Carrot Loaf Cake with Yogurt Glaze

Photo: Levi Brown
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.

Yield:

Serves 10 (serving size: 1 slice)

Nutritional Information

Calories 265
Fat 7.4 g
Satfat 1 g
Monofat 1.9 g
Polyfat 3.9 g
Protein 5 g
Carbohydrate 45 g
Fiber 1 g
Cholesterol 38 mg
Iron 1 mg
Sodium 349 mg
Calcium 45 mg

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. Preheat oven to 350°.

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. 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.