This Easy Carrot Loaf Cake with Cream Cheese Frosting recipe produces a tender loaf cake flavored with turmeric, ginger and freshly-grated carrots and is decorated with a thick layer of cream cheese frosting with a mini carrots motif. Earthy turmeric and warming ginger pair beautifully with the natural sweetness of carrot. This carrot cake loaf recipe is perfect for spring and Easter (or any time really.)
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I have strong opinions about carrot cake when it comes to grate size. A finely-grated carrot is superior. You get more of the carrot flavor and it's more evenly dispersed! I've made carrot cake with warming spices for fall before, but it really is more of spring dessert to me. Although I love a full on layered traditional carrot cake, sometimes you want something more simple. And that's where this loaf-style carrot cake recipe comes in. I adapted the base from Britney Breaks Bread, and I highly recommend her loaf for spring too.
Another easy carrot cake inspired recipe is carrot scones, which have the same tiny carrot motif as this recipe and a delicious cream cheese frosting. If you're looking for something a little more grandiose, perhaps for an Easter gathering or spring party, I suggest a carrot cake trifle, which is even more decadent, thanks to salted caramel and whipped cream.
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Why you'll love this recipe
- The cake is made without any type of electric mixer. The frosting can also be made by hand, if desired.
- Turmeric and ginger uplift the natural earthy sweetness of carrot.
- This recipe is customizable and made with simple ingredients.
- Thanks to oil, this cake stays moist for days!
Ingredients
- All-purpose flour gives a delicate crumb to this tender cake.
- Oil brings moisture to the cake that lasts for days. I used avocado oil, but you can use any neutral-flavored oil, like canola oil or vegetable oil. Olive oil would even be great.
- Granulated sugar sweetens the cake. You can sub for light brown sugar, if desired.
- Kosher salt and vanilla extract balance the overall flavor profile.
- Sour cream brings richness and moisture.
- Baking powder and baking soda give the loaf cake lift in the oven.
- Eggs provide structure in the cake.
- Finely-grated carrots bring flavor and moisture to the crumb.
- Heavy cream adds richness and moisture to the cream cheese frosting.
- Unsalted butter adds richness and structure to the cream cheese frosting.
- Cream cheese adds flavor to the frosting.
- Powdered sugar sweetens the frosting. This is also called confectioners' sugar.
- Ground ginger and ground turmeric spice the cake.
See recipe card below for a full list of ingredients and measurements for this Easy Carrot Loaf Cake with Cream Cheese Frosting.
Substitutions and variations
Here's how to customize this moist carrot cake loaf to your liking:
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- Spices — swap or add to ginger and turmeric. Some ideas for more warm spices include cinnamon, cardamom or cloves.
- Frosting — swap for an American buttercream or Swiss Meringue buttercream. Or swap the cream cheese for an equal amount of room temperature mascarpone.
- Grate size — if you prefer a larger grate on the carrots, swap without issue.
- Garnish variations — omit the tiny carrot motif and garnish with sprinkles, candied carrot peels or coconut flakes.
- Layer cake — I recommend using my carrot layer cake recipe if you want a layered cake, and you can adjust the spices there to include turmeric and ginger.
- Add-ins — my favorite add-ins for the batter are chocolate chips or toasted chopped pecans.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make this easy carrot loaf cake with cream cheese
Step 1: Grease and line a 8 ½ x 4 ½ inch loaf pan with parchment paper with overhang for easier removal. Preheat the oven to 350°F. In a medium mixing bowl, add the all-purpose flour, kosher salt, baking soda, baking powder, turmeric and ground ginger. Whisk these dry ingredients together thoroughly, then set aside.
Step 2: In a large bowl, whisk together (with the same whisk as before) the granulated sugar and oil. Add the eggs, one at a time, whisking in between. Add the sour cream and vanilla extract. Whisk until combined.
Step 3: Add the dry ingredients to the wet ingredients, and fold gently with a silicone spatula. Add the finely grated carrots and fold in until all is combined. Pour the carrot cake batter into the prepared loaf pan and drag a clean butter knife down the center of the loaf, long ways, to help the crack develop in the oven. Bake for 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack before icing.
