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Carrot Loaf Cake with Yogurt Glaze

Photo: Levi Brown
Yield Serves 10 (serving size: 1 slice)
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

Nutrition 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

How to Make It

  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.