This easy-to-make, incredibly delicious carrot loaf cake recipe is the perfect snacking cake with a cup of tea or coffee. This recipe has all the amazing flavors of carrot cake without having to make a layer cake!
Although carrot cakes are usually round with multiple layers (if that’s what you’re looking for, check out my recipe for carrot layer cake), sometime you just want a simple cake. This carrot cake recipe is baked in a loaf pan and topped with fluffy, velvety-smooth cream cheese frosting. I like having a slice alongside coffee or tea, and because of the carrots, I like to believe it’s healthy.
This cake is super moist – even when eaten straight from the fridge. If you haven’t tried a carrot cake before then you should know that this cake doesn’t really taste like carrots. As with any traditional carrot cake, you can definitely taste the spices in there, yet it’s not overly spiced.
How to make carrot loaf cake
In this recipe, I used oil rather than butter. The cake is so flavorful that we don’t need to add butter for flavor. Oil makes this cake fluffy and oh-so-moist.
- In a mixer bowl fitted with paddle attachment, beat together eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- On low speed and with the mixer running, add the oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer.
- Fold in carrots by hand until combined.
- Then, fold in the dry ingredients just until combined. Don’t overmix.
- Fold in the nuts (Note: I love my carrot cake with walnuts, but you can replace them with raisins or use both raisins and nuts (about 1 – 1 ¼ cups in total), or even shredded coconut).
- Pour the batter into prepared loaf pan and bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely before frosting.
I bake with this gorgeous non-toxic loaf pan from Caraway because the cake releases like butter from the perfect non-stick sides. (affiliate link)
Make the cream cheese frosting
The cream cheese frosting is a classic topping for carrot cake, but sometimes I omit it because the cake is still delicious on its own (it just depends on my mood that day)!
- In a mixer bowl fitted with the paddle attachment, beat the cream cheese, butter and vanilla extract on medium speed for 1 minute until creamy and combined thoroughly.
- Add powdered sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more powdered sugar until desired consistency is reached.
- If you want, you can add pinch of salt or lemon juice to cut the sweetness.
Spread frosting over the top of the cooled cake and decorate with toasted walnuts for garnish.
How long will my cake stay fresh?
The cake will stay fresh for up to 5 days in the fridge – just be sure to keep it in a container or covered with aluminum foil so it doesn’t dry out.
Can I freeze carrot loaf cake?
You can freeze the unfrosted cake for up to 2 months. Place in a freezer-safe container or double wrap in plastic wrap for up to 2 months. The thaw, place in the fridge or on the countertop overnight. Make the frosting fresh.
More of my favorite loaf cake recipes
- White and Dark Chocolate Marble Cake: Rich, buttery pound cake swirled with both white and bittersweet chocolate cakes.
- Chocolate Pecan Espresso Cake: Moist and tender espresso cake with delicious pieces of buttery pecans and rich dark chocolate.
- Pumpkin Banana Bread: All the fall pumpkin spice flavors plus added sweetness from ripe bananas.
- Mom’s Honey Cake: This dairy-free cake full of warm spice flavors and sweet honey.
Carrot Loaf Cake
This moist, flavorful carrot loaf cake is easy to make, made with toasty walnuts and topped with fluffy cream cheese frosting.
Ingredients
- 1 cup (140g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg , optional
- ⅛ teaspoon ground cloves , optional
- ½ cup (100g) granulated sugar
- ½ cup (100g) light or dark brown sugar
- 2 large egg
- ½ cup plus 1 tablespoon (135 ml) canola oil (or vegetable, safflower)
- 1 teaspoon pure vanilla extract
- 180 grams (about 2 large or 3 medium carrots or 1 and ½ cups) grated carrots
- ½ cup (50g) pecans or walnuts, roughly chopped
Cream Cheese Frosting:
- 4 ounces (115g) cream cheese, softened to room temperature
- ¼ cup (55g or ½ stick) unsalted butter, softened to room temperature
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoons vanilla extract (optional)
Instructions
-
Preheat oven to 350°F/180°C. Butter a 9×5-inch loaf pan (or use a smaller pan, such as 8½ x 4¼-inch, for a higher loaf).
