Iced Carrot Cake Bread

Bread:
1 cup quick or old fashioned oats
1/2 cup milk
1 (8-ounce) can crushed pineapple in juice, undrained
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 cup brown sugar, firmly packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 cups shredded carrots (about 3 medium)
1/2 cup raisins

Icing:
4-ounces (or half of an 8 ounce package) cream cheese, softened
1 tablespoon brown sugar, firmly packed
1/2 teaspoon vanilla extract
1. Heat oven to 350F (175C). Lightly grease the bottom only of 9 x 5-inch loaf
pan.
2. For bread: In a medium bowl, combine oats and milk, mixing well. Let stand 10
minutes. Add pineapple (including juice), eggs, oil and vanilla; mix well.
3. In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and
salt; mix well. Stir in carrots and raisins.
4. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are
moistened. (Do not overmix.) Pour batter into pan.
5. Bake 60 to 75 minutes or until wooden pick inserted in center comes out clean
and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from
pan. Cool completely. Store tightly wrapped.
6. For Cream Cheese Spread: In a small bowl, beat together all ingredients until
smooth. Spread over cooled bread. Store tightly covered in refrigerator.
Makes 1 loaf.
Quaker Oats Oatmeal Carrot Cake Bread
* 1 cup Quaker Oats
(quick or old fashioned, uncooked)

* 1/2 cup non-fat milk

* One 8-ounce can crushed pineapple
in juice, undrained

* 2 large eggs, lightly beaten

* 1/4 cup vegetable oil

* 1 teaspoon vanilla

* 1-1/2 cups all-purpose flour

* 1 cup whole-grain wheat flour

* 1/2 cup firmly packed brown sugar

* 1 tablespoon baking powder

* 1/2 teaspoon baking soda

* 1/2 teaspoon ground cinnamon

* 1/4 teaspoon salt

* 1-1/2 cups shredded carrots
(about 3 medium)

* 1/2 cup raisins

* 1/2 cup chopped walnuts

Heat oven to 350F. Lightly spray bottom only of (2) 8 x 4 inch loaf pans or (1) 9
x 5-inch loaf pan with cooking spray or grease lightly.

Combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add
pineapple (including juice), eggs, oil and vanilla; mix well.

In large bowl, combine flour, whole-wheat flour, sugar, baking powder, baking
soda, cinnamon and salt; mix well. Stir in carrots, raisins and walnuts. Add oat
mixture to dry ingredients all at once; stir just until dry ingredients are moistened.
(Do not overmix.) Pour batter into prepared pans.

Bake 45 to 55 minutes (8 x 4-inch pans) or 60 to75 minutes (9 x 5-inch pan) or
until wooden pick inserted in center comes out clean and crust is golden brown.
Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store
tightly wrapped.

Yields 16 servings

Carrot Cake Bread

2 cups of flour
2 cups of sugar
2 teaspoons of baking powder
1 1/2 teaspoon of soda
2 teaspoons of cinnamon
1 teaspoon of salt
1 1/2 cup of oil
3 cups of grated carrots
4 eggs
1/2 cup of nuts
Vanilla

Mix all ingredients thoroughly. Bake in greased and floured 9 x 13 inch pan or 2
loaf pans at 325F. for 45 minutes or more; test for doneness.



Southern Carrot Bread

* 1 cup sugar
* 3/4 cups cooking oil
* 1 egg (slightly beaten)
* 1 1/2 cups flour
* 1 tsp baking soda
* 1/2 cup nuts
* 1 tsp cinnamon
* 1/2 tsp salt
* 1 tsp vanilla
* 1 cup carrots (grated fine)

Cream the sugar and cooking oil in a medium bowl. Mix. Add the egg.

In a smaller bowl, put the flour and soda. Stir the nuts in. This will coat them and
keep them from rising up to the top of the bread. Then, add the cinnamon and
salt.

Pour the dry ingredients in with the sugar mixture.

Add the vanilla and stir.
Fold (or lightly stir) in the carrots.

Pour the batter into a lightly greased bread loaf pan. Bake at 325 degrees F for 1
1/2 hour or until lightly brown and a toothpick comes out clean.