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 (use 2 tablespoons for a most zesty flavor); 2 teaspoons vanilla extract; 2 cups grated carrots (see notes); ⅓ cup golden raisins

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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 with 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.

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

There’s just something about carrot cake that feels like a hug on a plate. This Carrot Cake Loaf is my shortcut to all the comfort of carrot cake 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.

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.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

45 mins

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.

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. The toothpick should come out clean.

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.

Can I use brown raisins?

Yes. You can absolutely use brown raisins if that’s what you have on hand.

Can I add the juice of one orange after I zest it?

You can use the juice of one orange, yes. I recommend adding an additional 1/4 cup of flour if you do.

Ingredients Needed

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

All-purpose flour: Creates a light crumb; swap half for whole wheat flour if you want a heartier loaf. Gluten-free flour works just fine, too.
Baking powder and Salt
Eggs: Help bind the batter. Use at room temperature for best results: If the 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. I have also made this with cane sugar and light brown sugar.
Coconut oil, melted: Adds moisture; olive oil, avocado oil, or neutral vegetable oil works 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:

Preheat the oven to 350°F, then grease and line an 8 ½ x 4 ½ inch loaf pan.

process shot to make the batter for carrot cake.

1️⃣ Make the wet and dry batter

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.

✏️ Before you go to the next step, if using the juice of one orange, add it in with the wet ingredients and mix well before adding the flour. You may need to add another 1/4 cup of flour to get a somewhat thick batter, like the image below. It should not be too runny.

2️⃣ Add the Flour Mixture

Add the flour mixture to the wet ingredients.

process shot for adding the shredded carrots and raisins to the batter and mixing.

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. Mix to incorporate.

process shot of baked loaf in a pan and sliced carrot loaf on a cutting board for cooling.

5️⃣ Bake the loaf

Transfer the batter to your prepared loaf pan, then bake for 45-50 minutes.

✏️ Ovens very. I suggest you use a toothpick to check if the loaf is done. It is done when the toothpick comes out clean. So after the 45-50-minute mark, you may need to add another 5 minutes.

6️⃣ Cool and serve

Allow the loaf to cool in the pan for at least 30-45 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.