The Growing Foodie: Brilliant Brunch: Carrot Bread with Cream Cheese Swirl

Monday, February 3, 2014

Brilliant Brunch: Carrot Bread with Cream Cheese Swirl

When I got an email a few weeks ago from Eggland's Best eggs, I couldn't help but be a little excited. First off, I had no eggs in the house so a free dozen, or two, was going to come in handy. And also, February is heart healthy month and John and I have been doing our best to be heart healthy thus far. Super Bowl aside, of course.

I never knew why Eggland's Best were called that so I was thankful for their introduction and thought you guys might be, too. According to ordinary eggs, Eggland's Best have 10 times more Vitamin E, 4 times more Vitamin D, 3 times more Vitamin B12, 2 times the Omega-3s, 25% less saturated fat, and 38% more lutein. Lutein? I had never heard of it either but apparently it is an antioxidant that helps maintain healthy vision and overall eye health.

Just ask John - I REALLY need more Lutein. No glasses for this little lady. Anyway, Eggland's Best is also offering a READER GIVEAWAY!!!!! One lucky winner will receive 2 coupons, each for 1 dozen free eggs (no expiration date!), a cute Eggland's Best Egg stuffed animal, and a $25 Visa Gift Card...to go buy your own ingredients to make something yummy (and heart healthy, too)! Plus, just for writing this post, they've donated $25 to the American Heart Association. It makes my heart feel warm and fuzzy to know that companies are donating their money just because little old me wrote a blog post!

Carrot Bread with Cream Cheese Swirl
Serves: 8-12 (2 large loaves)
Bread:
3/4 pounds carrots
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 tablespoon cinnamon
4 eggs
1 1/2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup raisins

Cream Cheese Swirl:
8 ounces cream cheese, softened
1 tablespoon vanilla extract
1 cup sugar
2/3 cup milk

Carrot Bread: Preheat oven to 350 degrees F. Grease two 9x4 loan pans and set aside. Peel the carrots and grate them until you have about 2 1/2 cups. Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Set aside.

In another bowl, beat eggs about 1 minute, until frothy. Gradually add the sugar, and beat 3-4 minutes, until the batter is thick but light-colored. Slowly add oil and vanilla extract. Add the flour mixture and beat until just incorporated. With a large spoon or spatula, fold in the carrots and raisins. Evenly divide the batter between the two prepared pans. Then make the swirl.

Cream Cheese Swirl: In a large bowl, beat cream cheese, vanilla, sugar, and milk. The mix should be thick but pourable. Pour half of the mixture over one pan, in a straight line, and half the mixture over the other loaf pan. Using a knife, "swirl" the cream cheese into the carrot mixture.

Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.

Sorry! Giveaway has ended :( Congrats to Laura from Tide and Thyme who won a great package from Eggland's Best!

Until the next time my oven is on...