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5 from 1 vote

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
Cuisine: American
Keyword: Bread, dessert
Servings: 16 servings
Calories: 380kcal
Author: Tricia

Ingredients

For the cake:

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup light brown sugar lightly packed
  • ½ cup granulated sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups shredded carrots (about 7-8 small to medium)
  • 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
  • ¼ cup chopped toasted pecans for garnish (optional)

Instructions

To prepare the cake:

  • Preheat oven to 350°F. 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 chopped 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.

Nutrition

Calories: 380kcal | Carbohydrates: 53g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 248mg | Potassium: 151mg | Fiber: 2g | Sugar: 38g | Vitamin A: 3577IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg