one reason I love fall...the FOOD!

Mmmmmmmmm!!!!  I love the fall season for LOTS of reasons, but particularly because of the warm, homey, comfy foods that come along with it!  Two of my all time favorite foods is carrot cake and banana bread - well I went over my Mom-Mom's (who easily inspires me to cook everytime I walk into her house b/c she is always cooking something so wonderful) and came across this recipe for Carrot Bread With Hazelnuts, Coconut and Cream Cheese Glaze ----um, are you wanting to run out to the store and buy the ingredients now just like I did?!?!  It is TO.DIE.FOR!!!  and it's easy!!  Let me know if you give it a try and how it came out for you!  For someone who is very kitchen UNfriendly, I thought it was nice and easy and delish :-)




Total Time: 1 hr 15 min.


Prep:  20 min.

Cook:  55 min.

Servings: one 9-by-5-inch loaf or three 6-by-3-inch mini loaves


Carrot Bread With Hazelnuts, Coconut and Cream Cheese GlazeRecipe
Ingredients

For the Bread:

1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

3/4 cup hazelnuts, toasted and chopped

1 cup sweetened shredded coconut

2 large eggs

1/2 cup plain yogurt or sour cream

1 teaspoon vanilla extract

1 teaspoon grated lemon zest (optional)

1 cup shredded carrots

For the Glaze:

1 cup confectioners' sugar

3 tablespoons cream cheese, softened

2 tablespoons milk

1/4 teaspoon vanilla extract

Directions

Make the carrot bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.

Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the hazelnuts and coconut.

Whisk the eggs, melted butter, yogurt, vanilla and lemon zest (if using) in a medium bowl. Stir in the shredded carrots. Fold the carrot mixture into the flour mixture until just combined.

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

Make the glaze: Whisk the confectioners' sugar, cream cheese, milk and vanilla in a bowl. Pour over the cooled carrot bread and let set, 15 to 20 minutes.