Step 1 of 13
Skinny Carrot Cake with Greek Yogurt Cream Cheese Frosting
Preheat the oven to 350°F.
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Step 2 of 13
Skinny Carrot Cake with Greek Yogurt Cream Cheese Frosting
Spray two 8- or 9-inch cake pans liberally with nonstick cooking spray. Set aside.
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Step 3 of 13
Skinny Carrot Cake with Greek Yogurt Cream Cheese Frosting
Grate the carrots.
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Step 4 of 13
Skinny Carrot Cake with Greek Yogurt Cream Cheese Frosting
Place the canola oil, applesauce, brown sugar, granulated sugar, eggs, crushed pineapple, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
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Step 5 of 13
Skinny Carrot Cake with Greek Yogurt Cream Cheese Frosting
Add the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
PRO TIP Don't have pumpkin pie spice? Blend your own with a mixture of 9 parts cinnamon, 2 parts ginger powder, 2 parts nutmeg, 1 part allspice, and 1 part ground cloves.
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Step 6 of 13
Skinny Carrot Cake with Greek Yogurt Cream Cheese Frosting
Fold in the grated carrots.
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Step 7 of 13
Skinny Carrot Cake with Greek Yogurt Cream Cheese Frosting
Divide the batter evenly between the prepared cake pans.
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Step 8 of 13
Skinny Carrot Cake with Greek Yogurt Cream Cheese Frosting
Bake the cakes on middle rack of oven until a toothpick inserted in the center comes out clean, 28-33 minutes.
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Step 9 of 13
Skinny Carrot Cake with Greek Yogurt Cream Cheese Frosting
Check to see that cakes are done. Remove from oven or add time as needed.
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Step 10 of 13
Skinny Carrot Cake with Greek Yogurt Cream Cheese Frosting
Allow the cakes to cool in the pans for 15-20 minutes. To release the cakes, run a butter knife between the edge of the cake and the pan. Turn each cake onto a cooling rack. Allow the cakes to cool completely, 1-2 hours. While the cakes cool, make the frosting.
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Step 11 of 13
Skinny Carrot Cake with Greek Yogurt Cream Cheese Frosting
Place the cream cheese in a large mixing bowl. Beat with a mixer on medium speed until smooth and creamy. Add the Greek yogurt, powdered sugar, and vanilla extract to the bowl. Continue beating on medium speed until the frosting is light and fluffy.
PRO TIP Adjust the quantity of powdered sugar as needed to achieve desired consistency and sweetness of the frosting.
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Step 12 of 13
Skinny Carrot Cake with Greek Yogurt Cream Cheese Frosting
Cover the bowl of frosting with plastic wrap and refrigerate until ready to use.
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Step 13 of 13
Skinny Carrot Cake with Greek Yogurt Cream Cheese Frosting
Frost cakes as desired, and serve. Refrigerate leftovers in a container for up to 1 week.
PRO TIP Place a bit of parchment paper underneath the sides of the cake while frosting, then remove after frosting to keep the cake stand clean.
