Categories: Dessert
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1 cup shredded carrot
- 1/2 cup golden raisins
- 1/2 cup chopped walnuts
- 1/2 cup plus 1 tbsp. whole milk, divided
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 cup confectioners' sugar
- 2 oz. cream cheese, softened
Directions
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Preheat oven to 350. Spray 3 (5×3-inch) loaf pans with baking spray with flour.
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In a large bowl, whisk together flour, granulated sugar, baking soda, pie spice, salt and baking powder. In a medium bowl, stir together carrot, raisins, walnuts, 1/2 cup milk, melted butter, egg and vanilla. Fold carrot mixture into flour mixture just until combined. Divide batter among prepared pans.
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Bake until golden brown and a wooden pick inserted into center comes out clean, 20-25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
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In a small bowl, stir together confectioners’ sugar and cream cheese until combined; stir in remaining 1 tbsp. milk until smooth. Drizzle onto cooled loaves. Refrigerate in an airtight container for up to 3 days.