Ingredients
- 1 1/2 cups all-purpose or white whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 1 cup coconut sugar or brown sugar
- 1/2 cup coconut oil melted
- 1 1/2 teaspoons vanilla extract
- 1/2 cup crushed pineapple
- 2 cups grated carrots lightly packed
- 1/3 cup pecans chopped
For the Frosting:
- 4 ounces cream cheese softened to room temperature
- 2 tablespoons butter softened to room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F then spray and line the bottom of a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate large bowl, whisk the eggs, sugar, oil, and vanilla.
- Lightly drain the pineapple and stir into the wet ingredients.
- Stir in the dry ingredients. Then, fold in the carrots and pecans.
- Spread into the loaf pan and bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Let the loaf cool in the tin completely.
- Beat the cream cheese and butter with an electric hand mixer until fluffy. Add in the vanilla and salt and beat again.
- Add in the powdered sugar a little at a time and beat.
- Remove the loaf from the tin, spread the frosting over the loaf, and serve!
