A moist and perfectly spiced carrot cake loaf topped with creamy frosting simple, cozy, and ideal for breakfast, brunch, or dessert.

Scale

**For the Loaf:**

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 cup vegetable oil

1/2 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cups finely grated carrots

1/4 cup crushed pineapple, drained (optional)

1/4 cup chopped walnuts or pecans (optional)

**For the Frosting:**

4 oz cream cheese, softened

2 tbsp butter, softened

1 cup powdered sugar

1/2 tsp vanilla extract

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a large bowl, whisk oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.

4. Add grated carrots and pineapple, then fold in the dry ingredients until just combined.

5. If desired, stir in nuts for added crunch.

6. Pour batter into the prepared pan and smooth the top.

7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool completely before frosting.

9. For the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla until creamy.

10. Spread over cooled loaf and garnish with extra nuts or shredded carrot, if desired.

Store in the refrigerator for up to 5 days or freeze slices individually.

Add raisins or shredded coconut for extra texture.

This loaf tastes even better the next day as the flavors meld together.

Keywords: carrot cake loaf, cream cheese frosting, easy carrot cake, spiced loaf cake