Carrot Quick Bread with Cream Cheese Frosting

4 Reviews
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Photo: Karry Hosford
Yield
8 servings (serving size: 1 slice)
By Robin Vitetta-Miller
July 2003
RECIPE BY Cooking Light

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

  • 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

Nutritional Information

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

How to Make It

Step 1

Preheat over to 350°.

Step 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.

Step 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.

Step 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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Ratings & Reviews

Annmarie1997's Review

JennySmith
September 14, 2013
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.

smd1212's Review

gradchica
May 25, 2010
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!

JennySmith's Review

Annmarie1997
January 11, 2010
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.

gradchica's Review

smd1212
October 18, 2009
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.
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