Carrot Cake with Cream Cheese Frosting
3 large eggs
1 cup plain nonfat yogurt
1 cup unsweetened applesauce
1 cup packed light brown sugar
½ cup canola oil
2 tbsp. grated orange zest
1 tbsp. vanilla extract
3 ½ cups all-purpose flour
1 tbsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
3 medium carrots, shredded, about 2 cups
1 cup golden raisins
8 ounces nonfat cream cheese
3 ounces Neufchatel cheese
1 ½ cups confectioners' sugar
Preheat the oven to 375 degrees. Coat two 9-inch cake pans with nonstick spray
and lightly dust with flour.
With an electric mixer at high speed, beat the eggs, yogurt, applesauce, brown
sugar, oil, 1 tablespoon 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
to 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 to 35 minutes.
Cool in the pans on a rack 10 minutes; remove from the pans and cool completely
on the rack.
To prepare the frosting: Beat the nonfat cream cheese, Neufchatel cheese,
confectioner's sugar and the remaining 1 tablespoon orange zest with an electric
mixer at high speed until blended.
To assemble: Place one cake layer on a plate. Spread with about ½ cup of
frosting and place the second layer on top. Frost the top and sides with the
Makes 24 servings.
Weight Watcher recipe