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Sliced carrot cake loaf with walnuts and shredded carrot visible in the crumb
Whole-Food Desserts · Low-Calorie Desserts

Carrot Cake Loaf

August 17, 2026 Total time: 1 hr 5 min Makes: 10 slices

This is a real carrot cake, just built as a loaf instead of layers, and it does not lean on a brick of cream cheese frosting to taste good. The applesauce and shredded carrots keep it genuinely moist, and you actually taste the walnuts and spice instead of just sugar.

I like that it slices clean the next day straight out of the fridge, so it holds up for a few days of grabbing a piece instead of disappearing the first night. A thin drizzle of a light cream cheese glaze is optional if you want it dressed up, but it does not need it.

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Carrot Cake Loaf

A real carrot cake baked as a loaf, moist from applesauce and shredded carrots, with no brick of cream cheese frosting needed.

Prep 20 min
Cook 45 min
Total 1 hr 5 min
Yield 10 slices

Ingredients

Instructions

  1. Preheat oven to 350F. Grease a 9x5 inch loaf pan and line with parchment, leaving overhang on the long sides.
  2. Whisk the eggs, applesauce, coconut sugar, melted coconut oil, and vanilla together in a large bowl until smooth.
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Fold the dry ingredients into the wet ingredients until just combined, then fold in the shredded carrots, walnuts, and raisins.
  5. Pour into the prepared pan and smooth the top. Bake 40 to 48 minutes, tenting loosely with foil after 30 minutes if the top is browning too fast, until a toothpick comes out clean.
  6. Cool in the pan for 15 minutes, then lift out with the parchment overhang and cool completely on a wire rack before slicing.

Nutrition (approximate, per serving)

Calories145
Fat6g
Carbs21g
Fiber2g
Sugar11g
Protein3g

Macros are per serving, and a serving here is one of ten slices. See how these numbers are calculated.

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • Grate the carrots finely rather than using pre-shredded bagged carrots, which are cut too thick and can leave the loaf dry in spots.
  • Squeeze excess moisture from the carrots if they seem especially wet, this keeps the crumb from getting gummy.
  • Leave the raisins out if you are not a fan, the loaf holds together fine without them.
  • Keeps at room temperature covered for 2 days, or in the fridge for up to a week.

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