Carrot Quick Bread with Cream Cheese Frosting

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.8 cup brown sugar packed
• 2 tablespoons butter softened
• 1.5 cups carrots shredded finely
• 4 ounces cream cheese block-style softened
• 1 large eggs 
• 0.8 cup flour all-purpose
• 0.5 cup golden raisins 
• 2 teaspoons ground cinnamon 
• 2 teaspoons juice of lemon fresh
• 0.3 cup powdered sugar 
• 0.8 cup quick-cooking oats 
• 0.3 teaspoon salt 
• 0.5 cup soy flour 
• 1 teaspoon vanilla extract 
• 0.5 cup water 
• 1 cup milk whole
• 0.5 cup flour whole wheat

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• loaf pan
• measuring cup

Directions

1. Preheat over to 35
2. To prepare bread, lightly spoon flours into dry measuring cups; level with a knife.
3. Combine flours, oats, cinnamon, baking powder, baking soda, and salt.
4. Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.
5. Add water and egg; beat well. Beat in milk and vanilla. Gradually add flour mixture, stirring just until blended. Fold in carrot and raisins. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
6. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
7. To prepare frosting, place cream cheese and powdered sugar in a bowl; beat with a mixer at medium speed until fluffy. Beat in lemon juice.
8. Spread frosting over top of cooled bread.