Frosted Carrot Loaf Cake
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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 Carrot Ginger Cake, or my Carrot Cake Baked Donuts.
Table of Contents
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 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. My favorites are include 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 carrot cake that is almost Hawaiian inspired.
Why You'll Love This Recipe
One Bowl: 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!
Organic: I use organic ingredients in this recipe, making this a guilt-free dessert that you can feel good about indulging in!
Light & Delicious: The addition of pineapple and ginger in this carrot cake makes it light and summary.
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Food to Live Organic Unsweetened Fine Shredded Coconut
Frontier Co-Op Organic Korintje Cinnamon
Organic Carrots
Florida Crystals Organic Powdered Sugar
Fresh Organic Pineapple (canned will also work)
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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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
If you don't have ghee you can use melted coconut oil, extra virgin olive oil, canola oil, or sunflower oil.
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.
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.
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.
Craving More?
Frosted Carrot Loaf Cake
Ingredients
Batter
- 191 grams all purpose flour
- 28 grams unsweetened fine shredded coconut
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 226 grams cane sugar
- 2 large eggs
- 170 grams carrots (finely grated)
- 113 grams ghee (melted)
- 99 grams pineapple chunks
Frosting
- 113 grams cream cheese
- 28 grams salted butter
- 212 grams powdered sugar (sifted)
- 1 tablespoon milk
Instructions
- 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
Nutrition
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