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Ginger-Glazed Carrot Cake

Yield Makes 12 servings
Prep: 20 min.; Bake: 35 min.; Cool: 1 hr., 10 min.


  • Vegetable cooking spray
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/3 cup PROMISE Buttery Spread
  • 1/2 cup granulated sugar
  • 1/3 cup firmly packed dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup low-fat plain yogurt
  • 1 1/2 cups grated carrots (about 3 large carrots)
  • 1/2 cup powdered sugar
  • 1 tablespoon fat-free milk
  • 2 teaspoons PROMISE Buttery Spread
  • 1/4 teaspoon ground ginger
  • Garnish: slivered almonds

How to Make It

  1. Preheat oven to 350°. Place a large piece of aluminum foil over bottom of a 9-inch springform pan. Attach sides of pan; fold excess foil around outside of pan. Coat bottom of springform pan with cooking spray.

  2. Stir together flour and next 5 ingredients.

  3. Beat 1/3 cup buttery spread, granulated sugar, and brown sugar at medium speed with an electric mixer until light and fluffy (about 5 minutes). Beat in vanilla; add eggs, 1 at a time, beating 1 minute after each addition.

  4. Beat in yogurt. Gradually beat in flour mixture; add carrots, and beat until blended. Spoon into prepared pan.

  5. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake to loosen. Cool on a wire rack 10 minutes; remove sides of pan, and let cake cool 1 hour or until completely cool.

  6. Stir together powdered sugar and next 3 ingredients. Drizzle glaze over cooled cake. Garnish, if desired.