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

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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 remaining frosting.

Makes 24 servings.

Weight Watcher recipe