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Carrot Cake Loaf with Pineapple

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This isn’t just any carrot cake—it’s a moist, flavor-packed loaf with sweet crushed pineapple, warm spices, and crunchy walnuts in every bite. Topped with a creamy swirl of tangy frosting, it’s perfect for brunch, dessert, or that 3 PM craving you don’t want to ignore.

Ingredients

Scale

Loaf:

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

2 eggs

1/2 cup vegetable oil

1/2 cup brown sugar

1/4 cup granulated sugar

1 tsp vanilla extract

1 cup finely grated carrots

1/2 cup crushed pineapple (drained)

1/3 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting (optional):

4 oz cream cheese, softened

2 tbsp butter, softened

1/2 cup powdered sugar

1/2 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5” loaf pan.

In one bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In another bowl, beat eggs, oil, sugars, and vanilla.

Fold in carrots, pineapple, and nuts. Add dry ingredients and mix until just combined.

Pour into loaf pan and bake 45–55 mins or until a toothpick comes out clean.

Cool completely. For frosting, beat all ingredients until smooth and spread over loaf.

Nutrition

Find it online: https://thecomfortspoon.com/carrot-cake-loaf-with-pineapple/