CARROT CAKE

w/ cream cheese frosting

Number of Servings: 24

 

PointsPlus value: 6

 

3 large eggs

1 cup plain nonfat yogurt

1 cup applesauce

1 cup packed light brown sugar

cup canola oil

2 tablespoons grated orange zest

1 tablespoon vanilla extract

3 cups all - purpose flour

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1teaspoon baking soda

teaspoon salt

3 medium carrots,

shredded - 2 cups

1 cup golden raisins

8 ounces nonfat cream cheese

3 ounces neufchatel cheese

1 cups confectioners' sugar

 

 

1. Preheat oven to 375F. Spray two 9 inch cake pans with nonstick spray and lightly dust with flour.

 

2. With an electric mixer at high speed, beat the eggs, yogurt, applesauce, brown sugar, oil, 1 teaspoon of the orange zest and the vanilla until blended. In a medium bowl; combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Add to the egg mixture and mix on low speed just until blended, 2-3 minutes. Stir in the carrots and raisins. Scrape the batter into the pans. Bake until a toothpick inserted in the center comes out clean - 30-35 minutes. Cool in the pans on a rack for 10 minutes, remove from the pans and cool completely on the rack.

 

3. To prepare the frosting, with an electric mixer at high speed, beat the nonfat cream cheese, neufchatel cheese, confectioners' sugar and the remaining 1 tablespoon orange zest until blended.

 

4. To assemble, place one cake layer on a plate. Spread with about cup of the frosting and place the second layer on top. Frost the top and sides with the remaining frosting.