Carrot Quick Bread With Cream Cheese Frosting

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This bread is rich in protein. Oats provide soluble fiber. Carrots contribute beta-carotene. Slice the entire loaf, wrap slices individually in foil, and freeze up to 1 month.

Ingredients

• 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
• 1 cup (4 ounces) block-style cream cheese, softened
• 1/3 cup powdered sugar
• 2 teaspoons fresh lemon juice

Directions

1. Preheat oven to 350°.
2. To prepare bread, lightly spoon flours into dry measuring cups; level with a knife.
3. Combine flours, oats, cinnamon, baking powder, baking soda, and salt.
4. Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.
5. Add water and egg; beat well.
6. Beat in milk and vanilla.
7. Gradually add flour mixture, stirring just until blended.
8. Fold in carrot and raisins.
9. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
10. Bake at 350° for 1 hour or until a wooden inserted in center comes out clean.
11. Cool in pan 10 minutes on a wire rack; remove from pan.
12. Cool completely on wire rack.
13. To prepare frosting, place cream cheese and powdered sugar in a bowl; beat with a mixer at medium speed until fluffy.
14. Beat in lemon juice.
15. Spread frosting over top of cooled bread.

Yield: 8 servings (serving size: 1 slice)