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Carrot Cake Loaves

Yield 2 loaves.

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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

Cooking Light Light Cooking for Two