Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups grated carrots
- 1/2 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup plain non-fat Greek yogurt
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Cream Cheese Frosting:
- 8 oz reduced-fat cream cheese
- 1/4 cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
Instructions:
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix well.
- In a separate bowl, whisk together the eggs, unsweetened applesauce, plain non-fat Greek yogurt, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the grated carrots until evenly distributed in the batter.
- Pour the batter into the prepared baking pan(s) and spread it evenly.
- Bake in the preheated oven for about 25-30 minutes for the 9×13-inch pan or 30-35 minutes for two 8-inch round pans, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
For the Cream Cheese Frosting:
- In a mixing bowl, beat the reduced-fat cream cheese, powdered sugar (adjust to taste), and vanilla extract until smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
WW Points (Approximate per Serving):
The points can vary based on ingredients and portion sizes. A typical serving is 1/12th of the cake with frosting. It’s approximately 6 WW points for a serving, depending on the specific brands and reduced-fat options used.
