Carrot Loaf Cake with Yogurt Glaze

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.8 teaspoon baking soda 
• 2 medium carrots grated
• 2 large eggs 
• 2 cups flour all-purpose plus more for pan
• 2 teaspoons ginger fresh finely grated
• 0.5 teaspoon ground cinnamon 
• 0.7 cup greek yogurt plain 2% divided reduced-fat ()
• 0.5 teaspoon salt 
• 0.3 cup confectioner's sugar 
• 1 cup sugar 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• loaf pan
• baking pan
• toothpicks

Directions

1. Preheat oven to 35
2. Spray a 9- x 3- x 5-inch loaf pan with cooking spray and dust with flour. Set aside. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together sugar, 1/3 cup yogurt, oil, eggs, and ginger. Stir dry mixture into yogurt mixture, then stir in carrots.
3. Transfer to baking pan.
4. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
5. Transfer to a wire rack to cool 15 minutes in pan; remove from pan to cool completely. Stir together remaining 1/3 cup yogurt and confectioner's sugar. Just before serving, drizzle glaze over cake set on wire rack. Slice into 10 pieces.