Carrot Loaf Cake!

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An Easy Carrot Loaf Cake with Cream Cheese Frosting – Easy, Delicious, and the perfect easy bake!

So.. Carrot Cake. It’s safe to say I am slightly obsessed with it?! Largely because it is probably one of my favourite cakes, if not my actual favourite.. but there we are. My favourite flavour can change frequently but put a piece of carrot cake in front of me and I will always be happy. 

Anyway, with my readers love for Loaf Cakes rising just as much as mine, I figured it was time to make this bad boy into a Carrot Cake. I have oodles of Carrot Cake related recipes already on my blog, such as the classic Carrot Cake, and even my Carrot Cupcakes

Making a Carrot Loaf Cake is really quite similar to the rest of my other carrot themed bakes, but it’s all about the proportions. Sometimes just fitting a cake into a loaf tin doesn’t work – sometimes it does, but I’ve altered this to fit my favourite loaf tin

This time, I used walnuts in the sponge. I didn’t put walnuts in the title, but technically this is a carrot and walnut loaf cake – but the walnuts are optional. You can switch them to a different nut, such as pecans, or switch it completely to use raisins! However, I know they are just as controversial. 

One thing I love about using nuts in the sponge though is the crunch. It’s delicious. I get that some people don’t like texture changes though – and to be honest, carrot cake is just as delicious without them!

Carrot Cake is soft, it’s moist, and it’s delicious. You basically can’t go wrong with something such as Carrot Cake. Honestly, I find it so hard to over bake and ruin it – and this can often come from the ingredients. 

Not only does the carrot itself bring incredible moisture to the sponge, but so does the oil! The cake is butter-free, and uses oil instead – and it’s amazing! It’s so incredibly easy to mix up. You definitely don’t need to use a mixer, and in all honesty, you probably shouldn’t! 

Even though the cake is hard to ruin, you definitely don’t want to over mix it. You also want to bake it straight away, and not let it sit for too long. Because the raising agent is different from your typical cake, it shouldn’t be left to sit – as that can ruin the sponge. 

I decided to top this one with my all-new Cream Cheese Frosting – and I’m so glad I did! In my other classic Carrot Cake I used buttercream as I made it for my dad, and mostly buttercream is easier. However, because this is a carrot cake – cream cheese frosting is an ideal combo!

Cream Cheese frosting has to be stored in the fridge once it’s been used, as it’s a ‘fresh’ product – but the wonders of carrot cake mean it’s okay. The cake shouldn’t dry out and it works really well!

Also, because this is in loaf cake form… it’s so easy. Whack it in the loaf tin, slather the frosting on top, and decorate if you fancy! There’s nothing special to it, other than enjoy every last morsel when you eat it. Literally, every single crumb. 

I, basically… am obsessed with this recipe. If you want to try out a different version, be sure to just put Carrot Cake in the search bar and you will find my obsession continues! Either way, HAPPY BAKING! x

Carrot Loaf Cake!

An Easy Carrot Loaf Cake with Cream Cheese Frosting - Easy, Delicious, and the perfect easy bake!
4.94 from 16 votes
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Category: Cake
Type: Loaf Cake
Keyword: Carrot
Prep Time: 20 minutes
Cook Time: 1 hour
Decorating Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 12 Pieces
Author: Jane's Patisserie


The Cake!

  • 175 ml Sunflower Oil
  • 3 Large Eggs
  • 200 g Light Brown Sugar
  • 250 g Grated Carrots
  • 100 g Raisins/Walnuts (optional)
  • Zest of 1 Orange
  • 200 g Self Raising Flour
  • 1 tsp Bicarbonate of Soda
  • 2 tsp Mixed Spice
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1 tsp Nutmeg

Cream Cheese Frosting Glaze

  • 125 g Unsalted Butter (room temp)
  • 125 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 250 g Full-Fat Cream Cheese


  • Fondant Carrots
  • Chopped Nuts



  • Preheat your oven to 180C/160C Fan and grease and line your 2lb Loaf Tin!
  • Pour the Sunflower Oil & Eggs into a large bowl and add the sugar – mix lightly and combine. 
  • Add the Grated Carrots, Rasins/Nuts, and Orange Zest and fold through to combine.
  • Add the Flour, Bicarbonate, Mixed Spice, Ginger, Cinnamon & Nutmeg and mix again – try not to over mix! 
  • Pour the mixture into the tin, and bake in the oven for 55-60 minutes. Sometimes it can take a little longer so test with a skewer!
  • Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack. If your cake doesn't come out, it may not have finished baking, or you didn't line the bundt tin well enough!

Cream Cheese Frosting

  • Beat your butter on its own for a few minutes to loosen it.
  • Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
  • Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
  • Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually, the lumps beat out and it's smooth and thick!
  • Once beaten - it should be lovely and thick.


