Carrot Cake Loaf (Extra Moist & Flavorful)

Name: Carrot Cake Loaf (Moist & Flavorful)
Prep time: 15 min
Cook time: 45 min
Total time: 105 min
Ingredients: 1⅓ cups all-purpose flour; 2½ teaspoons baking powder; Pinch of fine kosher salt; 2 large eggs (room temperature); ¾ cup granulated sugar; ½ cup coconut oil (melted); 1 tablespoon orange zest; 2 teaspoons vanilla extract; 2 cups grated carrots; ⅓ cup golden raisins

By Rena Awada, nutritionally reviewed by Ella Davar RD

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Sep 25, 2025

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This Carrot Cake Loaf is ultra-moist, gently spiced, and naturally sweetened with carrots and golden raisins. It’s the kind of loaf you can bake on a lazy Sunday and enjoy all week long – no fancy ingredients, just pantry staples and a whole lot of flavor. It also makes a great grab-and-go breakfast or afternoon snack with a cup of coffee or tea.

If you’re into cozy quick breads like this one, you’ll definitely want to try my Healthy Lemon Loaf, Easy Banana Nut Bread, or Apple Cinnamon Bread.

Close-up of sliced carrot cake loaf sliced, showing its golden color and moist interior.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

45 mins

There’s just something about carrot cake that feels like a hug on a plate. Sweet carrots, cozy spices, and that tender crumb – this Carrot Cake Loaf is my shortcut to all the comfort without the fuss of a layer cake. It’s quick to mix, slices beautifully, and somehow tastes even better the next day! The orange zest brightens it up, the raisins add little pops of sweetness, and the carrots keep every bite moist and tender.

I usually bake it on a Saturday, and it disappears piece by piece, for breakfast, snack, or those random tea-time moments. Every time I cut into it, I’m reminded why carrot cake never goes out of style.

Before You Get Started

A few helpful tips before you dive in:

Grate the carrots fresh for the best texture. Pre-shredded ones from a bag can be too dry.
Don’t overmix the batter once the flour goes in, or the loaf can turn out dense.
Line your loaf pan with parchment paper for easy lifting and clean slices.
Let the loaf cool fully before cutting into it. This will set the crumb and keeps it moist.

Common Questions

Why does my carrot cake loaf sometimes sink in the middle?

Usually it’s from underbaking or too much moisture. Always test with a toothpick before removing it from the oven.

Do I need to peel the carrots before grating?

I recommend peeling for the best texture and color, but if they’re scrubbed really well, you can skip it.

Ingredients Needed

Below are the ingredients you’ll need to make this Carrot Cake Loaf:

Overhead view of carrot cake ingredients laid out on a counter, including carrots, eggs, flour, sugar, raisins, orange, and vanilla.

All-purpose flour: Creates a light crumb; swap half for whole wheat flour if you want a heartier loaf.
Baking powder: Gives the loaf lift and keeps it fluffy.
Kosher salt: Just a pinch balances out the sweetness.
Eggs: Help bind the batter. Use at room temperature for best results: If your eggs are cold, set them in warm water for 5 minutes.
Granulated sugar: Sweetens the loaf; coconut sugar can be used instead for a deeper flavor.
Coconut oil, melted: Adds moisture; olive oil or neutral vegetable oil work as well.
Orange zest: Brings brightness; lemon zest is a fine substitute.
Vanilla extract: Rounds out the flavor with warmth.
Carrots, grated: Freshly grated is best for moisture.
Golden raisins: For chewy sweetness; regular raisins or dried cranberries also work.

How to Make Carrot Cake Loaf

Here’s how to get perfect results every time:

Bowl with sugar and two cracked eggs ready to be mixed with a hand mixer, surrounded by grated carrots and raisins.

Flour being added into the wet ingredients in a mixing bowl with a wooden spoon.

1️⃣ Prep the Oven and Pan

Preheat the oven to 350°F, then grease and line an 8 ½ x 4 ½ inch loaf pan. In a medium bowl, combine the flour, baking powder, and salt. In a second bowl, whisk the eggs with sugar using an electric mixer until the sugar has mostly dissolved and the mixture is pale and fluffy. Add the oil and vanilla, then mix to combine.

2️⃣ Add the Flour Mixture

Add the flour mixture into the wet ingredients.

Smooth carrot cake batter in a bowl, ready to be combined with dry ingredients, with carrots and raisins in the background.

Mixing bowl with grated carrots and golden raisins being folded into batter with a spoon.

3️⃣ Whisk Until Just Combined

Using a hand whisk, whisk gently just until the mixture comes together.
✏️ Be careful not to overmix, as this will keep the loaf soft and tender.

4️⃣ Add the Carrots, Zest, and Raisins

Place the orange zest, grated carrots, and raisins on top of the batter mixture.

Mixing bowl with grated carrots and golden being stirred together with a wooden spoon.

Freshly baked carrot cake loaf resting in a loaf pan, with a whole carrot and grated carrots beside it.

5️⃣ Stir in the Mix-Ins

Stir the orange zest, grated carrots, and raisins into the batter until evenly combined.

6️⃣ Bake and Cool

Transfer the batter to your prepared loaf pan, then bake for 45-50 minutes. Allow the loaf to cool in the pan for at least 45 minutes before slicing it.

✏️ Cooling in the pan helps the loaf set and slice cleanly without crumbling.

Variations & Tips

→ Add nuts: Walnuts or pecans add crunch and pair perfectly with the sweet carrots and raisins.

→ Try different dried fruit: Swap golden raisins for regular raisins, dried cranberries, or chopped dates.

→ Spice it up: Add ground cinnamon, nutmeg, or ginger if you want a spiced carrot cake loaf.

→ Serving idea: Spread a little cream cheese or a dusting of powdered sugar on each slice for a cozy treat.

Storage & Make-Ahead Tips

Fridge: Store the loaf in an airtight container for up to 4 days for it to stay moist and flavorful.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: Warm slices in the microwave for 15-20 seconds or pop the whole loaf in a low oven until heated through for that freshly baked feel.