This low fat carrot cake recipe uses low fat yogurt, and cream cheese. The cake is moist and has a light cinnamon flavoring. The cream cheese frosting is a perfect choice of flavors.
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Preheat oven to 375 degrees F.
Line a 13 x 9 inch pan with parchment paper then grease and dust with a little bit of flour.
In a medium bowl, mix together flour, baking powder, cinnamon, salt, baking soda and nutmeg.
In a separate, larger bowl, combine granulated sugar, brown sugar, applesauce, oil, yogurt, vanilla, egg whites and egg and beat thoroughly at medium speed.
Stir in the flour mixture until just combined.
Stir in carrot.
Add batter to the greased and floured pans and then firmly tap pans to remove excess air.
Bake for 30 minutes or until an inserted toothpick comes out clean.
Cool in pans for 10 minutes and then transfer to cooling rack to cool completely.
Remove the parchment paper.
In a large bowl, cream together vanilla and cream cheese.
Add sugar gradually and mix at low speed until smooth.
If frosting is too thick, add a little skim milk to thin out.
Place the cake onto a cake dish and frost the top and sides.
Garnish with shredded carrot