Treat yourself to this homemade classic carrot cake loaf, moist and rich, topped with a luscious cream cheese frosting.
For the Cake:
- Vegetable oil for a moist crumb
- Granulated sugar to sweeten the loaf
- Large eggs, ideally at room temperature for even mixing
- All-purpose flour as the foundation
- Baking powder and baking soda for lift
- Salt and spices including ground cinnamon and cardamom for warmth and flavor
- Freshly grated carrots for moisture and natural sweetness
- Fine unsweetened shredded coconut for texture
- Crushed pineapple for a tropical hint
For the Cream Cheese Frosting:
- Salted butter, softened for a smooth spread
- Cream cheese for tang and richness
- A pinch of salt to cut the sweetness
- Optional almond extract for a nutty depth
- Vanilla extract for classic flavor
- Powdered sugar for a smooth finish
Cake Preparation:
- Preheat your oven and prepare your loaf pan.
- Whisk oil and sugar, then add eggs one at a time.
- Stir in the dry ingredients until just mixed.
- Fold in carrots, coconut, and pineapple gently.
- Pour the batter into the pan and bake until done.
- Cool the loaf before frosting.
Frosting Method:
- Cream together butter and cream cheese until fluffy.
- Add in salt and extracts, then gradually mix in powdered sugar.
- Whip the frosting until it's light and airy.
- Spread over the cooled carrot cake loaf.
