Carrot Bread with Cranberries and Cream Cheese Icing

Today we've attempted to make a Carrot Bread with Cranberries. The recipe originally says it's good to top it up with Cream Cheese Icing, but it turned out that the bread was so sweet, because of cranberries that we didn't make it in the end - next time we'll try!

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

1 recipe Cream Cheese Icing, recipe below

Directions:

1. Preheat oven to 180 degrees C. 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 (we waited a couple of hours only). Store up to 3 days at room temperature or freeze up to 3 months. Glaze with Cream Cheese Icing just before serving.

Cream Cheese Icing

Ingredients:

1 ounce (2 tablespoons) cream cheese

3/4 cup powdered sugar

3 - 4 teaspoons milk

Directions:

Whisk together cream cheese, powdered sugar, and a little milk until smooth and glazelike. Drizzle over Carrot Bread. 

DIFFERENT RECIPE TO TRY:

Ingredients:
    2/3 cup oil
    1 cup brown sugar
    2 eggs
    6 TBSP mango juice (orange juice works too)
    3 cups flour
    2 heaping tsp baking powder
    1 tsp baking soda
    1½ tsp salt
    1 tsp cinnamon
    4½ cups grated carrots

Directions:

Mix oil and sugar. Beat in eggs. Add juice and dry ingredients. Add carrots and mix well. Pour batter into two baking-paper-lined loaf pans. Bake at 350 degrees for 45-60 minutes or until done.

Serve cold or at room temperature.