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Spiced Carrot Loaf Cake

Warm-spiced and not too sweet, this carrot quick bread is a perfect quick breakfast, snack, or dessert. I like to leave off the glaze and dress up a slice with a slather of cream cheese or dollop of ricotta.
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • Cooking spray
  • 2 large or 3 medium carrots
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • cup + 2 tbsp canola or vegetable oil
  • cup plain Greek or regular yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • cups all-purpose flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp kosher salt
  • tsp ground cinnamon
  • ¼ tsp ground allspice
  • tsp ground nutmeg


  • Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.
  • Grate carrots on the large holes of a box grater to measure 11/2 cups. In a large bowl, stir together carrots, sugars, oil, yogurt, eggs, and vanilla until well combined.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg until well combined. Add flour mixture to carrot mixture and stir just until combined. Pour carrot mixture into prepared pan and bake at 350°F for 55-60 minutes or until a skewer inserted in the center comes out clean. Cool in the pan for 15-20 minutes, then turn out and cool completely.