Carrot Cake With Cream Cheese Frosting Recipe
Ingredients
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Pumpkin pie spice | 1 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Eggs | 3 Large | |
| 1 cup plain fat-free yogurt | ||
| Unsweetened applesauce | 1 Cup (16 tbs) | |
| 1 cup packed light brown sugar | ||
| Canola oil | 1/2 Cup (16 tbs) | |
| Orange zest | 2 Tablespoon, grated | |
| Vanilla extract | 1 Tablespoon | |
| Carrots | 3 Medium, shredded | |
| Golden Raisins | 1 Cup (16 tbs) | |
| Fat package | 1 | |
| Neufchatel cheese | 3 Ounce | |
| Confectioner’s sugar | 1 1/2 Cup (16 tbs) | |
Directions
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.
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.
Chef
