WW Carrot loaf with cream cheese icing

 
   Prep time:  10 mins Cook time:  50 min  Total time:  1 hour Serves: 10       4 freestyle SP, 5SP/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
    FOR THE ICING
    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
   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.