Cinnamon, nutmeg, and cloves (oh my!). It’s the perfect mix of winter spices in this versatile batter. For convenience, use whatever pan isn’t busy this holiday season – a muffin tin, cake pan, or loaf pan. After baking, feel free to freeze portions you’d like to save for later! Another great part of this treat? We’ve snuck in 3 whole cups of shredded carrots. That’s technically one-half of a vegetable serving in each piece… so why not have two?
Shopping List: Fat-free plain Greek yogurt, Carrots
Check For: Sugar, Canola oil, Eggs, All-purpose flour, Baking powder, Baking soda, Cinnamon, Cloves, Nutmeg, Kosher salt, Vanilla, Cooking spray
Servings: 12
Cook Time: 25 minutes
Author: Jennifer A. Welper, Wellness Executive Chef
Recipe Category: Dessert
Nutritional Information Per Serving
- 200 calories
- 6 g total fat
- 1 g saturated fat
- 330 mg sodium
- 31 g total carbohydrate
- 1 g fiber
- 6 g protein.
Ingredients
- 1 cup sugar
- ¼ cup canola oil
- 1 cup fat-free plain yogurt
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ tea cloves
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- 1 tablespoon vanilla extract
- 3 cups shredded carrots
Directions
- Preheat oven to 350° F. Lightly grease two 8×8 inch cake pans with cooking spray.
- In a large mixing bowl, add the sugar, yogurt, oil and eggs. Using an electric mixer, mix approximately 2-3 minutes to dissolve the sugar.
- Add the dry ingredients and the vanilla and mix on medium speed about 1 minute until well incorporated. Fold or mix in the shredded carrots.
- Divide the batter between the cake pans. Bake approximately 25 minutes, until a toothpick comes out clean in the center or the top of the cake bounces back when touched.
- Slice each cake into 6 pieces. If desired, drizzle with a light cream cheese icing. Or cut each cake in half, placing one half on top of the other with a layer of icing between.
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Additional References and Notes:
- If you prefer to add some icing similar to typical carrot cake, beat together 8 ounces reduced-fat cream cheese, ½ cup powdered sugar and 1 teaspoon vanilla,
- You can also bake this cake in a cast-iron skillet for a different presentation and shape.
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