Carrot Quick Bread with Cream Cheese Frosting

Bread:
1 1/4 cup all-purpose flour
1/2 cup whole wheat flour
 3/4 cup quick-cooking oats
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
2 Tbls. butter, softened
1/2 cup water
1 large egg
1 cup whole milk
1 tsp. vanilla extract
1 1/2 cups finely shredded carrot
1/2 cup golden raisins
Cooking spray

Frosting:
1 cup (4 oz.) block-style cream cheese, softened
1/3 cup powdered sugar
2 tsp. fresh lemon juice
 
Preheat over to 350°.  To prepare bread, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, cinnamon, baking powder, baking soda, and salt. Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add water and egg; beat well. Beat in milk and vanilla. Gradually add flour mixture, stirring just until blended. Fold in carrot and raisins. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. To prepare frosting, place cream cheese and powdered sugar in a bowl; beat with a mixer at medium speed until fluffy. Beat in lemon juice. Spread frosting over top of cooled bread.