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In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
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In a mixer bowl fitted with paddle attachment, beat together eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. On low speed and with the mixer running, add the oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in (by hand) carrots until combined. Fold in dry ingredients just until combined. Don’t overmix. Fold in nuts.
-
Pour the batter into prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
-
To make the frosting: In a mixer bowl fitted with the paddle attachment, beat the cream cheese, butter and vanilla extract on medium speed for 1 minute until creamy and combined thoroughly. Add powdered sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more powdered sugar until desired consistency is reached. You can add pinch of salt or lemon juice to cut the sweetness. Spread frosting over the top of the cooled cake. Decorate with walnuts or pecans if desired. Store cake in an airtight container in the refrigerator for up to 4 days.
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Cake is best served at room temperature.
Gayle @ Pumpkin 'N Spice says
Carrot cake with cream cheese frosting is the ultimate dessert, and this one looks amazing! Beautiful pictures, too!
Shiran says
Thanks Gayle! 🙂
Lilli @ Sugar and Cinnamon says
I love carrot cake! How does yours look so perfect! It looks so pretty with the walnuts scattered on top 🙂
Shiran says
Thanks Lilli! 🙂
Kristine @ Kristine's Kitchen says
Oh, wow, does this ever look delicious! I haven’t had carrot cake in a while, and wish I had a slice of this right now. Love the cream cheese frosting! Pinned. 🙂
Shiran says
Thanks Kristine 🙂
Tanisha says
Hi….this looks sooooo yum!!! Could you help me if I want to make carrot muffins instead of the whole cake?? How to go abt it?? Thanks in advance!!
Shiran says
Hi Tanisha! You can definitely make muffins with this recipe. It should yield about 12 standard-sized muffins. Preheat oven to 375F/190C, fill the muffins cups 2/3 to 3/4 full with batter, and bake the muffins for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean.
Tanisha says
Thank you so much!! Really appreciate!! :))
Tanisha says
I tried your lemon muffins and they were simply yummilicious!! Thanks for amazing recipe. For this carrot recipe…is it possible to replace eggs?? Thanks
Shiran says
Thanks Tanisha, I’m glad you like them! In some cases, you can substitute 1 egg with 1/4 cup yogurt or with 1 tablespoon ground Flax seeds plus 3 tablespoons water. But, it doesn’t always bring the best results and since I haven’t tried it myself with this specific recipe, I’m not sure what will be the the outcome. If you want to make muffins instead of a cake, they might turn out too soft without eggs.
Tanisha says
Thank you so much! I shall try these with eggs 🙂
Tanisha says
I tried this cake recipe. Made cupcakes instead of single cake and wow….what yummmmmm!!! Thanks for this excellent recipe. Cream cheese frosting goes perfectly!! 🙂
Shiran says
Thank you Tanisha! I’m so glad you like it 🙂
Nancy says
The carrot cake recipe in a loaf is the recipe I’ve been looking for! Looks delicious!
Shiran says
Thank you Nancy! I’m sure you’ll love it!
Naomi says
Hi Shiran
I made your carrot cake yesterday. My mother-in-law popped round today and spotted it, in its naked state without frosting. We both had slice with a cup of tea and even without the frosting it was so delicious and moist.
Thank you for sharing this recipe. It is fantastic. I will off course frost my cake to enable my husband to enjoy this cake at its best. 😉
Thanks again Naomi
Shiran says
Hi Naomi! Thank you so much for the sweet comment 🙂 I actually don’t always frost this cake myself, and enjoy it without the frosting next to my coffee or tea. It is super moist, isn’t it?! I’m glad you and your mom enjoyed it and hope that your husband will, too! 🙂
sweett says
came out really well ..i had added some pineapples too..tanx a lot!
