Carrot Quick Bread With Cream Cheese Frosting

• Bread:
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup soy flour
• 3/4 cup quick-cooking oats
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup packed brown sugar
• 2 tablespoons butter, softened
• 1/2 cup water
• 1 large egg
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 1/2 cups finely shredded carrot
• 1/2 cup golden raisins
• Cooking spray
• Frosting:
• 1 cup (4 ounces) block-style cream cheese, softened
• 1/3 cup powdered sugar
• 2 teaspoons fresh lemon juice

1. Preheat over to 350u0b0.
2. To prepare bread, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, cinnamon, baking powder, baking soda, and salt.
3. Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. 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. Bake at 350u0b0 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.
4. 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. Spread frosting over top of cooled bread.

bread, flour, whole wheat flour, soy flour, oats, ground cinnamon, baking powder, baking soda, salt, brown sugar, butter, water, egg, milk, vanilla, carrot, golden raisins, cooking spray, frosting, cream cheese, powdered sugar, lemon juice

Taken from www.myrecipes.com/recipe/carrot-quick-bread-with-cream-cheese-frosting (may not work)