enjoy!
Notes
This recipe featured on Meal Plan Monday and Weekend Potluck!
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Yum 
This sure does look yummy!
Thank you so much, Charlotte! I hope you have a wonderful afternoon!
Do you refrigerate your cakes that have a cream cheese frosting? I have been seeing a lot on FB recently about food safety with cream cheese. If you refrigerate, how do you keep the cakes from drying out?
Christy thank you for sharing this wonderful recipe with all of us who follow you. you asked if any had a vanilla well I do it great the brand is spice island pure vanilla.#1-800-247-5251 to ask where you can find. Edna
Thanks for the recipe. I like Watkins brand vanilla. “Magnolia Mouth” pops in my mind for you when ever I read your great stories. I love it!!
This carrot cake looks delicious! A great size for sharing when everyone you work with is dieting! I never buy vanilla anymore. Four ounces of good quality vanilla can cost $20 or more. I buy a package of madascar or tahitian whole vanilla beans, cut into small pieces, and split into two 8 ounce bottles/jars. Top with cheap vodka (can also use light rum). Leave the bottles in a dark place, shake a few times a week. In about three months you’ll have 16 ounces of the best vanilla. I have a mason jar I started 5 years ago. I add a few beans now and then. I started 2 more bottles in July so they’d be ready for holiday baking.
The best part is sharing with my friends who bake. They ask for this every year!
How neat to make your own vanilla!
You asked about vanilla, I love Spice Islands Vanilla.
If you can’t buy it your local markets, this is a great website for purchasing their products. I can buy Spice Islands where I’m at, but not all things like their gold in a bottle, Louisiana Cajun Seasoning (no home should be without it). So, this website is great. And every time I order from them, just for fun, they toss in a random jar of Spice Islands seasoning of some sort based on purchase history. I love this company.
Rodelle vanilla is the only one that I use for all my baking, it’s amazing.
Adams Best. The only vanilla used by my Grandma, Mom and myself!
Can’t wait to make this, it looks yummy.
Christy, I have a question about the grated carrots. How many cups would the 3 carrots equal because I have seen some big carrots and some small ones too. Just maybe an estimate of volume once they are grated. This recipe sounds devine!
I need to know this, too! Thanks!
This looks lovely and a good choice for my small family. Our favorite vanilla is Watkins clear vanilla- it is. The flavor of our childhood!
How long would you bake this for mini loaves? I would love to make this in my mini loaf pans, or even cupcakes, so I could enjoy it longer. Husband really doesn’t like carrot cake, but I do.
Can I add pineapple without changing the quality of the cake?
What a great idea to bake this in a loaf pan. I will do mine in four small loaves, like I do my banana bread. Now, you may be surprised…I use Walmart’s Great Value pure vanilla. It has never failed me in my many many years of baking.
I’d like to add pineapple and coconut to this, is that possible?
I use Nielsen Massey Madagascar bourbon pure vanilla extract.. If it’s not available in your area it’s available at KIng ARthurs Flour company ON line.
I plan on making a test loaf today then 12 loaves for Christmas giving. I plan to freeze them. I’m a little hesitant about freezing with the frosting but it doesn’t say frost after thawing. Which way do you suggest?
Hey! I’m making them myself the same way and I’m freezing them frosted. However, you can absolutely just freeze the loaf and then frost it fresh when you need it.
I love Adams Best Vanilla Extract. I was not a my normal store and discovered Walmart doesn’t carry it so I will be trying Great Value Pure Vanilla Extract. Hope it’s as good!
It’s always a challenge to bake at high altitude, however with the leavening adjustments I’ve learned to do with baking it turned out just like the picture! I must say this carrot cake loaf with just the ‘right’ spicy Fall flavors it is so scrumptious I will be making this many times over! Thank-you so very much for sharing so many wonderful recipes.
My husband loves carrot cake, I’ll be making this for him. It’s also just the right size for us.
The Carrot Cake Loaf looks so yummy. Carrot cake is one of my favorites.
Great idea for us travelers. I wonder if pumpkin pie spice would work .
I love the flavor burst of roasted pecans. So I’ll be spreading the chopped pecans onto a microwave safe plate and microwave for 1 – 2 minutes. Then add into the batter as instructed.
Thank you for (another) great idea