Directions:
- Heat oven to 350 degree F.
- Coat a 10-cup Bundt pan with vegetable cooking spray.
- Combine flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt in large bowl.
- Whisk brown sugar, yogurt, oil, whole eggs, egg whites, and vanilla together in another bowl until well blended.
- Stir in carrots and flour mixture just until blended.
- Pour batter into prepared pan. Bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean.
- Cool in pan on wire rack 10 minutes. Remove from pan; cool completely.
- Make glaze: Stir confectioners' sugar and juice together in bowl until smooth. Spread glaze over cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.42 Kcal (1429 kJ) | ||
| Calories from fat | 48.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.4g | 8% | |
|---|---|---|---|
| Cholesterol | 23.99mg | 8% | |
| Sodium | 312.62mg | 13% | |
| Potassium | 276.38mg | 6% | |
| Total Carbs | 68.4g | 23% | |
| Sugars | 44.51g | 178% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 5.8g | 12% | |
| Vitamin C | 2.7mg | 4% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.6mg | 4% | |
| Calcium | 89.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 255.87 Kcal (1071 kJ) | ||
| Calories from fat | 36.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 8% | |
|---|---|---|---|
| Cholesterol | 17.98mg | 8% | |
| Sodium | 234.29mg | 13% | |
| Potassium | 207.13mg | 6% | |
| Total Carbs | 51.26g | 23% | |
| Sugars | 33.36g | 178% | |
| Dietary Fiber | 1.4g | 7% | |
| Protein | 4.35g | 12% | |
| Vitamin C | 2mg | 4% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.5mg | 4% | |
| Calcium | 66.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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