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Carrot Cake

Carrot Cake

  • 12 Servings
  • 540 Calories per Serving
A delicious classic gets a yoghurt makeover. No box mix even comes close!

Ingredient List

Cake:

  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 eggs
  • 3/4 cup vegetable oil
  • 3/4 cup from 1 tub Mountain High™ Original Vanilla Whole Milk Yoghurt
  • 3 cups grated carrots
  • 1/2 cup finely chopped walnuts

Frosting:

  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup Mountain High® Yoghurt Cheese*

Preparation

  1. In a medium bowl, combine sugar, flour, baking powder, cinnamon, cloves, nutmeg, and salt. Mix well. In a large bowl, beat eggs on medium speed, 30 seconds. Beat in oil, yoghurt and carrots on medium speed 30 seconds, scraping bowl constantly. Add the flour mixture to the wet mixture and beat on low speed for 1 minute, scraping bowl occasionally, or until well combined. Stir in walnuts. Grease two 9-inch round cake pans and line bottoms with parchment paper; grease parchment. Evenly distribute batter between the two pans.
  2. Bake at 350°F for about 40 minutes or until cake is golden and springs back when touched. Cool in pans on cooling rack 10 minutes; remove from pans to cooling racks. Carefully peel off parchment paper. Cool completely, about 1 hour.
  3. In a large bowl, beat cream cheese and powdered sugar on medium speed for about 1 minute or until smooth. Beat in the yoghurt cheese until smooth. Place one layer on serving plate. Spread 1/2 cup of the frosting over top of cake, then place the second on top of the frosted first layer. Frost top and sides of cake. Store in refrigerator.

Tips

  • *To make Mountain High™ Yoghurt Cheese, line medium colander with flat-bottomed paper coffee filters; place colander in bowl. Spoon 1 container (32 oz) Mountain High™ original, lowfat or fat free plain yoghurt into lined colander. Cover strainer and bowl; refrigerate at least 12 hours. Discard whey (liquid) in bowl. Unmold cheese with strainer onto plate. Remove strainer; peel away coffee filter. Cover and refrigerate until ready to use. Makes about 1 1/4 cups.
  • Feel free to use Mountain High™ Vanilla Low Fat Yoghurt instead of Mountain High™ Original Vanilla Whole Milk Yoghurt, if you'd like.

Nutrition Information

Servings: 12
Serving size: 1 Serving
Amount per serving (Calories ): 540
Nutrition Facts
Food component / NutrientAmount% Daily Value*
Total Fat27g41%
Saturated Fat7g37%
Trans Fat0g% Value not available
Cholesterol95mg31%
Sodium260mg11%
Total Carbohydrate67g22%
Dietary Fiber2g8%
Soluble Fiber0g% Value not available
Sugars47g% Value not available
Protein8g% Value not available
Vitamin DValue not available4%
Vitamin EValue not available8%
CalciumValue not available10%
IronValue not available8%
Potassium210mg6%
ThiaminValue not available15%
RiboflavinValue not available15%
NiacinValue not available8%
Vitamin B6Value not available6%
Vitamin B12Value not available4%
Pantothenic AcidValue not available6%
PhosphorusValue not available10%
MagnesiumValue not available4%
ZincValue not available4%
ManganeseValue not available20%
SeleniumValue not available30%
CopperValue not available6%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Exchanges

  • Starch 2&½,
  • Fruit 0,
  • Other Carbohydrate 2,
  • Skim Milk 0,
  • Low-Fat Milk 0,
  • Milk 0,
  • Vegetable 0,
  • Very Lean Meat 0,
  • Lean Meat 0,
  • Medium-Fat Meat 0,
  • High-Fat Meat 0,
  • Fat 5,
  • Fruits 0c,
  • Vegetables ¼c,
  • Grains 1oz-eq,
  • Meat & Beans 1oz-eq,
  • Dairy ½c,
  • Fats & Oils 3tsp

Carbohydrate Choice

  • Choices per serving4&½

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