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.
1 1/2 cups (191 g) organic all-purpose flour
1/3 cup (28 g) organic unsweetened finely shredded coconut
1 tsp. baking powder
1/2 tsp. fine sea salt
1/2 tsp. organic ground cinnamon
1/4 tsp. organic ground ginger
1 cup (226 g) organic cane sugar
2 large Organic Valley Eggs
6 oz. organic carrots, grated
1/2 cup (4 oz.) Organic Valley Ghee, melted
1/2 cup (99 g) organic pineapple chunks
4 oz. Organic Valley Cream Cheese
2 Tbsp. Organic Valley Salted Butter
1 1/2 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.