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1.
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Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking pan with vegetable spray; line it with a piece of parchment paper, leaving an 1-inch overhang on 2 sides and spray the paper.
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2.
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Whisk together the flour, baking soda, salt and pumpkin pie spice in a medium bowl.
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In another medium bowl, whisk the eggs and sugars until pale; whisk in the oil, then the buttermilk and vanilla.
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Stir the wet ingredients into the dry ingredients and fold in the carrots.
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Pour the batter into the prepared pan and smooth the top.
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3.
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Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes.
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Cool completely on a wire rack.
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Using the parchment overhang, remove the cake from the pan.
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Frost the cooled cake with Lighter Creamy Frosting, if desired.
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Cut into 16 (2 by 3-inch) pieces and serve.
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Nutritional analysis per serving of cake with frosting
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Calories 282; Total Fat 11g (Sat Fat 3g, Mono Fat 2.5g, Poly Fat 3g) ; Protein 5g; Carb 42g; Fiber 3g; Cholesterol 56mg; Sodium 310mg
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In a medium bowl, stir together the cream cheese, confectioners' sugar, and vanilla.
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Spread the frosting over the top and sides of the cake.
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Nutritional analysis per serving of frosting
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Calories 84; Total Fat 5g (Sat Fat 3g, Mono Fat 1g, Poly Fat 0g) ; Protein 2g; Carb 8g; Fiber 0g; Cholesterol 16mg; Sodium 71mg
