Pineapple Carrot Cake Loaf

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Pineapple Carrot Cake Loaf

Ingredients

Dry

  • 1¾ cups (220 g) all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger (optional)
  • ½ tsp salt

Wet

  • ½ cup (120 ml) vegetable oil (or melted butter)
  • ¾ cup (150 g) brown sugar
  • 2 eggs, room temp
  • 1 tsp vanilla extract

Mix-ins

  • 1½ cups finely grated carrots
  • ¾ cup crushed pineapple, well drained
  • ½ cup chopped walnuts or pecans (optional)
  • ¼ cup raisins or shredded coconut (optional)

Instructions

  1. Prep
    • Preheat oven to 175°C / 350°F.
    • Grease and line a loaf pan (9×5 inch).
  2. Mix dry ingredients
    • Whisk flour, baking powder, baking soda, spices, and salt.
  3. Mix wet ingredients
    • Whisk oil, brown sugar, eggs, and vanilla until smooth.
  4. Combine
    • Fold dry ingredients into wet just until combined.
    • Gently fold in carrots, pineapple, and any add-ins.
  5. Bake
    • Pour into pan and smooth the top.
    • Bake 50–60 minutes, tent with foil if browning too fast.
  6. Cool
    • Cool in pan 15 minutes, then transfer to a rack.

Optional Cream Cheese Glaze (Highly Recommended 😌)

  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp butter, softened
  • ¾ cup powdered sugar
  • 1–2 tbsp milk
  • ½ tsp vanilla

Beat until smooth and drizzle over cooled loaf.

Tips & Variations

  • Extra moist: add 2 tbsp pineapple juice to the batter
  • Healthier vibe: swap half the flour for whole wheat
  • Eggless: replace eggs with ½ cup unsweetened applesauce
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