Carrot Cake With Cream Cheese Frosting
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Pumpkin pie spice||1 Tablespoon|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Plain fat free yogurt||1 Cup (16 tbs)|
|Unsweetened applesauce||1 Cup (16 tbs)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Canola oil||1⁄2 Cup (8 tbs)|
|Grated orange zest||2 Tablespoon|
|Vanilla extract||1 Tablespoon|
|Carrots||3 Medium, shredded|
|Golden raisins||1 Cup (16 tbs)|
|Fat free cream cheese||8 Ounce (1 Package)|
|Neufchatel cheese||3 Ounce (Light Cream)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
1 Preheat the oven to 375°F. Spray 2 (9-inch) round cake pans with nonstick spray and dust with flour.
2 Combine the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. With an electric mixer on high speed, beat the eggs, yogurt, applesauce, brown sugar, oil, 1 tablespoon of the orange zest, and the vanilla in a large bowl until blended. With the mixer on low speed, gradually add the flour mixture just until blended, 2-3 minutes. Stir in the carrots and raisins. Spread the batter evenly in the pans. Bake until a toothpick inserted in the center of each cake layer comes out clean, 30-35 minutes. Let cool in the pans on racks, 10 minutes. Remove from the pans and cool completely on the racks.
3 To make the frosting, with an electric mixer on high speed, beat the fat-free and light cream cheeses, the confectioners' sugar, and the remaining 1 tablespoon orange zest in a medium bowl until light and fluffy.
4 Place 1 cake layer on a serving plate. Spread the top with about 1/2 cup of the frosting and then cover with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting.