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Carrot Cake Loaf and Cream Cheese Icing (a Double Recipe)

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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!”
READY IN:
1hr
SERVES:
12
YIELD:
2 Loaves
UNITS:
US

Ingredients Nutrition

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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