Reduced Fat & Calorie Carrot Cake
Source of Recipe
Post Dispatch Saturday Section
Recipe Introduction
Believe it or not, this tastes great. The texture is a little different from the dense carrot cakes you are used to, but the taste is there.
List of Ingredients
1/4 cup vegetable oil, plus more for pan
1 cup flour, plus more for pan
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 large eggs
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/3 cup lowfat plain vanilla yogurt*
1 cup finely shredded carrots (about 2)Recipe
Preheat oven to 350 degrees. Brush an 8" round cake pan with oil. Place a round of waxed paper or parchment paper in bottom, brush with oil and dust with flour, tapping out the excess. Set aside.
In medium bowl, whisk together flour, baking soda, cinnamon and salt. Set aside. In a small bowl, whisk eggs, oil, sugars and yogurt until smooth. Gently mix egg mixture into dry ingredients until moistened. Mix in carrots. Pour into prepared pan.
Bake until toothpick inserted in the middle comes out clean, about 40 to 45 minutes. Cool in pan 15 minutes. Turn out of pan and remove paper. Cool completely, turn right side up. Frost with glaze of 1 cup confectioner's sugar thinned with 1 to 2 tablespoons of water. Glaze will set in about 15 minutes.
* If you can't find plain yogurt, try vanilla yogurt. Taste is about the same.
Serves 8. 265 calories per piece.
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