Carrot Quick Bread with Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
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 |
1 cup (4 ounces) block-style cream cheese, softened |
1/3 cup powdered sugar |
2 teaspoons fresh lemon juice |
Directions:
1. Preheat over to 350°.
2. To prepare bread, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, cinnamon, baking powder, baking soda, and salt.
3. 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.
4. 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.
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