Carrot Cake Loaves

Oxmoor House
2 loaves.


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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


Combine first 5 ingredients in a bowl; make a well in center of mixture.

Combine 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.

Spoon 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.

Combine powdered sugar, cream cheese, and 1/4 teaspoon vanilla, stirring until smooth. Spread evenly over tops of loaves.

Created date

August 2009

Nutritional Information

Calories 290
Caloriesfromfat 31 %
Fat 10 g
Satfat 2.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.8 g
Carbohydrate 43.1 g
Fiber 0.0 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 344 mg
Calcium 0.0 mg