Carrot Cake Loaf

There’s something about Easter that just calls for a good Carrot Cake Loaf. Maybe it’s the spices, the moist, tender crumb, or the fact that it feels just right alongside a cup of coffee after all those chocolate eggs. This version is one of those cakes that’s perfect for Easter but honestly deserves a place on the table all year round.

The real game-changer though is the orange-infused cream cheese frosting. A little bit of zest takes this creamy topping to the next level—because let’s be honest, anything with a cream cheese frosting is already a winner in my book.

Whether you’re making this for an Easter feast, a weekend treat, or just because you need an excuse to bake something delicious, this Carrot Cake Loaf is the kind of recipe you’ll come back to again and again.

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Carrot Cake Loaf

Ingredients:

For the cake

1 cup packed light brown sugar

1/2 cup vegetable oil

1/4 cup unsalted butter, melted

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 large eggs

1 3/4 cups plain flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 cups grated carrots

1/2 cup chopped toasted walnuts, plus extra for topping (optional)

For the orange cream cheese frosting

113g cream cheese, softened

2 tablespoons butter, softened

3/4 cup icing sugar

1/2 teaspoon vanilla extract

Zest of 1 orange

Instructions:

Preheat the oven to 175°C. Grease a medium sized (23x13cm) loaf tin and line it with baking paper, leaving an overhang on the long sides for easy removal.

In a large bowl, whisk together the brown sugar, vegetable oil, melted butter, cinnamon, nutmeg, ginger, and salt until well combined. Add the eggs and whisk until smooth.

Sift in the flour, baking powder, and baking soda. Use a spatula to gently mix until almost combined—some dry streaks are fine at this stage.

Fold in the grated carrots and chopped walnuts, stirring just until evenly distributed and no dry flour remains. Avoid over mixing.

Pour the batter into the prepared loaf tin, smoothing the top. Bake for 50–60 minutes, or until a skewer inserted in the centre comes out clean.

Let the loaf cool in the tin for 10 minutes, then run a knife along the edges to loosen the loaf from the tin. Use the baking paper overhang, lift the cake out and transfer it to a wire rack to cool completely.

In a medium bowl, beat the cream cheese and butter together with a whisk or hand mixer until smooth. Add the icing sugar, vanilla extract, and orange zest, then mix until light and creamy.

When the cake has completely cooled, spread the frosting over the top using a spatula or the back of a spoon. Sprinkle with extra chopped walnuts if desired.