carrot bread with cream cheese frosting

the goods:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 and 1/4 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark-brown sugar
2 large eggs
1 and 1/2 teaspoons vanilla extract
1 cup packed grated carrots (from about 2 carrots)
1 bar (8 ounces) cream cheese, room temperature
1 cup confectioners' sugar



Preheat oven to 350 degrees. Butter and flour a 5x9 inch loaf pan.



In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.



Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla.



Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined.



Transfer batter to prepared pan; bake until toothpick inserted in center comes out clean, 40 to 45 minutes.



Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.



Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy.



Frost top of cooled loaf.



Enjoy!



And smile at the thought of getting your veggies this way instead of steamed ;) (thanks Martha!)