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+ servings

Carrot Loaf Cake

A deliciously moist cake loaded with fresh grated carrots and crushed pineapple, all topped off with a silky smooth cream cheese icing.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Cake, Dessert
Servings: 16 servings
Author: Tricia

Ingredients

For the cake:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup light brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups shredded carrots (about 7-8 small to medium)
  • 1 8-ounce can crushed pineapple in juice (do not drain)

For the frosting:

  • 2 cups powdered sugar
  • 4 ounces cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla bean paste
  • dash of salt
  • 1/4 cup chopped toasted pecans for garnish (optional)

Instructions

To prepare the cake:

  • Preheat oven to 350 degrees. Lightly spray (or grease) two small 8.5" x 4.5" loaf pans and set aside.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
  • In a large mixing bowl whisk together the brown sugar and granulated sugar, vegetable oil, eggs and vanilla extract. Break up any clumps of brown sugar and whisk until smooth.
  • Add the crushed pineapple with juice, and the grated carrots. Blend together using a spatula.
  • Add the flour mixture and fold together just until combined.
  • Divide the batter between the two prepared pans. Bake for 35-40 minutes. Check using a toothpick inserted into the center of the cake. Moist crumbs are okay but it should not come out wet.
  • Cool for 30 minutes in the pan, then remove to a wire rack to cool completely before icing.

To prepare the icing:

  • To make the icing, combine the powdered sugar, cream cheese, butter, vanilla bean paste, and salt in a medium bowl. Beat on low until the icing is smooth. Add 1 teaspoon of milk or 1/4 cup additional confections sugar if needed for desired consistency. Sprinkle with chopped, toasted pecans and serve.
  • Store leftovers in the refrigerator.

Notes

  • Add 2/3 cups currants or raisins and 1/2 cup shopped nuts to the batter if desired.
  • Makes 2 loaf cakes. Freeze before icing if desired.
  • The icing recipe makes enough for both cakes. If freezing one cake, half the recipe or frost one entire cake (top and sides) then add chopped pecans to the sides.