Carrot Cake Bread From the Kitchen of Cathy Blatnik Carrot Cake Bread: 1 1/2 cup white flour 1/2 cup white sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1 large egg 1/2 cup water 2 tablespoons canola oil 1 teaspoon vanilla 1 1/2 cups carrots, peeled and finely shredded 1/2 cup old fashioned oatmeal Cinnamon Cream Cheese Frosting: 2 ounces cream cheese, softened 1 1/4 cup powdered sugar 1 tablespoon milk 1/2 teaspoon cinnamon 1/2 teaspoon vanilla 1/4 cup chopped pecans Directions Preheat oven to 350 degrees. Spray a 1 1/2 quart loaf pan with non-stick spray and set aside. Peel and then shred the carrots into a medium bowl. Set aside. In large bowl, put the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, egg, water, canola oil and vanilla. Mix well with a large spoon — the batter will be stiff. Add the shredded carrots and oatmeal and fold in gently until combined. Pour into loaf pan. Bake for 50-55 minutes or until a toothpick inserted into the middle comes out clean. Cool on wire rack for at least 15 minutes before removing from pan to continue cooling. To make the frosting: In small bowl, put all the ingredients in the order given (except the pecans) and mix well by hand with large spoon, or to make it even creamier, use an electric mixer. Spread the frosting on top of the cooled carrot bread with a small knife and then sprinkle with the chopped pecans. Store covered in the fridge.