Loaf cakes are probably my favorite cakes to make, to photograph, and to eat! They are the perfect size, they always have the perfect amount of frosting, and there’s always enough cake but not too much that Delaney and I don’t eat it all (loaf cakes always get eaten). And they always look so attainable and approachable to make, and they are! So I was ecstatic when my friends at Organic Valley asked me to create a carrot loaf cake using pineapple and all their amazing Organic Valley dairy products. Um… hell yes, dream project!
Because I’m using pineapple in this carrot cake, I wanted to add some ginger and just a little bit of cinnamon (less cinnamon than my traditional Carrot Cake). So if you’ve had our Carrot Cake at Dessert’D or made the recipe in The Mountain Baker, this Frosted Carrot Loaf Cake is completely different – but so delicious in another way! This is lighter than my traditional recipe and with the addition of the cream cheese icing, it makes for a sweet and tangy carrot cake that is almost Hawaiian inspired. Well, my Hawaiian loved it! (Delaney is from Maui if you didn’t know).
This easy and simple Frosted Carrot Loaf Cake can be made in one bowl, or you can also use a stand mixer or hand mixer. This recipe comes together so easily, which makes it flexible to make with whatever tools you have or prefer. I love recipes that are so easy, you literally cannot mess it up – and this is one of them! The ingredients are so simple, but it also means they really count. Like I always say, the best ingredients will make up the best desserts. So, use high quality ingredients people! Go out and get Organic Valley Ghee, Organic Valley Eggs, Organic Valley Cream Cheese, Organic Valley Salted Butter, and Organic Valley Whole Milk. Trust me – it’s completely worth it! And if you can’t find Ghee you are welcome to swap it for butter as well, that’s how flexible and easy this recipe is. Get the recipe below for my Frosted Carrot Loaf Cake.
Frosted Carrot Loaf Cake
Makes 1-pound loaf
191 grams (1 1/2 cups) organic all purpose flour
28 g (1/3 cup) organic unsweetened fine shredded coconut
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon organic cinnamon
1/4 teaspoon organic ginger
226 grams (1 cup) organic cane sugar
2 organic Organic Valley Large Eggs
6 ounces organic carrots, grated
113 grams (1/2 cup) Organic Valley Ghee, melted
99 grams (1/2 cup) organic pineapple chunks
4 ounces Organic Valley Cream Cheese
2 tablespoons (28 grams) Organic Valley Salted Butter
212 grams (1 1/2 cups) organic powdered sugar, sifted
1 tablespoon Organic Valley Whole Milk
Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
To make the batter: In a large mixing bowl, add the flour, coconut, baking powder, sea salt, cinnamon, and ginger and swirl together. Add the cane sugar, eggs, carrots, and Ghee. Stir with a wooden spoon or whisk until the batter comes together. This can also be done with a stand mixer or hand mixer. But it’s just as easy in one bowl too!
Add in the pineapple chunks and fold with a spatula. Pour batter into the prepared baking pan.
Bake for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the baking pan.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, (or using a hand mixer) add the cream cheese, butter, powdered sugar, and milk. Mix on low to combine, then speed mixer up to high until light and fluffy.
Remove the carrot loaf from the pan and frost the top.
Store in an airtight container in the fridge for up to 5 days.
High Altitude – Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!