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This is a great way to eat carrot cake for breakfast! This recipe came from Cooking Light (MANY years ago!) but you would never know it - it is dense and rich and delicious! Packed with whole wheat flour, oats and carrots, it's a tasty way to get some good beta-carotene and whole grains! This recipe doubles very easily and freezes very well - you can either slice and freeze the slices individually wrapped in plastic wrap, or freeze the whole loaf.
Start by shredding or grating the carrot. I love recipes that let me use my new food processor!
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Then, combine the whole wheat flour, oatmeal, flour
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cinnamon
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baking powder, salt and baking soda in a small bowl.
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In a large bowl, combine the brown sugar and butter; beat with a mixer at medium speed until well blended. Add eggs and water
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and beat well. Then beat in the vanilla and milk.
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Gradually add the flour mixture
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and stir just until it is all combined. Finally, fold in the carrots
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and the raisins.
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Spoon the batter into a greased loaf pan (I doubled the recipe so I have two).
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Bake for about an hour, then cool in the pan on a wire rack for 10 minutes. Remove from the pan to a wire rack to cool completely.
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While the bread cools, make the frosting. Combine the cream cheese, powdered sugar and lemon juice in a small mixing bowl
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and beat at medium speed until fluffy. Spread the frosting over the top of the cooled bread.
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Slice and enjoy!
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You can find more delicious recipes at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesday, Ingredient Spotlight.
Carrot Quick Bread with Cream Cheese Frosting
Bread:
1 1/4 cup flour
1/2 cup whole wheat flour
3/4 cup quick cooking oats
2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup brown sugar
2 Tbsp. butter, softened
1/2 cup water
1 egg
1 cup whole milk
1 tsp. vanilla
1 1/2 cups finely shredded carrot
1/2 cup golden raisins
Frosting:
1 cup (4 oz.) cream cheese, softened
1/3 cup powdered sugar
2 tsp. lemon juice
Combine flours, oats, cinnamon, baking powder, baking soda and salt in a small bowl. Place brown sugar and butter in a large mixing 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 carrots and raisins.
Spoon into a greased 9x5 loaf pan. Bake at 350 for 1 hour or until toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes; remove from pan to cool completely on wire rack.
For frosting, combine cream cheese, lemon juice and powdered sugar in a small mixing bowl; beat with a mixer on medium speed until fluffy. Spread frosting over cooled bread. Serves 8-10.
Can freeze whole loaf, wrapped in plastic wrap or foil, or freeze individual slices for a quick on the go breakfast!
yummy wish I had some in front of me right now guess I will have to give a whirl thanks
ReplyDeleteI love a carrot cake or bread, and especially with cream cheese frosting!! Thanks for sharing your recipe and linking to TMTT.
ReplyDelete