Line a 9 x 5 inch 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 in egg mixture until moistened.
Stir in carrots, pineapple and coconut. Scrape into prepared pan. Bake in centre of 350 F 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. In bowl, beat cream cheese with butter; beat in vanilla. Beat in sugar, half at a time, until smooth. Spread over top of loaf.
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