Ahhhh, finally back home from our week long vacation in sunny California. We had the best time ever and really wanted to stay just a little longer. Now that we are back to reality I am happy to get back on schedule. As soon as we arrived home I worked like mad to get everything unpacked, washed, and put away. I'm the type of person that can't relax until all these things are done after we've been gone. I was so excited to get back into my own kitchen and bake today. Although I had access to my sister-in-law's kitchen while on vacation I was happy to be back in my own where everything is familiar to me. The drive home from California to Arizona is about 5 hours. It seems more like 10 when you are riding with a 3 and 4 year old. I try to bring along a stack of magazines to browse through, it makes the time go by faster. I was flipping through a Better Homes and Gardens and found a recipe for this delicious sounding Carrot Bread with Cream Cheese Icing. I love sneaking putting vegetables in my baked goods. This recipe called for a whopping 2 cups of carrots so there is lots of tiny carrot flakes all through the bread, SCORE! I swapped in whole wheat white flour as well to up the nutrition a bit but you could use all purpose or a mixture of half and half. Anyway you make it you're going to love it. This bread is so moist and delicious. Just look at all the yummy carrot deliciousness:


I left off the cream cheese icing. I was out of cream cheese and I think it is sweet enough without it. I have included the recipe in case you want to try it. This bread would be perfect for breakfast, brunch, or even just a snack. I hope you enjoy!

Carrot Bread with Cream Cheese Icing
Recipe Source Better Homes and Gardens

2 cups whole wheat white flour or all purpose flour
2/3 cups packed brown sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp baking soda
1/4 tsp salt
2 cups shredded carrots
2 eggs, beaten
2/3 cups milk
1/3 cup canola oil
1 recipe cream cheese icing, recipe below if desired

Preheat oven to 350 F. Grease bottom and 1/2 inch up sides of an 8x4x2 inch loaf pan, set aside.

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

Pour batter into prepared pan. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean. Check the loaf 10 minutes before end of baking. If it is browning too quickly, cover loosly with foil for the remainder of the cooking time. Cool in pan 10 minutes; remove and cool completley on a rack. Glaze with cream cheese icing if desired.

Cream Cheese Icing
Whisk together 2 Tbsp of cream cheese, 3/4 cups powdered sugar, and a little milk (3 to 4 teaspoons) until smooth and glazelike. Drizzle over Carrot Bread.