Whole Wheat Carrot Bread with Cream Cheese Filling

Raise your hand

if you like carrot cake....

Raise your hand

if you like cream cheese frosting...

Raise your hand

if you wish there was an alternative that was a bit healthier 

meaning a little less.....guilt causing. 

And not quite as sweet....

If you raised your hand for any or all of those...then you're in the right place.

This lovely Healthy Bread in Five Minutes A Day carrot bread is full of not only carrots, but coconut and a mix of tropical dried fruits (pineapple, ginger, mango, apricots) and chopped hazelnuts.

With all those goodies, I couldn't just make a plain ole loaf of bread. Well, I could've. And I might still. I'm thinking sliced up and made into french bread.....ya, that would be awesome. But for Easter Sunday I wanted something a little special. And I couldn't get away from the cream cheese. My mind was stuck on cream cheese.

After some deep thought and a bit of research I knew what needed to be done. I found a great demonstration on how to braid my filling into the dough here:

jam filled sour cream coffee bread recipe

Then I found a nice little simple recipe for cream cheese filling over at Recipezaar.

Once I had my plan....there was no stopping me

The dough was mixed

You can find the recipe in the Healthy Bread in Five Minutes a Day cookbook. You know I'd love to share it with you but it can't happen. If you come over to visit, I'll let you thumb through my copy though :)

Then I mixed the cream cheese filling (very slightly altered...not even enough to really mention)

8 oz cream cheese, room temperature
1/2 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
1 teaspoon sour cream (not sure why.....I mean, it's ONLY a teaspoon! but I did it)

Cream together in a medium bowl.

Roll the dough into a rectangle. Smear the cream cheese in the middle of the dough....slice 1" strips...well....click on the link above (it will take you to the King Arthur web site) and follow the step-by-step instructions. I didn't take photos as I made mine cuz I was concentrating and didn't know if it would even come out.

I then brushed it with an egg wash and sprinkled lots of raw sugar on top.

Reminds me of a big long danish. 

Once it was completed, I let it rest for about an hour or so before popping it into the hot oven and baked for about 30 minutes.

Then you will need to tie your hands behind your back so you don't gobble it up before your holiday guests arrive.

Torture. That's what it was....pure and simple torture. Cuz look what happens when you slice into it

All that cream cheese starts calling your name....and the sugar coated crust begins to whistle....and then the carrot and coconut shreds get involved and next thing you know you have this food inspired orchestra singing love songs to your taste buds...luring you in through all your senses....

And you find yourself in the middle of your kitchen....

dancing as you shove another slice into your mouth 

And this is how I spent my Easter morning as I waited for the rest of the house to wake up and begin our day.

Sigh...the torture was worth it. I'd do again in a heart beat.

Anywaaaaaaaaaaays

I found the cream cheese filling recipe ---->here<----

And if you'd like to see how the rest of the HBin5 crew enjoyed their carrot bread, you need to check out Big Black Dogs