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August 28, 2004
Carrot Quick Bread with Cream Cheese Frosting
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
111/ cup 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
Preheat over to 350°.
To prepare bread, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, cinnamon, baking powder, baking soda, and salt.
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.
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.
Yield: 8 servings (serving size: 1 slice)
CALORIES 393 (27% from fat); FAT 11.9g (sat 6.1g, mono 3.1g, poly 0.9g); PROTEIN 10.2g; CARB 63.9g; FIBER 5.1g; CHOL 54mg; IRON 3.1mg; SODIUM 338mg; CALC 153mg
Posted by carcharhinid at August 28, 2004 02:13 PM