Carrot Cakecakes, low-fat, vegetables 3 1/2 cup all-purpose flour 1/2 cup granulated sugar 1 tablespoon baking powder 2 teaspoon baking soda 2 teaspoon cinnamon 1 teaspoon ginger 3/4 teaspoon salt 1 cup firmly packed brown sugar 1 cup plain nonfat yogurt 1/3 cup vegetable oil 2 large eggs 2 large egg whites 2 teaspoon vanilla extract 1 lb carrots; shredded ----orange glaze 1 3/4 cup confectioner's sugar 2 tablespoon fresh orange juice oven to 350F. Coat 10-cup Bundt pan with vegetable cooking spray. 2. Combine flour and next 6 ingredients in bowl. Whisk brown sugar, yogurt 3. Pour batter into prepared pan. Bake 50 to 55 minutes, until toothpick i 4. Make glaze: Stir confectioners' sugar and juice in bowl until smooth. S |