Step 4: For the cream cheese icing, in a medium bowl, combine the room temperature cream cheese and butter. Beat together with hand mixer or stand mixer with the paddle attachment on medium speed until combined and there are no lumps. Add the powdered sugar and vanilla extract. Beat until combined. Add the heavy cream and beat to combine. Add more if needed. Remove 2 tablespoons of the glaze to a small bowl and color with orange food coloring. Transfer to a piping bag with a small round piping tip. Remove 1 tablespoon of the glaze to a small bowl and color with green food coloring. Transfer to a piping bag with a small round piping tip. Spread the plain icing on top of the loaf with an offset spatula. Pipe carrots on top of the plain icing using the orange and green icings, if desired.
Top tips
- I used a box grater to grate my carrots, but you can also use a food processor with a grater attachment.
- For best results, be sure to use aluminum-free baking powder. This ensures the carrots will not oxidize in the cake, which can cause a bluish discoloration.
- Make sure all of your ingredients are at room temperature. This ensures all of your ingredients will mix in properly.
Recipe FAQs
Store in an airtight container in the refrigerator for up to 4 days.
I do not recommend using pre-shredded carrots as they will not have the extra moisture that freshly-grated carrots have, and are usually too thickly grated. I prefer grating large carrots by hand for this recipe.
Yes, you can use another flour, like whole wheat flour or cake flour. If using whole wheat flour, I recommend reading this article. If using cake flour, use 2 tablespoons more than what is called for in all-purpose flour.
More recipes you'll love
Lastly, if you make this Easy Carrot Loaf Cake with Cream Cheese Frosting recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Easy Carrot Loaf Cake with Cream Cheese Frosting
Ingredients
Turmeric ginger carrot loaf cake
- 1 ½ cups all-purpose flour (187g)
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder aluminum free*
- ¾ teaspoon ground turmeric
- 1 ½ teaspoon ground ginger
- 1 cup granulated sugar (166g)
- ½ cup neutral-flavored oil avocado or vegetable (109g)
- 2 large eggs room temperature
- ½ cup sour cream full fat (115g) room temperature
- 2 teaspoon vanilla extract
- 1 ½ cups carrots finely grated, measured after grating (150g)
Cream cheese frosting
- 4 ounces cream cheese room temperature (120g)
- 1 tablespoon unsalted butter room temperature
- 1 cup powdered sugar (115g)
- ½ teaspoon vanilla extract
- 1 tablespoon heavy cream
- Few drops food coloring orange and green
Instructions
Do ahead
- Grease and line a 8 ½ x 4 ½ inch or 9x5 inch loaf pan with parchment paper with overhang for easier removal.
- Preheat the oven to 350°F.
Make the loaf cake
- In a medium mixing bowl, add the all-purpose flour, kosher salt, baking soda, baking powder, turmeric and ground ginger. Whisk together thoroughly, then set aside.
- In a large mixing bowl, whisk together (with the same whisk as before) the granulated sugar and oil. Add the eggs, one at a time, whisking in between. Add the sour cream and vanilla extract. Whisk until combined.
- Add the dry ingredients to the wet ingredients, and fold gently with a rubber spatula. Add the finely grated carrots and fold in until all is combined.
- Pour into the prepared loaf pan and drag a clean butter knife down the center of the loaf, long ways, to help the crack develop in the oven.
- Bake for 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Let cool completely before icing.
Make the icing
- In a medium bowl, combine the room temperature cream cheese and butter. Beat together with hand beaters or a whisk until combined and there are no lumps.
- Add the powdered sugar and vanilla extract. Beat until combined. Add the heavy cream and beat to combine. Add more if needed.
- Remove 2 tablespoons of the glaze to a small bowl and color with orange food coloring. Transfer to a piping bag with a small round piping tip. Remove 1 tablespoon of the glaze to a small bowl and color with green food coloring. Transfer to a piping bag with a small round piping tip.
Ice the loaf
- Spread the plain icing on top of the loaf with an offset spatula. Pipe carrots on top of the plain icing using the orange and green icings, if desired.
Notes
Nutrition
Originally published 03/14/2025.
The turmeric and ginger really help the natural carrot flavor shine! Full disclosure, I am the author of this recipe.