Carrot Cake Loaves

• 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

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 350u0b0 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.

flour, baking soda, salt, ground cinnamon, ground allspice, brown sugar, yogurt, unsweetened applesauce, frozen egg substitute, vegetable oil, water, carrot, walnuts, vanilla, vegetable cooking spray, powdered sugar, cream cheese, vanilla

Taken from www.myrecipes.com/recipe/carrot-cake-loaves (may not work)