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Ginger Carrot Cake with Vanilla Glaze Icing
A lightened up version of the classic carrot cake, filled with flavor + vitamin A! This Ginger Carrot Cake with Vanilla Glaze Icing has a perfect balance of sweet and spicy perfect for any occasion.
5
from 1 vote
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Course:
Breakfast, Brunch, Dessert
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
0
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
8
servings
Calories:
131
kcal
Author:
Liz Shaw
Ingredients
▢
1
cup
grated carrots
▢
1
cup
whole wheat flour
▢
1
teaspoon
baking powder
▢
1
teaspoon
cinnamon
▢
1
teaspoon
vanilla extract
▢
1/2
cup
unsweetened applesauce
▢
1/3
cup
egg whites
▢
1/2
cup
vanilla Greek yogurt
▢
1/3
cup
white sugar cane
▢
Frosting
▢
1/2
cup
vanilla Greek yogurt
▢
1
tablespoon
powdered sugar
Instructions
Preheat oven to 350*F.
In a medium bowl, mix together carrots, flour, baking soda and cinnamon. Add in vanilla extract, applesauce, egg whites, Greek yogurt and white sugar.
Mix thoroughly.
Pour into a 8" pie pan sprayed with non-stick spray.
Heat for 25-30 minutes.
Remove and let cool.
Prepare glaze by whipping 1 tablespoon of powdered sugar into 1/2 cup vanilla Greek yogurt.
Spread over top of carrot cake.
Slice and enjoy!
Nutrition Facts
Ginger Carrot Cake with Vanilla Glaze Icing
Amount Per Serving
Calories
131
Calories from Fat 9
% Daily Value*
Fat
1g
2%
Saturated Fat 1g
5%
Cholesterol
1mg
0%
Sodium
38mg
2%
Potassium
209mg
6%
Carbohydrates
28g
9%
Fiber 2g
8%
Sugar 15g
17%
Protein
6g
12%
Vitamin A
2673IU
53%
Vitamin C
1mg
1%
Calcium
35mg
4%
Iron
1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This? I'd Love to See It!
Mention
@shawsimpleswaps
or tag
#shawkitchen
!