Grated carrot is the secret to the moist crumb and mellow sweetness of this loaf cake topped with thick swirls of tangy frosting.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

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  • Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.

  • Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.

Reviews (11)

236 Ratings
  • 5 star values: 60
  • 4 star values: 92
  • 3 star values: 45
  • 2 star values: 31
  • 1 star values: 8
Rating: 1.0 stars
04/01/2020
not good
Rating: 1.0 stars
04/01/2020
Was not happy with this at all. Came out flat and dry and I followed directions to the letter. Don't bother with this one. Save your ingredients.
Rating: Unrated
05/28/2017
My family will love this❣️ Now to locate your German Chocolate Cake with Coconut Pecan Icing
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Rating: Unrated
05/11/2015
I am usually a fan of carrot cakes but this recipe was not one of the best. I made the cake but left out the frosting. The cake was not sweet enough and it tasted like something was still missing. I think it needs more sugar. Concerning the texture and moistiness of the cake, it was perfect !
Rating: 5 stars
03/20/2014
Here in Mexico the eggs are gigantic and full of flavor unlike in the States. They add a richness to bake goods like no other. So I followed the recipe but for one minor detail. I didn't have cinnamon so I put in garam masala… Voila! Great cake! Going to make this one many times over.
Rating: 5 stars
01/27/2014
Made this for the first time yesterday. I followed the recipe exactly but added 1/2 cup of chopped pecans. The batter was perfectly moist (I can't imagine why people had problems with it) and the cake is delicious. It's so good, in fact, that I skipped the frosting and served it with whipped cream cheese. I'll definitely make this again.
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Rating: 4 stars
06/05/2013
I've made this cake twice -- both times I've used a total of three eggs and 1.5-2 times the amount of carrots called for in the original recipe. Also added a splash of milk or yogurt to make the batter smoother. Comes out delicious and moist every time!
Rating: Unrated
10/15/2012
Batter turned out WAY too dry. I added these to the existing recipe...1 cup carrot, 1 egg, 1/4 cup white granulated sugar and 1/4 cup milk. It turned out excellent. Will definitely make this again (my way :))
Rating: 4 stars
03/02/2012
While some have thought this was dry if made as listed, I didn't have that problem. For some added sweetness, I added about a half a cup of golden raisins. To punch up the spice level just a bit, I added an 1/8 tsp of cloves (a secret my mom taught me - you don't notice the cloves, but the cinnamon becomes cinnamonyer).
Rating: Unrated
12/06/2011
I found the cake moist enough, but it was definitely not SWEET ENOUGH! I like to eat my cakes without frostings or anything, but for this recipe, a delicious frosting may be mandatory. Otherwise, light and good for getting rid of those last few carrots. Pretty good.
Rating: 4 stars
09/19/2011
I added an extra egg as suggested as I was using medium sized ones and another cup of packed carrots and it was delicious. We didn't find it dry and the frosting complemented it perfectly.
Rating: Unrated
12/13/2010
I have to agree that this recipe once mixed is quite dry. So, I remedied with an extra egg, a little milk, just enough to have the right texture for a loaf bread batter. Then I added a half cup chopped pecans, one cup dried cranberries, and fourth cup chopped dates. Well, my family and I thought it was perfect, very fluffy, moist, and a bit like cake but delicious!
Rating: Unrated
07/26/2010
I recently made this loaf cake. While the flavor was nice, it was a little dry. Compared to most of the other quick bread recipes on this site, it seems to be missing an ingredient (oil, buttermilk, sour cream) that might give it more moisture. I am normally 100% happy with other Martha recipes for baked goods, but the carrots don't do enough on their own. It was very fast and easy to make, but if you are looking for something with a moist carrot cake quality, this is not the answer.