Tasty! I substituted all purpose flour for the soy flour, used 2% milk and used regular raisins. The recipe was easy to put together. And the frosting - heaven. The only thing was that I think I cooked this for ~10 minutes more than it asked and when I took it out of the oven, it *still* wasn't done and ended up falling apart. Even though it wasn't that pretty in the end, it was very, very tasty and easy to make.
Carrot Quick Bread with Cream Cheese Frosting
JennySmith Posted: 01/11/10
smd1212 Posted: 05/25/10
Delicious! I subbed orange-mango juice for water in bread and for lemon juice in frosting, 2% milk not whole, and used old-fashioned oats because we prefer the flavor and chewiness. I found 50 minutes was enough baking time. Great bread, but I can see where some might think a bit sweet for breakfast. More like a healthier carrot cake!
gradchica Posted: 10/18/09
Substituted a 4oz jar of sweet potato (baby food) instead of yogurt--worked well! I'd take it out a few minutes early as well, but even when baking the full time it is not too dry.
Annmarie1997 Posted: 09/14/13
O M Goodness! I made this bread; actually my 15 year old did and it was the best bread ever. I loved it so much I shared with some of my friends. They too complimented the great taste. I did not use the frosting for I believed it would've been sweet enough. Did substitute soy flour, soy milk and regular raisins. This is a wonderful bread for carrot cake lovers.