Carrot Quick Bread with Orange Cream Cheese Glaze
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 ounces cream cheese
- 1/2 teaspoon ground cloves
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup confectioners' sugar
- 1/2 cup chopped walnuts
- 2/3 cup vegetable oil
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1/2 cup applesauce
- 1 1/2 cups all purpose flour
- 2 cups shredded carrots (4 medium)
- juice and zest from one small orange (i used a ver
- heavy cream (3 tablespoons - 1/2 cup)*
- Carbohydrate 383.116119190544 g
- Cholesterol 977.271234960078 mg
- Fat 205.722274833244 g
- Fiber 9.88915389532231 g
- Protein 70.839974090062 g
- Saturated Fat 39.3128289048378 g
- Serving Size 1 1 loaf (1129g)
- Sodium 28759.6951290068 mg
- Sugar 373.226965295222 g
- Trans Fat 14.1714249406865 g
- Calories 3607 calories
Heat oven to 350ºF. Line loaf pan with parchment paper.Mix carrots, oil, applesauce, and eggs in large bowl with spoon.In separate bowl, mix together flour, sugar, walnuts, baking power, salt, cinnamon, and cloves. Add dry ingredients to wet ingredients, stir well, and pour into pan.Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen ends of loaf from pan and remove it from the pan to a wire rack as soon as you take it out of the oven. Cool completely before adding glaze.To make the glaze, beat the cream cheese for several minutes until light and fluffy. Scrape the sides and add the orange juice and zest as well as the powdered sugar. Mix well. Add three tablespoons heavy cream (or milk if you prefer a thinner glaze), mix well, and continue to add cream until you achieve the desired thickness. Pour over top of carrot loaf.Store in airtight container and refrigerate up to 10 days.
