Carrot Bread with cream cheese drizzle.

Hippity Hoppity Easter's on it's way and I couldn't be happier. I love all the pastels, bunnies, jelly beans and baked goods Easter has to offer.  This year we'll be having brunch at a wonderful restaurant (which we haven't done in years) and I am looking so forward to enjoying my family without the work of being in the kitchen all day.  But baked goods never escape me.  I'll be baking plenty ( and blogging too) for this magical Holiday.  When I found this recipe on Better homes and Gardens website, I knew I had to try it.  It's a quick bread that is moist, full of carrot flavor with notes of cinnamon and nutmeg and finished with a rich cream cheese drizzle that makes it reminiscent of carrot cake.  If you are going to a family potluck or a neighbors for brunch, this is the perfect hostess gift to bring.

Combine all dry ingredients

Mix all wet ingredients.

 

For the carrots, I finely chopped them in a food processor rather than grading them.  I think it gives a more pungent carrot flavor to the bread but if you want something more subtle...shred them.

Gently mix both mixtures just until combined. 

If you over mix the batter, your glorious, moist carrot bread will be brick-like.

Yum! 

You are almost on your way to enjoying a great quick bread but...

NOT SO FAST!

A little cream cheese icing anyone?

Now you're talking!!!

Carrot Bread with Cream Cheese Icing

Ingredients

2 cups all-purpose flour
2/3 cup packed brown sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cardamom or nutmeg
1/4 tsp. baking soda
1/4 tsp. salt
2 cups shredded carrot
2 beaten eggs
2/3 cup milk
1/3 cup canola oil
1 recipe Cream Cheese icing, recipe below


Directions

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or three 4-3/4x2-1/2x2-inch loaf pan; set aside.

2. In a bowl stir together flour, sugar, baking powder, cinnamon, cardamom, soda and salt. In another bowl combine carrot, eggs, milk, and oil; add to dry ingredients stirring just until moistened.

3. Pour batter into prepared pan(s). Bake for 55 to 60 for the 8x4-loaf pan or 30 to 35 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until a toothpick inserted near 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 and 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 and 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, and a little milk (3 to 4 teaspoons) until smooth.  Drizzle over Carrot Bread.