Lightened Carrot Cake

* Exported from MasterCook *

Lightened Carrot Cake

Recipe By : LHJ Jan/95
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Low-Fat

Amount Measure Ingredient -- Preparation Method
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3 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon salt
1 cup firmly packed brown sugar
1 cup nonfat plain yogurt
1/3 cup vegetable oil
2 large eggs
2 large egg whites
2 teaspoons vanilla extract
1 pound carrots -- shredded
Orange Glaze:
1 3/4 cups confectioner's sugar
2 tablespoons fresh orange juice

HEat oven to 350 degrees. Coat 10-cup Bundt pan with vegetable
cooking spray. Combine flour and next 6 ingredients in bowl. Whisk
brown sugar, yogurt, oil, whole eggs, egg whites and vanilla
together in bowl until well blended. Stir in carrots and dry
ingredients 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 in bowl until smooth. Spread glaze over cake. Makes 16
servings. Per serving: 305 calories, 5.5 grams fat (16.2% calories
from fat).

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