Carrot Loaf Cake with Yogurt Glaze

carrot-loaf-cake-yogurt-glaze Photo: Levi Brown


  • Cooking spray
  • 2 cups all-purpose flour, plus more for pan
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2/3 cup plain reduced-fat (2%) Greek yogurt, divided
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons finely grated fresh ginger
  • 2 medium carrots, coarsely grated
  • 1/4 cup confectioner's sugar


1. Preheat oven to 350°.

2. Spray a 9- x 3- x 5-inch loaf pan with cooking spray and dust with flour. Set aside. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together sugar, 1/3 cup yogurt, oil, eggs, and ginger. Stir dry mixture into yogurt mixture, then stir in carrots. Transfer to baking pan.

3. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool 15 minutes in pan; remove from pan to cool completely. Stir together remaining 1/3 cup yogurt and confectioner's sugar. Just before serving, drizzle glaze over cake set on wire rack. Slice into 10 pieces.

    Prep: 15 minutes; Cook: 45 minutes; Total time: 1 hour.
  • Yield: Serves 10 (serving size: 1 slice)

Nutritional Information

Calories per serving: 265
Fat per serving: 7.4g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1.9g
Polyunsaturated fat per serving: 3.9g
Protein per serving: 5g
Carbohydrate per serving: 45g
Fiber per serving: 1g
Cholesterol per serving: 38mg
Iron per serving: 1mg
Sodium per serving: 349mg
Calcium per serving: 45mg

Good to Know

At 265 calories a slice, this carrot cake is the perfectly sweet afternoon pick-me-up.

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