Carrot Bread with Cream Cheese Icing

By ctaubenheim

Ingredients

• 2 / cups all purpose flour
• 2/3 cup packed brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamon or nutmeg
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 cups shredded carrots
• 2 beaten eggs
• 2/3 cup milk
• 1/3 cup canola oil
• 1 RECIPE CREAM CHEESE ICING, RECIPE FOLLOWS
• 2 Tbsp cream cheese
• 3/4 cup powdered sugar
• 3 - 4 tsp milk
• 1 RECIPE CANDIED CARROTS, RECIPE FOLLOWS
• 2 Tbsp butter
• 1 cup shaved carrots
• 2-3 Tbsp honey

Details

Preparation time 25mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 350. Grease the bottom and 1/2 inch up the sides of an 8x4x2 inch loaf pan or three 4 3/4x2 2/1x2 inch loaf pan; set aside. In a bowl stir together flour, baking opwder, cinnamon, cardamon, soda and salt. IN another bowl combine carrot, eggs, milk, and oil; add to dry ingredients stirring just until moistened. Pour batter int prepared pan(s). Bake for 55 to 60 minutes for the 8x4 pan or 30-35 minutes for the large loaf pan or 30-35 minutes for the small loaf pans or until a toothpick inserted near center comes out clean (check the loaf 10-15 minutes before the end of baking tim. If it is browning too quickly, cover loosely with foil). Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days aat room temperature or freeze up to 3 months. Glaze with cream cheese ising and top with candied carrots just before serving.

CREAM CHEASE ICING: Whisk together 1 oz (2 Tbsp) cream cheese, 3/4 cup powdered sugar, and a little milk (3 - 4 tsp) until smooth and glazelike. Drizzle over carrot bread.

CANDIED CARROTS: In a skillet melt 2 Tbsp butter over medium heat. Add 1 cup shaved carrots and 2 - 3 Tbsp honey. Cook and stir 2-3 minutes or until carrots are glazed and tender. Spread on paper towel or waxed paper to cool.

Calories: 205
Total Fat: 7g
Cholesterol: 33mg
Sodium; 148mg
Carbs: 32g