Shiran says
Pineapple is the perfect addition to carrot cakes! I’m glad you like it and thanks! 🙂
Sheena says
Look so good!! I find that carrot cake always has a cream cheese icing. I really don’t like cream cheese ( I know I know , I’m crazy) 😉 what would you suggest for another icing? 🙂
Shiran says
Hi Sheena! The cake itself is so good, that sometimes I leave out the frosting. Still, sweetened whipped cream/mascarpone or white chocolate buttercream are a perfect combination to this cake. Enjoy! 🙂
Sheena says
Thanks so much!!
ba says
first time ever i baked a carrot cake and based on your recipe cant believe yet i made it the cake was yummy, thanks so much
Shiran says
I’m so glad you like it! Thank you so much 🙂
ba says
Hi Shiran can carrot be replaced with pineapple i have a desire to make pineapple cake now:)
Shiran says
Since carrot cakes rely on a large amount of carrots for structure, texture and taste, this specific cake will only work with carrots. You’ve just reminded me of my pineapple upside-down cake though, that I really have to post sometime!
Icy Dice says
This looks really good and mines is in the oven right now. I noticed that while making the recipe in the ingredients say to put vilnilla extract in the cake but when I read the instructions it never mentions when to put the vilnilla in the cake. I’m not sure if this is a mistake or I’m just not finding it.
Shiran says
You’re right, it’s not mentioned in the instructions, sorry about that! I added it now, but even if you didn’t use it, the cake should still taste amazing! I hope you liked it!
Dee says
I tried this recipe with coconut oil today and it was absolutely amazing! My fiance said he couldn’t help himself and ended up having three servings for desert! LOVE LOVE LOVE it!
Shiran says
I’m so glad! Thank you so much for your comment 🙂
shiva says
Hi!
I baked this but mines didnt rise! why? :'(
Shiran says
Hi Shiva! Sorry to hear your cake didn’t rise, I know how frustrating it can be! It could be a number of things; either that your baking powder/soda is expired, or that the oven temperature isn’t accurate and therefore the cake isn’t baked properly or long enough.
Jaymie says
Hi there! ^-^
This recipe looks absolutely delicious and I can’t wait to try it out~!
However I do have two questions before I can try it.
How does this recipe need to be modified to work for two 8×4″ pans?
Also, how well does this recipe hold up to freezing?
I like to make multiple loaves at once so I can enjoy one, take one to work and freeze a couple for later enjoyment!
Looking forward to more delicious recipes~!
Jaymie.
Shiran says
Hi Jaymie 🙂 Are you trying to make an 8″ layer cake? If so, check out the instructions here. This cake freezes well! The cake or cake layers (without the frosting) can be wrapped tight with plastic wrap and frozen for up to 2 months. Defrost it overnight in the fridge before using, or if you don’t want to wait for that long, let it thaw in room temperature.
Jaymie says
Not cake, the bread but in two 8 by 4″ pans as opposed to one 9 by 5″ pan.
Thank you for the information on freezing!
Shiran says
Ok, I understand now 🙂 I haven’t tried it so I’m not sure. I think the best option would be to multiply the recipe by 1.5 to ensure that the cakes would be tall enough. If you end up with too much batter, you can use the leftover to make muffins. Also, you’ll need to reduce the baking time for the cakes.
Antonio says
Great, I was really afraid to try a posted recipe. convertions to metrical units is unique and really works.
thanks
Shiran says
You’re welcome, Antonio 🙂 Thank you for your comment!
cara says
So maybe a dumb question but does it have to be refrigerated? Is it Because of the cream cheese in the frosting?
Shiran says
It’s definitely not a dumb question! And yes, it’s because of the cream cheese in the frosting. If you only make the cake without the frosting, you don’t have to refrigerate it.
Cara says
Thank you! Made it last night and its delicious. Gunna add some pineapple next time for some tanginess 🙂
Shiran says
Great! Thank you for your comment 🙂
Maschell says
Hi! I made this and it was delicious! But just wondering why mine looks like it didn’t bake as high as in your picture? I also used a 9×5 loaf pan as you listed in the recipe. Does your photographed cake use a different size pan? Thank you!
Shiran says
Hi Maschell 🙂 I don’t remember exactly, but I usually use my 9*5 pan. However, if you want a taller cake, you can use an 8½*4¼-inch loaf pan instead, just make sure not to overload it with batter.
