You’ve heard of banana bread, but why not indulge in the warmth and spice of this carrot cake loaf topped with a sweet drizzle of cream cheese frosting? The combination of the moist carrot cake and the creamy drizzle creates a delightful treat that’s perfect for any occasion. Whether you’re making it for yourself or sharing with friends, this cake is sure to impress and satisfy everyone’s sweet tooth!

Easy carrot cake loaf with cream cheese drizzle on parchment paper on the counter.

Serves: 12
Prep Time: 10 minutes
Cook Time: 45-55 minutes

Ingredients:

1 (15.25 oz or 432g) Carrot Cake Mix (Duncan Hines was used for this recipe)
½ cup butter (melted, but not hot)
¾ cup crushed pineapple with juice
3 eggs
2 Tbsp water
1 cup shredded peeled carrots (3 medium)
1 can of cream cheese frosting

1 can of cream cheese frosting, a can of crushed pineapple, three eggs, a stick of butter, pecans, shedded carrots in a white bowl and one box of carrot cake mix.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Heat oven to 350°F. Spray the bottoms of two 8×4-inch loaf pans or one large 9×5 inch loaf pan with cooking spray.

Step 2: In a large bowl, combine the cake mix, melted butter (not hot), two tablespoons of water, eggs, crushed pineapple with juice, and shredded carrots. Using a fork, combine the ingredients well and then pour them into your loaf pan. Divide batter evenly between two pans, if using more than one loaf pan.

Cracked eggs, cake mix, shredded carrots, and crushed pineapple in a large white bowl on the counter.

a spoon smoothing our cake batter in a loaf pan on the counter.

carrot cake batter in a 9x5 inch loaf pan on the counter.

Step 3: Bake your carrot cake loaf for approximately 45-55 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool for 20-30 minutes, then run a knife around the edges to loosen it. Remove the loaf from the pan to a cooling rack or platter. Cool completely, about 1 hour before icing.

a knife loosening the edges of the loaf on parchment paper on the counter.

Step 4: Place a reasonable amount, approximately (4-6 ounces) of store-bought icing into a microwave-safe bowl and warm slightly for 20-second intervals (stirring in between) until it becomes a pourable consistency. Alternatively, you can thin it with a little milk or cream until it’s the desired consistency. Drizzle the icing on top of the loaf or loaves using a small spoon. When ready to serve, cut into slices.

Warmed cream cheese frosting is being drizzled with a spoon onto the carrot cake loaf on parchment paper on the counter.

Warmed cream cheese frosting is drizzled onto the carrot cake loaf on parchment paper on the counter.

Tips:

To store any leftover bread, make sure it is covered securely to prevent it from drying out. You can use plastic wrap or aluminum foil to cover it before placing it in the fridge to maintain its freshness.
When using a standard loaf pan (9 x 5 inches), you can typically expect to yield about 12 to 16 slices of bread. In contrast, if you opt for a smaller 8×4-inch pan, the yield will be closer to 10 to 12 slices.
Try adding crushed pecans or walnuts on top of the loaf.

Carrot Cake Loaf with Cream Cheese Drizzle

Enjoy the spice and warmth of this Carrot Cake Loaf anytime!

Tara

Prep Time 10

Cook Time 50

Total Time 1

Servings

Ingredients

15.25 oz Carrot Cake Mix (1 box of Duncan Hines was used for this recipe)
½ cup butter (melted, but not hot)
¾ cup crushed pineapple with juice
3 eggs
2 Tbsp water
1 cup shredded peeled carrots 3 medium
4-6 oz of cream cheese frosting (1 can)

Instructions

Heat oven to 350°F. Spray the bottoms of two 8×4-inch loaf pans or one large 9×5 inch loaf pan with cooking spray.
In a large bowl, combine the cake mix, melted butter (not hot), two tablespoons of water, eggs, crushed pineapple with juice, and shredded carrots. Using a fork, combine the ingredients well and then pour them into your loaf pan. Divide batter evenly between two pans, if using more than one loaf pan.
Bake your carrot cake loaf for approximately 45-55 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool for 20 minutes, then run a knife around the edges to loosen it. Remove the loaf from the pan to a cooling rack or platter. Cool completely, about 1 hour before icing.
Place a good amount of approximately (4-6 ounces) of store-bought icing into a microwave-safe bowl and warm slightly for 20-second intervals (stirring in between) until it becomes a pourable consistency. Alternatively, you can thin it with a little milk or cream until it's the desired consistency. Drizzle the icing on top of the loaf or loaves using a small spoon. When ready to serve, cut into slices.

Notes

- To store any leftover bread, make sure it is covered securely to prevent it from drying out. You can use plastic wrap or aluminum foil to cover it before placing it in the fridge to maintain its freshness.

- When using a standard loaf pan (9 x 5 inches), you can typically expect to yield about 12 to 16 slices of bread. In contrast, if you opt for a smaller 8×4-inch pan, the yield will be closer to 10 to 12 slices.
- Try adding crushed pecans or walnuts on top of the loaf