Carrot Loaf (with Pineapple and Coconut) with Icing

By 150Varsity

Ingredients

• Cream Cheese Icing:
• Ingredients
• 2 eggs
• 1 cup (250 mL) granulated sugar
• 1/2 cup (125 mL) vegetable oil
• 2 tsp (10 mL) finely grated orange rind
• 1 tsp (5 mL) vanilla
• 2 cups (500 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 cups (500 mL) grated carrots
• 1 can (14 oz/398 mL) crushed pineapples, drained
• 1/2 cup (125 mL) shredded sweetened coconut
• 2 tbsp (25 mL) cream cheese, softened
• 2 tbsp (25 mL) butter, softened
• 1/4 tsp (1 mL) vanilla
• 3/4 cup (175 mL) icing sugar
• Marzipan Carrots:
• 1 oz (28 g) marzipan
• Green and orange Paste food colouring
• 1 tsp (5 mL) chocolate wafer cookie crumbs

Preparation

Step 1

Preparation:

Line 9- x 5-inch (2 L) loaf pan with double-thickness parchment paper; set aside.

In large bowl, beat eggs with sugar until light and fluffy; beat in oil, orange rind and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into egg mixture until moistened. Stir in carrots, pineapple and coconut. Scrape into prepared pan.

Bake in centre of 350°F (180°C) oven for about 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Remove from pan; let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days. Or overwrap in foil and freeze in airtight container for up to 2 weeks; thaw.)

Cream Cheese Icing: In bowl, beat cream cheese with butter; beat in vanilla. Beat in sugar, half at a time, until smooth. Spread over top of loaf.