Tapu says
Great recipe! I made it just per your instructions, but just didn’t have nutmeg on hand… It came out moist, soft and yummy even without it, so I can imagine next time it would be even better with the nutmeg powder. Definitely a keeper! Thanks!!
Shiran says
That’s ok, it’s delicious even without the nutmeg! I’m glad you like it! Thank you so much 🙂
Fatemeh says
Followed the recipe exactly, and the carrot loaf turned out to be great! thanks Shiran!
Shiran says
So happy to hear that! Thank you, Fatemeh 🙂
Taylor says
I can’t wait to make this! Since I moved to the UK it’s been hard to find recipes on Pinterest that also have Grams! thank you so much for sharing this!
Shiran says
Thank YOU Taylor 🙂
Alyssa says
Just tried this today and even though I’m new to your blog, I just had to comment….DELICIOUS! It was really nice and moist and it was so good even without the frosting. Will be looking at more of your recipes:)
Thanks for the amazing recipe!
Shiran says
I’m so glad, Alyssa! Thank you so much for your sweet comment 🙂
Sherry says
This recipe came out perfect for my husband’s birthday.
Shiran says
Happy birthday and thank you so much for your comment 🙂
Ruthie says
I made this and it looks delicious but it did not rise very high.
Shiran says
Hi Ruthie, this cake doesn’t rise a lot, so as long as it tastes goos, it’s ok.
Rita says
Can I add crushed pineapple to this if so how much?
Shiran says
Hi Rita, if you’re using an 8-ounce can crushed pineapple, use about 1/2 to 3/4 of it. Either drain the juices or add some of it to the batter as well. The batter might be too thin, so if that’s the case, add some more flour, 1-2 tablespoons.
Luz says
Delicious and moist.. cut the sugars in half and was enjoyed by family…
Sandra Dee says
This is delicious!! Seems much easier than making a whole cake. Will be my new carrot cake recipe. Thank you so much for the recipe! (I, too, had first slice without frosting and with cup of tea–yummy! Will frost tomorrow.)
Shiran says
Thank you so much Sandra!
poo says
i made this carrot cake as per recipe but without the cream cheese frostings its yummy i keep craving for it, do you have a similar easy to make chocolate cake loaf? thanks so much
Shiran says
I like to use this recipe (only the chocolate cake batter) to make a great, simple loaf.
Halima Frost says
Hi there
Hubby does not do nuts, can I just leave them out or should I substitute something with them to make up the volume??
Thank you for an awesome recipe BTW Looks soooo good
Shiran says
Sure, you can leave them out, you can add raisins or shredded coconut if you want but it’s only optional.
Halima Frost says
I made it on the weekend and OMGgggeeeee was it awesome. DH and I finished the whole cake already. SMH I’m so embarrassed LOL…
I left out the nuts as mentioned and saw the inclusion of Pineapples in the comments above, added 2/3 of an 8oz can crushed pineapple with a little of the juices… NOM NOM NOM,, My Icing was an epic fail but still tasted awesome thanks
Thank you so much…..
Shiran says
Thank you so much Halima! 🙂
Lea says
First of all: I never try recipes from “random websites”, I usually stick with anything on allrecipes.com. BUT because of the good reviews I thought I might give this a try for Easter Sunday this week. I made a loaf (without frosting) tonight following this recipe, just to make sure it was good. AND…MY OH MY, this is SO GOOD! Fluffy “moist” (sorry if you hate this word) with a good tang of cinnamon (but not too much). I will totally make this again, thank you so much for this simple and mega delicious recipe!♥
Shiran says
Thank you so much Lea!
Miranda says
I made this yesterday, but replaced the 1/2 cup of oil with applesauce. Still super moist and delicious!
Stella says
Just made this and it was exceptional. So much flavor! Mine only cooked for 35 minutes and is perfectly moist. I also put in about 1/4 cup less of overall sugar and it’s still perfect sweet. My new go-to recipe!
monica says
Hi Shiran, I made this cake in a loaf pan, turned out perfect and I am tempted to try this in a square or round pan (8 or 9 inch). is it possible to do this without having to alter the quantities?
thanks in advance 🙂
rachel says
I had tried making this recipe and it’s moist and tasty tnx u 🙂
Nicole says
Hi!
