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Categories:
unsalted butter low-fat light brown sugar eggs vanilla extract carrots flour baking powder baking soda kosher salt ground cinnamon philadelphia neufchatel cheese powdered sugar milk
Viewed: 30 - Published at: 8 months agoIngredients
- 1/2 stick (4 Tbsp.) unsalted butter, at room temperature
- 1/8 cup low-fat Greek-style yogurt
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup peeled and finely grated carrots
- 1-1/4 cups all-purpose flour
- 1 tsp. CALUMET Baking Powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1 tsp. ground cinnamon
- 2 oz. PHILADELPHIA Neufchatel Cheese
- 1 cup powdered sugar
- 2 tsp. whole milk
Method
- Preheat the oven to 350 degrees F. Butter and flour a 9x5-inch loaf pan and set aside.
- In a large mixing bowl beat the butter, yogurt, and brown sugar together until light and fluffy.
- Then, beat in the eggs and vanilla extract.
- Stir in the carrots.
- Add the flour, baking soda, baking powder, salt, and cinnamon to the wet ingredients and stir everything together so that it is smooth with no lumps.
- Then, pour the batter into the prepared loaf pan and level the top with a spatula.
- Bake for 40 to 45 minutes, or until the top springs back when touched and a cake tester comes out clean.
- Allow the loaf to cool for ten minutes in the pan.
- Then, turn it out onto a wire rack and allow it to cool completely.
- Once it has cooled beat together the cream cheese, sugar, and milk until a thick glaze forms.
- If it needs to be thinner add more milk by the teaspoon.
- Drizzle the glaze over the loaf as desired.
- Slice and serve.
