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Spiced carrot cake
12
If you’d prefer to add some icing similar to typical carrot cake, beat together 8 ounces reduced-fat cream cheese, 1/2 cup powdered sugar and 1 teaspoon vanilla. You also can bake this cake in a cast-iron skillet for a different presentation and shape.
- Cooking spray, 1 two-second spray(s)
- Sugar, 1 cup(s)
- Non-fat plain Greek yogurt, 1 cup(s)
- Canola oil, ¼ cup(s)
- Eggs, 4 large
- All purpose flour, 2 cup(s)
- Baking powder, 2 tsp(s)
- Baking soda, 2 tsp(s)
- Cinnamon, ground, 2 tsp(s)
- Ground cloves, ½ tsp(s)
- Nutmeg, ground, ¼ tsp(s)
- Kosher salt, ½ tsp(s)
- Vanilla extract, 1 tbsp(s)
- Carrots, 3 cup(s), grated, or shredded
Method
Preheat oven to 350°F. Lightly grease two 8x8-inch cake pans with cooking spray.
In a large mixing bowl, add the sugar, yogurt, oil and eggs. Using an electric mixer, mix approximately 2-3 minutes to dissolve the sugar.
Add the dry ingredients and the vanilla and mix on medium speed about 1 minute until well incorporated. Fold or mix in the shredded carrots.
Divide the batter between the cake pans. Bake approximately 25 minutes, until a toothpick comes out clean in the center or the top of the cake bounces back when touched.
Slice each cake into 6 pieces. If desired, drizzle with a light cream cheese icing. Or, you can cut each cake in half, placing one half on top of the other with a layer of icing between.
Nutrition facts per serving
Makes 12 servings
Food Groups
|
V
|
0.4 |
|
F
|
0 |
|
C
|
1.1 |
|
PD
|
0.3 |
|
Ft
|
0.9 |
|
S
|
0.9 |
Nutrition Facts
| Calories | 233 |
| Total Fat | 6.6 g |
| - Saturated Fat | 0.9 g |
| Cholesterol | 62.9 mg |
| Sodium | 424 mg |
| Total Carbohydrate | 36.8 g |
| - Dietary Fiber | 1.6 g |
| - Total Sugars | 18.8 g |
| -- Added Sugars | 0 g |
| Protein | 6.5 g |
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