Great carrot cake loaf! I made some modifications ( used all brown sugar and put buttercream frosting on while still hot to create a light glaze) and it’s perfection! Thanks
Andrea G. says
How much cinnamon?
Shiran says
1 teaspoon of cinnamon.
Cynthia Hoffman says
Made muffins yesterday. Subsituted whole whear
pastry flour & brown sugar, still came out light, fluffy and moist as a cupcake. Wonderful flavor.
I’m going to experiment reducing the oil and sugar
and mixing by hand for a denser breakfast muffin.
?
Selena Matthews says
I made this carrot cake yesterday for my husband co-worker…My husband had a slice and he loved it?
Thank you for this excellent recipe?
Chrissy says
I made this cake with my 9 year old. She wasn’t up to hand grating the carrots so I opted to pulse them in the vitamix to break them up into chunks. We then measured everything directly into the blender and ran it until it was all encorporated. Once we poured it into the loaf pan we used a rubber spatula to get the last of the batter out and then mixed in about 3/4 C of walnuts. It baked for 45 minutes and was light and fluffy and moist and WONDERFUL! I opted not the frost it and we’ll enjoy another slice in the morning with tea. Thank you for this recipe and I hope it helps someone else to know it works in the blender 🙂
Shiran says
Thank you so much Chrissy! I’m so glad you enjoyed it!
Rassil says
I made this cake but I used cardamom instead of the cinnamon and cloves and it came out delicious. So light and airy and extremely flavorful. I didn’t get the rise I would normally get with a loaf but it didn’t matter. Thank you for the recipe!
Monica says
Hi I tried this recipe. Although it tasted yum, however while unmoulding the top lhalf came off and the bottom half got stuck to the loaf pan. I had greased and floured the base before pouring in the batter. Any advise how to prevent that from happening? Thx Monica
Shiran says
If you greased your pan well, maybe the the cake was still warm. Next time, you can simply line your loaf pan with parchment paper. Once the cake has cooled, lift it out of the pan using the parchment paper.
Monica says
Thank you . Will try it that way
Laurie says
Great recipe! I made it this afternoon and it turned out perfect! So sweet and delicious, I decided to forgo the frosting. The only modification I made was substituting one and one half teaspoon pumpkin pie spice for the cinnamon-nutmeg-ground clove mixture (I did not have ground nutmeg on hand). I will definitely be making this again!
juliet Hall says
This is such a delicious recipe, I made it with walnuts and without. It was a huge hit with our two young boys. I also made it and substituted the carrot with lemon rind and a bit less oil and topped up with lemon juice. Finally made a lemon loaf that wasn’t dry. So quick and easy, thanks
Alexis says
Hi! I’m excited to try this recipe but I was hoping to use my new mini loaf pans instead. I believe they are 5.75 by 3.75 by 2 in size! If that’s the case, how much batter should I put in the mini loaf pan, at what temperature and how long should it be in the oven? Thank you. 🙂
Shiran says
Hi Alexis, I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂 Bake at the same temperature until a toothpick inserted into the center of the cakes comes out clean. I don’t know the exact baking time without testing.
Zuh says
TIP: use a shorter pan if you want nice big loaves. The batter doesn’t rise much, as mentioned. Mine only came out a few centimetres high so I couldn’t slice into loaves
Jodine says
Tastes amazing but mine massively sunk in the middle. Still cooked through… but why has this happened. Please help me!
Shiran says
It could be many different things like batter was over mixed, leavening expired, oven door was opened many times, or the cake needed extra few minutes to bake. It’s hard for me to know what went wrong without being there, sorry!
Mar says
SOooooooooooo delicious! I added the walnuts PLUS another 1/2 cup of pecans and did not frost, (no cream cheese on hand.) It is amazing.
Shabana says
What if you don’t have pecan or walnuts at home is it still ok to make?
Shiran says
Yes, you can leave out the nuts.
KC says
Hi! If I use Self-Rising Flour. What will be the measurement and is there any ingredients from the recipe that I need to take out? Thank you.
Shiran says
It’s best to stick to the recipe because self-rising flour has baking powder mixed with it.
