While cleaning out the fridge recently, I realized we had way too many carrots … and they were starting to look like they had very few days of life left in them. I decided to shred them up and bake them into a delicious, slightly sweet carrot quick bread with a cream cheese glaze. It was a big after-school hit with the kids so I decided to share it here too!
Start by preheating the oven to 350 degrees.
With an electric mixer, cream together 1 1/2 cups sugar and 1 1/4 cups vegetable oil. Add four eggs, one at a time, beating well after each. Blend in 3 cups flour, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1/4 teaspoon salt, and 2 teaspoons cinnamon. Mix well.
Fold in 2 cups finely shredded carrots.
Spoon into a 9×5 inch loaf pan and bake at 350 degrees for 1 1/2 hours. Cool on a rack.
While the loaf is cooling, mix the glaze. With an electric mixer, whip together 2 ounces cream cheese and 1/2 tablespoon butter then add 3 tablespoons milk and 2 tablespoons powdered sugar.
Once the loaf has cooled, drizzle the glaze on top, slice, and serve.
The baked loaf is moist and full of great flavors … and the perfect way to sneak a few extra servings of veggies into the kids!