Easy Carrot Cake

You won't need any excuses to eat this delicious dessert. Flax seed meal replaces some of the fat in this holiday-inspired treat. The honey-yogurt recipe makes a tasty icing.

Easy Carrot Cake

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Servings: 8
Prep Time: 20 mins
Related Categories: Cake, Carrot Cake, Desserts, Thanksgiving
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    Nonstick cooking spray
  • 5   
    medium carrots, peeled
  • 3/4  cup 
    all-purpose flour
  • 1/3  cup 
    flax seed meal
  • 1/3  cup 
    granulated sugar
  • 1/3  cup 
    packed brown sugar
  • 1   teaspoon 
    baking powder
  • 1/2  teaspoon 
    pumpkin pie spice
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    baking soda
  • 2   
    eggs, lightly beaten
  • 1/4  cup 
    canola oil
  • 1   recipe 
    Spiced Honey Yogurt (see recipe below)
  • 1   
    tangerine or small orange, peeled and segmented
    Pumpkin pie spice and/or honey (optional)
Spiced Honey Yogurt
  • 3/4  cup 
    plain Greek-style yogurt (if unavailable, see recipe below)
  • 2   tablespoons 
  • 1/8  teaspoon 
    pumpkin pie spice

Preheat oven to 350 degrees F. Coat 8x8x2-inch baking pan with cooking spray. Finely shred enough carrots (about 2) to measure 1-1/2 cups; set aside. Coarsely shred remaining 2 carrots; spread in prepared baking pan; set aside.
In medium bowl stir together flour, flax seed meal, sugars, baking powder, pumpkin pie spice, salt, and baking soda; set aside. In another medium bowl combine eggs, the 1-1/2 cups finely shredded carrots, and oil. Add egg mixture all at once to flour mixture. Stir until combined. Spoon and carefully spread batter on carrots in prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 5 minutes. Invert cake onto wire rack. Cool completely.
Slice square cake in halves to make two rectangles. Place one half, carrot side up, on plate. Spread 1/2 cup Spiced Honey Yogurt. Layer remaining cake half, carrot side down. Dollop remaining yogurt. Top with citrus segments. If desired, dust with additional pumpkin pie spice and drizzle with honey. Makes 8 servings.
Spiced Honey Yogurt
In small bowl combine 3/4 cup Greek-style yogurt (if unavailable, see below), 2 tablespoons honey, and 1/8 teaspoon pumpkin pie spice.

Nutrition information
Per Serving: cal. (kcal) 260, Fat, total (g) 10, chol. (mg) 54, sat. fat (g) 1, carb. (g) 38, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 25, pro. (g) 6, vit. A (IU) 6268.14, vit. C (mg) 6.5, Thiamin (mg) 0.13, Riboflavin (mg) 0.16, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.08, Folate (g) 36.29, Cobalamin (Vit. B12) (g) 0.18, sodium (mg) 197, Potassium (mg) 184, calcium (mg) 70.68, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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