Posted by Donna:
I posted the recipe for a carrot cake a few weeks ago. Two weeks ago, I decided to make carrot bread. My favorite blog, other than Lori's, of course, is cherryhillcottage.typepad.com
The lady that posts this is so good at decorating--- very simply and inexpensively. She uses a lot of vintage decorations as well. My whole house is full of "give me's." If I took everything out of my house that had been given to me, I wouldn't have very much left. I call my house "eclectic"--my fancy word for all my mismatches and old furniture. Be sure and check out her blog. You'll get great ideas from her. A few weeks ago, she posted her recipe for Carrot Bread. It sounded and looked so good---I just had to try it. This is her recipe, minus a couple of spices. I will tell you that it gets better the longer it sits in the refrigerator.
1 tsp. butter, melted
1 cup flour
1/2 cup sugar
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. allspice
1/3 cup vegetable oil
2 cups grated carrots (It takes a 1 lb. bag to get this amount.)
***The original recipe called for 1/4 tsp. cloves and 1/4 tsp. nutmeg. I don't like strong spices; so, I omitted these.
Mix all together and pour into one greased/floured loaf pan or two small greased/floured loaf pans. Bake at 350 degrees for 25 minutes. Let the bread cool about 15 minutes, then turn out onto a cooling rack.
After the bread has cooled completely, frost with a cream cheese icing.
Cream Cheese Frosting
3 oz. cream cheese, softened to room temperature
3 T. butter, softened
1 tsp. vanilla
Beat with a mixer on high until smooth.
Add 1 1/2 cup sifted powdered sugar
After icing the loaves, sprinkle with crushed pecans. Store in the refrigerator.
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