Mimi's Organic Eats » Recipes » Cakes & Cupcakes » Frosted Carrot Loaf Cake

Frosted Carrot Loaf Cake

Spring • Easter • Cakes & Cupcakes • No Seed Oils • High Altitude | Published April 2, 2021 by Mimi Council

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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 Ginger Carrot Cake, or my Carrot Cake Baked Donuts.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
FAQ's
Craving More?

I love that this Frosted Carrot Loaf Cake is made in a loaf pan. If you don't want a big cake, then this carrot cake is the perfect size! Loaf cakes are also a lot easier to make than layer cakes, so this recipe is really simple and easy for beginner bakers.

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 organic ingredients for this organic cake. I created this recipe with my friends at Organic Valley, using their Organic Valley Ghee, Organic Valley Eggs, Organic Valley Cream Cheese, Organic Valley Salted Butter, and Organic Valley Grassmilk. 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. This is lighter than classic carrot cake and with the addition of the cream cheese icing, it makes for a sweet and tangy organic cake that is almost Hawaiian inspired.

Why You'll Love This Recipe

One Bowl: This easy 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!

Light & Delicious: The addition of pineapple and ginger in this carrot cake makes it light and summary.

Organic Cake: I use organic ingredients in this recipe, making this a guilt-free dessert that you can feel good about indulging in! While you can buy carrot cake at your grocery store bakery these days, making it at home with organic ingredients will yield in a better tasting cake that's also better for you!

Ingredients

All Purpose Flour: I use organic all purpose flour for a little extra structure in this organic cake. Because carrots have so much moisture, using all purpose flour which has a higher protein content than cake flour will help give this cake the best texture.
Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Salt: Use fine sea salt.
Cinnamon: I use organic Korintje cinnamon, which is my favorite variety. Read more about the different types of cinnamon in my post the Best Cinnamon to Bake With.
Ginger: I use organic ground ginger as I think it pairs so well with the carrots, cinnamon, and pineapple.
Coconut: I use organic unsweetened fine shredded coconut, which adds great texture as well as flavor to this carrot cake.
Cane Sugar: I use organic cane sugar, which is less processed than granulated white sugar. This gives this cake a subtle sweetness versus being overly sweet. It's also a better for you sugar option!
Eggs: I use Organic Valley Large Eggs.
Carrots: Make sure to use a fine grater to grate the carrots. This will ensure the best texture in this organic cake. Using too large of a grate can cause the cake to become gummy, which is not ideal for eating.
Ghee: I use Organic Valley Ghee in this carrot cake, but you can also use butter if you don't have this.
Powdered Sugar: Make sure to sift your powdered sugar for the icing, this ensures a smooth and creamy frosting with no lumps.
Cream Cheese: I use Organic Valley Cream Cheese, you can use the block or the tub version, either works!
Pineapple: I use fresh organic pineapple in this carrot cake, but canned is also okay if you can't get fresh.
Butter: I use Organic Valley Salted Butter, just be sure its softened before beginning the frosting.
Milk: I use Organic Valley Grassmilk, which is my favorite as it has the most nutrients and I think it has the best flavor.

Tools Needed

Scale: Always use a digital food scale for the best results.
Mixing Bowl: This carrot cake is so easy, it just mixes up in a mixing bowl with a whisk.
Stand Mixer: For the frosting, I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
Loaf Pan: I use a 1-pound loaf pan for this organic cake.
Parchment Paper: I always use nontoxic parchment paper so I can easily remove the carrot cake from the pan.

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Step by Step Instructions

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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude instructions).

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.

FAQ's

What can I use in place of ghee?

If you don't have ghee you can use melted coconut oil, extra virgin olive oil, canola oil, or sunflower oil.

Can I use a large grater instead of a fine grater for the carrots?

No, you can't use a large grater for the carrots! I know it may seem like it would be faster and easier, but using a large grater for the carrots will make the carrot pieces too big and they won't meld into the cake. This can create a gummy texture that is not ideal for eating.

Can I make this ahead of time?

Yes, you can easily make this ahead of time. Just be sure to store in an airtight container in the fridge because of the cream cheese frosting.

How should I store this?

Be sure to store this cake in an airtight container in the fridge. It needs to be in the fridge because of the cream cheese icing.