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Frosted Carrot Cake Loaf

Frosted Carrot Cake Loaf

Start your holiday baking with this Frosted Carrot Cake Loaf. Loaded with pecans, grated carrots and raisins and topped with homemade cream cheese frosting.

Course Dessert
Cuisine American
Keyword Carrot Cake Loaf
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Author Recipes Simple


  • 1 1/3 cup all purpose flour
  • 1 tsp  baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 carrots, grated
  • 1/2 cup raisins
  • 1/2 cup crushed pecans

Frosting Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/4 cup powdered sugar
  • 1 tsp heavy cream or milk
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees. 

  2. Prepare a 9×5 loaf pan by coating with a non-stick spray. Line with parchment paper for easy removal, optional.

  3. In a mixing bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg and salt until combined.

  4. In a large bowl, mix together the eggs and sugar until combined. Then, add in the oil and vanilla. Mix everything together until the oil is fully combined.

  5. Stir in the dry ingredients. With a spatula, fold in the carrots, raisins and pecans.

  6. Pour into the prepared pan and bake for 1 hour to 1 hour and 15 minutes. 

  7. Cool for 10 minutes and then move the loaf to a rack and cool completely.

  8. Prepare the frosting by mixing all of the ingredients together in a mixer. Add extra cream or milk if you want a thinner icing.

  9. Frost the cooled loaf and top with a few extra pecans if you like.

Recipe Video