Loaf cakes are probably my favorite cakes to make, to photograph, and to eat! They are the perfect size, they always have the perfect amount of frosting, and there's always enough cake but not too much that Delaney and I don't eat it all (loaf cakes always get eaten). And they always look so attainable and approachable to make, and they are! So I was ecstatic when my friends at Organic Valley asked me to create a carrot loaf cake using pineapple and all their amazing Organic Valley dairy products. Um... hell yes, dream project!
Because I'm using pineapple in this carrot cake, I wanted to add some ginger and just a little bit of cinnamon (less cinnamon than my traditional Carrot Cake). So if you've had our Carrot Cake at Dessert'D or made the recipe in The Mountain Baker, this Frosted Carrot Loaf Cake is completely different - but so delicious in another way! This is lighter than my traditional recipe and with the addition of the cream cheese icing, it makes for a sweet and tangy carrot cake that is almost Hawaiian inspired. Well, my Hawaiian loved it! (Delaney is from Maui if you didn't know).
This easy and simple Frosted Carrot Loaf Cake can be made in one bowl, or you can also use a stand mixer or hand mixer. This recipe comes together so easily, which makes it flexible to make with whatever tools you have or prefer. I love recipes that are so easy, you literally cannot mess it up - and this is one of them! The ingredients are so simple, but it also means they really count. Like I always say, the best ingredients will make up the best desserts. So, use high quality ingredients people! Go out and get Organic Valley Ghee, Organic Valley Eggs, Organic Valley Cream Cheese, Organic Valley Salted Butter, and Organic Valley Whole Milk. Trust me - it's completely worth it! And if you can't find Ghee you are welcome to swap it for butter as well, that's how flexible and easy this recipe is. Get the recipe below for my Frosted Carrot Loaf Cake.