3 large eggs, room temperature
1 cup packed brown sugar
3/4 cup fat-free plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots (about 6 medium)
FROSTING:
1/2 cup heavy whipping cream
4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar
1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper.
2. Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots.
3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream.
5. If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
YIELD: 16 servings.
Nutrition Facts
1 slice: 241 calories, 9g fat (3g saturated fat), 49mg cholesterol, 375mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 5g protein.