Easy & Energizing Carrot Cake

3/4 c oat flour
1/2 c whole wheat pastry flour
1/2 c fat free vanilla yogurt
1/2 T ground cinnamon
1/2 teaspoon soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
3 lg egg whites
1/2 c sugar
1 c shredded carrots
1/2 c diced pineapple

For Icing:
2 Tbsp butter
1Tbsp brummel & brown yogurt spread
8 oz light cream cheese
1 c powdered sugar
1 tsp vanilla and/or butter flavoring
pinch salt

Spray a 8x8 baking pan with cooking spray. Mix the flour, cinnamon, baking soda, salt and nutmeg in a small bowl. Use a sturdy whisk to mix the egg whites, sugar and yogurt in a medium bowl until well combined. Stir in the flour mixture until the batter is well combined and no lumps remain. Then stir in the carrots and pineapple until just combined. Pour the batter into the prepared baking pan and bake for 25 to 30 minutes until a toothpick inserted in the center comes out dry. Remove the cake from oven and place on a cooling rack for about 1 hour. Do not frost the cake until completely cooled.
For Frosting, using room temperature cream cheese and butter, beat with an electric mixer until creamy. Beat in the vanilla, brummel & brown and salt, followed by the powdered sugar in 1/2 c additions. If it is too thick for your liking, you can add in a splash of milk.
Makes 10 servings

Number of Servings: 12