CARROT LOAF BREAD RECIPES

Steps:

• In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes., Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8x4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast.

Steps:

• Preheat oven to 350°. Grease a 9"-x-5" loaf pan with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt. 
• In a large bowl whisk eggs and sugar until light and fluffy. While whisking, slowly pour in oil until well combined, then add vanilla. Stir dry ingredients into wet until just combined. Fold in carrots, raisins, and ½ cup of the pecans. 
• Pour batter into prepared pan and bake until a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.
• Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and ¼ teaspoon salt and beat until smooth. 
• Spread frosting over loaf and sprinkle with chopped pecans.