This moist carrot cake loaf with cream cheese frosting is so easy to make. Made with vegetable oil, pineapple, shredded coconut and warm spices. No raisins or nuts.
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Carrot Cake Loaf With Oil
You'll love this delicious carrot cake loaf with vegetable oil. It bakes up so moist and tender. The addition of pineapple, warm spices and coconut just adds so much flavor.
It has no raisins and no nuts in this simple recipe. If you want to omit the coconut you can, but I highly recommend it if you love coconut just as much as like I do.
The cake batter is mixed in just one bowl and the homemade cream cheese frosting is fully made from scratch.
Check out this Easy Pound Cake with Cake Mix and Moist Banana Bread recipe.
Ingredients and Substitutions
Carrots- Freshly and finely grated is best. Pre-grated carrots found at the grocery are grated too big and a bit dry.
Pineapple - Crushed canned pineapple is recommended. But frozen or fresh blended or cut into very very tiny pieces will be wonderful as well.
Coconut - Unsweetened shredded coconut that is shelf stable is an extra delicious addition, but it can be left out if preferred.
Oil & Butter- Neutral baking oil like vegetable or safflower is recommended. You can used butter both in the cake and in the frosting if preferred.
Cream Cheese- Full Fat is best, but low fat can be used in a pinch.
Sugar- Cane or granulated white for the cake batter. Powdered sugar for the frosting.
Eggs - Two whole eggs.
Flour- All-purpose or cake flour is recommended.
Leaveners - Both baking powder and baking soda.
Flavorings - Warm spice mixtures or mixed spice is a must. Cinnamon, ginger, allspice, cardamon and nutmeg. Extracts like vanilla or almond.
Baking Pan Options
This recipe is baked in a standard size loaf pan about 8.5''x4.5'', perfect for small event or weekday snack cake.
You can easily double the recipe to fit into a standard bundt, flutted cake pan or 9x13 rectangular pan for a sheet carrot cake.
You can even make this into a layered cake with two 8 inch cake pans. Double the cake batter recipe and triple or quadruple the cream cheese frosting. Bake time would be around 35-40 minutes.
Additions and Mix In's
I’ve really like to keep my carrot cake simple, but try these additions if you want to add an extra boost of flavor.
- Grated Fresh Ginger - Adds a spicy kick.
- Rum Soaked Raisins
- Almond Flour or Butter - About 2 Tablespoons for hint of nutty flavor.
- Fresh Squeezed Orange Juice - Just for a touch of zing
- Currants
- Dried Cranberries or Blueberries
- Vanilla Bean Paste
- Lemon or Lime Zest
- Brown Sugar - Swap some of the granulated for an extra depth of flavor.
- Flavorful Extracts - Almond, Coconut or Banana.
- Nuts - Walnuts, Pecans, or Sliced Almonds.
- Chocolate Chips
Tips and Suggestions
Don’t use pre shredded carrots, finely shred fresh carrots. It’s so worth the effort.
If you prefer no frosting or less sweet dust the top with powdered sugar. It’s the perfect way to store the pound cake on the counter as well.
Allow the cake to fully cool before adding the delicious cream cheese frosting. Double the frosting recipe, it’s so good.
Swap out the cream cheese 1:1 for mascarpone, it will be extra creamy and flavorful.
Top the finished carrot pound cake with crushed freeze dried pineapple, toasted coconut or swirled warm spices for a decorative touch.
Don’t over mix the cake batter to keep it extra tender.
For an Easter or holiday celebration purchase pre-made fondant carrot shaped pieces to top the frosting with. It will look extra special.
Leftovers and Storage
Leftover cake with the perishable cream cheese frosting should be stored in the refrigerator. It can be cut into slices or left whole an airtight container for 3-4 days.
If you prefer longer storage wrap the slices individually in plastic wrap or parchment paper and stored in a zipper bag in the freezer for up to 3 months.
Step by Step Instructions and Photos
- Grab the cake ingredients and prep them.
