This is so everyone can have dessert. It's from Weight Watchers.

Carrot Cake with Cream Cheese Frosting

3 large eggs
1 cup plain nonfat yogurt
1 cup unsweetened applesauce
1 cup packed light brown sugar
1/2 cup canola oil
2 tablespoons grated orange zest
1 tablespoon vanilla extract 
31/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 medium carrots, shredded, about 2 cups
1 cup golden raisins
8 ounces nonfat cream cheese
3 ounces Neufchatel cheese 
11/2 cups confectioner's sugar 

Preheat the oven to 375 degrees. Spray two 9-inch cake pans with 
nonstick spray and lightly dust with flour. 
With an electric mixer at high speed, beat the eggs, yogurt, 
applesauce, brown sugar, oil, 1 tablespoon of the orange zest and 
the vanilla until blended. 
In a medium bowl, combine the flour, pumpkin pie spice, baking 
powder, baking soda and salt. Add to the egg mixture and mix on low 
speed just until blended, 2 to 3 minutes. Stir in the carrots and 
raisins. Scrape the batter into the pans. Bake until a toothpick 
inserted in the center comes out clean, 30-35 minutes. Cool in the 
pans on a rack 10 minutes; remove from the pans and cool completely 
on the rack. 
To prepare the frosting: With an electric mixer at high speed, beat 
the nonfat cream cheese, Neufchatel cheese, confectioner's sugar and 
the remaining 1 tablespoon orange zest until blended. 
To assemble: Place one cake layer on a plate. Spread with about 1/2 
cup of frosting and place the second layer on top. Frost the top and 
sides with the remaining frosting. 
Serves 24. 
Nutrition values per serving: 233 calories, 6 g total fat (1 g 
saturated fat), 39 g carbohydrates, 1 g fiber, 5 g protein, 30 mg 
cholesterol, 255 mg sodium. 
"Simply Delicious Winning Points Cookbook" (2002 Weight Watchers 
International Inc.) 






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