Method
1. Pre-heat oven - 175°C
2. Line 2 clean loaf pans with parchment paper
3. Add whole wheat flour, baking powder, baking soda, ground cinnamon, orange and sea salt to a clean medium bowl
4. Whisk together
5. Add carrot
6. Mix in unsweetened shredded coconut, pecan pieces, walnuts and dried cranberries to the vegetables
7. Add sunflower oil to a clean large mixing bowl
8. Mix in cane sugar
9. Whisk in whole milk yogurt to the batter
10. Stir until smooth
11. Add egg to the batter one by one and continue mixing
12. Transfer dry ingredients to batter
13. Stir until well combined
14. Fold vegetables into batter gently until completely mixed
15. Transfer batter to 2 loaf pans
16. Bake until skewer tests clean - 35 min, 175°C
17. Let cool
18. Add powdered sugar, butter and cream cheese to a clean medium bowl
19. Beat until smooth
20. Frost generously until covered
21. Wrap with plastic wrap
22. Refrigerate in fridge - approx 24 hr