Ingredients
3 large eggs, room temperature1 cup packed brown sugar3/4 cup fat-free plain yogurt1/4 cup canola oil2 teaspoons vanilla extract2-1/2 cups all-purpose flour3 teaspoons pumpkin pie spice2 teaspoons baking soda1 teaspoon salt3 cups shredded carrots (about 6 medium)FROSTING:1/2 cup heavy whipping cream4 ounces reduced-fat cream cheese1/2 cup confectioners’ sugar
Preparation
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper.
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.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners’ sugar until smooth; gradually fold in whipped cream.
If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.
