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–+ servings
Two slices of the carrot pound cake with pineapple on a cooling rack.
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5 from 1 vote

Carrot Cake Loaf

Easy carrot cake loaf with cream cheese frosting is so easy to make. It's made with vegetable oil which makes it super moist and delicious. Pineapple, coconut with no raisins or nuts.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Bread, Breakfast, Snack
Cuisine: American
Servings: 8

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.

Notes

For an extra fine cake texture place shredded carrots and coconut into a food processor and pulse a few times.