Dreaming of spring!

While it is still technically winter we are starting to get glimpses of spring here in the Pacific North West. Bulbs are sprouting and the first daffodils are open with their happy yellow faces teasing the rain. A day here and there of brilliant sunshine. These days get me so excited for starting the garden. This last weekend we carved out a small bed against the fence of our garden and put in Sugar Peas and Snap Peas. I loved working out in the garden, digging in the dirt again.

Today it rains again so I took some time to start planning our garden. Drawing out the beds and pouring over the Maritime Northwest Garden Guide to plan when to put in each plant. Day-dreaming of lettuce, tomatoes, squash and the like. Looking through our carrot seeds spurred me to bake today. I had an abundance of carrots in the refrigerator and with every store filled full of Easter candy and stuffed bunnies holding carrots it just seemed appropriate to make some Carrot Ginger Bread. 

I love quick breads. They are just that quick. The outcome feels like you worked harder than you did and they are all so yummy. This one is filled with fresh grated carrots and several types of ginger for a spicy punch. Top it off with a ginger cream cheese frosting.

Carrot Ginger Quick Bread

• 1 stick unsalted butter, room temperature
• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup packed dark-brown sugar
• 1 teaspoon fresh grated ginger
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup packed finely grated carrots (from about 2 carrots)

Preheat oven to 350 degrees.

Butter and flour a 5-by-9-inch loaf pan.

In a bowl, whisk together flour, baking powder and dry spices.

In your electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs and 1 teaspoon vanilla, ginger and carrots.

With mixer on low, gradually add flour mixture; mix just until combined.

Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes.

Let cool in pan 5 minutes.

Turn cake out onto a wire rack, and let cool completely.

Frosting

• 4 ounces cream cheese, room temperature
• 1/2 teaspoon fresh finely grated ginger
• 1/2 cup confectioners' sugar

Beat all ingredients until fluffy. 

Frost top of cooled cake.