Carrot Cake Loaves
18 ingredients
4 steps
Ingredients
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- Dash of salt
- 1/2 teaspoon ground cinnamon
- Dash of ground allspice
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons plain low-fat yogurt
- 1 1/2 tablespoons unsweetened applesauce
- 1 1/2 tablespoons frozen egg substitute, thawed
- 2 teaspoons vegetable oil
- 1 teaspoon water
- 1/4 cup plus 2 tablespoons shredded carrot
- 1 tablespoon finely chopped walnuts
- 3/4 teaspoon vanilla extract
- Vegetable cooking spray
- 3 tablespoons powdered sugar
- 2 tablespoons light process cream cheese product
- 1/4 teaspoon vanilla extract
Directions
-
1Combine first 5 ingredients in a bowl; make a well in center of mixture.
-
2Combine brown sugar and next 5 ingredients, stirring well with a wire whisk. Add brown sugar mixture to dry ingredients, stirring just until dry ingredients are moistened. Stir in carrot, walnuts, and 3/4 teaspoon vanilla.
-
3Spoon batter into 2 (4-inch) loafpans coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and let cool completely on a wire rack.
-
4Combine powdered sugar, cream cheese, and 1/4 teaspoon vanilla, stirring until smooth. Spread evenly over tops of loaves.
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