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Carrot Cake Loaf

Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8

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 8x4” 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.