Carrot Cake Quick Bread Recipes

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CARROT CAKE QUICK BREAD



Carrot Cake Quick Bread image

Serve up a slice of carrot cake bread in the morning.

Provided by Pam Lolley

Categories     Cakes

Time 2h20m

Yield 2 loaves

Number Of Ingredients 14

3 cups all-purpose flour, plus more for dusting
1 ½ cups packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
3 large eggs
1 cup unsalted butter, melted, plus softened butter for greasing
2 cups grated carrots (from 2 large peeled carrots)
1 (8-oz.) can crushed pineapple in juice, drained
1 cup unsweetened shredded coconut
2 teaspoons vanilla extract
½ cup plus 2 Tbsp. whole buttermilk, divided
1 cup chopped toasted pecans
1 cup powdered sugar

Steps:

  • Preheat oven to 350°F. Whisk together flour, brown sugar, baking soda, cinnamon, and salt in a medium bowl.
  • Whisk eggs in a large bowl. Add melted butter, grated carrots, pineapple, coconut, vanilla, and ½ cup of the buttermilk; continue whisking until combined. Gently stir flour mixture into egg mixture just until incorporated. Gently fold in toasted pecans. Spoon mixture evenly into 2 greased (with softened butter) and floured 8- x 4-inch loaf pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Tent with aluminum foil, if needed, after 50 minutes to prevent overbrowning.
  • Cool loaves in pans on a wire rack 10 minutes; remove loaves from pans. Cool completely on rack, about 1 hour.
  • Whisk together powdered sugar and remaining 2 tablespoons buttermilk in a small bowl; pour or drizzle over cooled loaves.

CARROT CAKE QUICK BREAD



Carrot Cake Quick Bread image

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.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 12

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
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons butter, softened
3/4 cup powdered sugar
1/4 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
  • In 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.
  • Bake 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.
  • In 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 Facts : Calories 260, Carbohydrate 30 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 18 g, TransFat 0 g

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