sweetener of your choice equivalent to 1 cup sugar
2teaspoonsbaking powder
1/4teaspoonsalt
1teaspoonpumpkin pie spice
3Tablespoonssunflower oil
FROSTING:
3Tablespoonsbutter, softened
4ouncescream cheese, softened
sweetener to taste
1/2teaspoonvanilla
Instructions
In a large bowl beat the eggs with yogurt, oil, vanilla and orange zest
In another bowl combine flour, sweetener, baking powder and pumpkin spice. Add to the egg mixture and mix well. Stir in carrots.
Pour into lightly oiled 8-inch (20 cm) cake pan and bake at 350 F (175 C) for about 40 minutes or until toothpick inserted in the middle of the cake comes out clean. Cool completely.
FROSTING: Combine butter, cream cheese, sweetener and vanilla and beat until smooth. Spread the icing on the cake.