Ingredients
– **Cake:**
- – 3/4 cup vegetable oil
- – 1 cup sugar
- – 2 large eggs (room temperature)
- – 1 cup flour
- – 1 teaspoon baking powder
- – 1 teaspoon baking soda
- – 1/2 teaspoon salt
- – 1 teaspoon ground cinnamon
- – 1/2 teaspoon ground cardamom
- – 1 1/2 cups grated carrots*
- – 1/2 cup unsweetened shredded coconut
- – 4 oz crushed pineapple (lightly drained)
- *Peeled and grated by hand. 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)
- – 1/4 teaspoon salt
- – 1/4 teaspoon almond extract (optional)
- – 1 teaspoon vanilla
- – 2 cups powdered sugar
Instructions
- Preheat oven to 350°F.
- Grease and line an 8×4” loaf pan with parchment paper.
- In a large bowl, whisk together oil and sugar. Add eggs one at a time, mixing well.
- Add dry ingredients and mix until just combined.
- Add in pineapple and grated carrots, mixing until just combined.
- Pour into prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
**Cream Cheese Icing:**
- In a large bowl, beat softened butter and cream cheese on medium-high speed until fluffy (around 2 minutes).
- Add salt, almond extract, and vanilla. Mix until combined.
- On low speed, gradually add powdered sugar, 1/2 cup at a time.
- Once all the sugar is added, increase the speed to medium-high and whip until light and fluffy (around 2 minutes).
- Spread icing over the cooled loaf in an even layer.