Carrot Cake Bread with frosting.
Organic Valley Logo
Share your finished recipe with #OVRECIPES
Recipe by Mimi Council

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

Learn More

Carrot Cake Bread

An easy and simple Frosted Carrot Loaf Cake that can be made in one bowl! This moist and sturdy carrot cake is filled with fresh pineapple chunks, ginger, and cinnamon that pairs perfectly with a sweet and slightly tangy cream cheese icing.

8 servings
A bowl of white flour.
1 ½ cups (191 g) organic all-purpose flour
A bowl of white flour.
coconut flakes
⅓ cup (28 g) organic unsweetened finely shredded coconut
coconut flakes
1 tsp. baking powder
Coarse Sea Salt
½ tsp. fine sea salt
Coarse Sea Salt
Ground Cinnamon
½ tsp. organic ground cinnamon
Ground Cinnamon
A piece of ginger root.
¼ tsp. organic ground ginger
A piece of ginger root.
A small bowl of sugar.
1 cup (226 g) organic cane sugar
A small bowl of sugar.
2 large Organic Valley Eggs
6 oz. organic carrots, grated
½ cup (4 oz.) Organic Valley Ghee, melted
½ cup (99 g) organic pineapple chunks
4 oz. Organic Valley Cream Cheese
2 Tbsp. Organic Valley Salted Butter
1 ½ cups (212 g) organic powdered sugar, sifted
1 Tbsp. Organic Valley Whole Milk


Preheat the oven to 350 degrees F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides to make a sling for easier removal.
Make the batter: In a large mixing bowl, add the flour, coconut, baking powder, sea salt, cinnamon, and ginger and swirl together. Add the cane sugar, eggs, carrots, and ghee. Stir with a wooden spoon or whisk until the batter comes together. This can also be done with a stand mixer or hand mixer, but it’s just as easy in one bowl!
Fold in the pineapple chunks with a spatula. Pour batter into the prepared loaf pan.
Bake for 1 hour 15 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pan.
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the cream cheese, butter, powdered sugar, and milk. Mix on low to combine, then mix on high until light and fluffy.
Remove the cooled carrot loaf from the pan and frost the top.
Store in an airtight container in the fridge for up to 5 days.
Notes: You can substitute 1 stick Organic Valley Butter for the 1/2 cup ghee, if desired. High Altitude: Bake for 1 hour or until a wooden pick inserted in center comes out clean.
© Organic Valley 2024. All rights reserved.
Related Recipe

Easy Berry Trifle

Make it
Product used in this recipe