This Frosted Carrot Loaf Cake has the sweet addition of pineapple for a tropical spin on classic carrot cake. It's topped with a cream cheese icing for the perfect ratio of sweet and tangy!
If you love carrot cake, check out my Brown Sugar Carrot Cupcakes, Orange Carrot Ginger Cake, or my Carrot Cake Baked Donuts.
Why You'll Love This Recipe
I love that this Frosted Carrot Loaf Cake is made in a loaf pan. If you don't want a big cake, then this Frosted Carrot Loaf Cake is the perfect size! Loaf cakes are also a lot easier to make than layer cakes, so this recipe is really simple and comes together quickly!
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 Grassmilk. 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.
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 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).
How to Make Frosted Carrot Loaf Cake
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients for Frosted Carrot Loaf Cake
Cairnspring Mills Organic All Purpose Flour
Food to Live Organic Unsweetened Fine Shredded Coconut
Frontier Co-Op Organic Korintje Cinnamon
Organic Carrots
Costco Kirkland Organic Cane Sugar
Organic Pineapple Chunks
Florida Crystals Organic Powdered Sugar
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This loaf cake is loaded with carrots that make an extra moist cake, along with pineapple chunks, and a cream cheese icing on top.
Ingredients
- Batter
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
- Frosting
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 Grassmilk
Directions
- 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.
Notes
- High Altitude – Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.
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