  • Slather your Cream Cheese Frosting over the top of the cake!
  • Decorate with chopped nuts, carrot decorations or whatever!!
  • Enjoy!


  • I used this loaf tin!
  • This cake should be stored in the fridge because of the Cream Cheese Frosting, and will last for three days! 
  • You can use 100g of raisins, or 100g of nuts... this time, I used walnuts!
  • If you want any more information on my cream cheese frosting, read this post
  • If you want to make a different sort of carrot cake - search my blog as I have many variations! 
  • The Spices are optional, but they make a delicious flavour!
Nutrition Facts
Carrot Loaf Cake!
Amount Per Serving
Calories 469 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 11g69%
Cholesterol 92mg31%
Sodium 211mg9%
Potassium 152mg4%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 28g31%
Protein 5g10%
Vitamin A 4088IU82%
Vitamin C 1mg1%
Calcium 58mg6%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Cupcake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Scarlett
    October 24, 2020 at 12:32 pm

    5 stars
    Hi Jane!
    I love this recipe so much!
    I’m making my boyfriend a tiered tall cake with about 4 different sponges of the same size, do you think I could use this recipe or would I need to adapt it?
    Thank you! Xx

    • Jane's Patisserie
      October 24, 2020 at 12:53 pm

      It depends on the size of tin you are using – have a look at my carrot cake recipe as that’s a two layer 8″ cake!

  • Louise
    October 12, 2020 at 1:53 pm

    Thanks so much for the fast reply, I have just realised, I dont have bicarbonate of soda, it was baking powder I used, so this is where it must have gone wrong, as I havent had this problem before. Can you tell me how to substitute this please? Thank you

    • Jane's Patisserie
      October 13, 2020 at 9:49 pm

      Ahh okay, they do react to different ingredients and work differently so it can change a bake! It’s best to use bicarb in this bake xx

  • Louise
    October 12, 2020 at 9:26 am

    Hi, i love every recipe I have made from your website, I made the carrot loaf cake for a friend last night, I had it in at the temp required and within half an hour it was going burnt on top, but wasn’t ready in the middle,.I left it longer and by time It was ready it was black on top I had to cut it off, going to try another attempt today. Iam using a conventional oven, would it still be 180°?

    • Jane's Patisserie
      October 12, 2020 at 9:30 am

      That definitely sounds too hot – some ovens naturally run hotter or colder than you think, and it definitely sounds like yours needed to be lower, or it has a burning hot spot! It would be worth lowering the temp 20°c to see if it helps!

  • Ann
    October 7, 2020 at 12:25 pm

    5 stars
    This is my new favourite carrot cake recipe and the cream cheese frosting is delicious. I added about 60g chopped dark chocolate and 40g walnuts instead of the raisin/walnut combo and was glad I did. My cake took maybe 1 hour 10 mins to cook. A great recipe, thank you.

  • Liv
    September 21, 2020 at 11:45 am

    4 stars
    Is there a buttercream recipe instead of cream cheese please?
    It’s baked brilliantly but nobody likes cream cheese frosting in my house!

    • Jane's Patisserie
      September 22, 2020 at 9:12 am

      Yep, there’s loads and loads on my blog!

  • Hannah Morrison
    September 19, 2020 at 3:24 pm

    5 stars
    Hey Jane,
    Lovely carrot cake recipe but when I make the cream cheese icing it turns out very runny. What do you think I’m doing wrong? xx

    • Jane's Patisserie
      September 19, 2020 at 7:25 pm

      Have a look into my cream cheese frosting post and YouTube video as it may help you understand why x

  • Jess
    July 29, 2020 at 4:58 pm

    Could I use coconut oil instead of sunflower?


    Cannot wait to try this !!
    Looks so scrummy

    • Jane's Patisserie
      July 29, 2020 at 7:09 pm

      I haven’t tried it with coconut oil, but I’m sure it would be fine! X

  • Laura
    July 25, 2020 at 5:50 pm

    5 stars
    Hi Jane! Would it be ok to use 100g light brown sugar and 100g light brown muscovado sugar?

    • Jane's Patisserie
      July 25, 2020 at 8:48 pm

      Yes that should be okay! X

    • Marsha
      October 16, 2020 at 1:28 pm

      What is in the mixed spice? I’m in the US and we don’t have a spice that is labeled as such. Here we have apple pie spice and pumpkin pie spice but I’d rather mix my own.

  • Jenni
    July 18, 2020 at 6:58 am

    5 stars
    I always struggle to make carrot cake for some reason! I halved this as I have a small loaf tin and it turned out amazing. It was for a birthday tea so thank you for giving us a delicious treat. Now I get to finish off the leftover icing!

  • Samia Hussain
    July 5, 2020 at 5:09 pm

    Hi hoping to make this but if I don’t use all the spices will cake still turn out nice?

