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