Carrot Bread with Cream Cheese Icing

Recipe courtesy Better Homes and Garden

Makes: 16 servings
Prep: 20 mins
Bake: 350°F 55 mins

Ingredients

• 2 cups all-purpose flour
• 2/3 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom or nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups shredded carrot
• 2 beaten eggs
• 2/3 cup milk
• 1/3 cup canola oil
• Cream Cheese Icing
• Candied Carrots

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).
    
4. Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing.
    
5. 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.