Carrot Cake Bread with Icing

1 c. level SR flour

2/3 t. cinnamon

1/3 t. ginger

1/8 t. nutmeg

1/3 c. oil

1 egg

2/3 c. brown sugar

1/4 c. unsweetened yogurt or applesauce, room temperature

2/3 t. vanilla

1 c. shredded carrots (2 lg. carrots)

optional: 1/2 c. chopped pecans, raisins, dried cranberries

Cinnamon Cream Cheese Frosting:

2 2/3 oz. cream cheese, softened

1 1/3 T. butter, softened

2/3 c. confectioners sugar

1 t. vanilla

1/3 t. cinnamon

pinch of salt

Preheat oven to 350. Spray 8x4 loaf pan. In a large bowl, whisk together flour, ginger, cinnamon, and nutmeg. In a second bowl, mix applesauce, oil, brown sugar, carrots, and vanilla. Pour the second bowl into the first. Whisk gently until blended. Add nuts or other extras if desired. Spread batter into loaf pan, and bake 55-65 minutes. After 25 minutes, cover the cake with foil to prevent overbrowning. It's done when a small toothpick poked in the middle comes out clean. cool completely before frosting. 

Frosting:

Whip cream cheese at medium-high speed until smooth. Add butter and mix until combined. Add confectioners sugar, cinnamon, vanilla, & pinch of salt, mixing at low speed until smooth. Adjust seasoning to taste. Spread on cooled cake. 

*To make muffins or mini loaves, spray pan and fill the cups with batter, then bake at 350, 20-30 minutes until toothpick comes out clean. Carrot cake loaf tastes even better the next day as flavors settle, making it twice as moist. Without frosting,, store covered at room temp for 4 days or refrigerate for a week in humid climates.

**For a frosted cake, cover it and chill it in the fridge for a week. Then let it return room temperature before serving. Cold carrot cake slices straight from the refrigerator are heaven!