Carrot Bread With Hazelnuts, Coconut and Cream Cheese Glaze

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I made a double batch , one for myself and the other to share with friends and colleagues - everybody loved it! I used oil in my preparation, walnuts instead of hazelnuts and reduced the sugar by 1/4 cup for my double batch and the carrot bread was delicious as is without the glaze and it is good for you! This one is a keeper. I will be making it the second time today - this will be a staple in my house now.

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I had a surplus of carrots from my garden and have made this recipe MANY times. I followed the suggestion to use applesauce and it works well. I also used pecans and raisins instead of coconut and hazelnuts and this worked well also. The raisins add sweetness, so I cut the sugar (I used brown sugar--and Splenda brown works too to 1/2 cup. This recipe freezes well. I just preslice before freezing, then pop a slice off and heat in the toaster to thaw--works great. I gave a lot of these away for Christmas gifts and everyone liked it. I found some smaller-sized (8 x 4 bread pans at the Dollar Tree and a double recipe filled 3 of them. Bake for around 40+ minutes for this size. The pans were surprisingly sturdy and work really well--over and over again!

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So good. Tastes like a carrot cake. I made it with stuff I had on hand, so I used raisins and pecans in place of the coconut and hazelnuts. I also used chunky applesauce in place of the oil. A double batch turned out perfectly and I didn't feel a need to glaze the bread, it was perfect without it. Well make again and again.

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I used this recipe as a "base" recipe, and it worked out fabulous. I'm a dessert fanatic, and I am always looking for ways to cut calories and fat wherever possible, this is the perfect recipe to manipulate. First, I did a 50/50 of whole-wheat flour to all-purpose flour. Then, I did a 75/25 blend of dark brown sugar to white sugar ( keeping with the traditonal carrot cake theme. I also used 1/2 cup applesauce in place of the butter and used fat free yogurt where the recipe called for . You would never know the difference! Also, I am not a fan of hazelnuts, other than in my coffee, so I used golden raisins instead. ( again keeping with a more traditional theme I also 86'd the coconut, only because I didn't have any on hand, and used semi-sweet chocolate chips. And as for the glaze, fat free cream cheese and fat free milk. The hardest part was waiting for it to cool so I could finally eat it!