Carrot Quick Bread with Cream Cheese Frosting

By Texaschef11

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

Preparation

Step 1

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.