Easy Carrot Cake You won't need any excuses to eat this delicious dessert. Flax seed meal replaces some of the fat in this inspired treat. The honey-yogurt recipe makes a tasty icing. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 7, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 30 mins Cool Time: 30 mins Total Time: 20 mins Servings: 8 Jump to Nutrition Facts Ingredients Nonstick cooking spray 5 medium carrots, peeled ¾ cup all-purpose flour ⅓ cup flax seed meal ⅓ cup granulated sugar ⅓ cup packed brown sugar 1 teaspoon baking powder ½ teaspoon pumpkin pie spice ¼ teaspoon salt ¼ teaspoon baking soda 2 eggs, lightly beaten ¼ cup canola oil 1 recipe Spiced Honey Yogurt (see recipe below) 1 tangerine or small orange, peeled and segmented Pumpkin pie spice and/or honey (optional) Spiced Honey Yogurt ¾ cup plain Greek-style yogurt (if unavailable, see recipe below) 2 tablespoon honey ⅛ teaspoon pumpkin pie spice Directions Preheat oven to 350 degrees F. Coat 8x8x2-inch baking pan with cooking spray. Finely shred enough carrots (about 2) to measure 1-1/2 cups; set aside. Coarsely shred remaining 2 carrots; spread in prepared baking pan; set aside. In medium bowl stir together flour, flax seed meal, sugars, baking powder, pumpkin pie spice, salt, and baking soda; set aside. In another medium bowl combine eggs, the 1-1/2 cups finely shredded carrots, and oil. Add egg mixture all at once to flour mixture. Stir until combined. Spoon and carefully spread batter on carrots in prepared pan. Bake 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 5 minutes. Invert cake onto wire rack. Cool completely. Slice square cake in halves to make two rectangles. Place one half, carrot side up, on plate. Spread 1/2 cup Spiced Honey Yogurt. Layer remaining cake half, carrot side down. Dollop remaining yogurt. Top with citrus segments. If desired, dust with additional pumpkin pie spice and drizzle with honey. Makes 8 servings. Spiced Honey Yogurt In small bowl combine 3/4 cup Greek-style yogurt (if unavailable, see below), 2 tablespoons honey, and 1/8 teaspoon pumpkin pie spice. Substitution for Greek-Style Yogurt: Line a strainer with three layers of 100 percent cotton cheesecloth or a paper coffee filter. Suspend strainer over bowl. Spoon in 1-1/2 cups plain low-fat yogurt. Cover with plastic wrap. Refrigerate at least 24 hours. Discard liquid. Refrigerate yogurt, covered, up to 1 week. Makes about 3/4 cup. Rate it Print Nutrition Facts (per serving) 260 Calories 10g Fat 38g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 260 % Daily Value * Total Fat 10g 13% Saturated Fat 1g 5% Cholesterol 54mg 18% Sodium 197mg 9% Total Carbohydrate 38g 14% Total Sugars 25g Protein 6g Vitamin C 6.5mg 32% Calcium 70.7mg 5% Iron 1.1mg 6% Potassium 184mg 4% Folate, total 36.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.