I was craving something sweet a couple days ago and decided on a carrot cake – but I also didn’t want to fix something loaded with fat so I found this recipe online and gave it a try – it turned out pretty good! The cake rose beautifully and tasted very mild – I would add more spice next time just because I like lots of flavor…but it was definitely easy and I would make this recipe again. The only change I made was to add milled flax seed and leave off the powdered sugar icing.

Here’s the recipe:

Makes: 16 servings

Prep: 20 minutes
Bake: 50 to 55 minutes


  • 3-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 3/4 teaspoon salt
  • 1 cup firmly packed brown sugar
  • 1 cup plain nonfat yogurt
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 large egg whites
  • 2 teaspoons vanilla extract
  • 1 pound carrots, shredded
  • 1-3/4 cups confectioners’ sugar
  • 2 tablespoons fresh orange juice


1. Heat oven to 350 degree F. Coat a 10-cup Bundt pan with vegetable cooking spray.

2. Combine flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt in large bowl. Whisk brown sugar, yogurt, oil, whole eggs, egg whites, and vanilla together in another bowl until well blended. Stir in carrots and flour mixture just until blended.

3. Pour batter into prepared pan. Bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely.

4. Make glaze: Stir confectioners’ sugar and juice together in bowl until smooth. Spread glaze over cake. Makes 16 servings.