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Carrot Quick Bread with Cream Cheese Frosting

Cooking Light
Carrot Quick Bread with Cream Cheese Frosting
Photo: Karry Hosford
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Worthy of a Special Occasion

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
Robin Vitetta-Miller, Cooking Light, JULY 2003

Member Ratings and Reviews

5 stars
JennyS
Tasty! I substituted all purpose flour for the soy flour, used 2% milk and used regular raisins. The recipe was easy to put together. And the frosting - heaven. The only thing was that I think I cooked this for ~10 minutes more than it asked and when I took it out of the oven, it *still* wasn't done and ended up falling apart. Even though it wasn't that pretty in the end, it was very, very tasty and easy to make.01/11/10

5 stars
gradchica from An Unknown Location
Substituted a 4oz jar of sweet potato (baby food) instead of yogurt--worked well! I'd take it out a few minutes early as well, but even when baking the full time it is not too dry.10/18/09