Banana Bread? Boring!
Carrot Cake? Yum! But too much sugar for the morning.
Carrot Bread with Whipped Orange Cream Cheese? Perfect!
A classic brunch should include a selection of pastries to go with the rest of the meal. Since Easter clearly screams bunnies and carrots, I decided to make a healthy whole grain carrot cake quick “bread” to go with our meal. Perfect to be made ahead, moist and delicious with a cup of tea or coffee.
Since too many carrots is never a bad thing, I may also serve that full of sugar carrot cake for dessert
For the Bread:
- 1 1/3 Cups (6oz.) White Whole Wheat Flour
- 1/4 Cup Rolled Oats
- 2 Tbsp. Ground Flax Seed
- 1/2 Cup (4oz.) Butter, Melted
- 3/4 Cup (5oz.) Sucanat or Sugar
- 2 Large Eggs
- 1/2 Tsp. Baking Soda
- 1 1/2 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 1 1/2 Cups Shredded Carrots
For the Cream Cheese:
- 4 Oz. Cream Cheese, Softened
- 1 Tbsp. Orange Juice
- Zest of 1/2 Orange
Thoroughly combine flour, oats, flax, baking powder, baking soda, and salt. Whisk together eggs and sugar. Add melted butter and egg mixture to dry ingredients, stir just until combined. Mix in carrots gently.
Spread into lightly greased 8×5 pan.
Bake at 350° for 50-60 minutes, or until toothpick inserted in the middle comes out clean.
While the bread is baking, place cream cheese, juice and zest into a bowl. Whip using a hand held beater, or just your arms if you are looking to work on your biceps. Scoop into a pretty ramekin for serving.
If you would like your cream cheese a little sweeter, you can drizzle in a bit of honey. This recipe makes enough for a light smear on each piece. It can be doubled.
Tips and Substitutions:
- Coconut Oil can be used instead of Butter.
- 1 tsp of cinnamon can be added to the bread.
- Oats and Flax can be left out.
- White flour can be substituted for all or part of the flour.