Skinny Carrot Cake

What better way to start Spring? :) This carrot cake is nut-free and really low fat. And the yogurt in the cream cheese frosting really gives it a nice texture. You don't have to cut the cake in half to make layers or dye the frosting like I did, but it looks perty.

Serves 8-12

Carrot Cake:

-1.5 cups whole grain flour
-1tsp. baking powder
-1 tsp. baking powder
-1 tsp. cinnamon
-1/2 tsp. nutmeg
-1/2 tsp. ginger
-1/4 tsp. clove
-dash salt
-2 egg whites
-1 cup unsweetened applesauce
-1 Tbsp. agave nectar
-1/2 cup water
-2 cups shredded carrot


Cream Cheese Frosting:
-16 oz. non fat cream cheese (2 blocks), softened
-1 cup plain non fat yogurt
-1 1/4 cups Stevia or Splenda
-1 tsp. corn starch + 1 Tbsp. water

Directions:

1) Preheat oven to 350 degrees.

2) Peel and finely shred carrots (about 4 regular sized) to make 2 cups.

3) In a large bowl, combine flour, salt, and spices. In another bowl, whisk together the egg whites, applesauce, and agave nectar.

4) Add the wet ingredients into the flour mixture with water and carrots. Thoroughly combine until a stiff batter forms.

5) Spread evenly in a greased 10 or 12 inch cake pan. Bake 25-30 minutes, or until toothpick comes out clean. Allow to cool completely before frosting

6) Once the cream cheese is ready, make the frosting in a standing mixer. Using the wire whisk attachment beat cream cheese and yogurt. Gradually add sugar substitute and continue to mix 10 minutes, scraping the sides as needed. Dissolve corn starch in water. Add to mixture and combine for a few minutes. Allow to harden in the fridge/freezer

7) Once cake is cooled, cut it in half around the middle using a serrated knife. Spread half of the frosting in the middle and cover with top layer. Frost the top and side of cake with remaining frosting.

8) Enjoy and store leftovers in the fridge.