Catherine says
I’ve made this twice now and both times it won’t rise higher than about an inch :(. My baking powder is new and baking soda my expired. What gives? It tastes good but doesn’t look anything like a loaf.
Shiran says
Hi Catherine. This cake doesn’t rise a lot. If it tastes good, moist in texture, and not too dense, that’s how it should be.
KC says
Hi! If I make 5 loafs what will be the measurement of the ingredients. I know I just need to double or triple the the recipe but I had experienced of some of the recipe I got that I doubled the recipies since I need more batches. It came up so dry and not good. Hope you can give me techniques or correct measurement. Thank you and hope to hear from you soon.
Shiran says
I usually just double or triple the recipe and it turns out ok. For large batches, I will make the recipe twice (doubling it each time).
Sandra says
Would this recipe still work if I use something other than a loaf pan? Also, is it possible to just stir everything by hand?
Shiran says
Hi Sandra, you can stir the ingredients by hand if you don’t have a mixer.
Samantha says
Thank you for this recipe, it was delicious !
Sarah says
Hi! This recipe looks delicious! I don’t gave any brown sugar with me at the moment. Is it okay to use only white sugar?
Gargi says
I have a convection microwave oven.. Where it tends to cook on top and stay uncooked in the middle… What to do?! I made this recipe at 170 C for 40 minutes.
Joani says
Hi! I’m looking for a good carrot bread recipe to put scoops of chicken salad on for a luncheon. The chicken salad would have dill, celery, lemon juice, dried cranberries and small chunks of apple in it. Would this bread work or is it more of a dessert bread?
Nina says
I’ve made it about 50 times, it is amazing! It comes out moist and soft everytime!
I always make it with about 50g of sugar less than the recipe as it is a bit too sweet for my mum’s taste, but it doesn’t affect the recipe…
Thanks so much!! 🙂 🙂
Kathy Peterson says
Hey can you please help me with nutrition information? Trying to figure out how many carbs in a serving. Taste amazing THANK YOU!!
Tyas says
I’ve baked this at least 6 times every time I want to impress/be nice to my friends and everyone LOVES it! Thank you Shiran!
Adrian says
I made this cake with my daughter tonight! It turned out beautiful and moist! We didn’t have raisins or nuts but next time I’m sure that would be delicious! Thanks!
Maha says
Thanks for this recipe! Everyone is raving about it! So yummy and rich!!
Denise says
I’m making this today, looks delicious! Is there a gluten free flour you would recommend?
Shiran says
I have no experience baking with gluten free flour, sorry!
Therese says
I made it yesterday and added coconut and pecans. I wished I had added more just for texture.. it was delicious and so excited that a non cook loving person like me made a delicious enough dessert to share with people with pride. I didn’t make the frosting but only because I didn’t want it better than it already was. Thank you Thank you
Nancy says
Can this recipe be adjusted for a carrot cake roll? Looks delicious!
Thanks, Nancy
Shiran says
Sorry, but it won’t work as well for a roll.
hannah says
The batter was more runny than a usual cake recipe. First time baking carrot cake, is it normal to have the batter a bit runny?
Smit says
Followed your recipe to tee…and the results was a yummy and moist carrot cake. THANK You!! This sure is a no fail recipe . I didn’t miss the cream frosting much though I think it could have taken it to different levels taste wise.
Bobbie says
Hi. Can I add some mashed bananas to this and make it a carrot cake banana bread? If so, should I reduce some of the other sweet and moist ingredients? Thanks
Lauriane says
Simply AMAZING ! I just made this carrot cake, the first carrot cake of my life, and OMG, it looks just like the picture and the taste is just amazing !
I found your recipe on pinterest and thought it was the most beautiful carrot cake i could find.
I live near Paris (France), and carrot cake isn’t very commom around here, so this is just so nice !
I am adding it to my go-to recipes !
Thank you sooo much
Kate says
Hubs and his crew gave the recipe a solid 4.5. I bumped my rating down to a 4 because it collapsed in the middle (not sure why). Super easy though. Thank you for sharing!
