Whole Wheat Carrot Cake Bread with Cream Cheese Icing

From: Jenn@eatcakefordinner


1 1/2 c. whole wheat flour

1 1/2 tsp. cinnamon

1/4 tsp. ground ginger

pinch of ground cloves

3/4 tsp. salt

1/2 tsp. baking soda

1/2 tsp. baking powder

2/3 c. sugar

1/4 c. canola oil

3/4 c. non-fat plain or vanilla Greek yogurt

1 tsp. vanilla

grated zest of 1/2 an orange

1 large egg

1 large egg white

3/4 c. grated carrots

Preheat oven to 350 degrees.  In a medium bowl, combine the flour, cinnamon, ginger, cloves, salt, baking soda and baking powder; set aside.  In a separate large bowl, whisk together the sugar, oil, yogurt, vanilla, orange zest, egg and egg white and mix until smooth.  Add the dry ingredients and the grated carrots to the wet ingredients and stir together until just combined.  Pour batter into a 9x5-inch loaf pan that has been greased and lined with parchment paper.  Bake in a preheated oven for about 47-48 minutes or until a toothpick inserted in the center comes out clean.  Cool completely and then top with Orange Cream Cheese Icing.

Orange Cream Cheese Icing

2 oz. 1/3 less fat or fat free cream cheese, softened

1/2 c. powdered sugar

grated zest of 1/2 an orange

fresh orange juice

Mix together softened cream cheese, powdered sugar and orange zest until combined.  Stir in enough orange juice to reach desired icing consistency.  Drizzle over cooled bread.