Banana Carrot Cake Bread

• FOR THE BREAD:
• 3/4 cups Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 3/4 teaspoons Baking Soda
• 3/4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Freshly Grated Nutmeg
• 1 whole Banana, Peeled And Mashed
• 1/3 cups Granulated Sugar
• 1/2 cups Apple Sauce, Unsweetened
• 1/2 cups Egg Substitute Or 2 Eggs
• 1/2 cups Pecans, Finely Chopped
• 1/2 cups Raisins
• 1 cup Grated Carrot (for 1 Cup You'll Need About 1 Large Carrot)
• FOR THE FROSTING:
• 4 ounces, weight Light Cream Cheese, softened
• 3 Tablespoons Butter, Softened
• 1 teaspoon Vanilla Extract
• 3/4 cups Confectioners Sugar

1. Preheat oven to 350 F. Spray a 9 x 5 loaf pan with cooking spray or you can use 3 mini loaf pans instead. Set aside.
2. In a bowl, add flours, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Mix until well combined; set aside.
3. In a large bowl, add banana, sugar and applesauce; beat until combined. Beat in eggs. Stir in pecans, raisins and carrots; just until combined. Slowly stir in flour mixture, just until incorporated. Do not over mix.
4. Pour batter into prepared pan(s) and smooth the top. Bake for 40 - 50 minutes for a large loaf or 25 - 30 minutes for mini loaves. Insert a toothpick into the center of the bread to test it. If it comes out clean the bread is done. Remove from oven.
5. Let the bread cool for about 10 minutes in the pan; then take it out of the pan and let it cool completely on a cooling rack.
6. To make the cream cheese frosting, in a mixing bowl beat cream cheese, butter, vanilla extract and confectioners' sugar until light and fluffy. Spread over cooled bread.

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Taken from tastykitchen.com/recipes/breads/banana-carrot-cake-bread-2/ (may not work)