Carrot Cake with Cream Cheese Frosting

Ingredients

• Cake:
• Cooking spray
• 3 tablespoons all-purpose flour
• 11.2 ounces all-purpose flour (about 2 1/2 cups)
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/3 cup granulated sugar
• 2/3 cup packed dark brown sugar
• 1/2 cup applesauce
• 1/3 cup canola oil
• 1/4 cup vanilla low-fat yogurt
• 2 1/2 teaspoons vanilla extract
• 2 large egg whites
• 1 large egg
• 2 cups finely shredded carrot (about 6 small)
• Frosting:
• 3 tablespoons butter, softened
• 12 ounces 1/3-less-fat cream cheese, softened
• 4 1/2 cups powdered sugar
• 2 teaspoons vanilla extract

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare cake, coat 2 (8-inch) round and 1 (8-inch) square cake pans with cooking spray; dust with 3 tablespoons flour. Weigh or lightly spoon 11.2 ounces flour (about 2 1/2 cups) into dry measuring cups; level with a knife. Combine flour, baking powder, and next 4 ingredients in a large bowl, stirring with a whisk. Combine granulated sugarand next 7 ingredients in a medium bowl; beat well with a mixer at medium speed. Stir in carrot. Add to flour mixture, stirring just until moist.
3. 3. Pour 1 1/3 cups batter into each prepared pan. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Run a knife around outside edge of pans. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire racks.
4. 4. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Gradually beat in powdered sugar and vanilla just until smooth. Cover and refrigerate until ready to use.
5. 5. For baby's cake, cut 2 small layers from square layer, using a (4-inch) round cookie cutter, discarding scraps. Place 1 layer on a small plate; spread with 1/3 cup frosting. Top with remaining layer. Spread 1/2 cup frosting on top and sides of cake.
6. 6. For adult cake, place 1 round cake layer on a plate; spread with 1/2 cup frosting. Top with remaining round layer. Spread 2 1/4 cups frosting on top and sides of cake. Store cakes loosely covered in refrigerator.