Low-fat Carrot and Almond Loaf

Ingredients

100 g low-fat spread
100 g soft brown sugar
2 eggs
125 g wholemeal flour
40 plain flour
1 tsp baking powder
1 tsp ground mixed spice (I used a mixture of cinnamon, allspice, nutmeg and cloves)
2 tbsp low-fat yoghurt
140 g unsweetened apple sauce
75 g carrot, coarsely grated
60 g flaked almonds (or chopped ones)


Instructions

1. Preheat the oven to 180 C. Line a loaf tin with non-stick baking paper.

2. In a bowl, beat the spread and sugar with an electric mixer until light and fluffy. Gradually add the eggs, beating well.

3. In a separate bowl, mix together the dry ingredients. Add the egg mixture and mix until well combined, then fold in the remaining ingredients.

4. Pour the mixture into the tin and bake for 40-50 minutes until springy to the touch. Cool on a wire rack.

Recipe from Healthy Food Guide, but modified a little bit.