Spiced Carrot Cake

Name: Spiced Carrot Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 servings.
Ingredients: 3 large eggs; 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

My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. —Jaris Dykas, Knoxville, Tennessee

Ingredients

3 large eggs
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

Directions

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
Beat first five 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.