I love a good slice of carrot loaf, especially with cream cheese icing and walnuts, yum! I enjoy challenging myself to create my favorite baked goods into Weight Watcher® friendly treats and this carrot loaf is so good! It is a dense loaf, remember when baking with applesauce, yogurt and even mashed banana you are not going to have a fluffy loaf or muffin that you would when using butter and oils, it did take me a little time to get used to the texture of baked goods when changing up the ingredients and I know it might not be for everyone, but I’ve come to love it and I’m able to keep my recipes very point friendly. You can make this loaf with or without the icing, but for only 4 smart points I say go for it and include the icing and the walnuts.. only 3 SP if you leave the nuts off.

Carrot loaf with cream cheese icing

Drizzle
4SP blue & purple, 5SP green/3PP
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Baking
Servings 10

Ingredients
  

  • 2 eggs
  • 2 Tbsp brown sugar
  • 1/3 cup non fat plain greek yogurt
  • 1/2 cup apple sauce
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1.5 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cup shredded carrots
  • FOR THE ICING
  • 1/4 cup softened light cream cheese
  • 1/4 cup icing sugar confectionary sugar, white powdered sugar
  • 1/2 Tbsp light butter soft
  • 1/2 tsp vanilla
  • Top loaf with 1/4 cup chopped walnuts *optional

Instructions
 

  • Preheat oven to 375F, spray a regular sized loaf pan.
  • In a bowl whisk together your eggs and brown sugar
  • Stir in yogurt, applesauce and vanilla
  • Mix in your flour, baking powder, soda and spices.
  • Fold in carrots, I used a food processor for carrots
  • Pour batter into loaf pan and bake in the oven for 45-50 minutes, until baked all through.
  • Let cool before removing from pan.
  • To make icing mix your cream cheese, icing sugar, butter and vanilla together until creamy, you can do this while loaf is baking and then store in fridge till ready to ice loaf. Spread icing on then sprinkle with walnuts, makes 10 slices.
  • *Icing and walnuts are optional, loaf with no icing or nuts is 2SP per serving, just icing is 3SP and icing and nuts is 4SP, also note this is a dense carrot loaf due to ingredients used, it might sink slightly once it has cooled down.
  • Store in fridge, loaf will freeze well.

Notes

Freestyle smart points- (blue & purple) 4 (with icing and walnuts) using WW recipe builder * without icing and nuts 2FSP, with just icing 3FSP
Smart Points- (green) 5 using WW recipe builder
Points plus- 3 using PP calculator
Nutritional info (incl carrots & applesauce) Calories... 140...Fat 3.1g...Sat fat 1.4g...Carbs 22.9g..Fiber 0.7g...Sugar 7.3g...Protein 4.2g using My Fitness Pal *Old SP & PP determined before adding carrots & applesauce, so if using these numbers in a calculator you may get a different point value

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23 Comments

  1. This looks great! What a nice treat. Thanks for options on icing and/or nuts, and for the tip on freezing. I’ll make this soon and share my thoughts!

  2. I made this as muffins! Carrot cake with cream cheese icing is one of my favourite things in the world and this recipe totally hit the spot. I made it into 10 muffins….iced it with the icing and then froze them for when the craving strikes. Baked them for about 24 minutes. Perfection! Thanks so much!

    • Drizzle Reply

      Hi Amy, thanks for the tip 🙂 so glad you enjoyed them!

  3. Well I’ve made the Egg Cups last night. Had two for breakfast… AMAZING!
    I just finished making the Carrot Cake, which my favourite cake. My home smells delicious!! Thanks for doing up these recipes. I really miss my desserts.

  4. I made the carrot cake loaf and the loaf itself had no flavor at all, I was so disappointed. The only tasty part was the frosting. I’m going to try it one more time and add stevia to the batter. I used unsweetened applesauce, was I supposed to use regular applesauce? This is your first recipe that I wasn’t happy with so I definitely want to give it another try.

    • Drizzle Reply

      Hi Maggie, I’m sorry you did not enjoy it 🙁 no I always use unsweetened applesauce, It is not a sweet load and that only comes from the icing, maybe you can play around with it to get it to suit you better 🙂

    • Nikki Slaton Reply

      I’ve started using erythritol (confectioners style, not the granular, as it’s not great at dissolving and can be gritty). It’s ‘0’ points and it doesn’t take much. 🙂

  5. Excellent recipe. Love the fact that I can make this and enjoy it for 4 points!! I had the idea to add chopped pineapple and then completely forgot bc I was so focused on following the recipe. I think it would have made it even better!

    • Drizzle Reply

      Haha, that sounds like something I would do 😉 so glad you enjoyed it and let me know if you try the pineapple 🙂

  6. oh man, I was so sad after eating a piece. I have to agree with Maggie..the bread didn’t have any flavor in my opinion. The frosting was very good though! I had even added an extra 1/2 tsp of cinnamon and a 1/4 tsp salt to the batter too. I think I’ll add extra 1/2 tsp nutmeg and and 2 tsp cinnamon total to the batter next time

    • Drizzle Reply

      🙁 I’m sorry you didn’t like it, I think increasing the spices would help for sure

  7. This loaf is amazing! Didn’t know how it would taste without the oil and the sugar,but you hit a home run with one! Yum! It made a big loaf too so 10 pieces were a good size.

    • Drizzle Reply

      I don’t think it will rise like you would want a cake too

  8. Hello, I cannot have dairy , I was wondering do u think it would taste okay if I didn’t use the yogurt? I could replace it with coconut or along yogurt but there are no fat versions that I have found yet. Thank you

    • Drizzle Reply

      Hi Maureen, you’d need to replace it with something to make up for the loss, what about apple sauce?

  9. Will have to try this recipe. Your carrot cake donuts were a hit with my WW group.
    Thanks for all your yummy recipes.

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