Carrot Quick Bread with Cream Cheese Frosting

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!



Then, combine the whole wheat flour, oatmeal, flour



cinnamon



baking powder, salt and baking soda in a small bowl.



In a large bowl, combine the brown sugar and butter; beat with a mixer at medium speed until well blended. Add eggs and water



and beat well. Then beat in the vanilla and milk.



Gradually add the flour mixture



and stir just until it is all combined. Finally, fold in the carrots



and the raisins.



Spoon the batter into a greased loaf pan (I doubled the recipe so I have two).



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.



While the bread cools, make the frosting. Combine the cream cheese, powdered sugar and lemon juice in a small mixing bowl



and beat at medium speed until fluffy. Spread the frosting over the top of the cooled bread.



Slice and enjoy!



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!