Carrot Quick Bread with Cream Cheese Frosting

Carrot Quick Bread with Cream Cheese Frosting Recipe
Photo: Karry Hosford
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)

Recipe from

Nutritional Information

Calories 393
Caloriesfromfat 27 %
Fat 11.9 g
Satfat 6.1 g
Monofat 3.1 g
Polyfat 0.9 g
Protein 10.2 g
Carbohydrate 63.9 g
Fiber 5.1 g
Cholesterol 54 mg
Iron 3.1 mg
Sodium 338 mg
Calcium 153 mg

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.

Note:

Robin Vitetta-Miller,

July 2003
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