Ingredients

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
3 1/2 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
1 1/2 cups confectioners' sugar

Preheat the oven to 375 F. 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 to 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.

Directions

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. Makes 24 servings.

Nutrition information per serving: 233 cal., 6 g total fat (1 g saturated fat), 30 mg chol., 255 mg sodium, 39 g carbo., 1 g dietary fiber, 5 g pro. Recipe from Weight Watchers "Simply Delicious Winning Points Cookbook" 2002, from Weight Watchers International Inc.