Minu says
I tried the carrot cake today and it turned out really delicious with the perfect texture. Loved every bit of it!! Many thanks for the recipe!!
Andrea says
Any suggestions for non-dairy frosting? I’m OK with butter, but not with cheese or cream.
ashok says
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Kaushal says
Hello Shiran!
I have never particularly liked carrot cakes before but that was before I used your recipe. I’ve made this cake so many times now as I know that it will turn out perfect. Now your carrot cake is my favourite. I want to do this cake for my birthday. How do I adapt this recipe for a bigger cake, say 400g flour? Do I just adjust all the ingredients proportionally to the increase in flour?
Thank you so much
Shiran says
I’m so glad you like it! All you need to do is to increase all the ingredients proportionally, like you said 🙂 So if you double the recipe, you multiply the ingredients by 2.
Kaushal says
Thank you Shiran for responding-really touched that you take the time to advise us. Love your tiramisu and chocolate cake as well. Going to try one of your recipe with banana as well. Wish you even bigger success and may all your dreams come true. Keep safe with your family.
Shawnee says
This was a delicious cake and cream cheese frosting. I made it for a coworkers birthday party, and everyone really loved it.
KARLEEN says
This has been my go-to carrot cake recipe and it has been always a hit! I wonder if its possible to add in rolled oats? will it make a huge difference to the whole recipe?
Talia @ Pretty. Simple. Sweet. says
HI Karleen, so glad you enjoyed the recipe! I haven’t experimented with adding rolled oats to this recipe. If you simply added them in it would probably make the cake dense and dry, but if you wanted to try grinding them up and replacing some or all of the flour in this recipe with them it might work – but I’m not sure of proportions or measurements. If you do experiment with this, please let me know! Would love to hear how it turns out.
L says
Have you ever tried making this in a Bundt pan? Any advice?
Michele says
Do you think I could replace the nuts and raisins with oatmeal?
Stephanie @ Pretty.Simple.Sweet. says
Hi Michele, this recipe doesn’t call for raisins, so you can certainly omit them. If you wish to omit the nuts, that would work just fine. You don’t need to substitute a nut replacement. Replacing a 1/2 cup of nuts with 1/2 cup of oats would really dry out this loaf cake. I typically substitute oat flour instead of AP flour in some recipes, so try replacing 1/4c of flour for oat flour if you’re looking for added nutritional benefits of oats. If you don’t have oat flour, just process 1/4c of oats in a food processor for around 30 seconds to turn it into flour. Hope this help!
Heidelein Friesen says
Followed recipe and the whole fell in the middle. So sad…I had just replaced my dry ingredients so everything was fresh. Cant think of why it just didn’t turn out. What a flop.
Stephanie @ Pretty.Simple.Sweet. says
Hello, I’m sorry your cake fell flat. Here are the most common reasons that occurs while baking:
Overmixing: Incorporating too much air into the batter can cause it to collapse during baking.
Underbaking: If the cake isn’t baked for long enough, the structure may not set properly, leading to collapse.
Incorrect oven temperature: Baking at too low a temperature can result in the cake not rising properly and collapsing. Some ovens run cold and some run hot. It’s best to double check with an in-oven thermometer if this keeps happening to your baked goods.
Opening the oven door too soon: Opening the oven door too early in the baking process can cause a sudden drop in temperature, leading to collapse.
Expired leavening agents: Baking powder or baking soda lose their effectiveness over time. If they’re expired, they might not provide enough lift to the cake.
Too much leavening agent: Using too much baking powder or baking soda can cause the cake to rise rapidly and then collapse.
Hanna L. says
Great recipe that works ever single time – I do have to say I change it up quite a bit to make it less sugary and because I was missing some ingredients the first time and it came out perfect anyway.
I use just baking powder, one type of sugar and no nuts. I put around 80g of sugar in the batter (instead of 200g) and 40 to 50g in the frosting. I like that the frosting is just a tad sweet – that helps balance the cake. So if you want to make this a bit healthier, don’t hesitate to leave out some of the sugar.
Stephanie @ Pretty.Simple.Sweet. says
Excellent suggestions, Hanna! So glad you love this recipe and that it works well to adapt.