Ginger-Glazed Carrot Cake
This vegetarian recipe serves 12. One serving contains 183 calories, 3g of protein, and 6g of fat. Easter will be even more special with this recipe. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up promise buttery spread, milk, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Anweisungen
Place a large piece of aluminum foil over bottom of a 9-inch springform pan. Attach sides of pan; fold excess foil around outside of pan. Coat bottom of springform pan with cooking spray.
Stir together flour and next 5 ingredients.
Beat 1/3 cup buttery spread, granulated sugar, and brown sugar at medium speed with an electric mixer until light and fluffy (about 5 minutes). Beat in vanilla; add eggs, 1 at a time, beating 1 minute after each addition.
Beat in yogurt. Gradually beat in flour mixture; add carrots, and beat until blended. Spoon into prepared pan.
Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven, and gently run a knife around outer edge of cake to loosen. Cool on a wire rack 10 minutes; remove sides of pan, and let cake cool 1 hour or until completely cool.
Stir together powdered sugar and next 3 ingredients.
Drizzle glaze over cooled cake.