  • Heidi
    June 23, 2020 at 9:13 am


    How long does the cake keep for in the fridge once baked and decorated?

  • Sarah
    June 17, 2020 at 9:24 am

    5 stars
    Hi, loved this recipe! I’m looking to make it in to cupcakes for a birthday event, do i need to adapt any of the recipe?

    • Jane's Patisserie
      June 17, 2020 at 11:16 am

      Have a look at my carrot cake cupcakes post! x

  • Ceri
    June 10, 2020 at 12:06 pm

    5 stars
    Absolutely gorgeous, best carrot cake I’ve ever made.

  • Natalie
    June 10, 2020 at 8:32 am

    5 stars
    Love this recipe! Can the cake on its own be frozen and iced at a later date? And is the frosting freezable? Thankyou

  • Lauren
    June 5, 2020 at 3:32 pm

    5 stars
    Thank you for this recipe! Love it! So easy to follow and the cake is absolutely delicious

  • Sophie C
    May 27, 2020 at 2:18 pm

    Hey, does the carrot cake have to be completely cooled before you can pUt it in the fridge for the night? Or can it go in the fridge after sitting on a cooling rack for about 2 hours, even if it is still a little bit warm? Thank you xx

    • Jane's Patisserie
      May 27, 2020 at 6:22 pm

      Hey! Well it needs to be completely cooled before topping – it’s the cream cheese frosting that needs refrigerating. The cake itself, without the topping, can stay at room temp! x

    • Sophie
      May 27, 2020 at 9:46 pm

      Okay! How long roughly could you keep the cake at room temperature with the cream cheese frosting on top? Or is it best to refrigerate straight after this decoration is done? 🙂 x

    • Jane's Patisserie
      May 28, 2020 at 7:08 pm

      Straight after the decoration – cream cheese frosting can’t be room temp! X

  • Daniel Bui
    May 25, 2020 at 7:38 pm

    5 stars
    Great cake all round, thanks!

  • Rachel
    May 23, 2020 at 11:54 am

    Hi Jane. Sorry if this is a silly question, I’m a novice baker. I only have medium eggs, would I need to add an extra one in to make up the size / weight of 3 large? Thank you.

    • Jane's Patisserie
      May 23, 2020 at 5:02 pm

      Hey! Yes I would suggest four medium eggs!

  • Lorna
    May 22, 2020 at 5:05 pm

    Hi Jane, do you know of any substitute’s I can use instead of sugar? Many thanks x

    • Jane's Patisserie
      May 22, 2020 at 7:48 pm

      I’m afraid not, sorry!

    • Jayne Stanley
      August 2, 2020 at 5:07 pm

      Hi I’ve used caster sugar with stevia, by silverspoon. You use a 1\3 less than the recipe says. I use it a lot in baking as my husband is diabetic.

  • annemarie dawson
    May 22, 2020 at 12:55 pm

    5 stars
    i made this a couple of days ago and it is so good,,i left out the nutmeg and raisins as i don’t like them but i will def be making again….and as for the cream cheese icing..i could eat that by the bowlful its amazing! 🙂

  • Angela Barnett
    May 18, 2020 at 11:18 am

    I love all your recipes – everyone has turned out perfect -thank you. Would this mixture be enough for a 8″ x8″ x 2″ square tin or would I need a larger quantity, your tray bake seems too big as 18 slices is too much. many thanks !

    • Jane's Patisserie
      May 19, 2020 at 3:01 pm

      Hey! I would actually say that tin is quite small, because of the depth – this sort of mix could easily make a two layer 8″ circle cake, so it may be best to reduce the ingredients! x

    • Manjot
      June 18, 2020 at 6:24 pm

      Hey Jane! I would love to try this recipe but I have family members who are allergic to eggs, would I be able to use an applesauce “egg” for this recipe?

    • Jane's Patisserie
      June 18, 2020 at 7:13 pm

      Hey! It’s definitely worth a go! x

  • Patty
    May 16, 2020 at 2:18 pm

    5 stars
    I made this yesterday and it is wonderful! I used 50g walnuts and 50g chopped dates in the mix. I also used Anchor Spreadable in the cream cheese frosting which made it quite soft but it was still lovely. My hubby went on a massive hunt for the fondant carrots and eventually found them in Asda!! 😆😆😆 This is the first time I’ve ever made a carrot cake so I was really delighted with the results! Thanks for a great recipe!

  • Harriet
    May 15, 2020 at 7:58 pm

    5 stars
    Amazing!! Even better when left in the fridge for a while!!

  • Aimee Moran
    May 15, 2020 at 9:37 am

    Can I use Demerara sugar instead of light brown sugar?

