Greek yogurt is as versatile as it is thick and delicious. Here we stir it into the batter and topping of Carrot Loaf Cake wtih Yogurt Glaze.

Ingredients

  • Cooking spray
  • 2 cups all-purpose flour, plus more for pan
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2/3 cup plain reduced-fat (2%) Greek yogurt, divided
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons finely grated fresh ginger
  • 2 medium carrots, coarsely grated
  • 1/4 cup confectioner's sugar

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Spray a 9- x 3- x 5-inch loaf pan with cooking spray and dust with flour. Set aside. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together sugar, 1/3 cup yogurt, oil, eggs, and ginger. Stir dry mixture into yogurt mixture, then stir in carrots. Transfer to baking pan.
  3. 3. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool 15 minutes in pan; remove from pan to cool completely. Stir together remaining 1/3 cup yogurt and confectioner's sugar. Just before serving, drizzle glaze over cake set on wire rack. Slice into 10 pieces.
Caroline Wright,
March 2012

Nutritional Information

  • Calories: 265
  • Fat: 7.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 3.9g
  • Protein: 5g
  • Carbohydrate: 45g
  • Fiber: 1g
  • Cholesterol: 38mg
  • Iron: 1mg
  • Sodium: 349mg
  • Calcium: 45mg