Lowfat Carrot Cake
Adapted from Martha
This moist cake is easy, simple and quite delicious. If you must devour more than one piece of carrot cake goodness, this is the one that won't make you feel so guilty afterward.
1 cup all-purpose flour, spooned and leveled into the measuring cup
1 t. baking soda
1/4 t. salt
1 t. cinnamon or 1/2 t. cardamom
1 large egg + 1 egg white
1/3 cup white sugar
1/3 cup packed light brown sugar
1/3 cup + 2 TB plain lowfat yogurt
2 TB canola oil
1 cup finely shredded carrots, packed (about 2 carrots)
Glaze: 2 TB milk + 1 1/2 cups powdered sugar
step 2: Pour wet ingredients into dry ingredients and stir until smooth. Fold in carrots. In an 8-inch round cake pan, spray with non-stick oil and dust with flour. (line the bottom with parchment paper if you like) Pour the batter into the pan and bake for 40 minutes.
step 3: Let cool in pan on a baking rack for 10 minutes, then transfer cake to cooling rack for 20 minutes. Drizzle with glaze and serve proudly.
This cake Starbucks' Carrot Cake Bar
I apologize that I had to break the news about the Starbucks bars. But, on the bright side, you can make something a little less bad for you! :) Happy baking!