Lightened carrot cake

 
                           Lightened Carrot Cake
 
 Recipe By     : LHJ Jan/95
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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           nonfat plain yogurt
      1/3  cup           vegetable oil
    2      large         eggs
    2      large         egg whites
    2      teaspoons     vanilla extract
    1      pound         carrots -- shredded
                         Orange Glaze:
    1 3/4  cups          confectioner's sugar
    2      tablespoons   fresh orange juice
 
    HEat oven to 350 degrees.  Coat 10-cup Bundt pan with vegetable
    cooking spray. Combine flour and next 6 ingredients in bowl.  Whisk
    brown sugar, yogurt, oil, whole eggs, egg whites and vanilla
    together in bowl until well blended.  Stir in carrots and dry
    ingredients just until blended. 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. Make glaze:  Stir confectioners' sugar and
    juice in bowl until smooth.  Spread glaze over cake.  Makes 16
    servings. Per serving:  305 calories, 5.5 grams fat (16.2% calories
    from fat).
 
                    - - - - - - - - - - - - - - - - - -