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Carrot Cake Loaf

Easy, simple and straight forward, this carrot cake loaf is a perfect everyday spice cake just loaded with flavour. Filled to the brim with nuts, this cake loaf is delicious on it’s own or with a frosting. I adore it with a buttery cinnamon streusel!

I feel like spice cakes, more specifically carrot cakes, have no season. They can be enjoyed throughout the year and are adored by many. I love carrot cake and can eat it in any shape or form. I adore it the classic way, smothered in cream cheese frosting, but even a simpler version can satisfy those cravings.

This carrot cake loaf is just like that. A simpler version of a classic carrot cake with almost half the time and effort an actual carrot cake would take.

This recipe is similar to my Autumn Spice Cake and these Gingerbread Muffins. It’s an easy, no mixer required recipe that can be whipped up in minutes and is pretty much failproof.

Key Ingredients


The cake is also just perfect on its own without anything added! Feel free to play around with the add-ins and toppings. I would suggest to make the cake for the first time as written in the recipe card below, then make any adjustments.

More spice cake favourites:

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Carrot Cake Loaf

Recipe rating: 5.0 from 2 votes
Recipe by Linda @thedutchbaker


Prep time


Cooking time


Total time





This recipe can be used to make 12 carrot cake muffins or 1 8inch or 9inch round cake.

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  • 1 1/2 cups (190gms) all purpose flour

  • 1 1/4 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1 1/2 teaspoon cinnamon

  • 3/4 teaspoon ginger

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 1/3 cup (80mls) oil

  • 1/2 cup (100gms) soft brown sugar

  • 1/4 cup (50gms) sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/3 cup (80gms) unsweetened applesauce, store bought or homemade

  • 1 1/2 cups (2 large) carrots, freshly grated

  • 1/3 cup (80mls) buttermilk*

  • 1/2 cup (120gms) toasted chopped walnuts or pecans

  • Streusel Topping
  • 2 tablespoons (30gms) soft brown sugar

  • 1 tablespoon white sugar

  • 1/2 teaspoon cinnamon

  • 1/3 cup (40gms) flour

  • 3 tablespoons (35gms) cold salted butter

  • Pinch of salt


  • Toasted Walnuts
  • Preheat oven to 180C/350F. Grease and flour an 8×4 inch cake pan.
  • Chop up some raw walnuts and placed on a baking tray lined with baking paper. Bake in the oven for 6 to 8 minutes, stirring half way.
  • Streusel Topping
  • In a bowl, make the crumb topping. Whisk together the sugars, cinnamon, flour and salt. Using a fork or your hands, rub in the cold chopped butter until combined and crumbly. Set aside.
  • Cake Loaf
  • In a large bowl, whisk together the flour, spices, salt, baking powder and soda until very well combined.
  • In a separate bowl, whisk together the oil, sugars, eggs and vanilla until well combined. Stir in the applesauce.
  • Add in half of the flour mix until just combined. Whisk in the buttermilk until just combined. Stir the grated carrots and walnuts (and raisins if using) into the remaining flour mix then add this mix to the batter and whisk until just combined. Don’t over mix, batter will be slightly thick and lumpy.
  • Pour batter into prepared cake pan then sprinkle the prepared streusel on top of the cake batter. Bake until cooked through, 40 to 45 minutes and a knife or toothpick comes out clean or with a few moist crumbs. Cool cake on a wire rack for about 15 minutes then store in an airtight container to continue cooling completely.


  • *To make your own buttermilk, measure 1 /3 cup/80mls milk in a cup . Remove 3/4 teaspoon milk and replace with 3/4 teaspoon white vinegar. Stand for about 5 minutes while you prepare the batter then whisk and use as stated in the recipe.

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