Shredded Carrot Yogurt Cake With Spiced Icing

Ingredients

Cake

• 3/4 cup butter, atroom temperature
• 1 cup brown sugar
• 1 cup granulated sugar
• 6 large eggs
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 3/4 cup plain yogurt
• 1 15-ounce can pure pumpkin
• 1 cup grated carrots

Frosting

• 8 oz cream cheese
• 1/2 cup pureed pumpkin
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 5 Tablespoons packed brown sugar

Directions

1. Preheat oven to 350°F. Grease and flour a 10 inch cake pan.
2. In large mixing bowl, beat together butter and sugars on medium-high speed until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. Set aside.
3. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
4. In another medium bowl, whisk together yogurt, and pumpkin puree.
5. With mixer on low, add flour mixture to butter mixture in three additions, alternating with two additions of the pumpkin mixture. Scrape down bowl as needed. Fold in carrots.
6. Spoon cake into prepared pan. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
7. Bake 55 to 60 minutes until a toothpick inserted in center of cake comes out clean. Let cool for about 10 minutes before removing cake from pan to rack to cool completely.
8. For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth.