Preheat your oven to 350F. Prepare your loaf pan— I used a bundted loaf pan and prepared it by brushing coconut oil all over it so the carrot cake doesn’t stick.
In a large bowl, combine all dry ingredients. In a second bowl, combine the wet ingredients, stirring in the carrot shreds last. If you’d like to add nuts or raisins, this is when you would do it.
Combine both bowls of ingredients.
Pour into prepared pan and bake for around 45 minutes. I checked at 35 minutes, and tented with foil to prevent the crust from getting too browned.
To frost, add all ingredients to a pan on the stove and whisk until thickened and combined.
Try to wait to frost your cake when its cooled! Pour your glaze over the cake and enjoy. Store covered in the fridge for up to 5 days.