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.
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.
Read MoreDelicious! 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!
Read MoreTasty! 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.
Read MoreSubstituted 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.
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