Preheat oven to 350. coat 8 inch square baking pan with cooking spray. Finely shred enough carrots (about 2) to measure 1-1/2 cups; set aside. Coarsely shred remaining carrots; spread in prepared baking dish, set aside.
In medium bowl stir together flour, flax seed meal, sugars, baking powder, pumpkin pie spice, salt and baking soda; set aside. in another medium bowl combine eggs, the 1-1/2 cups finely shredded carrots and oil. Add egg mixture all at once to flour mixture. Stir until combined. Spoon and carefully spread batter on carrots in prepared pan. Bake 30 to 35 minutes or until wooden pick comes out clean. Cool cake in pan on wire rack 5 minutes. Invert cake onto wire rack, cool completely.
Slice square cake in halves to make two rectangles. Place one half, carrot side up, on plate. spread 1/2 cup Spiced honey Yogurt. Layer remaining cake half, carrot side down. Dollop remaining yogurt. Top with citrus segments, dust additional pumpkin pie spice and drizzle with honey.
Spiced honey Yogurt-
In small bowl combine 3/4 cup Greek-style yogurt, 2 Tbs. honey and 1/8 teaspoon pumpkin pie spice.
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