Carrot Cake Quick Bread
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Updated Aug 31, 2017
This treat boasts the flavors of carrot cake in a quick bread form. It’s bursting with carrots, walnuts, cinnamon and nutmeg and is finished off with sweet cream cheese frosting.
Carrot Cake Quick Bread
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- Prep Time 25 min
- Total 2 hr 20 min
- Servings 16
- Ingredients 12
Ingredients
Bread
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 eggs
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups coarsely shredded peeled carrots (3 medium)
- 1/3 cup finely chopped walnuts
Frosting
- 4 oz (half of 8-oz package) cream cheese, softened
- 2 tablespoons butter, softened
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla
Instructions
-
Step1Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
-
Step2In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and walnuts. Divide batter evenly between pans.
-
Step3Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen loaf. Remove from pans to cooling rack. Cool completely, about 1 hour.
-
Step4In small bowl, beat Frosting ingredients with spoon until smooth. Frost tops of loaves. When ready to serve, cut into slices. Cover and refrigerate any remaining bread.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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