PREPARATION:

Method

1. Preheat the oven to 350 degrees F.
2. Grease and flour one 9x13 rectangular cake pan or two 9-inch round cakes pans. Invert
3. the pan and tap out excess flour.
4. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg,
5. cardamom and salt and set aside.
6. Combine the sugar, canola oil, applesauce and light brown sugar and whisk well to
7. combine. Add the eggs one at a time, thoroughly incorporating each egg before adding
8. the next addition. Whisk in the vanilla. Add the flour mixture, stirring gently until just
9. combined and then mix in the carrots.
10. Pour the batter into the pan; smooth the surface with a rubber spatula. Bake until the cake
11. feels firm in the center or when a skewer inserted in the center of the cake comes out
12. perfectly clean, 35 to 40 minutes. Transfer the cake to a wire rack and cool for at least 10
13. minutes. Invert cake onto a wire rack and then reinvert cake onto a wire rack or cake
14. plate. Cool completely before frosting.

To make the frosting

1. Beat the Neufchatel and yogurt with a hand mixer for 3 to 4 minutes or until the mixture
2. is homogenized. Add the confectioners? sugar, lemon juice and vanilla and beat until well
3. blended, another 2 minutes. Frost the cake and cut into slices and serve. The cake may be
4. refrigerated but should be brought back to room temperature before serving.

   Learn more about Making Everyday Ingredients Gourmet Meals.

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Emeril Salutes the Military episode of Emeril Green.