Categories: Tortes, cakes

Ingredients

• 1 /2 cups flour
• 2/3 cup flaxseed meal
• 2 tsp. baking powder
• 1 tsp. pumpkin pie spice
• 1/2 tsp. baking soda
• 3 cups finely shredded carrots
• 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup canola oil
• 1 recipe Fluffy Cream Cheese Frosting:
• 1 1/2 cups frozen light whipped dessert topping, thawed
• 2 oz. softened reduced-fat cream cheese
• 1/2 tsp. vanilla
• 1/4 up powdered sugar

Directions

1. Preheat oven to 350 degrees. Grease and lightly flour two 8×1 1/2 or 9x 1 1/2-inch round cake pans. Set aside.
2. In a large bowl, stir together flour, flaxseed meal, baking powder, pumpkin pie spice, baking soda, and 1/4 tsp. salt; set aside. In another large bowl, combine carrots, eggs, sugars and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter between pans.
3. Bake 25 to 30 minutes for 8-inch pans or 20 to 25 minutes for 9-inch pan or until a toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Invert cakes onto racks. Cool completely.
4. Place one cake layer on a platter. Top with half of the fluffy Cream Cheese Frosting. Place the second cake layer on top of the frosting, spread with the remaining frosting. If desired, garnish with additional shredded carrot.

5. Fluffy Cream Cheese Frosting:

6. Thaw frozen whipped topping. In a medium bowl, beat softened cream cheese with an electric mixer on medium to high speed until smooth. Beat in 1/2 tsp. vanilla. Gradually add powdered sugar beating until smooth. Fold about 1/2 cup of the thawed topping into the cream cheese mixture. fold in remaining whipped topping.

7. makes about 1 3/4 cups.

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