Carrot Cake

Name: Carrot Cake
Yield: 12
Ingredients: 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; 1 package (8 oz) cream cheese, softened; 1 cup powdered sugar; 1 cup Mountain High® Yoghurt Cheese*

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

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.
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.
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

Nutrition Information (Amount per serving)

Total Fat 27g 41%, Saturated Fat 7g 37%, Cholesterol 95mg 31%, Sodium 260mg 11%, Potassium 210mg 6%, Total Carbohydrate 67g 22%, Dietary Fiber 2g 8%, Vitamin A 100%, Vitamin C 0%, Calcium 10%, Iron 8%, Vitamin D 4%, Vitamin E 8%, Thiamin 15%, Riboflavin 15%, Niacin 8%, Vitamin B6 6%, Folic Acid 10%, Vitamin B12 4%, Pantothenic Acid 6%, Phosphorus 10%, Magnesium 4%, Zinc 4%, Selenium 30%, Copper 6%, Manganese 20%

Nutrition Other (Amount per serving)

Calories 540, Calories from Fat 240, Trans Fat 0g, Monounsaturated Fat 6g, Polyunsaturated Fat 11g, Soluble Fiber 0g, Insoluble Fiber 1g, Sugars 47g, Protein 8g, Beta-Carotene 150%, Omega-3 1 1/2g, Carbohydrate Choice 4 1/2, Starch 2 1/2, 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 1/4c, Grains 1oz-eq, Meat & Beans 1oz-eq, Dairy 1/2c, Fats & Oils 3tsp