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.
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
|Total Fat||6.6 g|
|- Saturated Fat||0.9 g|
|Total Carbohydrate||36.8 g|
|- Dietary Fiber||1.6 g|
|- Total Sugars||18.8 g|
|-- Added Sugars||0 g|