Ingredients

• 2 cups Shredded Carrots 4 medium
• 2/3 cup Vegetable Oil
• 1/2 cup Applesauce
• 2 large Eggs
• 1 1/2 cups Unbleached White All-Purpose Flour
• 1/2 cup Sugar
• 1/4 cup Brown Sugar
• 1/2 cup Chopped Walnuts
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Cloves

• 4 oz Cream Cheese
• 1/2 cup Powdered Sugar
• juice and zest from one small Orange I used a very tart mandarin
• Heavy Cream 3 Tbsp-1/2 cup

Instructions

1. Heat oven to 350ºF. Line loaf pan with parchment paper.
2. Mix carrots, oil, applesauce and eggs in large bowl with spoon.
3. In separate bowl, mix together flour, sugar, walnuts, baking power, salt, cinnamon and cloves. Add dry ingredients to wet ingredients, stir well, and pour into pan.
4. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen ends of loaf from pan and remove it from the pan to a wire rack as soon as you take it out of the oven. Cool completely before adding glaze.

1. Beat the cream cheese for several minutes until light and fluffy. Scrape the sides and add the orange juice and zest as well as the powdered sugar. Mix well.
2. Add three tablespoons heavy cream (or milk if you prefer a thinner glaze), mix well, and continue to add cream until you achieve the desired thickness. Pour over top of carrot loaf.
3. Store in airtight container and refrigerate up to 10 days.