Carrot Bread with Cream Cheese Icing

Carrot Bread with Cream Cheese Icing


Prep 20 min. Bake 55 min. Oven 350F


2 cups all-purpose flour
2/3 cup packed brown sugar
2 teaspoon baking powder
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups shredded carrots
2 beaten eggs
2/3 cup milk
1/3 cup canola oil
1 recipe Cream Cheese Icing, below
1 recipe Candied Carrots, below


Preheat oven to 350F. Grease the bottom & 1/2 inch up the sides of an 8x4x2-inch loaf pan or three 4 3/4x2 1/2x2-inch loaf pans; set aside.
In a bowl stir together flour, brown sugar, baking powder, cinnamon, cardamom, soda & salt. In another bowl combine carrots, eggs, milk, & oil; add to dry ingredients, stirring just until moistened.
Pour batter into prepared pan(s). Bake for 55 to 60 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until toothpick inserted into center comes out clean (check the loaf 10 to 15 minutes before the end of baking time. If it is browning too quickly, cover loosely with foil). Cool in pan 10 minutes; remove & cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days at room temperature or freeze up to 3 months. Glaze with Cream Cheese Icing & top with Candied Carrots just before serving. Makes 16 servings.


Cream Cheese Icing Whisk together 1 ounce (2 tablespoons) cream cheese, 3/4 cup powdered sugar, & a little milk (3 to 4 teaspoons) until smooth & glaze-like. Drizzle over Carrot Bread.


*Candied Carrots In a skillet melt 2 tablespoons butter over medium heat. Add 1 cup shaved carrots & 2 to 3 tablespoons honey. Cook & stir 2 to 3 minutes or until carrots are glazed & tender. Spread on paper towel or waxed paper to cool. 



*When I made this bread, I had forgotten to make the Candied Carrots & had already sliced & served it when I realized it. Even without the Candied Carrots, this bread was very delicious. It received good reviews from my guinea pigs aka family members.