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5 from 5 votes

Carrot Cake Loaf


  • 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


  • 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!


    This Carrot Cake loaf freezes well.