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Carrot Cake Quick Bread
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Prep Time:
25 minutes
Total Time:
2 hours 20 minutes
Carrot cake quick bread filled with carrots, walnuts, cinnamon, nutmeg, and creamy frosting.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup vegetable oil
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups coarsely shredded peeled carrots (3 medium)
  • 1/3 cup finely chopped walnuts
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 2 tablespoons butter, softened
  • 3/4 cup powdered sugar
  • 1/4 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F. Grease the bottoms of two 8x4-inch loaf pans with cooking spray.
  • In a large bowl, use an electric mixer to blend cake mix, oil, water, eggs, cinnamon, and nutmeg on medium speed for 2 minutes, pausing to scrape the bowl. Mix in carrots and walnuts, then distribute the batter evenly between the pans.
  • Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then loosen the loaf by running a knife around the edges and transferring to a cooling rack. Let it cool completely for about 1 hour.
  • Combine Frosting ingredients in a small bowl and mix until smooth. Spread the frosting on top of the loaves. Slice when serving, and refrigerate any leftovers.

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