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

Heat oven to 350°F. Spray the bottoms of two 8x4-inch loaf pans or one large 9x5 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.

- 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 8x4-inch pan, the yield will be closer to 10 to 12 slices.
- Try adding crushed pecans or walnuts on top of the loaf

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.