All recipes, Baking, Loafs

Carrot loaf with cream cheese icing

March 4, 2018

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
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10
4SP blue & purple, 5SP green/3PP
  • 2 eggs
  • 2 Tbsp brown sugar
  • ⅓ cup non fat plain greek yogurt
  • ½ cup apple sauce
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1.5 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cup shredded carrots
  • ¼ cup softened light cream cheese
  • ¼ cup icing sugar (confectionary sugar, white powdered sugar)
  • ½ Tbsp light butter, soft
  • ½ tsp vanilla
  • Top loaf with ¼ cup chopped walnuts *optional
  1. Preheat oven to 375F, spray a regular sized loaf pan.
  2. In a bowl whisk together your eggs and brown sugar
  3. Stir in yogurt, applesauce and vanilla
  4. Mix in your flour, baking powder, soda and spices.
  5. Fold in carrots, I used a food processor for carrots
  6. Pour batter into loaf pan and bake in the oven for 45-50 minutes, until baked all through.
  7. Let cool before removing from pan.
  8. 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.
  9. *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.
  10. Store in fridge, loaf will freeze well.
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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  • Avatar
    Reply Mary Beth March 4, 2018 at 4:31 pm

    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!

    • Drizzle
      Reply Drizzle March 6, 2018 at 2:45 pm

      Hope you enjoy it Mary Beth 🙂

  • Avatar
    Reply Amy March 5, 2018 at 4:22 pm

    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 Drizzle March 6, 2018 at 2:52 pm

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

  • Avatar
    Reply susan March 6, 2018 at 8:12 pm

    4 sp for how big a piece?

    • Drizzle
      Reply Drizzle March 9, 2018 at 5:57 pm

      Well it says the loaf cuts into 10 servings 🙂

  • Avatar
    Reply Alley March 8, 2018 at 11:54 am

    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.

    • Drizzle
      Reply Drizzle March 9, 2018 at 6:01 pm

      You are very welcome, So glad you enjoyed 🙂

  • Avatar
    Reply Maggie March 11, 2018 at 6:14 pm

    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 Drizzle March 12, 2018 at 3:41 pm

      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 🙂

    • Avatar
      Reply Nikki Slaton August 9, 2018 at 7:32 pm

      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. 🙂

  • Avatar
    Reply Amanda March 13, 2018 at 5:50 pm

    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 Drizzle March 14, 2018 at 3:14 pm

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

  • Avatar
    Reply Alyssa March 18, 2018 at 6:03 pm

    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 Drizzle March 19, 2018 at 12:18 pm

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

  • Avatar
    Reply Nancy March 24, 2018 at 1:25 pm

    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 Drizzle March 25, 2018 at 7:47 pm

      Hi Nancy, so glad you enjoyed the carrot loaf 🙂

  • Avatar
    Reply Michelle March 28, 2018 at 12:46 pm

    Could I make this as a cake instead do you think?

    • Drizzle
      Reply Drizzle March 28, 2018 at 2:21 pm

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

  • Avatar
    Reply Maureen April 11, 2018 at 9:49 pm

    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 Drizzle April 12, 2018 at 1:19 pm

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

  • Avatar
    Reply Suzanne June 28, 2018 at 3:29 pm

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

    • Drizzle
      Reply Drizzle June 29, 2018 at 2:50 pm

      Yay, so glad they all enjoyed them 🙂

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