    • Jane's Patisserie
      May 15, 2020 at 1:28 pm

      Yes! You can also use caster sugar, golden caster or granulated! x

  • Shivam Khard
    May 15, 2020 at 8:41 am

    5 stars
    Wow, it’s so scrumptious. Thanks for sharing the wonderful recipe.

  • Judy Collins
    May 14, 2020 at 3:02 am

    When you grate the carrots are they grated on the normal side or the small side so the carrots not to big.Silly question also how much in cups is the carrot.Thank You.

    • Jane's Patisserie
      May 14, 2020 at 2:02 pm

      I use the normal side – you don’t want the pieces too small! And I’m really sorry but I don’t know – I don’t measure in cups!

  • Laura
    May 13, 2020 at 11:50 pm

    Hi Jane!
    This recipe looks so yummy and I’d love to make it as a tray bake. Would that change anything about the method? – for example, cooking time or oven temp?
    Can’t wait to try it! X

    • Jane's Patisserie
      May 14, 2020 at 2:03 pm

      I would look at my carrot traybake recipe as it’s already built for a traybake tin! x

  • Kerry
    May 12, 2020 at 11:45 am

    Hi, my tub of cream cheese is only 200g, would it be OK to just use this amount or would the recipe need adjusting?
    Many thanks 😁

    • Jane's Patisserie
      May 12, 2020 at 12:52 pm

      I would adjust the butter and sugar to be 100g! x

  • Tiffany
    May 12, 2020 at 11:09 am

    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.


    • Jane's Patisserie
      May 12, 2020 at 1:05 pm

      I really don’t often bake mini loaves that often so I haven’t tried it with this recipe – I do have a cupcake version already on my blog though so have a look at that!

  • Ellie
    May 12, 2020 at 8:22 am

    5 stars
    This was AMAZING

    Made for the first time yesterday and it was perfect!

    Jane’s website is always my go-to for all things baking, easy to follow recipes & always delicious results!

    I had struggled with carrot cake & cream cheese frosting in the past using recipes from other websites & they were disastrous!

  • Becky
    May 11, 2020 at 9:44 pm

    Made this yesterday…was so yummy!

  • Amy Massey
    May 10, 2020 at 12:47 pm

    I don’t have any sunflower oil…. Can I use any oil instead?

    • Jane's Patisserie
      May 10, 2020 at 1:45 pm

      Not really any oil, no. Vegetable oil is the best substitute – but other oils can leave quite a strong taste.

  • Gail Marlor
    May 10, 2020 at 10:43 am

    Hi Jane, do you publish the nutritional content on any of your recipes, if not do you know of a quick way I can work out calories per serving? I looove baking and particularly I follow a lot of your recipes, but recently I’m trying to track what I’m having as I have a lot of weight to shed, but I still want to be able to enjoy enjoy baking your recipies, just knowing amount per serving…

    • Jane's Patisserie
      May 10, 2020 at 11:06 am

      Hiya! I do, but at the moment it’s just not working so will be back up and running soon hopefully!

  • SarahDB
    May 10, 2020 at 8:10 am


    I’m a massive fan of cakes in loaf cake form at the moment… One piece of kit (a very standard 2lb loaf tin does everything you could want), no pressure to decorate in a fancy way, easy to portion, not unfathomably big for just two people in lockdown.

    The other half “doesn’t like” cream cheese frosting, but I bet yours will convert him…

    Cheers Jane!

    • Jane's Patisserie
      May 10, 2020 at 9:12 am

      Yesss! Loaf Cakes are so good aren’t they!! And I hope you both love it!!

  • Lynda Franklin
    May 9, 2020 at 9:19 pm

    Please send me your recipe

    • Jane's Patisserie
      May 10, 2020 at 9:09 am

      It’s on the post! You will have scrolled past it to leave the comment.

  • Zenab
    May 9, 2020 at 8:24 pm

    Hi Jane ,could i use 50g of walnuts and 50g of raisins? I can’t wait to try this..

  • Lisa
    May 9, 2020 at 11:32 am

    Hi Jane, is it possible to use plain flour and baking power instead of SR flour? I cannot get my hands on any at the moment! (& if so, how much should I use?)

    Also, thanks for replying to my cookie question; they worked a treat!

    • Jane's Patisserie
      May 9, 2020 at 12:30 pm

      Yes you can! You whisk in 2 level tsps of baking powder per 150g of plain flour before using in a recipe – it’s sometimes easier to make a larger batch! You can then store it as self raising. And that’s okay!!

  • Helen Ludlow
    May 9, 2020 at 11:12 am

    Why did you use bicarbonate of soda and not baking powder as one of the raising agents. I get really confused with these two. It is probably a science thing as you have baking powder in with the flour.

    • Jane's Patisserie
      May 9, 2020 at 12:31 pm

      They are two different types of raising agents, and they react to different other ingredients, and do different things. This recipe requires the bicarbonate of soda!

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