Low-fat Carrot Cake

Many carrot cakes require a lot of oil for moistness. This recipe uses yogurt and lots of shredded carrots to create a moist but low-fat dessert.

Low-fat Carrot Cake

by 5  people

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  • 3 1/2  cups 
    all-purpose flour
  • 1/2  cup 
  • 1   tablespoon 
    baking powder
  • 2   teaspoons 
    baking soda
  • 2   teaspoons 
  • 1   teaspoon 
  • 3/4  teaspoon 
  • 1   cup 
    firmly packed brown sugar
  • 1   cup 
    plain nonfat yogurt
  • 1/3  cup 
    vegetable oil
  • 2   
    large eggs
  • 2   
    large egg whites
  • 2   teaspoons 
    vanilla extract
  • 1   pound 
    carrots, shredded
  • 1 3/4  cups 
    confectioners' sugar
  • 2   tablespoons 
    fresh orange juice
Heat oven to 350 degrees 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.
Nutrition information
Per Serving: cal. (kcal) 305, Fat, total (g) 6, chol. (mg) 27, sat. fat (g) 1, carb. (g) 58, pro. (g) 5, sodium (mg) 394, Percent Daily Values are based on a 2,000 calorie diet
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