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Ingredients
| all-purpose flour (unsifted): 3 1/2 cups |
| granulated sugar: 1/2 cup |
| baking powder: 1 Tbl |
| baking soda: 2 tsp |
| ground cinnamon: 2 tsp |
| ginger (minced): 1 tsp |
| salt: 3/4 tsp |
| light brown sugar (packed): 1 cup (firmly packed) |
| nonfat plain yogurt: 1 cup |
| vegetable oil: 1/3 cup |
| eggs: 2 (large) |
| eggs: 2 (whites, large) |
| vanilla extract: 2 tsp |
| carrots: 1 lb (shredded) |
| powdered sugar (unsifted): 1 3/4 cups |
| orange juice: 2 Tbl (fresh) |
Low Fat Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
50 min -
Servings
16 serving(s)
Tags
- Heat oven to 350 degree F.
- Coat a 10-cup Bundt pan with vegetable cooking spray.
- Combine flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt in large bowl.
- Whisk brown sugar, yogurt, oil, whole eggs, egg whites, and vanilla together in another bowl until well blended.
- Stir in carrots and flour mixture just until blended.
- Pour batter into prepared pan. Bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean.
- Cool in pan on wire rack 10 minutes. Remove from pan; cool completely.
- Make glaze: Stir confectioners' sugar and juice together in bowl until smooth. Spread glaze over cake.