How to Make It
Heat oven to 350ºF. Line an 8 x 12 pan with parchment paper. Grate the carrots into a bowl.
Using a hand-held mixer, beat together the sugar and eggs until light and creamy. Beat in the oil. Then, with a large metal spoon, fold in the flour, baking powder, and pumpkin pie spice. Stir in the carrots and milk.
Pour the mixture into the pan, and bake for 35-40 minutes. Leave to cool in the pan for 5 minutes, before transferring to a rack to cool completely.
In a serving bowl, mix together the yogurt, cream cheese, orange zest and juice, and honey. Cut the cake into 30 even squares, and serve with a spoonful of the creamy topping.
Smart tip: These yummy cake squares can be frozen, so you can defrost just a couple each week for a sweet fast-day treat.