A Recipe to Scratch an Itch…

I’ve been dying for some carrot cake, carrot breadbut not for the calories that usually come with it. I recently remembered a recipe I’d tried a few years ago and enjoyed, and tracked it down in “Cooking Light Annual Recipes 2004.” (The Cooking Light Annual, by the way, is a great compilation of the entire previous year’s magazine recipes, sans ads and superfluous articles.) In addition to being yummy, this has a vegetable, whole grains AND tons of protein.) The Points Plus Value—10.5—is a bit steep, but this treat has legs. It’s breakfast, not a snack. Also, you can divide the loaf up into more than eight servings easily. And there are ways to lighten it a bit—I used one percent milk and light cream cheese, and cut the raisins (raisins should generally stay far away from my baked goods).  I made a double batch, because I hate to get everything dirty and heat up the oven for just one loaf. Enjoy!

Carrot Quick Bread with Cream Cheese Frosting (Cooking Light, July 2003)

This bread is rich in protein. Oats provide soluble fiber. Carrots contribute beta-carotene. Slice the entire loaf, wrap slices individually in foil, and freeze for up to one month.

BREAD:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup soy flour
3/4 cup quick-cooking oats
2 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup packed brown sugar
2 tblsp butter, softened
1/2 cup water
1 large egg
1 cup whole milk
1 tsp vanilla extract
1 1/2 cups finely shredded carrot
1/2 cup golden raisins
Cooking spray

FROSTING:
1 cup (4 oz) block-style cream cheese, softened
1/3 cup powdered sugar
2 tsp fresh lemon juice

Preheat oven to 350 degrees.
To prepare bread, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, cinnamon, baking powder, baking soda and salt.
Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add water and egg; beat well. Beat in milk and vanilla. Gradually add flour mixture, stirring just until blended. Fold in carrot and raisins. Spoon batter into a 9×5-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, remove from pan. Cool completely on wire rack.
To prepare frosting, place cream cheese and powdered sugar in a bowl; beat with a mixer at medium speed until fluffy. Beat in lemon juice. Spread frosting over top of cooled bread. Yield 8 servings. (Serving size: 1 slice.)

Calories: 393
Fat: 11.9 g
Protein: 10.2 g
Carbs: 63.9
Fiber: 5.1 g

Originally posted on the now defunct 3 Shrinking Ladies blog. 

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