Carrot Quick Bread with Cream Cheese Frosting

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 27%
  • Fat: 11.9g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 10.2g
  • Carbohydrate: 63.9g
  • Fiber: 5.1g
  • Cholesterol: 54mg
  • Iron: 3.1mg
  • Sodium: 338mg
  • Calcium: 153mg

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

  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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