A Loaf of Carrot Bread

We love a good carrot cake, but I sometimes don't have the pineapple or coconut in the house the recipe calls for.  The other day I came across this recipe.  We made it last night and everyone LOVED it!  By the time breakfast was done and lunches were packed all that was left was a tiny little crumb.

 My little helpers.

Say, "Cheese!".....I mean "Carrots!". 

Carrot Bread
Very yummy! 

Bread
(makes one loaf)                                                                      
1       teaspoon butter, softened
1       cup unbleached all purpose flour
1/2    cup sugar (we use brown sugar)
3/4    teaspoon baking soda    
1/2    teaspoon baking powder     
1/2    teaspoon cinnamon
1/4    teaspoon ground cloves                              
1/4    teaspoon ground nutmeg
1/4    teaspoon allspice
1/4    teaspoon salt
1/3    cup vegetable oil (we use coconut oil)
2       eggs, lightly beaten
2       cups grated carrots
1/4    cup walnuts, finely chopped (optional)


Preheat oven to 350 degrees.  Lightly butter and 8" cast-iron loaf pan (I used glass) and dust with flour. 


In medium bowl, combine flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt.  Add oil and eggs; stir well.  Add carrots, stirring until well blended.


Pour batter into the prepared pan.  Bake 25 minutes, or until toothpick inserted in the center comes out clean.  While the bread is baking, prepare frosting (below).

Remove bread from pan and cool on wire rack.  Frost.  If desired sprinkle finely chopped walnuts on top. 

Cream Cheese Frosting
6        oz. cream cheese, softened 
3        Tablespoons butter, softened
1 1/2  teaspoons vanilla
11/2   cups of powdered sugar

Beat cream cheese, butter, and vanilla with an electric hand mixer on high speed until smooth.  Reduce speed to low and gradually beat in sugar.

*We use organic ingredients (of course) whenever possible.