Diet carrot cake

Ingredients:

Cake

• 2 cups whole grain pastry flour
• 1 and 3/4 teaspoons of baking soda
• 0.5 tsp salt
• 1.5 teaspoons pumpkin pie spice
• 3 large eggs, category CO
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 1/3 cup vegetable oil
• 3/4 cup sour milk or kefir
• 1 tsp vanilla extract
• 3 cups coarsely grated carrots (about 0.5 kg)

Light cream cheese frosting

• 340 g of reduced-fat cream cheese
• 1 cup powdered sugar
• 1.5 tsp vanilla extract

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) baking pan with cooking spray; line it with parchment paper, allowing an inch (2.5 cm) overhang on both sides, and spray the paper with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, salt and pumpkin pie spiceIn another bowl, beat the eggs and sugar until pale; then stir in the vegetable oil, followed by the sour milk and vanilla. Stir the liquid mixture into the flour mixture, knead the dough, and then fold in the grated carrots. Pour the dough into the prepared pan and smooth the surface.
3. Bake until a toothpick inserted into the center comes out with a few moist crumbs, 35 to 40 minutes. Cool completely on a wire rack. Pull the parchment paper out of the pan and slide it onto the rack. Top the cooled cake with a light cream cheese frosting, if desired. Cut into 16 2x3-inch pieces and serve.
4. Light cream cheese frostingIn a medium bowl, beat the cream cheese mixture with the sugar and vanilla. Spread the mixture over the top and sides of the cake.