- Preheat oven to 350°F and line a loaf pan with parchment paper.
3. With a hand grater or food processor shred the carrots.
4. Into a mixing bowl add the oil and sugar. Mix well with a whisk.
5. Add in the eggs.
6. Mix until light and fluffy.
7. Sift in the flour, salt, spices, baking powder and soda into the bowl. Mix until just combined. Try not to overmix the batter.
8. Fold in the shredded carrots, crushed pineapple and coconut.
Optional : For an extra fine cake texture place shredded carrots and coconut into a food processor and pulse a few times.
9. Pour batter into the lined loaf pan or baking pan.
10. Place into the oven and bake uncovered for 50-55 minutes until a toothpick comes out clean.
11. Remove from the oven and let cool in the loaf pan for 30 minutes. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 - 2 hours for best results.
Cream Cheese Frosting
12. Grab frosting ingredients and prep them.
13. In a mixing bowl add the very soft cream cheese and butter.
14. With a stand mixer, hand mixer or whisk beat them together until fluffy about 2-3 minutes.
15. Add in the vanilla extract and powdered sugar about ½ cut at a time. Mixing after each addition until the frosting is fluffy. Note: For a thick frosting texture add more powdered sugar.
If the room is warm, place cream cheese frosting in the refrigerator for about 15 minutes and beat until light and fluffy.
16. Keep the frosting chilled until ready to frost the pound cake.
Frost The Loaf
17. The carrot pound cake should be fully cooled for best results.
18. Add a generous amount of cream cheese frosting onto the cake. Decorate to your preference.
19. Cut a thick slice with extra frosting on the side. Enjoy.
Carrot Cake Loaf
Equipment
- Loaf Pan (9x5 or 8.5x4.5)
- Mixing Bowl
- Measuring Tools
- Rubber spatula
- Strainer or Fine Sieve
- Whisk
- Toothpick
- Parchment Paper
- Hand Grater or Food Processor
Ingredients
Carrot Pound Cake
- 1 ½ cups Carrots, freshly finely grated (not pre-shredded)
- ½ cup Crushed Pineapple, canned
- ¾ cup Vegetable Oil
- ½ cup Coconut, unsweetened and shredded
- 2 Eggs
- 1 cup All-purpose Flour
- ¾ cup Granulated White or Cane Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 tsp Mixed Spices or Pumpkin Spice (Mixture of Cinnamon, Nutmeg, Allspice, Cardamon and Ginger)
- ¼ teaspoon Salt
Cream Cheese Frosting
- ½ cup Cream Cheese, softened
- ¼ cup Butter, softened
- 2-3 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
Carrot Pound Cake
- Preheat oven to 350°F and line a loaf pan with parchment paper.
- Into a mixing bowl add the oil and sugar. Mix well with a whisk.
- Add in the eggs. Mix until light and fluffy.
- Sift in the flour, salt, spices, baking powder and soda into the bowl. Mix until just combined. Try not to overmix the batter.
- Fold in the shredded carrots, crushed pineapple and coconut. Note: For an extra fine cake texture place shredded carrots and coconut into a food processor and pulse a few times.
- Pour batter into the lined loaf pan or baking pan.
- Place into the oven and bake uncovered for 50-55 minutes until a toothpick comes out clean. The cake will be a deep golden brown color.
- Remove from the oven and let cool in the loaf pan for 30 minutes. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 - 2 hours for best results.
Cream Cheese Frosting
- In a mixing bowl add the very soft cream cheese and butter.
- With a stand mixer, hand mixer or whisk beat them together until fluffy about 2-3 minutes.
- Add in the vanilla extract and powdered sugar about ½ cut at a time. Mixing after each addition until the frosting is fluffy. For a thick frosting texture add more powdered sugar.
- If the room is warm, place cream cheese frosting in the refrigerator for about 15 minutes and beat until light and fluffy. Keep the frosting chilled until ready to frost the cake.
- Frost the fully cooled carrot pound cake and decorate if preferred.
- Cut into thick slices and Enjoy.
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