Ginger Glazed Carrot Cake

• 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 brown firmli pack sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/3 cup yoghurt
• 1 1/2 cups carrots grated, about 3 large carrots
• 1/2 cup confectioners sugar
• 1 tablespoon fat free milk
• 2 teaspoons promise buttery spread
• 1/4 teaspoon ground ginger

1. For CAKE, preheat oven to 350u0b0. Spray bottom of 9-inch springform pan with nonstick cooking spray; set aside.
2. In medium bowl, combine flour, baking powder, cinnamon, baking soda, ginger and salt; set aside.
3. In large bowl, with electric mixer, beat Promise(R) Buttery Spread and sugars until light and fluffy, about 5 minutes. Add vanilla, then eggs, one at a time, beating 1 minute after each addition. Beat in yogurt. Gradually beat in flour mixture, then carrots. Evenly spread into prepared pans. Bake 35 minutes or until toothpick inserted in center of cakes comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
4. For GLAZE, blend confectioners sugar, milk, ginger and Spread. Drizzle Glaze over cooled cake.

flour, baking powder, ground cinnamon, baking soda, ground ginger, salt, promise buttery spread, granulated sugar, brown firmli pack sugar, vanilla, eggs, yoghurt, carrots, confectioners sugar, milk, promise buttery spread, ground ginger

Taken from www.yummly.com/recipe/Ginger-glazed-carrot-cake-304312 (may not work)