Today is a special day. Three years ago today I wrote my first blog post! Three years? How is that even possible? So much has happened in the last three years and I have so much to be grateful for. But instead of being all sappy and boring you with all of that, I thought this year on my ANNI-BLOGA-VERSAR-BIRTHDAY, I would just make you something delicious. Mmmmm and it is delicious!
This carrot bread is ah-maZZZing! Do I say that about everything with carrots or pumpkin in it, and anything else that is orange, or has anything to do with candy corn or fall? Yeah, well, sorry ’bout that.
But I can’t help it if it’s true. I did do a few different things with this quick bread that I really liked. For starters I used brown sugar instead of regular sugar. I think this gives the bread a little deeper flavor, kind of like a maple taste. The second thing thing I did was replaced 1/2 of the oil that most breads call for with puréed carrots. This is so easy to do at home and it not only cuts a ton of calories and fat, but it helps keep the bread moist while adding even more nutrition. I know, I can’t make a “regular” loaf of bread to save my life.
The bread itself is not overly sweet and is wonderful and dense on its own. It is not light an fluffy like cake. The addition of nutmeg and cloves make this “spicy” bread a wonderful fall treat for brunch or a snack. Top it off with the cream cheese glaze and pour yourself a cup of coffee and you’ve got the perfect dessert.
Carrot Bread with Cream Cheese Glaze and Toasted Pecans
makes 1 loaf, or about 12 slices
3/4 C whole wheat flour
3/4 C all-purpose flour
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/4 C vegetable oil
1/2 C carrot purée*
1/2 C brown sugar
1 tsp vanilla extract
1 1/2 C freshly grated carrots
1/4 C toasted, chopped pecans, plus more for decorating
Cream Cheese Glaze
2 oz reduced fat cream cheese, softened
1 T milk, more as needed
1/4 tsp vanilla extract
2/3 C powdered sugar, more as needed
Preheat oven to 350º and spray loaf pan with nonstick baking spray. In a medium bowl, mix together the flours, cinnamon, nutmeg, cloves, salt, baking soda and baking powder. In a large bowl, mix the vegetable oil, carrot purée and brown sugar together until smooth. Add egg and vanilla. Stir in grated carrots. Mix the dry ingredients in with the wet; be careful not to over mix. Fold in 1/4 C chopped pecans.
Pour batter in prepared baking dish and bake for about 40 minutes, or until inserted toothpick comes out clean.