Carrot Bread with Cream Cheese Glaze and Toasted Pecans

Today is a special day. Three years ago today I wrote my first blog post! Three years? How is that even possible? So much has happened in the last three years and I have so much to be grateful for. But instead of being all sappy and boring you with all of that, I thought this year on my ANNI-BLOGA-VERSAR-BIRTHDAY, I would just make you something delicious. Mmmmm and it is delicious!

Carrot Bread with Cream Cheese Glaze and Toasted Pecans

This carrot bread is ah-maZZZing! Do I say that about everything with carrots or pumpkin in it, and anything else that is orange, or has anything to do with candy corn or fall? Yeah, well, sorry 'bout that.

But I can't help it if it's true. I did do a few different things with this quick bread that I really liked. For starters I used brown sugar instead of regular sugar. I think this gives the bread a little deeper flavor, kind of like a maple taste. The second thing thing I did was replaced 1/2 of the oil that most breads call for with puréed carrots. This is so easy to do at home and it not only cuts a ton of calories and fat, but it helps keep the bread moist while adding even more nutrition. I know, I can't make a "regular" loaf of bread to save my life.

The bread itself is not overly sweet and is wonderful and dense on its own. It is not light an fluffy like cake. The addition of nutmeg and cloves make this "spicy" bread a wonderful fall treat for brunch or a snack. Top it off with the cream cheese glaze and pour yourself a cup of coffee and you've got the perfect dessert.

Carrot Bread with Cream Cheese Glaze and Toasted Pecans
      makes 1 loaf, or about 12 slices
3/4 C whole wheat flour
3/4 C all-purpose flour
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/4 C vegetable oil
1/2 C carrot purée*
1/2 C brown sugar
1 egg
1 tsp vanilla extract
1 1/2 C freshly grated carrots
1/4 C toasted, chopped pecans, plus more for decorating

Cream Cheese Glaze
2 oz reduced fat cream cheese, softened
1 T milk, more as needed
1/4 tsp vanilla extract
2/3 C powdered sugar, more as needed

Preheat oven to 350º and spray loaf pan with nonstick baking spray. In a medium bowl, mix together the flours, cinnamon, nutmeg, cloves, salt, baking soda and baking powder. In a large bowl, mix the vegetable oil, carrot purée and brown sugar together until smooth. Add egg and vanilla. Stir in grated carrots. Mix the dry ingredients in with the wet; be careful not to over mix. Fold in 1/4 C chopped pecans. 
Pour batter in prepared baking dish and bake for about 40 minutes, or until inserted toothpick comes out clean. 

The loaf pan I used this time is slightly wider than normal. If your loaf pan is deeper, your bread may need a few more minutes. Cool bread in pan on its side for a few minutes. Then remove bread from pan and continue cooling on wire rack. 

For the glaze, whisk cream cheese, milk and vanilla until completely smooth. Whisk in powdered sugar until you have desired consistency. If it feels a little thick, add more milk, about 1/2 tsp at a time. If it is a little runny, add a T of powdered sugar at a time. Pour glaze over completely cooled bread. Top with remaining toasted pecans. 

*For puréed carrots, roughly chop carrots and place them in a microwave safe dish. Cover with water and cook in microwave for 8-10 minutes or until they are very tender. Place carrots in food processor and blend until smooth. Set 1/2 C aside for recipe and refrigerate leftovers.

Did you notice how pretty and orange the bread is on its own? I guess that's what 2 cups of carrots will do! Good luck eating just one piece of this lovely. It's not possible. 

Thanks for sharing my blogaversary with me!! A girl should never celebrate alone. Thank you for all your kind words, your encouragement, your tips and solutions, and yes, even for the spelling corrections along the way. :) I look forward to many more delicious posts and meals with you. Cheers!