You won’t believe how soft, moist, and flavorful this homemade carrot cake loaf is! It’s tender, spiced just right, and even better than your classic carrot cake. This easy carrot cake recipe is perfect for breakfast, an afternoon snack, or when you’re craving a cozy dessert to pair with coffee or tea!
This carrot cake loaf always turns out with a perfectly moist texture thanks to the fresh carrots and zucchini, plus the creamy frosting that ties it all together. It’s an easy recipe anyone can make, even if it’s your first time baking carrot cake!
If you love simple one-bowl recipes, you’ll also want to try my Single serving Molten Lava Cake, 3 ingredient Oreo Cake & Fudge Oreo Brownies!
Jump to:
Ingredients
- Carrots (fresh carrots, shredded on a box grater or in a food processor)
- Zucchini
- All-Purpose Flour
- Egg
- Yogurt
- Brown Sugar & Granulated Sugar
- Olive Oil (or canola oil)
- Crushed Walnuts (optional)
- Vanilla Extract
- Cream Cheese Frosting (or cream cheese icing for topping)
See recipe card for quantities.
Instructions
Grate carrot & zucchini!
Add dry ingredients to the wet & mix altogether with a spatula!
Bake for 1 hour!
Slice, serve & enjoy!
- In a large bowl, whisk together the wet ingredients — egg, sugars (granulated sugar + brown sugar), oil, vanilla extract, and yogurt — until smooth and creamy. If using a stand mixer with the paddle attachment, mix on medium speed until combined.
- Fold in the dry ingredients (all-purpose flour, baking soda, baking powder, and a pinch of salt). Be careful not to overmix; gentle folding will help you achieve a light, moist cake with tender crumbs.
- Preheat your oven to 400°F and line your loaf pan with parchment paper for easy removal.
- Gently fold in the shredded carrots and zucchini (plus walnuts if using). For best results, grate your vegetables finely — this keeps the carrot cake batter smooth and ensures moist crumbs in every slice.
- Pour into the prepared loaf pan, spreading evenly with an offset spatula, and bake for about 1 hour. Check doneness around the 50–55 minute mark by inserting a toothpick into the center of the cake; it should come out mostly clean with a few moist crumbs.
- Transfer to a wire rack and let it cool completely. Once cooled, spread with cream cheese frosting (see below for my easy frosting recipe) or dust with powdered sugar. For extra indulgence, drizzle with caramel or vanilla icing, then slice and enjoy!
Scroll all the way down for the full recipe card!
Substitutions
- Carrots → Sweet potato, pumpkin, or pre-shredded carrots
- Zucchini → Applesauce or grated pear
- Egg → Flax egg or chia egg
- Brown Sugar → Coconut sugar or maple syrup (for less sugar)
- Vegetable Oil → Canola oil, melted butter, or melted coconut oil
- Yogurt → Sour cream or dairy-free yogurt
- Flour → Whole wheat flour or gluten-free flour blend
- Walnuts → Pecans, almonds, or chopped pecans
- Vanilla Icing → Classic cream cheese frosting recipe or a drizzle of honey
Equipment
- Mixing Bowl (large + medium bowl)
- Whisk or electric mixer
- Measuring Cups & Spoons
- Box Grater or Food Processor (for carrots and zucchini)
- Loaf Pan lined with parchment paper
- Cooling Wire Rack
- Offset Spatula (for frosting)
Storage
Store the loaf in an airtight container in the fridge for up to 5 days. To freeze, wrap tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before serving. For best results, warm slightly in the oven or microwave to refresh its soft, moist texture.
Top tip
- Grate the carrots and zucchini finely using a box grater or food processor for even distribution and the perfect amount of spices in every bite.
- Don’t overmix once you add the dry ingredients — this ensures a tender cake.
- Check doneness with a toothpick inserted into the center of the cake; you want moist crumbs, not raw batter.
- Line the bottom of the pan with parchment paper for easy release.
FAQ
Yes! Replace the egg with a flax or chia egg, use plant-based yogurt, and swap the sugar for a vegan-friendly option.
Absolutely! The zucchini adds moisture, but you can use extra carrot or even grated apple instead.
Make sure to avoid overmixing the batter & after the loaf cools, don't leave it in the loaf fan, put it on a cooling rack! & Bake until a toothpick comes out clean!
Related
Looking for other easy dessert recipes like this? Try these:
Easy Carrot Cake Loaf Cake Recipe (with zucchini)
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and grease a loaf pan.
- In a large bowl, whisk together the egg, brown sugar, granulated sugar, vegetable oil, vanilla, and yogurt until smooth.
- In a separate bowl, mix the flour, baking soda, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fold in the shredded carrots and zucchini (and walnuts if using).
- Pour the batter into the prepared loaf pan and bake for 1 hour, or until a toothpick inserted comes out clean.
- Let the loaf cool on a wire rack, then top with optional whipped cream & caramel icing. Slice and enjoy!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply