Ginger-Glazed Carrot Cake

• Vegetable cooking spray
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/3 cup PROMISE Buttery Spread
• 1/2 cup granulated sugar
• 1/3 cup firmly packed dark brown sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup low-fat plain yogurt
• 1 1/2 cups grated carrots (about 3 large carrots)
• 1/2 cup powdered sugar
• 1 tablespoon fat-free milk
• 2 teaspoons PROMISE Buttery Spread
• 1/4 teaspoon ground ginger
• Garnish: slivered almonds

1. Preheat oven to 350u0b0. 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.
2. Stir together flour and next 5 ingredients.
3. 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.
4. Beat in yogurt. Gradually beat in flour mixture; add carrots, and beat until blended. Spoon into prepared pan.
5. Bake at 350u0b0 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.
6. Stir together powdered sugar and next 3 ingredients. Drizzle glaze over cooled cake. Garnish, if desired.

vegetable cooking spray, flour, baking powder, ground cinnamon, baking soda, ground ginger, salt, granulated sugar, brown sugar, vanilla, eggs, lowfat plain yogurt, carrots, powdered sugar, milk, ground ginger, almonds

Taken from www.myrecipes.com/recipe/ginger-glazed-carrot-cake (may not work)