Carrot Bread with Cream Cheese Icing

This bread was delicious-a nice change from my usual banana bread.

Bread:
2c flour
2/3c packed brown sugar
2tsp baking powder
1tsp cinnamon
1/2tsp nutmeg
1/4tsp baking soda
1/4tsp salt
2c shredded carrots
2beaten eggs
2/3c milk
1/3c canola oil

Cream cheese icing:
2T cream cheese
3/4c powdered sugar
3-4tsp milk

Candied carrots:
2T butter
1c shaved carrots (I used shredded ones but they're not as good)
2-3T honey

Preheat oven to 350 degrees. Grease the bottem and sides of a 8x4x2 loaf pan; set aside. In a bowl stir together flour, brown sugar, baking powder, cinnamon, nutmeg, soda, and salt. In another bowl combine carrots, eggs, milk, and oil; add to dry ingredients, stirring just until moistened. Pour batter into prepared pan. Bake 55-60 min or until toothpick inserted near center comes out clean (check 10-15min before the end of baking time. If it's browning too quickly, cover loosely with foil). Cool in pan 10min; remove and cool completely on a rack. Wrap in foil; store overnight before slicing.
Candied carrots: In a skillet melt butter over med heat. Add carrots and honey. Cook and stir 2-3 min or until carrots are glazed and tender. Spread on paper towel or waxed paper to cool.
Icing: Whisk together cream cheese, powdered sugar, and milk until smooth and glazelike. Drizzle over carrot bread and top with candied carrots when ready to slice the bread.