Carrot Cake Breakfast Bread
Servings 12
Ingredients
- ¾ c. grated carrot approximately 1 carrot
- 1/3 c. canola oil
- ¼ c. applesauce
- ¼ c. pureed carrot baby food if you do not have baby food, you can substitute with additional applesauce instead
- 1 egg
- ½ t. vanilla
- ½ c. sugar
- ¼ c. brown sugar
- ¾ c. all purpose flour
- ¾ c. whole wheat flour
- ½ t. baking soda
- 1/8 t. baking powder
- ½ t. salt
- ¾ t. pumpkin pie spice
- ½ c. chopped pecans
- ½ c. golden raisins
For the cream cheese glaze:
- 1 oz. cream cheese softened
- 1 T. milk
- 2 T. powdered sugar
Instructions
- Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick spray.
- In a large mixing bowl, combine grated carrots, oil, applesauce, pureed carrots, egg, and vanilla. Mix thoroughly.
- Beat sugars into the mix until creamed.
- Add flours, baking soda, baking powder, salt, and pumpkin pie spice. Mix until blended. Stir in nuts and raisins.
- Pour batter into prepared pan.
- Bake for about 45 minutes, or until bread is brown and springs back when gently pressed in the middle.
- Remove bread from pan and cool on a wire rack.
- Just before serving, make the glaze by whisking together cream cheese, milk, and powdered sugar in a small bowl.
- Drizzle the glaze over top.