Carrot Cream Bread    

1 cup slightly cooked shredded carrots 
2 tablespoons milk 
3/4 teaspoon salt 
2 cups bread flour 
1/2 cup flaked coconut 
1/2 cup chopped walnuts 
1 tablespoon sugar 
1/2 teaspoon cinnamon 
1/2 teaspoon nutmeg 
1 1/2 teaspoons yeast 
Put into bread machine in order given. 
Use white bread cycle; medium color.
When finished remove and cool. 
Cut entire loaf into ½ inch slices.
 Spread each slice with filling mixture. 

filling

8 oz. cream cheese 
1 teaspoon lemon juice 
1 cup powdered sugar 
Mix well until creamy, spread between each slice. Restack loaf. 

Cut 1 inch slices length ways. Spread each slice with the same mixture. Restack loaf. 
To serve, cut the loaf into 1-inch slices from the long side of bread.