2 Cups Flour
2/3 Cup Packed Brown Sugar
2 tsp. Baking Powder
1 tsp. Ground Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Baking Soda
1/4 tsp. Salt
2 Cups Shredded Carrots
2 Beaten Eggs
2/3 Cup Milk
1/3 Cup Canola Oil
Grease 1 8x4x2 loaf pan, or 3 4 3/4x2 1/2x2 pans; set aside. In a bowl stir together flour, brown sugar, baking powder, cinnamon, nutmeg, baking soda, and salt. In another bowl combine carrots, eggs, milk and oil; add to dry ingredients, stirring until just moistened. Pour batter into prepared pan(s). Bake for 55-60 minutes for large loaf pan, or 30-35 minutes for small loaf pans. Check 10-15 minutes before time is up and if browning to quickly place foil over the top. Remove from oven and let cool. When completely cooled cover with Cream Cheese Icing.
Cream Cheese Icing
Whisk together 2 oz cream cheese, 3/4 cup powdered sugar and 3-4 tsp. milk until smooth and glaze like. Drizzle over the top of Carrot Bread.
