This is amazing carrot cake. You won't notice that it's gluten free, and lower in fat and calories. Did I mention it is moist? Try it.Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Google+: http://tinyurl.com/mkeeqoxInstagram: http://instagram.com/RockinRobinCooksHealthier Carrot CakePreheat oven to 350 degrees F.Ingredients2 cups gluten free flour, I use Trader Joe's2 tsp. baking powder1 1/2 tsp. baking soda1/2 tsp. salt3 tsp. ground cinnamon1/2 tsp. nutmeg1/8 tsp. ground ginger3 eggs1 cup sugar1 cup brown sugar, packed1/2 cup lite olive oil1/4 cup Greek yogurt, I use fage 2%3/4 cup unsweetened apple sauce3 cups carrots, thinly gratedCream Cheese FrostingIngredients:8 oz. Neufchatel cheese, or cream cheese1/2 cup butter, softened1 1/2 tsp. vanilla extract2 to 4 cups powdered sugarDirections:Grease and flour a 9 x 13 baking dish or 2 nine inch rounds. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger with a wire whisk until well combined. Set aside.In a mixing bowl, combine the sugars with the olive oil. Then add the eggs one at a time until incorporated.Add the yogurt and applesauce and mix until combined.Add all the flour mixture and fold in. Do not over mix. Add the carrots and fold in until incorporated. Bake for 30 to 40 minutes until a toothpick inserted in the center of the cake comes out clean. Do not over bake or you will dry out the cake.Set the cake on a wire rack until completely cool.In a mixing bowl, cream the butter and vanilla extract. Then add the Neufchatel cheese and mix until completely mixed in.Add a cupful of powdered sugar to the butter mixture and beat in. When you have added 2 cups, take a taste and see how you like the sweetness.I like to add about 3 cups, maybe a little more for my taste buds. The range for the sugar is somewhere between 2 and 4 cups depending on how sweet you like it.Frost the cooled cake and enjoy! The cake should be refrigerated.Thanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: http://youtu.be/2HptCHzG8A8Music by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcode