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

Frosted Carrot Loaf Cake

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 CupcakesOrange Carrot Ginger Cake, or my Carrot Cake Baked Donuts.

frosted carrot loaf cake

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).

frosted carrot loaf cake
frosted carrot loaf cake

Ingredients for Frosted Carrot Loaf Cake

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 Baking Powder

Frontier Co-Op Fine Sea Salt

Frontier Co-Op Organic Korintje Cinnamon

Frontier Co-Op Organic Ginger

Wholesome Organic Cane Sugar

Organic Valley Large Eggs

Organic Carrots

Organic Valley Ghee

Organic Pineapple

Florida Crystals Organic Powdered Sugar

Organic Valley Cream Cheese

Organic Valley Salted Butter

Organic Valley Grassmilk

frosted carrot loaf cake

Tools Needed

Digital Food Scale

Stand Mixer

USA Pan 1-Pound Loaf Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

frosted carrot loaf cake

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frosted carrot loaf cake

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. (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.

frosted carrot loaf cake

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.

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. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Additionally, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! I linked all the exact ingredients I used when making this recipe in the Ingredients section. 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 on Food Labels and What They Mean.

frosted carrot loaf cake

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frosted carrot loaf cake
frosted carrot loaf cake

Frosted Carrot Loaf Cake

Mimi Council
This loaf cake is loaded with carrots that make an extra moist cake, along with pineapple chunks, and a cream cheese icing on top.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 554 kcal

Ingredients
 
 

Batter

Frosting

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

High Altitude – Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.

Nutrition

Calories: 554kcalCarbohydrates: 79gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 99mgSodium: 299mgPotassium: 168mgFiber: 2gSugar: 58gVitamin A: 3896IUVitamin C: 2mgCalcium: 68mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

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