Carrot Cake Bread with Cream Cheese Glaze

Bread:
3 large eggs
1 cup vegetable oil
2 cups granulated white sugar
2 teaspoons vanilla
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
2 cups coarsely grated carrots
1 can (8oz) sliced pineapple, drained and diced
1/4 cup slivered almonds
1/4 cup shredded unsweetened coconut (If you only have sweet that's fine too, it'll just be, well, sweet!)

Cream Cheese Glaze:
1/4 cup unsalted butter, softened
3/4 cup confectioner's sugar
4 ounces cream cheese, softened
1/4 cup whole milk
1 teaspoon vanilla extract

1. Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy.

2. In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Gently fold in the carrots, pineapple, almonds and shredded coconut.

3. You could divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans or you could do what I did which was to add all the batter to one loaf pan. If you do the former, bake for 1 hour; if you do the latter, bake for about 1 hour and 15 minutes, or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks
to cool thoroughly.

4. Meanwhile, in a medium bowl, add the butter, sugar, cream cheese, milk and vanilla. Beat until smooth. Pour over carrot cake bread and serve. Place in an airtight ziploc bag to keep moist for up to 3 days.
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