Carrot Quick Bread with Cream Cheese Frosting

This bread is rich in protein. Oats provide soluble fiber, and carrots contribute betacarotene. Slice the entire loaf, wrap slices individually in foil, and freeze for up to a month. Toss a slice in your briefcase - when you get to work, it should be thawed.

Yield: 8 servings (serving size: 1 slice)

Ingredients

• Bread:
• 3/4  cup  all-purpose flour
• 1/2  cup  whole wheat flour
• 1/2  cup  soy flour
• 3/4  cup  quick-cooking oats
• 2  teaspoons  ground cinnamon
• 1 1/2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 3/4  cup  packed brown sugar
• 2  tablespoons  butter, softened
• 1/2  cup  water
• 1  large egg
• 1  cup  whole milk
• 1  teaspoon  vanilla extract
• 1 1/2  cups  finely shredded carrot
• 1/2  cup  golden raisins
• Cooking spray
• 
  Frosting:
• 1  cup  (4 ounces) block-style cream cheese, softened
• 1/3  cup  powdered sugar
• 2  teaspoons  fresh lemon juice

Preparation

Preheat over to 350°.

To prepare bread, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, cinnamon, baking powder, baking soda, and salt.

Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add water and egg; beat well. Beat in milk and vanilla. Gradually add flour mixture, stirring just until blended. Fold in carrot and raisins. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting, place cream cheese and powdered sugar in a bowl; beat with a mixer at medium speed until fluffy. Beat in lemon juice. Spread frosting over top of cooled bread.

Nutritional Information

Calories:

393 (27% from fat)

Fat:

11.9g (sat 6.1g,mono 3.1g,poly 0.9g)

Protein:

10.2g

Carbohydrate:

63.9g

Fiber:

5.1g

Cholesterol:

54mg

Iron:

3.1mg

Sodium:

338mg

Calcium:

153mg