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carrot cake loaf
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Carrot Loaf Cake

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients

  • 3/4 cup vegetable oil
  • 1 cups sugar 200 g
  • 2 large eggs room temperature
  • 1 cups flour 120 g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 1/2 cups grated carrots*
  • ½ cup unsweetened shredded coconut fine
  • 1/2 small can crushed pineapple lightly drained (4 oz)
  • *peeled and grated by hand. We find the pre-shredded carrots are too dry and large

Cream Cheese Icing:

  • 1/2 stick softened salted butter
  • 1/2 stick softened cream cheese 4 oz
  • ¼ teaspoon salt
  • 1/4 teaspoon almond extract optional
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Instructions

  • Pre-heat oven to 350 degrees.
  • Grease and line 8x4” loaf pan (medium loaf pan) with parchment paper
  • In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined
    carrot cake batter
  • Add dry ingredients and mix until just combined
    carrot cake batter
  • Add in pineapple and grated carrots and mix until just combined
    carrot cake batter
  • Pour into prepared loaf pan and bake for 50 minutes depending on thickness or until a toothpick comes out clean
    carrot cake loaf

Cream cheese icing:

  • In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
  • On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
  • Add salt, almond extract, and vanilla. Whip until combined
  • On low speed, add the powder sugar ½ cup at a time
  • Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
    carrot cake loaf
  • Spread icing over the cooled loaf in an even layer