Carrot Cake Loaf
This Carrot Cake Loaf is soft, perfectly spiced, and topped with a creamy frosting that makes every slice feel like a treat. Made with Truvia Sweet Complete Sweeteners, this recipe delivers all the classic carrot cake flavor you love with fewer calories.
If you love cozy, old-fashioned desserts, this carrot cake loaf is going to be right up your alley. It bakes up incredibly moist thanks to freshly shredded carrots and has just the right balance of warm spices like cinnamon, nutmeg, and ginger. It’s simple enough for everyday baking but special enough to serve for brunch, holidays, or spring gatherings.
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What makes this version extra special is the use of Truvia Sweet Complete Granulated and Brown Sweeteners. These sweeteners measure cup-for-cup like sugar but contain fewer calories, making it easy to lighten up baked goods without sacrificing taste or texture. The result? A perfectly sweet, tender loaf with that classic carrot cake flavor you crave.
Table of Contents
Why You’ll Love This Carrot Cake Loaf
- Perfectly moist texture thanks to fresh carrots and melted butter
- Classic carrot cake flavor with warm, cozy spices
- Lower sugar swap using Truvia Sweet Complete Sweeteners
- Great for any occasion, breakfast, dessert, or afternoon coffee!
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
For the Cake
- Eggs (room temperature) – Help bind the batter and create structure
- Salted butter (melted) – Adds richness and keeps the loaf moist
- Truvia Sweet Complete Granulated Sweetener – Provides sweetness with fewer calories while maintaining texture
- Truvia Sweet Complete Brown Sweetener – Adds a subtle molasses flavor for that classic carrot cake depth
- Vanilla extract – Enhances all the warm flavors in the loaf
- All-purpose flour – Gives the loaf structure and stability
- Ground cinnamon, nutmeg and ginger – Adds warmth and signature carrot cake flavor
- Baking powder – Helps the loaf rise
- Baking soda – Works with the ingredients for a tender crumb
- Salt – Balances sweetness and enhances flavor
- Shredded carrots – The star ingredient for moisture and natural sweetness
- Chopped walnuts – Add crunch and texture
For the Frosting
- Cream cheese (softened) – Creates a rich, tangy base
- Truvia Sweet Complete Granulated Sweetener – Sweetens the frosting smoothly
- Salted butter (room temperature) – Adds creaminess and structure
- Pinch of salt – Balances the sweetness
Garnish
- Walnuts & shredded carrots – For a beautiful, bakery-style finish
Expert Tips
- ✔️ Use freshly grated carrots for the best moisture and texture
- ✔️ Don’t overmix the batter—this keeps the loaf soft and tender
- ✔️ Score the top before baking for that beautiful bakery-style crack
- ✔️ Let the loaf cool completely before frosting to prevent melting
- ✔️ Room temperature ingredients matter for smooth batter and frosting
Storage
Store it in an airtight container in the refrigerator for up to 4–5 days.
Frequently Asked Questions
Yes! That’s what makes it so easy to use. It measures cup-for-cup like sugar while helping reduce calories. It also browns perfectly!
This post was created in partnership with Truvia. All thoughts and opinions are 100% my own.
Carrot Cake Loaf
Ingredients
For the Loaf
- 2 large eggs
- 3/4 cup salted butter
- 1/2 cup Truvia Sweet Complete Granulated Sweetener
- 1/2 cup Truvia Sweet Complete Granulated Brown Sweetener
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups shredded carrots
- 1/2 cup chopped walnuts
For the Frosting
- 8 ounces cream cheese softened
- 1/4 cup Truvia Sweet Complete Granulated Sweetener
- 1 tablespoon salted butter room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick baking spray or line with parchment paper.
- In a large bowl, whisk together eggs, melted butter, Truvia Sweet Complete Granulated Sweetener , Truvia Sweet Complete Brown Sweetener , and vanilla until combined well.
- In another bowl, whisk together all-purpose flour, cinnamon, ginger, baking powder, baking soda, and salt.
- Gradually mix in the dry ingredients to the wet, just until incorporated. Fold in grated carrots and chopped walnuts.
- Pour the batter into the prepared loaf pan and spread evenly. Using a knife, make a shallow cut lengthwise down the center of the batter, about ½ inch deep.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- To make the frosting, beat cream cheese, Truvia Sweet Complete Granulated Sweetener, salted butter, salt, and butter on low speed until smooth.
- Spread the frosting over the loaf and finish with extra chopped walnuts.
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Im not seeing where to add the eggs
Thank you SO much!!!🥰 It’s corrected now in the step mixing it with the butter and Truvia 🙂
Hi Laura! Question for you. Could I bake the cake before Easter and freeze it? After it thaws on Easter Day I would then icing it. Thoughts?
Thank you ‘
Hmmm….I would like to say yes, but I haven’t made, froze, then thawed this loaf. It might be a bit dry…but I’m not sure. The mini carrot cakes recipe I have on my site I have frozen and thawed and it was moist.
Looks fantastic I have not tried it yet but I will tomorrow and yeah 🙏♥️🙏💕🥰
YAY!!! I hope you love it too!😁❤️ Thank you SO much!!!🥰