Carrot Cake Loaf and Cream Cheese Icing (a Double Recipe) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A low-fat, almost sugar free recipe (the cake is). I made it once on a whim and have made it numerous times since, as it has become a hit with my family! Ingredients:
4 eggs |
1/2 cup applesauce |
2 1/4 cups splenda sugar substitute (bake-able sugar substitute) |
3 cups flour |
2 cups carrots, chopped in a food processor |
1/4 cup skim milk |
1 1/2 tablespoons cinnamon |
1/2 tablespoon orange zest, grated |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 pinch salt |
1/2 cup raisins (optional) |
cream cheese frosting |
8 ounces light cream cheese |
1 teaspoon vanilla extract |
1/4 cup splenda granular |
1 cup frozen light whipped dessert topping |
Directions:
1. Mix first 3 items together until smooth and creamy (eggs, applesauce and Splenda).
2. Then add flour, carrots, milk, cinnamon, orange zest, baking soda and baking powder. Mix well until thick like a pancake batter, then add raisins if desired.
3. Pour into two sprayed loaf pans and bake for 45 minutes at 325°F.
4. Check with a toothpick.
5. Remove from oven and cool on a wire rack. Ice loaves once completely cooled.
6. CREAM CHEESE ICING.
7. Warm cream cheese in microwave for 45 seconds on high (makes it easier to blend with other ingredients).
8. Add Splenda, vanilla and frozen whipped topping.
9. Blend until smooth.
10. Add more Splenda if you prefer a sweeter icing.
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