Carrot Cake Loaf with Cream Cheese Drizzle
Enjoy the spice and warmth of this Carrot Cake Loaf anytime!
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 9x5-inch loaf pans 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.
- Bake your carrot cake loaves for approximately 45-55 minutes or until a toothpick inserted in the center comes out clean. Let the loaves cool for 20 minutes, then run a knife around the edges to loosen them. Remove the loaves from the pans 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 over the loaf using a small spoon. When ready to serve, cut into slices.
Nutrition
Calories: 293kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 340mg | Potassium: 187mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1775IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
